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Help me with mystery meat!!!

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  • Lisztetude
    Club Member
    • Jul 2019
    • 7

    Help me with mystery meat!!!

    Meet my meat.
    I get regular orders from ButcherBox, which sends a certain number of servings of beef, but doesn't let me choose what cuts. Typically, I open each package, put a rub or marinade on it, and then put it in a dehydrator bag. I usually label the bag with the cut of meat and date, and put it in the deep freeze.

    Here's the twist: I forgot to label this cut.

    It's about 3lbs., with a fair amount of fat on it. At its longest point, it's about 6"x4", although it's sort of wedge-shaped, and is about 5" thick. I clearly put some sort of rub on it.

    So what is it? Beef shoulder? Ribeye roast? I have no clue, and therefore no idea how to cook it. I only know it is definitely beef (we don't eat pork), and it is a large and thick cut.

    If any sharp-eyed folk can identify this cut, that would be ideal. If not, some advice on how to cook mystery meat would be appreciated.
    Attached Files
  • LA Pork Butt
    Charter Member
    • Dec 2014
    • 5700
    • Grew up in New Orleans, lived in Texas for 20 years, lived in Mandeville, LA for 22 years. I now liv

    #2
    I can’t tell, but providing pics outside of the bag will help with possible identification.

    Comment

    • Rod
      Rod
      Club Member
      • Dec 2015
      • 700
      • Phoenix, AZ
      • Weber Genesis S330 with GrillGrates
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      #3
      Kinda looks like a rump roast. Either way it's hunk o' beef that you generally do low n' slow.

      Comment

      • Mosca
        Charter Member
        • Oct 2014
        • 3828
        • PA
        • Large Big Green Egg, Weber Performer Deluxe, Weber Smokey Joe Silver, Maverick 732, DigiQ, and too much other stuff to mention.

        #4
        Can you call ButcherBox and ask for a listing of your orders going back 6 or 8 or however many months?

        I vote for rump roast, too, but that is just guessing.

        Comment

        • Lisztetude
          Club Member
          • Jul 2019
          • 7

          #5
          As requested, here are pics without the bag. Still frozen, of course.
          Attached Files

          Comment

          • HawkerXP
            Club Member
            • Jul 2016
            • 6420
            • Virginia
            • 2 Weber Performers, 1 kettle, 1 Smoky Joe and a PBC
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            #6
            I.....think.........its..............meat!

            Comment

            • Mosca
              Charter Member
              • Oct 2014
              • 3828
              • PA
              • Large Big Green Egg, Weber Performer Deluxe, Weber Smokey Joe Silver, Maverick 732, DigiQ, and too much other stuff to mention.

              #7
              That’s a rump roast. I have one at home that looks exactly the same.

              Comment

              • Lisztetude
                Club Member
                • Jul 2019
                • 7

                #8
                Sounds like the rumps have it!
                I will cook it like it's a rump roast, and let you all know how it goes. Thanks for the help!

                Comment

                • Old Glory
                  Club Member
                  • Feb 2018
                  • 1342
                  • Northshore MA
                  • Weber Summit Charcoal Grill
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                  #9
                  eye of the round?

                  Comment


                  • Mosca
                    Mosca commented
                    Editing a comment
                    Could be. That’s pretty much the same as rump roast for how to deal with it. It’s a tough bird if you don’t cook it slow and slice it thin across the grain.

                  • smokin fool
                    smokin fool commented
                    Editing a comment
                    I was going to say just a round roast of some kind.
                    Cover it in gravy and tell em to eat up, people are starving all over the world....
                    Last edited by smokin fool; November 19, 2020, 08:38 PM.
                • bbqLuv
                  Club Member
                  • Jan 2020
                  • 1612
                  • Milwaukie, OR

                  #10
                  Looks to be a medium rare roast soon.
                  I got an idea, cube it up and make burnt ends. Sweet little morsels of goodness. No matter what cut it is.

                  Comment

                  • Bkhuna
                    Club Member
                    • Apr 2019
                    • 659
                    • Merritt Island Florida

                    #11
                    So, if you have no idea how you're going to cook it in the future, why season it before freezing. Except for salt, flavor compound don't permeate tissue more than a millimeter or two. And being frozen, you will prevent salt from diffusing into the meat.

                    Comment

                    • Lisztetude
                      Club Member
                      • Jul 2019
                      • 7

                      #12
                      So, here's the update...

                      I'm not saying I didn't trust you guys, but I was terrified of spending 12 hours at a smoker, only to have the thing fall apart because it wasn't the cut of meat we thought it was.

                      So I compromised. I put it in the Instant Pot, and pressure cooked it for two hours. I figured it you were right, that would make it an edible rump roast. If not, well, Chipotle is just down the block.

                      In the end, it was...fine. Far from the best roast I've ever cooked, but not the worst. It was perfectly tender, and it fed my hungry family. Had I actually put it on the smoker after thawing it and so forth, it probably would have been excellent. I'd say the diagnosis of rump roast was spot on. Well done!

                      I really appreciate all the help!

                      PS, Bkhuna, the cuts arrive already frozen from ButcherBox. I just add the rub before sealing them up and putting them in the deep freeze. When I'm not dealing with mystery meat, it works just fine. I thaw the meat for a couple days in the fridge. Since they're already seasoned, it does its job before I put it in the smoker or the sous vide.

                      Comment

                      • Lisztetude
                        Club Member
                        • Jul 2019
                        • 7

                        #13
                        Here's the finished roast.
                        Attached Files

                        Comment

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                        2021 Meat-Up In Memphis Canceled - Rescheduled for March 2022

                        We've unfortunately had to cancel the 2021 Meat-Up in Memphis. We are rescheduling for March 18-20, 2022. More details and re-booking info coming soon! For now click here for more info.
                        See more
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