Bought this for £50 from my friend, apparently he has been told it looks like a silverside roasting joint. Does that seem right? And how am I best cutting / cooking it? It is 5.5kg for reference.
by Critical_Relation679
9 Comments
Mycology_Nub
Chuck roll?
Warm_Strawberry_4575
Most likely this. If it look like a door wedge from the side then ya. Bottom round.
iBrokenBones
Bottom round
You can cut into thirds or quarters for some nice big roasts for roast beef.
Slice them thin and pan fry for stuff like tacos, burrito, tortas
About 1″ cubes and serve with fried rice
Slice thin for broccoli beef
Etc
Deno_Stuff
Bottom round. Makes decent roasts and is really good for jerky.
gopackgo_esq
I’m not sure where people are getting bottom round but I’m almost certain this is a whole packer brisket.
MetricJester
It certainly looks like a loin or silverside cut to me. Hard to tell without a cross section.
EnormousD
Silverside. Definitely not a brisket.
Edit: you’ll want to roast this quickly to avoid drying it out. Treat it like you would a topside roasting joint IE about 190 degrees for 15-20 minutes per 500g (plus 20) or better yet use a meat thermometer and cook it to 58 degrees C internal temp then cover with foil and rest for at least 20 minutes. For best tenderness serve it pink in the middle. The more you cook it the tougher and dryer it will get. Enjoy!
Trekgiant8018
Looks like an eye of round roast.
ethnicnebraskan
Looks like silverside (aka bottom round).
Life Pro Tip: *don’t* cook it. Whether you reverse oven-sear or sous vide it, it will come out impressively underwhelming. Instead, go to the biltong sub and follow all instructions. It is *the* cut for biltong.
Also, if you go that route and need to buy time to set up a box, cut the meat meat into strips about 2cm thick (about thumb width) and freeze them.
Actually, ya know what, [here’s a solid recipe link](https://twoguysandacooler.com/biltong/) albiet I’d recommend using malt vinegar over red wine vinegar.
9 Comments
Chuck roll?
Most likely this. If it look like a door wedge from the side then ya. Bottom round.
Bottom round
You can cut into thirds or quarters for some nice big roasts for roast beef.
Slice them thin and pan fry for stuff like tacos, burrito, tortas
About 1″ cubes and serve with fried rice
Slice thin for broccoli beef
Etc
Bottom round. Makes decent roasts and is really good for jerky.
I’m not sure where people are getting bottom round but I’m almost certain this is a whole packer brisket.
It certainly looks like a loin or silverside cut to me. Hard to tell without a cross section.
Silverside. Definitely not a brisket.
Edit: you’ll want to roast this quickly to avoid drying it out. Treat it like you would a topside roasting joint IE about 190 degrees for 15-20 minutes per 500g (plus 20) or better yet use a meat thermometer and cook it to 58 degrees C internal temp then cover with foil and rest for at least 20 minutes. For best tenderness serve it pink in the middle. The more you cook it the tougher and dryer it will get. Enjoy!
Looks like an eye of round roast.
Looks like silverside (aka bottom round).
Life Pro Tip: *don’t* cook it. Whether you reverse oven-sear or sous vide it, it will come out impressively underwhelming. Instead, go to the biltong sub and follow all instructions. It is *the* cut for biltong.
Also, if you go that route and need to buy time to set up a box, cut the meat meat into strips about 2cm thick (about thumb width) and freeze them.
Actually, ya know what, [here’s a solid recipe link](https://twoguysandacooler.com/biltong/) albiet I’d recommend using malt vinegar over red wine vinegar.