Roast cut question

MrCookingNurse

I have two roast in the freezer. No clue how to prepare them.

1. Loin tip roast

2. Shoulder roast

They are both in white butcher paper frozen solid. Cleaning out the deep freeze for a new cow come spring sirloins laid out for supper tomorrow night.

DawgDays

The shoulder ought to be a chuck roast if I understand bovine anatomy like I think I do. Should be very well-marbled. Have you done pulled beef before? The ClayQ recipe will make you a believer:

http://www.dizzypigbbq.com/recipesPulledBeef.html

How much does the tip roast weigh? That's a harder decision to make I think. Probably too lean to make a good pot roast. Roast and slice for sandwiches maybe?

DawgDays

P.S. Google says tri-tip is sometimes labeled loin tip roast. Going to be some good eatin' in the Nurse residence this week.

MrCookingNurse

I have chuck roast labeled chuck. This shoulder could be like a chuck. It's longer than the chuck ones. About 1 inch thick.

The loin I googled either tri tip or sirloin roast. Is that same thing?? It's about 2-2.5 inches and smaller. Let me try a picture.

MrCookingNurse

Here ya go

Shoulder roast



Loin tip



And a chuck for reference

DawgDays

Tri-tip comes from the sirloin so they could very well be used synonymously here. How much does it weigh? In the ballpark of 2.5 pounds? I'd bet that even if it's not cut like a tri-tip it would still grill up and taste a lot like one. Cook it T-Rex style and slice thin across the grain.

As for the shoulder roast -- chuck comes from the front shoulder region. I bet it's indistinguishable but do wonder why it's labeled differently?

DawgDays

P.S. I'm envious of that coconut cream pie you've got hoarded away!

MrCookingNurse

@dawgdays
Thanks boss man! Looking forward to this loin tip!

MrCookingNurse

DawgDays said:

P.S. I'm envious of that coconut cream pie you've got hoarded away!

That pie is either for the collapse of our government or the zombies whichever comes first