So I got this

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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?
 
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.
 
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.
 
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.
 
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.
 
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..
 
Actually it looks like a chub, possibly with some of the fat trimmed off.

For those who don't yet know, the chub is what they grind into ground meat. I have heard of people cooking them or parts of them and actually being quite pleased with the results. Why not really ?

At any rate, cut it. It serves no purpose that big. Cut the whole thing in half corner to corner. (looks a little square in the pic) See what's in the middle. Then maybe you'll figure the best thing to do with that thing.

T
 
Actually it looks like a chub, possibly with some of the fat trimmed off.

For those who don't yet know, the chub is what they grind into ground meat. I have heard of people cooking them or parts of them and actually being quite pleased with the results. Why not really ?

At any rate, cut it. It serves no purpose that big. Cut the whole thing in half corner to corner. (looks a little square in the pic) See what's in the middle. Then maybe you'll figure the best thing to do with that thing.

T
A chub is a packaging method, not a cut of beef. These log-shaped packages of ground beef are chubs. They come in various sizes.

Btw, this thread is six years old. I doubt the OP still has this problem.
1648OzChubs.jpg
 

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