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Old 12-10-2016, 02:58 PM   #1
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Joint identity

Hi,
I am trying to identify this joint ( bundled in a package from my meat supplier). Also how this would normally be prepared/cooked. Thanks

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Old 12-10-2016, 03:15 PM   #2
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Looks like a rib cut from near the shoulder or hip.
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Old 12-10-2016, 03:22 PM   #3
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It looks like a rib cut with the full cap attached. Just a heads up, that cap will typically not be as tender as the rest of the cut when cooked medium rare as a rib steak/roast should be cooked.
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Old 12-10-2016, 04:31 PM   #4
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I agree it looks like a shoulder chop. I think they are tough unless braised.
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Old 12-10-2016, 06:16 PM   #5
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Originally Posted by msmofet View Post
I agree it looks like a shoulder chop. I think they are tough unless braised.
Not if it's a beef rib steak it shouldn't be tough, except for that top strip. Trim that and Muzzzy should have a nice rib steak (or a small rib roast).
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Old 12-10-2016, 07:16 PM   #6
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Agreed, shoulder chop, towrds the rib end.

Is it beef or lamb? It's so red it looks a bit like lamb.
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Old 12-12-2016, 02:22 AM   #7
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Agreed, shoulder chop, towrds the rib end.

Is it beef or lamb? It's so red it looks a bit like lamb.
I assumed it was beef, since it's in the beef forum.
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Old 12-12-2016, 07:00 AM   #8
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Lol, I'm not always the sharpest tool in the shed.
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Old 12-12-2016, 03:14 PM   #9
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Lol, I'm not always the sharpest tool in the shed.
LOL..

My first thought was a different kind of joint.
In that case say thank you and have a nice day!
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Old 12-12-2016, 03:42 PM   #10
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Joint identity

Quote:
Originally Posted by Chef Munky View Post
LOL..

My first thought was a different kind of joint.
In that case say thank you and have a nice day!

Great minds and all, Munky. I too first thought it was a different kind of joint...
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