Got these as USDA select offcuts at the local Costco Business Center (San Francisco). $4.69/pound, no information about the cut. Already roasted one and cut the rest for stew and it’s delicious. Any idea what it is?
by Sharp-Ad-5493
14 Comments
Significant_Wins
Skirt
wastedpixls
Looks like at least part is flank steak. Also looks like some top round in the mix.
Sensitive-Reason-699
It’s pec meat most likely
Umbroz
Eww your sink is loaded with bacteria, not just yours but everyone’s and now it’s on your meat.
LuckyLuckyLucky007
Bessy. Gotta be Bessy.
rabidninjawombat
Its Beef Pectoral. Part of the Chuck roast. Good portion for exactly what you used it for. We order it in when we plan to do a big sale on stew meat.
Why do so many people on this sub try to answer questions they don’t know the answer to?
Song-Super
Shoulder?
Noid1111
Looks like tritip
ExplanationOk6391
Love seeing a weird one get posted. Really separates the wheat from the chaff when you see something that’s likely never gonna get put in front of a customer in that form.
It’s 100% pec meat, and you’re using it right. I’ve seen people make kabobs out of it but that was after putting it through the cuber about 7 times, and I’m still not sure it was all that smart.
Lourdinn
Pectoral aka shoulder london broil if the fat was trimmed up. We cut it up for stew meat if we run out from cuts off other meat.
sonsofthedesert
It doesn’t look exactly like skirt or flap . I’m think it’s hanger
NoSpecial284
Yeah, that’s Jim.
Burnt_Shoe2123
Her name was Moo and she was living a happy life on the farm until the piston hammer got her
14 Comments
Skirt
Looks like at least part is flank steak. Also looks like some top round in the mix.
It’s pec meat most likely
Eww your sink is loaded with bacteria, not just yours but everyone’s and now it’s on your meat.
Bessy. Gotta be Bessy.
Its Beef Pectoral. Part of the Chuck roast. Good portion for exactly what you used it for. We order it in when we plan to do a big sale on stew meat.
[https://www.certifiedangusbeef.com/en/cooking/cuts/Pectoral-Meat](https://www.certifiedangusbeef.com/en/cooking/cuts/Pectoral-Meat)
Why do so many people on this sub try to answer questions they don’t know the answer to?
Shoulder?
Looks like tritip
Love seeing a weird one get posted. Really separates the wheat from the chaff when you see something that’s likely never gonna get put in front of a customer in that form.
It’s 100% pec meat, and you’re using it right. I’ve seen people make kabobs out of it but that was after putting it through the cuber about 7 times, and I’m still not sure it was all that smart.
Pectoral aka shoulder london broil if the fat was trimmed up. We cut it up for stew meat if we run out from cuts off other meat.
It doesn’t look exactly like skirt or flap . I’m think it’s hanger
Yeah, that’s Jim.
Her name was Moo and she was living a happy life on the farm until the piston hammer got her