What cut is this and how should I cook it?

[bbq_esq]

Got a few cuts from a family member whose buddy slaughtered one of his cows. Meat was processed at a place called Kasak Kuts in PA, nowhere near me. They didn’t do a great job with the vacuum sealing but whatever it’s free meat.

The photos show what was labeled as a round roast. Though maybe it was an eye but having opened it up I’m not so sure, as the grain isn’t perfectly parallel with the roast more diagonal.

so, what is this? Bottom round? Top round? There is some fat cap on bottom side but overall very very lean - all grass fed cattle so I understand.

either way I rubbed it down with with a pretty typical SPG and herb rub, so I’m open to suggestions. I’m guessing best bet is smoke to med rare and slice as thin as possible or it’ll be tough as a shoe.

[Henrik]

Looks like bottom round (or similar). Your suggestion of smoking medium rare and then slicing thin is the way to go 👍

[Allon]

Agreed.

[SheilaAnn]

+3

[smokin fool]

+4

[bbq_esq]

Looks like bottom round (or similar). Your suggestion of smoking medium rare and then slicing thin is the way to go 👍

thanks Henrik

I think i gotta slice perpendicular to the grain which means, not the most obvious way, right?

[LA Pork Butt]

I am not a beef guy, so I am out of my league here. It is lean, but it is shaped like a beef Boston Butt. I don’t know how much it weighs, but my initial thought was a beef shoulder clod. They can be in the 35 pound range. Free meat is always good even if being lean is more of a challenge in the cook. Enjoy!

[bbq_esq]

This is definitely smaller than that. More like 6-7 lb I would guess (scale is on the fritz and no weigh on packaging)

[Donw]

Take a look at the Baltimore Pit Beef recipe on the free site. A little Cow Crust, sliced thin across the grain, and you’ll have some good eating.

[texastweeter]

Zactly.

[CaptainMike]

Wut dis guy sed

[bbqLuv]

Cube it and make stew, or pulled beef swimming in Au Jus.
Either way will do.

[bbq_esq]

I landed on Italian beef, but I am cooking inside today. Crappy weather here. Put on a rack over some beef bouillon, sliced onion, seasoning, in a veeeerry low oven. Gonna take it to around 120 then crank the heat for a few minutes (will remove while preheating). Slice and return to the liquid, pile high with some peppers and provolone. Will see!

[bmillin]

Good plan!

[klflowers]

Jerky

[texastweeter]

Dang beat me to it.

[bbq_esq]

So this came out pretty damn good! Cooked it slow all day, chilled down then sliced as thin as I coul, back into the bouillon and piled on some very nice semolina bread with green peppers and plenty of sauce. The bread was perfect, soaked up sauce but held the line. I bought some giardinere but I felt like there was enough going on without it.

[texastweeter]

Was it cured?

[SheilaAnn]

My takeaway is semolina bread. I’m researching a few recipes lately. Did you make that as well?

[bbq_esq]

No I did not. I’m not much of a baker, it was just a loaf from Wegmans but it was a perfect choice for this in my opinion.

[texastweeter]

Jerky, lean grind, Baltimore pit beef, or stew comes to mind.

[bbq_esq]

texastweeter nope no cure. Just dry brined in the rub overnight and cooked at a very low temp. My oven let me set it to 150 but I doubt it really
maintained that.

[texastweeter]

Ah, its rare, not cured, lol. Good cook

[bbq_esq]

Yes, kept on low side of rare since it gets dunked in the hot liquid for a minute or so.