Welcome!


This is a membership forum. As a guest, you can click around a bit. View 5 pages for free. If you would like to participate, please join.

[ Pitmaster Club Information | Join Now | Login | Contact Us ]

There are 4 page views remaining.

Announcement

Collapse
No announcement yet.

Beef Mystery - need help identifying

Collapse
X
 
  • Filter
  • Time
  • Show
Clear All
new posts

    Beef Mystery - need help identifying

    I found this in my freezer in a zip lock bag. Neither my wife or I have any idea where it came from or what cut of meat it is. I think it is some sort of "roast" cut, maybe a small chuck? But maybe it could be a steak, maybe a chuck eye? Just not sure. So I put this to a panel of experts. Need to make a low and slow or front sear/reverse sear decision. As you can see from the photo with the paring knife it is not very big but it is thick.

    Thanks in advance for the help.

    Click image for larger version

Name:	P1020682.JPG
Views:	149
Size:	259.5 KB
ID:	964742

    Click image for larger version

Name:	P1020681.JPG
Views:	137
Size:	326.6 KB
ID:	964743

    #2
    Looks almost like a small section of rib roast?

    Comment


      #3
      I do agree with the ribeye guess but also a chuckie?

      Comment


        #4
        If it is a ribeye, that's a nice cap to eye ratio!

        Comment


          #5
          Yep, that’s a ribeye alright. Do me a favor and smoke it as-is. Let it thaw properly, trim it up, apply a good rub and then smoke it low n slow until almost done. Let it rest 10-15 minutes, then give it a good sear. Done deal. And serve it with a full-bodied Cabernet.

          Comment


            #6
            Looks like a cross-section cut of shank to me. Which would mean chop it up and put it in something else or braise it. But I appear to be the minority report on this one, and could easily be mistaken. Is that off-center white part soft fat or hard something else? That'll tell the tale.

            Comment


            • mgaretz
              mgaretz commented
              Editing a comment
              I'm with you. It kinda looks like a ribeye but also kinda doesn't.

            • Ahumadora
              Ahumadora commented
              Editing a comment
              If it is Shank it's missing the bone. Unless it's farmed as Boneless beef!

            #7
            Turns out it is a ribeye. Choice grade by my estimation. After thawing I was able to get about a 3 hour dry brine on it. Cooked in on the kettle with SnS, low and slow with charcoal and oak added to an IT of 122. Pulled the steak and grill to cool while the charcoal heated up to sear temp. Then did a reverse sear with a cool grate spin 2 min/side X 2 times each. Final IT was 132. Was a pretty good steak. Pictures below. Final plate was steak, vegetable hash, smashed cauliflower with leeks, and spring greens with blue cheese. Dinner started with a mystery and ended up good tasting and full bellies for my wife and I. Thanks for the advise and guidance.

            Click image for larger version

Name:	IMG_20201229_180302018.jpg
Views:	106
Size:	93.5 KB
ID:	965159Click image for larger version

Name:	IMG_20201229_180400080.jpg
Views:	72
Size:	158.5 KB
ID:	965160Click image for larger version

Name:	IMG_20201229_180723141.jpg
Views:	76
Size:	73.4 KB
ID:	965161

            Comment


            • shify
              shify commented
              Editing a comment
              great cook - and that is one hell of a cap on that ribeye!

            • bbqLuv
              bbqLuv commented
              Editing a comment
              Excuse Me, but I want some to go with my PBR, please.

            #8
            Looks like you scored a win out of the mystery after all. Yummy. Now, where do I find a monster thick steak like that in my neighborhood? 😋

            Comment

            Announcement

            Collapse
            No announcement yet.
            Working...
            X
            false
            0
            Guest
            500
            ["pitmaster-my-membership","login","join-pitmaster","lostpw","reset-password","special-offers","help","nojs","meat-ups","gifts","authaau-alpha","ebooklogin-start","alpha","start"]
            false
            false
            {"count":0,"link":"/forum/announcements/","debug":""}
            Yes
            Rubs Promo

            Spotlight

            These are not ads or paid placements. These are some of our favorite tools and toys.

            These are products we have tested, won our top awards, and are highly recommend. Click here to read how we test, about our medals, and what they mean.

            Use Our Links To Help Keep Us Alive

            A big part of this site is our unbiased equipment and product reviews. We love playing with toys and we have no problem calling them the way we see them. Some companies pay a finder’s fee if a reader clicks a link on AmazingRibs.com and buys a product. It has zero impact on our reviews, zero impact on the price you pay, and the sites never tell us what you bought, but it has a major impact on our ability to keep this site alive! So before you buy, please click our links. Here’s a link that takes you to a page on Amazon that has some of our favorite tools and toys: https://tinyurl.com/amazingribs


            The Pit Barrel Cooker May Be Too Easy


            The PBC has a rabid cult following for good reason. It is absolutely positively without a doubt the best bargain on a smoker in the world. Period. This baby will cook circles around the cheap offset sideways barrel smokers because temperature control is so much easier.

            Click here to read our detailed review and the raves from people who own them


            Blackstone Rangetop Combo: Griddle And Deep Fryer In One


            The flat top does the burgers and the fryer does the fries. Use the griddle for bacon, eggs, grilled cheese, and so much more. And why deep fry indoors when you can avoid the smell and mess by doing it outside!

            Click here to read our detailed review and to order


            Finally, A Great Portable Pellet Smoker


            Green Mountain’s portable Davy Crockett Pellet Smoker is one mean tailgating and picnic machine. But it’s also gaining popularity with people who want to add a small, set it and forget it pellet smoker to their backyard arsenal. And with their WiFi capabilities you can control and monitor Davy Crocket from your smart phone or laptop.

            Click here to read our detailed review and to order


            Groundbreaking Hybrid Thermometer!

            Thermapen One Instant Read Thermometer

            The FireBoard Spark is a hybrid combining instant-read capability, a cabled temperature probe, Bluetooth and Wi-Fi connectivity. We gave Spark a Platinum Medal for pushing the envelope of product capability while maintaining high standards of design and workmanship.

            Click here to read our comprehensive Platinum Medal review

             

            Comprehensive Temperature Magnet With 80+ Important Temps

            Amazingribs.com temperature magnet
            Winner of the National BBQ Association’s product of the year award. This 8.5″ x 11″ magnet contains more that 80 benchmark temperatures for meats (both USDA recommended temps as well as the temps chefs recommend), fats and oils, sugars, sous vide, eggs, collagens, wood combustion, breads, and more. Although it is not certified as all-weather, we have tested it outdoors in Chicago weather and it has not delaminated in three years, but there is minor fading.

            Click here to order.


            Grilla Pellet Smoker proves good things come in small packages

            We always liked Grilla. The small 31.5″ x 29.5″ footprint makes it ideal for use where BBQ space is limited, as on a condo patio.
            Click here for our review on this unique smoker


            Is This Superb Charcoal Grill A Kamado Killer?


            The PK-360, with 360 square inches of cooking space, this rust free, cast aluminum charcoal grill is durable and easy to use. Four-way venting means it’s easy to set up for two zone cooking with more control than single vent Kamado grills. It is beautifully designed, completely portable, and much easier to set up for 2-zone cooking than any round kamado.

            Click here to read our detailed review of the PK 360

            Click here to order directly and get an exclusive AmazingRibs.com deal