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    What is this?

    What is this? Is this a cheek?

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    #2
    If it is cheek then it is a little overpriced. Walmart $3.59#

    Comment


      #3
      Don’t know, but you save $125.46! I mean, a deal is a deal eh?

      Comment


      • FireMan
        FireMan commented
        Editing a comment
        Well shoot, then what ya done is saved over 2 hunnert dollars. Whew, this is gittin good.

      • Andrrr
        Andrrr commented
        Editing a comment
        FireMan And if you buy it twice and also don't buy it twice... well I guess that means you saved four hundred. You can't lose!
        Last edited by Andrrr; January 5, 2021, 11:59 PM.

      • DavidNorcross
        DavidNorcross commented
        Editing a comment
        Hilarious...

      #4
      I don't know what the CH stand for. Do these come out good well done on the smoker?

      Comment


      • Donw
        Donw commented
        Editing a comment
        If it was cheek the the beef cheek is the Masseter muscle basically used to chew. The cow chews their cud constantly so it is one tough piece of meat.

      #5
      If you get it and some tongue you could make Tongue 'n' Cheek Stew.

      Comment


      • mnavarre
        mnavarre commented
        Editing a comment
        Or Cabeza tacos.

      #6
      Perhaps Choice, boneless strip?

      Comment


      • Jared49
        Jared49 commented
        Editing a comment
        That’s a possibility, considering the price.

      #7
      I’m gonna say “Beef Boneless Chuck Strip”.

      Comment


        #8
        Ask the butcher otherwise you are guessing.

        Comment


          #9
          Choice Boneless Striploin with 0x1: meaning1″ tail fat on the Rib End and 0″ tail fat on the Vein end

          Comment


          • Joetee
            Joetee commented
            Editing a comment
            Can you please explain further? Will this be good smoked to well done?

          • Greygoose
            Greygoose commented
            Editing a comment
            That’s exactly what I was thinkin’ 🤣😂🤣👍👍👍

          • Chef Brandon
            Chef Brandon commented
            Editing a comment
            No it would not be good well done. I would smoke it just till it hit Mid Rare. Its what you cut to make New York Steaks. I have smoked them with a nice herb rub at 250 until temp reaches 120 internal. Let rest for about 30 minutes and slice. Its fantastic!!

          #10
          Well. I look at like this. There are two different cheeks.
          What you have is quite large. Sooo I’m thinking that the cheeks around ones face, being cow or human, are much smaller than the other cheeks. Thus you might just have the other cheeks. 😳😁😂

          Comment


          • Panhead John
            Panhead John commented
            Editing a comment
            You’d have to turn the other cheek.....to find out.

          #11
          Ok guys, thank you

          Comment


            #12
            What chef Brandon said. Cut the into boneless New York’s or truss for a nice roast and smoke it!

            Comment


              #13
              Yep. What they said. But clean it nice and straighten it out some, add that to your. meatball grind.

              Comment


                #14
                Thank you Chef Brandon for helping to decipher.

                Comment


                  #15
                  Boneless strip loin (nystrip) choice grade.

                  Comment

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