Hey so I’m trynna figure out which cuts are these exactly so I can cook em right. I’m no meat expert someone just gifted me those. Any recommendations on how to cook em and season em too? And which cuts get cooked together and which are separate?
by Love_bitches
11 Comments
No idea. From the thumbnail I thought it was beef heart, then when I zoomed in I though the bottom piece was flat iron steak.
Uhhhhh
Possibly a Sirloin that has been broken down?
Well… it’s very hard to tell since these pieces are part of a whole. I’m not sure of the top two, but the bottom left looks to be a single short rib. The bottom right on the plate, I’m fairly certain is a skirt steak. You’ll have to cut that skin off to know for sure.
No clue. Looks tough and lean but I’d imagine you’d want to do something special with it a bit to show off to whomever is gifting you free meat.
Your best shot at tender it is to trim all the fat and velvet the meat. Once the fat’s off slice it all up into 1cm thick mini steaks. Toss it up with a couple of spoonfuls of baking soda and let it sit for an hour then rinse the baking soda off.
From there you can give it a 5min marinade in whatever flavours you want. Lime juice and chopped cilantro, then a dusting with a mix of salt, pepper, cumin, cayenne, white pepper and smoked paprika is good. Pat it dry and pan fry it at high heat and serve over rice, nachos, a baked potato, in a taco. Bonus points for adding the fat you trimmed into the pan as it preheats to get some beef fat rendered into the pan.
Left side top best guess eye of something? filet? bottom appears to be a short rib
Right side top mystery meat
Right side bottom almost looks like a section of the skirt or a piece of flank. Does bottom right have a clear grain?
Looks like smoked pork tasso (ham) to me.
We call them scrag ends. Dog food
The cuts for stew.
All seriousness, look like some eye of round and other lean trimmings. Good stew meat
What the fuck
I would deffo stew this, there’s some fat around and a good chunk of meat in them