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.
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.
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