What kind of meat is this?

[Dutchness]

So I ordered a piece of 2lbs of boneless short ribs and this is what I got. On the ticket it says brisket/boneless short rib. It's about 1.5 inches thick. Does anyone can tell by the way it looks if this can be short rib? What part do you guys think it is? I love the marbling though!

Thanks

[FireMan]

I wonder if it tastes like chicken?

[Spinaker]

It looks, to me, like a short rib that has been removed from the bone. It looks like a fine cut to me.

[Stevo]

cook it low and slow baby!

[Dutchness]

Thanks for the replies.

Spinaker why do you think that. Asking bc I'm trying to learn.

[Spinaker]

To me it looks like the same beef that is on top of a rib bone. Usually your going to see something like what I posted down below. A really thick chunk of meat on top of a flat rib bone. But this looks to me like its been tripped off the bone and cut in half. I might be wrong on this one. But that is what I am thinking.

[HorseDoctor]

Totally agree! Marbling looks awesome. Making me hungry!

[DeusDingo]

looks like a chuck roast

[EdF]

That's what I was thinking too.

[Dutchness]

Yeah looks like it, but that can not be true.

[FireMan]

I guess with all that has been said so far, it won't taste like chicken.

[smokinfatties]

im 90% sure that's a boneless short rib. Costco sells boneless short ribs in the Cryovac and they look exactly like that. I think David Parrish did some pastrami with those. In my opinion they arent quite as good the bone in ones on the smoker. However, they are killer for braising in a red wine sauce in a dutch oven and throwing over some red skinned mashed potatoes!

[Dutchness]

Thanks for your reply. Yeah that sounds really good.

[Dutchness]

I should clarify that I'm in europe. cuts are different and that's why I'm confused. I'm more familiar with the American names of the different cuts.

I actually ordered it to test it out to make carne asada out of it. I'm also thinking I could use it in my burger blend.

​​​​​I'm really surprised how much intramuscular fat it has for it not being grain fed. I paid $2.50/lbs so it's really affordable too.

[Potkettleblack]

http://www.seriouseats.com/2012/05/the-best-inexpensive-steak-for-the-grill-part-3.html

Shortribs always have a ton of IM fat.

[Dutchness]

I've ordered boneless short ribs a couple times before to use for my burger blend and they were really really lean.

Below you have some examples of that.

[David Parrish]

im 90% sure that's a boneless short rib. Costco sells boneless short ribs in the Cryovac and they look exactly like that. I think David Parrish did some pastrami with those. In my opinion they arent quite as good the bone in ones on the smoker. However, they are killer for braising in a red wine sauce in a dutch oven and throwing over some red skinned mashed potatoes!

Agree it looks like he got what he paid for.

[Dutchness]

I smoked it today until 190F. Not my favorite. Tomorrow I'm getting some more, will try some different things with it.

[Craigar]

It looks really good. What didn't you like about it?

[Dutchness]

'Steak' and smoke, a combination I am not really into.

[Dutchness]

Can anyone tell me what muscle is right on top of the short rib meat?

[MBMorgan]

Can anyone tell me what muscle is right on top of the short rib meat?

Perhaps this link will be of some help: http://www.chefs-resources.com/types...ef-short-ribs/

[EdF]

MBMorgan - that was very helpful. The wife and I have often wondered why the cut is so inconsistent.

[Dutchness]

Thanks for the link. Very useful!