This just a piece that I cutout from the whole but what cut of beef is this? The whole cut had a triangular shape and on the package it says that its for soups/stew.
by Zealousideal-Pop2341
8 Comments
har5hmell0w
I can’t be certain, but if I were a betting man, it would be part of the chuck (shoulder), specifically part of maybe the plate? Generally where short ribs come from. The marbling is nice, so I think that it would take a hard sear, but also would be very nice in a braise or stew.
har5hmell0w
So, depending on where you live, a rump steak and sirloin steak are synonymous. So maybe it is a fatty part of the rump (top sirloin) instead of a chuck. Either way, it should be a pretty tasty piece of meat. The Sirloin cap is responsible for picanhia in South American cooking.
har5hmell0w
Hell yeah, internet homie. That’s what matters. I love talking food, meat, groceries, hacks, and savings any time your like.
Individual-Cost1403
If it was a chuck roast, then that is the Denver steak aka boneless short rib meat. Dry brine overnight then grill to med rare. It won’t disappoint.
LameFossil
Tri-tip or Bavette?
Mike6695
Denver steak
AuntBarba
Why does everyone do this?
Is it a test or a fun game? I don’t get it.
What did the package say it was?
If the package said it was dick steak, why would you doubt it?
I mean if it was labeled as rib roast or something that it’s clearly not, why would you buy it?
I’m totally not trying to be critical or anything like that so please don’t think ill of me
8 Comments
I can’t be certain, but if I were a betting man, it would be part of the chuck (shoulder), specifically part of maybe the plate? Generally where short ribs come from. The marbling is nice, so I think that it would take a hard sear, but also would be very nice in a braise or stew.
So, depending on where you live, a rump steak and sirloin steak are synonymous. So maybe it is a fatty part of the rump (top sirloin) instead of a chuck. Either way, it should be a pretty tasty piece of meat. The Sirloin cap is responsible for picanhia in South American cooking.
Hell yeah, internet homie. That’s what matters. I love talking food, meat, groceries, hacks, and savings any time your like.
If it was a chuck roast, then that is the Denver steak aka boneless short rib meat. Dry brine overnight then grill to med rare. It won’t disappoint.
Tri-tip or Bavette?
Denver steak
Why does everyone do this?
Is it a test or a fun game? I don’t get it.
What did the package say it was?
If the package said it was dick steak, why would you doubt it?
I mean if it was labeled as rib roast or something that it’s clearly not, why would you buy it?
I’m totally not trying to be critical or anything like that so please don’t think ill of me
I just don’t get it.
A chunk of a tri-tip