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What cut of beef is this???

To anyone who can help.. thank you in advance.

I got what I thought was a frozen cryovacked roast of some sort.  Finally defrosted it and it is 6-7 of the same cut.  But I am not sure what cut.  The guy who gave it to me forgot and the swift package didn't say. 

To me it looks like the point of a tenderloin???

image
image
Medium, and XL eggs in Galloway NJ.  Just outside of Atlantic City.  

Comments

  • MrossMross Posts: 338
    Looks like a shoulder clod to me.
    Duncan, SC
  • rtt121rtt121 Posts: 653
    all cut up maybe?  Why would they pack it that way.

    All the cuts seem to be the exact same.  Sort of triangular in shape.  Not tri tip though
    Medium, and XL eggs in Galloway NJ.  Just outside of Atlantic City.  
  • Little StevenLittle Steven Posts: 28,817
    edited January 2014
    My bet is petite tender. (mock tender, Scotch tender, chuck tender) Could be Sierra cut also. Did you throw out the wrap?

    Steve 

    Caledon, ON

     

  • CookinbobCookinbob Posts: 1,690
    What was the price per pound?  that may give some insight
    XLBGE, Small BGE, Homebrew and Guitars
    Rochester, NY
  • rtt121rtt121 Posts: 653
    I did some research and it does look like petite tender

    Do not know cost per pound. It was given to me.

    I did not throw out the wrap. Not swift either.. i forgot

    image


    Medium, and XL eggs in Galloway NJ.  Just outside of Atlantic City.  
  • Little StevenLittle Steven Posts: 28,817
    That is some good steak! It's tender but has good beefy flavor. I was looking at them yesterday and they were like $12.00 a pound.

    Steve 

    Caledon, ON

     

  • rtt121rtt121 Posts: 653
    hmmm

    will reverse sear tonight and report back
    Medium, and XL eggs in Galloway NJ.  Just outside of Atlantic City.  
  • Little StevenLittle Steven Posts: 28,817
    Sterling silver is pretty damn good beef too.

    Steve 

    Caledon, ON

     

  • rtt121rtt121 Posts: 653
    Getting me excited.  He usually gives me good stuff.. he's the chef at club I work at.

    I didn't defrost it because he forgot what it was.
    Medium, and XL eggs in Galloway NJ.  Just outside of Atlantic City.  
  • Looks like a shoulder tender.  I love those things.  Now I know what's for dinner tonight.
  • rtt121rtt121 Posts: 653
    edited January 2014
    Is this something you guys see at your supermarket?

    New to me in NJ.
    Medium, and XL eggs in Galloway NJ.  Just outside of Atlantic City.  
  • Little StevenLittle Steven Posts: 28,817
    Not here usually. It's still kind of unknown. I was at a supermarket when I saw them yesterday but it was in a small section of AAA (Choice) angus beef with tri tip, flat iron and Denver cut. All of these are uncommon here and a lot of butchers don't even know what they are. This was a small chain of markets and I guess they are trying to go boutique.

    Steve 

    Caledon, ON

     

  • rtt121rtt121 Posts: 653
    I see..

    I have never seen any of those cuts.  Though I thought flat iron was a marketing term for chuck steak
    Medium, and XL eggs in Galloway NJ.  Just outside of Atlantic City.  
  • rtt121rtt121 Posts: 653
    edited January 2014
    http://en.wikipedia.org/wiki/Shoulder_tender

    Found this. Looks like the flat iron lies right on top of the shoulder tender. 

    Both not the "chuck" I think of but do come from the shoulder.  New to me and excited to give it a go.
    Medium, and XL eggs in Galloway NJ.  Just outside of Atlantic City.  
  • SkiddymarkerSkiddymarker Posts: 8,299
    Ah, the glory of mystery meat from the freezer, Enjoy (whatever it is)
    Delta B.C. - Move over coffee, this is job for alcohol!
  • CookinbobCookinbob Posts: 1,690
    I was just in a meat market and saw what looks just like that in the case, though they were completely trimmed.  They call it a "Petite Filet" and said it comes from the shoulder area, 8-12 oz, cook direct like a steak, supposedly very tender and popular.  They were on sale for $6.79/lb.

    I will not have any chance to grill steaks on the egg for the next 1-1/2 weeks, so did not pick any up, but I will pick some up in a week as they always have them.
    XLBGE, Small BGE, Homebrew and Guitars
    Rochester, NY
  • rtt121rtt121 Posts: 653
    If you get the chance @Cookinbob do it.

    I took 1 of the petite filets and sous vide it at 124 for 2.5 hours.

    After reading up a little on the cut I decided to then cut it into medallions. Then proceeded to sear the medallions on cast iron with a little cow lick.

    I really enjoyed this cut. Flavorful and tender yet more "beefy" in texture than a tenderloin.  Glad I have 5 more!

    Sorry I suck at taking pictures of my cooks.
    Medium, and XL eggs in Galloway NJ.  Just outside of Atlantic City.  
  • CookinbobCookinbob Posts: 1,690
    Too bad I need to wait a week! Unfortunately no S-V here unless I go the redneck route!
    XLBGE, Small BGE, Homebrew and Guitars
    Rochester, NY
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