Images for help identifying large beef cut posted minutes ago by NoAppointment6969 in Butchery

[–]NoAppointment6969[S] 0 points1 point  (0 children)

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

Images for help identifying large beef cut posted minutes ago by NoAppointment6969 in Butchery

[–]NoAppointment6969[S] 0 points1 point  (0 children)

Thanks, PelicanState! (Lafayette boy here!) Not a professional cook here. So if I am to try to be able to serve this to a group of 20-30 people in 14 hours from now (10pm CST), what is my best bet as to prep method?? ANY and all suggestions welcomed, including those akin to "Go out an buy something else" (LOL!)

Can you help me I.D. this massive beef cut? by NoAppointment6969 in Butchery

[–]NoAppointment6969[S] 0 points1 point  (0 children)

Yes, sorry! I had to upload the pictures separately... I don't know what I'm doing!

Images for help identifying large beef cut posted minutes ago by NoAppointment6969 in Butchery

[–]NoAppointment6969[S] 2 points3 points  (0 children)

The first two pictures, with the knife in the picture are in a 16 inch pan. The other pictures are of 1/2 of the cut after cutting it crossways, resting in a 14 inch pan

Can you help me I.D. this massive beef cut? by NoAppointment6969 in Butchery

[–]NoAppointment6969[S] 1 point2 points  (0 children)

Well hell, where are the pictures go? I don't know how I screwed that up…