[rich_naylor]

Hi everyone,

Can anyone please help me to identify this piece of beef? I was given it a while ago (have just defrosted it) by a local farmer and I only know it's beef, but I have only a few very unsure guesses as to what part it is and what I should do with it. To be on the safe side I am thinking of cutting it up into chunks and slow cooking it - but it would be useful to know if it is "better" than that, and that slow cooking it would be a waste of a good cut.

I don't think it's a regular butcher's cut, but again, I'm not sure.

Thanks,

Rich


One side

T'other side

 

[greg]

My guess is it's a chuck arm roast, so slow cooking is the way to go.

 

[brianshaw]

Using my crystal ball… I see a pot roast in the near future!

 

[teamfat]

I agree it is a piece of chuck, so pot roast, stew, chili, that sort of long and slow cooking. And it looks like a really nice chunk of chuck!

mjb.

 

[Eating Out]

Ground chuck has the highest fat content, and as a result, every bite has extra flavor and more than a little juice. Makes a great burger. I'd grind it. Maximize the versatility.

 

[rich_naylor]

Thanks for the replies everyone. Most of it ended up in my slow cooker. The off-cuts went to the dog. We were both pretty pleased with the result!

 

[cheflayne]

The off-cuts went to the dog. We were both pretty pleased with the result!

Teamwork. That's what it is all about!