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Unread 10-24-2013, 10:33 AM   #1
Duckboats
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Default Need help Identifying meat...

Okay. Long story short, some meat fell off the back of a truck and into my freezer.

I need some help identifying it. The local meat packing employees called it "Rib Rounds". I was hoping someone could help with the English version of that.

Here is a picture


Thanks.
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Unread 10-24-2013, 10:38 AM   #2
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Looks like it came off the chuck primal. Never heard that term though, and apparently neither has Google...

Perhaps it's a chuck eye:

http://www.pinterest.com/bbqexplorer...-chuck-primal/

Middle top row pic.
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Unread 10-24-2013, 10:48 AM   #3
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Yeah looks like a primal cut to me maybe a chuck roll...
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Unread 10-24-2013, 10:51 AM   #4
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If that's a chuck eye, I want to know where you got in and I'm driving there tomorrow! Chuck eyes are one of my favorite steaks and not the easiest to find.
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Unread 10-24-2013, 10:56 AM   #5
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looks like Chuck Roll to me
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Unread 10-24-2013, 10:57 AM   #6
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Quote:
Originally Posted by nucornhusker View Post
If that's a chuck eye, I want to know where you got in and I'm driving there tomorrow! Chuck eyes are one of my favorite steaks and not the easiest to find.
I get the whole chuck clod on occasion just so I can cut the eye from it. I mean, I'm gonna be buying chuck anyway...
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Unread 10-24-2013, 11:01 AM   #7
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Quote:
Originally Posted by Bludawg View Post
looks like Chuck Roll to me
Which would contain the eye. OP, seriously, let me know where you got it if that is truly what it is.

Quote:
Originally Posted by deguerre View Post
I get the whole chuck clod on occasion just so I can cut the eye from it. I mean, I'm gonna be buying chuck anyway...
I want to do a clod badly, but they are hard to find and not many good butcher shops in Lincoln. I know a place to get any pork I could possibly want, but they don't process beef.

I agree you can't have too much Chuck primal on hand. And when all else fails, grind it.
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Unread 10-24-2013, 11:03 AM   #8
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I call it Smokin Good Meat! Let's do it!!
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Unread 10-24-2013, 12:41 PM   #9
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Quote:
Originally Posted by charredapron View Post
i call it smokin good meat! Let's do it!!
word
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Unread 10-24-2013, 12:46 PM   #10
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Looks like a part of the clod
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Unread 10-24-2013, 12:53 PM   #11
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Shoulder clod.
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Unread 10-24-2013, 03:39 PM   #12
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Who cares what it's called, get that thing on the smoker!
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Unread 10-25-2013, 06:57 AM   #13
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You guys are funny. Y'all sound like my brother and all the guys at work. "Who gives a crap. Rub it down and throw it on the smoker low and slow like. Then bring some in..."
Okay. Taking it down to the butcher to see if they can tell me how to get some good steaks from it.
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Unread 10-25-2013, 07:16 AM   #14
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If it is shoulder clod (and I am pretty sure it is), steaks are not the best way to cut that piece. If it is marbled enough, it can be treated like brisket and sliced nicely. If it not very marbled, treat it more like a chuckie and go for pulled beef (slices will end up a little dry if not enough fat).
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Unread 10-25-2013, 09:06 AM   #15
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I was talking with all the smokers at work and decided to throw the whole thing on the smoker tomorrow. So, I'm going to treat it like a brisket and put it on the smoker at midnight tonight. I'll update with some more pictures and keep them coming.

Hey, if I screw this one up, I still have 10 more!
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