Joint identity

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Muzzzzy

Assistant Cook
Joined
Dec 10, 2016
Messages
2
Location
Northampton
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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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.
 
I agree it looks like a shoulder chop. I think they are tough unless braised.
 
Agreed, shoulder chop, towrds the rib end.

Is it beef or lamb? It's so red it looks a bit like lamb.
 
LOL..

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


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

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

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

Seems that would require the Admins to create a new forum subject. That sort of "joint" can be used in cooking though - Alice B. Toklas brownies come to mind... :LOL:
 
Seems that would require the Admins to create a new forum subject. That sort of "joint" can be used in cooking though - Alice B. Toklas brownies come to mind... :LOL:


Heh. But you'd have to remove the rolling paper. Doesn't bake well. Burns. Chewy. Tastes nasty.

Sorry. Other parts of the world call meat things joints.
 
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