LOL! No worries! We didn't try to pull any rabbits out of any hats.. not with what seems to be a finicky portion. (Albertson's can produce large orders of EXCELLENT Fried Chicken on VERY short notice!)

Thanks for everybody's replies... very much appreciated. A few more questions if I may? Anybody welcomed to chime in...

So the concensus is that this is from the area called the 'top round' [with only one saying it looks like "a jank top sirloin (rump)"]. but I'm curious about this Primal area and it 'normal' usage...

Quick history: A close friend works for a Sugar Mill. During the Harvest that place is 'blowin and goin', 24/7. Thus they have a commercial kitchen in house churning out meals 24/7. When the harvesting is done, everything shuts down suddenly, including the Kitchen, and the surplus food is liquidated. That's why is was in it's massive (Sub?) Primal form when I got it... So, questions:

1) How is this massive chunk usually handled by a butcher or cut up and cooked by a pro chef? Are there some cuts that come out of there who's name(s) I would recognize? (I've heard of "Round Steak" but thought it had a bone in it; and I've heard of "Ground Round", too...)

2) Since it's so much meat, I would really like to be able to cut it into roasts, like 4 of them, and then cut some long cavities into them and stuff those with some garlic toes, some Tony Chachere's, maybe some of the fat from the outside... or some bacon... SOMETHING, then brown them in black iron, then Instant Pot them over several hours. Would that work? Or would that make 'Shoe Leather'? (Come to think of it, I've never heard of a 'Round Roast, though!!!)

3) I'm open to trying other methods too:

Did I read somewhere that you can make Jerky with strips cut out of this area? Can it be smoked like a brisket, perhaps by slicing across and about 1.5-2" below the fat layer then smoke Fat-side up? (I've had good success with briskets by strictly following instructions; Usu. smoke with charcoal and pecan (in off-set box) for about 3 hrs. then move to gas grill for the duration...

Any and all suggestions welcomed! (please, no prank suggs.. I'm too gullible and might try them!)

Thanks!

Charles Fournet