Looks like all beef cuts. Search pics of the cuts you named and match them up. Pretty easy to do that and learn how to cook each cut, don’t just trust someone out here trying to walk you thru this.
But if it helps you get started; I see 4 nicely marbled new York strips kinda bottom left. See 4 decent ribeye kinda in the center. See 3 decently marbled porterhouse kinda top right. The rest look to be cuts you need to finesse a little when you cook them; like slow and low, maybe crock pot, cast iron or other such Dutch oven type recipes would work best for you with these. Those lesser cuts might benifit from some hammer type or salt based tenderizing, but I’ve never resorted to those methods so I can’t personally recommend any of that. None look to be degraded any by length of frozen storage or any frost, freezer burn or other damage from exposure to oxygen or thaw and freeze cycles.
Good luck and hope you enjoy them all! 😎
International_Low373
3 strip , 5 is t bones ,and 6 ribeyes cant tell the other one
AdjustDeezNutz
Why tf are they on the floor? Anyways, they’re all ground beef.
_Leftfield
Street meat.
Kilmo21
I posted a response before. To add for clarification; when I mentioned porterhouse cuts; the porterhouse is basically a top end T-bone. The T-bone is small side tenderloin and large side new york strip… split by the bone running kind of down the center. The porterhouse are the same as a t-bone except cut from further foreward and they have a larger tenderloin component.
I think the 4 top left are the sirloin and the two center right are the tri-tip. Try-tip are a small roast and the sirloin are a steak. This info might help you find ways to cook them best. Try-tip as a slow cook roast and the sirloin maybe marinated or otherwise tenderized before cooking. Again, please research more on your own and enjoy. Cooking tips and cooking experience lessons learned last forever! 😎
2020sbtm
Dog food
fugsco
2. Tri-tips
BabySpecific2843
Ground beef
Dragon-alp
Tri-Tip, NY Strip, Top Sirloin, T-Bone, Ribeye in order of the individual pictures
SatansDingus
Yeah just throw those anywhere I guess
FMLitsAJ
Why are they on the floor?
DrWhoDatBtchz
4, 1, 3, 5, 2.
412Dude43
We call em ground beef round these parts
Practical-March-6989
they are steaks.
meowyadoinnn
All kinds
SupesDepressed
Are these contraband steaks?
Living-Dot3147
Oh the good old “garage floor steaks” they tend to be alittle on the thin side once you run them over with the suv a couple times, and that engine oil helps the seasoning stick alittle better….. nothing like a good sear with tire tread pattern on that steak. Happy cooking
Specialist_Web7115
I didn’t know Subaru sold steaks.
HopFloof
Its ground beef
SRGNT-CHILL
Offcuts
parkersdadguy
This is like one of those movies where they narrate ‘I bet you’re wondering how I got here’
30 Comments
Looks like the pack you get from the guy selling steaks out of his van.
It all looks like ground meat to me.
I hope it all gets identified correctly the other responses seem pretty well thought out
Here you go OP
https://preview.redd.it/tm5c3ol48ljg1.jpeg?width=3000&format=pjpg&auto=webp&s=8aebbdbe32a6adb00ba794731b413382e83b3642
#1 is the loneliest number that you ever knew
Cow.
Concrete meat.
One of them son’bitches is an Xbox controller
Floor meat aka ground beef
Some have good marbling
Others look like cat food
Looks like all beef cuts. Search pics of the cuts you named and match them up. Pretty easy to do that and learn how to cook each cut, don’t just trust someone out here trying to walk you thru this.
But if it helps you get started; I see 4 nicely marbled new York strips kinda bottom left. See 4 decent ribeye kinda in the center. See 3 decently marbled porterhouse kinda top right.
The rest look to be cuts you need to finesse a little when you cook them; like slow and low, maybe crock pot, cast iron or other such Dutch oven type recipes would work best for you with these. Those lesser cuts might benifit from some hammer type or salt based tenderizing, but I’ve never resorted to those methods so I can’t personally recommend any of that.
None look to be degraded any by length of frozen storage or any frost, freezer burn or other damage from exposure to oxygen or thaw and freeze cycles.
Good luck and hope you enjoy them all! 😎
3 strip , 5 is t bones ,and 6 ribeyes cant tell the other one
Why tf are they on the floor? Anyways, they’re all ground beef.
Street meat.
I posted a response before. To add for clarification; when I mentioned porterhouse cuts; the porterhouse is basically a top end T-bone. The T-bone is small side tenderloin and large side new york strip… split by the bone running kind of down the center. The porterhouse are the same as a t-bone except cut from further foreward and they have a larger tenderloin component.
I think the 4 top left are the sirloin and the two center right are the tri-tip. Try-tip are a small roast and the sirloin are a steak. This info might help you find ways to cook them best. Try-tip as a slow cook roast and the sirloin maybe marinated or otherwise tenderized before cooking. Again, please research more on your own and enjoy. Cooking tips and cooking experience lessons learned last forever! 😎
Dog food
2. Tri-tips
Ground beef
Tri-Tip, NY Strip, Top Sirloin, T-Bone, Ribeye in order of the individual pictures
Yeah just throw those anywhere I guess
Why are they on the floor?
4, 1, 3, 5, 2.
We call em ground beef round these parts
they are steaks.
All kinds
Are these contraband steaks?
Oh the good old “garage floor steaks” they tend to be alittle on the thin side once you run them over with the suv a couple times, and that engine oil helps the seasoning stick alittle better….. nothing like a good sear with tire tread pattern on that steak. Happy cooking
I didn’t know Subaru sold steaks.
Its ground beef
Offcuts
This is like one of those movies where they narrate ‘I bet you’re wondering how I got here’