Mystery Meat

txschutte

txschutte

Quintessential Chatty Farker
Joined
Aug 2, 2007
Messages
6,000
Reaction score
4...
Points
0
Age
50
Location
Cozad...
It's beef. That's all I know. The cut is unknown. Do you know what it is? It is about 20" long, 2 1/2" thick, and about 5 1/2" wide. The grain is uniform along the length, and has a shallow(1/2") fat cap. What the fark is it, and how do I cook it?
 

Attachments

  • 100_3324.jpg
    100_3324.jpg
    83.8 KB · Views: 165
txschutte said:
It's beef. That's all I know. The cut is unknown. Do you know what it is? It is about 20" long, 2 1/2" thick, and about 5 1/2" wide. The grain is uniform along the length, and has a shallow(1/2") fat cap. What the fark is it, and how do I cook it?
Click to expand...
My Guess is a Hanger(Hangar?) steak

Great Piece of meat
If it is a hanger you will need to get to the sinew that runs lengthwise in it

Leave it as large as possible, the way I cook it is very high heat, medium rare. Then Slice it into medallions

short marinade is good too
 
looks like a tenderloin to me......but I just eats em...i dont name em
 
A few of those cookies pictured in the corner might help my thought process :wink:
Just grilled a flat iron for dinner but that looks way to small.
 
i guess tenderloin, but i'm no expert.

how much per pound was it? or did you find it laying in the road? :biggrin:
 
Rick's Tropical Delight said:
i guess tenderloin, but i'm no expert.

how much per pound was it? or did you find it laying in the road? :biggrin:
Click to expand...
It was given to me by my wife's cousin. He works at the Tyson nearby, and asked me to Q it tomorrow. I just didn't want to end up cooking it like a brisket if I could cook it like a better cut.
 
It'd be a lot easier to tell if it was out of the cry o vac.
 
txschutte said:
It was given to me by my wife's cousin. He works at the Tyson nearby, and asked me to Q it tomorrow. I just didn't want to end up cooking it like a brisket if I could cook it like a better cut.
Click to expand...

Probably not a hanger then.
 
Here's what I'd try . . . take it or leave it . . .

I'd divide it in two, grill the thinner end like a tenderloin and smoke the thicker end like a chuck roast. That way you cover all your bases and get the best of both worlds.

Huh?

Otherwise, I agree with trp1fox
 
Roll it, tie it season and smoke. Add bacon if fat content is low.
 
Looks like the butt end of a tenderloin.
 
That looks like a tenderloin love them things Wish someone would drop one off for me. To be sure I will need to know what time dinner is tomorrow so I can sample it.
 
Tenderloin.

To be sure, give it a pinch test. Go about one third up from the small end, put your fingers under the meat, your thumb on top and give it a good squeeze. If it feels like you can almost touch your finger and thumb, it is definitely a tender cut [tenderloin]. If you get some serious resistance to the pinch, then maybe it is something else, but it sure looks like a cyro-pak tenderloin.
 
qman said:
Tenderloin.

To be sure, give it a pinch test. Go about one third up from the small end, put your fingers under the meat, your thumb on top and give it a good squeeze. If it feels like you can almost touch your finger and thumb, it is definitely a tender cut [tenderloin]. If you get some serious resistance to the pinch, then maybe it is something else, but it sure looks like a cyro-pak tenderloin.
Click to expand...
Yep, it must be a tenderloin, as the pich test reveals. Ways to cook?
 
Me, my preference would be to hot roast the whole thing to no more that medium rare. Or slice it into steaks and grill over hard wood coals to rare-medium rare.
 
You must log in or register to reply here.

Similar threads

M
Mystery Meat Ideas
2
Replies
26
Views
2K
BackYardRob
BackYardRob
K
Neese’s Sausage, part 2
Replies
2
Views
802
1MoreFord
1MoreFord
N
Meatloaf again
Replies
17
Views
1K
1MoreFord
1MoreFord
Learning to BBQ
Steak night
Replies
13
Views
599
ronbrad62
ronbrad62
S
K.I.S.S Brisket
Replies
5
Views
535
Big George's BBQ
Big George's BBQ
Back
Top