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Old 01-09-2015, 08:41 PM   #1
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So I got this

Where do I start? I like my beef medium.

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Old 01-09-2015, 08:42 PM   #2
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I don't know the weight or really the cut. Feels like a good 25-30 pounds
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Old 01-09-2015, 09:01 PM   #3
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Hi, Searnando. Welcome to Discuss Cooking.

Just so you know, you don't need to post the same question in different forums. Everyone will see them.

It's legally required for a large piece of meat like that to have a label with the weight, cut and expiration date. Are you sure this one doesn't have that information? If not, do you have a bathroom scale with which to weigh it?
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Old 01-09-2015, 09:03 PM   #4
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Sorry thought I posted in the wrong section. And a chef gave it to me from some restaurant so it's not labeled. No scale.
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Old 01-09-2015, 09:04 PM   #5
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I was thinking of salting it over night at least to start
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Old 01-09-2015, 09:20 PM   #6
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So I got this

I would cut it into steaks or roasts, wrap and freeze most of it.
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Old 01-09-2015, 09:21 PM   #7
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How many people are you feeding? Unless you're feeding a crowd, I'd suggest cutting it into smaller, more manageable pieces and freezing what you're not going to use right away.

Without knowing what cut it is, I guess you'll need to experiment, since different cuts do best with different cooking methods. I'd use something that I know the weight of - like a soda bottle or some cans of food - and cut two pieces that size. Sear one and cook to medium rare, braise one and cook to well done, and see which works out best.

Hope this helps.
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Old 01-09-2015, 09:35 PM   #8
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I suspect it's a beef round. That being the case, I'd cut it up into roasts, stew beef and grind some up for burgers.
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Old 01-09-2015, 09:55 PM   #9
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Thanks guy. Steaks and roast.

I think it is a round. I remember hearing the word round was on the box. But not the packaging.
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Old 01-09-2015, 10:12 PM   #10
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I agree with the others, a nice 5lb roast, a good amount of 12oz steaks, maybe 5lbs of hamburg, ect... I buy all my beef in bulk, process it myself. Kind of rewarding and I it saves some money..
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