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    #1

    What is this?

    What is this? Is this a cheek?

    Click image for larger version Name: received_148390910381237.jpeg Views: 250 Size: 23.6 KB ID: 969190
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    • Likes 1
    #2
    If it is cheek then it is a little overpriced. Walmart $3.59#
    • Likes 1

    Comment

      #3
      Don’t know, but you save $125.46! I mean, a deal is a deal eh?
      • Likes 6

      Comment

      • FireMan
        #3.4
        FireMan commented
        January 5, 2021, 11:24 PM
        Editing a comment
        Well shoot, then what ya done is saved over 2 hunnert dollars. Whew, this is gittin good.
        • 1 like
      • Andrrr
        #3.5
        Andrrr commented
        January 5, 2021, 11:58 PM
        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
        #3.6
        DavidNorcross commented
        January 6, 2021, 04:37 AM
        Editing a comment
        Hilarious...
      #4
      I don't know what the CH stand for. Do these come out good well done on the smoker?
      • Likes 1

      Comment

      • Donw
        #4.1
        Donw commented
        January 5, 2021, 06:26 PM
        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.
        • 1 like
      #5
      If you get it and some tongue you could make Tongue 'n' Cheek Stew.
      • Likes 12

      Comment

      • mnavarre
        #5.1
        mnavarre commented
        January 5, 2021, 07:16 PM
        Editing a comment
        Or Cabeza tacos.
        • 2 likes
      #6
      Perhaps Choice, boneless strip?
      • Likes 4

      Comment

      • Jared49
        #6.1
        Jared49 commented
        January 5, 2021, 06:09 PM
        Editing a comment
        That’s a possibility, considering the price.
      #7
      I’m gonna say "Beef Boneless Chuck Strip".
      • Likes 1

      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
          • Likes 9

          Comment

          • Joetee
            #9.1
            Joetee commented
            January 5, 2021, 06:49 PM
            Editing a comment
            Can you please explain further? Will this be good smoked to well done?
          • Greygoose
            #9.2
            Greygoose commented
            January 5, 2021, 06:50 PM
            Editing a comment
            That’s exactly what I was thinkin’ 🤣😂🤣👍👍👍
          • Chef Brandon
            #9.3
            Chef Brandon commented
            January 5, 2021, 07:12 PM
            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!!
            • 7 likes
          #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. 😳😁😂
          • Likes 4

          Comment

          • Panhead John
            #10.1
            Panhead John commented
            January 5, 2021, 08:09 PM
            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!
            • Likes 2

            Comment

              #13
              Yep. What they said. But clean it nice and straighten it out some, add that to your. meatball grind.
              • Likes 1

              Comment

                #14
                Thank you Chef Brandon for helping to decipher.
                • Likes 1

                Comment

                  #15
                  Boneless strip loin (nystrip) choice grade.
                  • Likes 1

                  Comment

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