Anyone know what cut of beef this is and how it would be best cooked?
I was at the import shop when I ran into this piece of mystery meat. Usually I pass on these but this one was close to its expiration date so it was marked down quite a bit, I got it for $6. All it says is "beef". It doesn't say what kind of cut it is. It's from New Zealand so the quality isn't an issue. It's vacuum sealed so the package conforms to the size of the meat.
Anyone know what it is? It's pretty thick so I was going to treat it like a pork butt: trim the fat, put Memphis Rub on it and oven roast it at 225.
Hi, my name is Darrell. I'm an OTR truck driver for over 25 years. During my off time I love doing backyard cooks. I have a 48" Lang Deluxe smoker, Rec-Tec pellet smoker,1 Weber Genesis 330, 1 Weber Performer (blue), 2 Weber kettles (1 black and 1 Copper), 1 26" Weber kettle, a WSM, 8 Maverick Redi Chek thermometers, a PartyQ, 2 SnS, Grill Grates, Cast Iron grates, 1 ThermoPop (orange) and 2 ThermoPens (pink and orange) and planning on adding more cooking accessories. Now I have an Anova sous vide, the Dragon blower and 2 Chef alarms from Thermoworks.
Agreed. Pretty sure it's not gonna be a real tender piece of beef but fatty enough it may well lend itself to a "low & slow til probe tender" approach. Enjoy!
I'd take a look at how much marbling, if any, it has once you trim the fat. Take it to 130F IT and if a small QC (quality control) piece doesn't cut/taste/feel like steak then take it to probe tender at about 200F IT.
Weber Summit Kamado with SnS and Vortex.. Broil King Baron, Primo Oval Junior. Primo XL. Love grilling steaks, ribs, and chicken. Need to master smoked salmon. Absolutely love anything to do with baking bread. Favorite cool weather beer: Sam Adams Octoberfest Favorite warm weather beer: Yuengling Traditional Lager. All-time favorite drink: Single Malt Scotch
My best guess would be a Brisket flat. I would inject with beef broth, cook it at 225 and wrap when it hits the stall. I would take it to 203 internal temp.
I realized I never followed up here with the results. I sous vided it using the Anova brisket setting. However I think they assumed it was a full size brisket and this piece got cooked a bit long. The guide called for 24 hours and this got about 8. I thought there was a lot of moisture in the sous vide bag, I guess I was right. So it was a bit dry. But the bark came out nicely when I finished it in the oven. It was already well done by then so the extra oven time just made it kind of crispy. Still, I got a great deal on it. Thanks to everyone who guessed!
Last edited by Lost in China; March 17, 2017, 09:59 PM.
6 & 2 burner gas BBQ's
Diy electric smoker
A-maze-n-tube 12 inch
Gas powered pizza oven
GMG Davy Crockett with Wifi
Rosle 24 inch charcoal kettle
Slow'nSear - my favourite
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And beer ....
And at work just plain old chilled water....
Looks good but IMHO you should have left in in the bath the full 24 hours. Brisket is a tough piece of meat and needs a long time at that temperature to break down all the connective tissues. In a smoker the brisket can take 8 hours and often more and that is at a higher cooking temp. As far as the juices in the bag that is quite normal and nothing to be alarmed about. When cooked in a smoker the brisket shrinks significantly - that is moisture loss except you don't see the loss because the moisture evaporates. Seeing the juices in the bag seems wrong but it isn't. I have SV'd beef ribs at 135 for 72 hours and they were super tender.. Even with a lot of juices in bag. Don't tell anyone but I've been known to drink those juices - pure beef essence..
Just to add with long SV cooks like this the size of the meat does not matter - its about tenderizing and braking down those tuff tissues...
Anyone know what cut of beef this is and how it would be best cooked?
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