What cut is this?
Discussion
Slightly random one, but PH often manages to come up trumps with these things……
I’ve defrosted some meat that was in the freezer and I haven’t got a clue what cut it is! It’s a beef rib cut of some kind and weights 1.6kg but does anyone know what cut it is and, specifically, whether it’s a slow-cooked all day to tenderise kind of job or whether it should be roasted and cooked to internal temperature? Is it a single beef prime rib?
I was planning on browning it off and then using my Meater and roasting at 120 degrees until 60 degrees internal.
Any ideas? Here it is…..
I’ve defrosted some meat that was in the freezer and I haven’t got a clue what cut it is! It’s a beef rib cut of some kind and weights 1.6kg but does anyone know what cut it is and, specifically, whether it’s a slow-cooked all day to tenderise kind of job or whether it should be roasted and cooked to internal temperature? Is it a single beef prime rib?
I was planning on browning it off and then using my Meater and roasting at 120 degrees until 60 degrees internal.
Any ideas? Here it is…..
21TonyK said:
Single rib from the shoulder end, fast roast to a core of 52-53 then rest. Make a great dinner for 2!
Perfect! Thanks for that. I shall do as you say then and see how it goes. 
I’m thinking a red wine sauce with the juices; butter, shallots and some beef stock and maybe roasting it with thyme and garlic. Wish me luck!
Well, that turned out to be a mixed bag.
Half of it was best described as meat that should’ve been used for braising steak, half of it was a very tender and delicious ribeye.
Fortunately there was enough of the good stuff for the two of us and I’ve kept the ropey bits to cook down in a chilli.
A nice meal but not a cut I’ll be buying again. Think I’d just buy two thick-cut ribeye steaks instead.
Half of it was best described as meat that should’ve been used for braising steak, half of it was a very tender and delicious ribeye.
Fortunately there was enough of the good stuff for the two of us and I’ve kept the ropey bits to cook down in a chilli.
A nice meal but not a cut I’ll be buying again. Think I’d just buy two thick-cut ribeye steaks instead.
Crumpet said:
Well, that turned out to be a mixed bag.
Half of it was best described as meat that should’ve been used for braising steak, half of it was a very tender and delicious ribeye.
Fortunately there was enough of the good stuff for the two of us and I’ve kept the ropey bits to cook down in a chilli.
A nice meal but not a cut I’ll be buying again. Think I’d just buy two thick-cut ribeye steaks instead.
How come there’s no pictures of the finished product?!Half of it was best described as meat that should’ve been used for braising steak, half of it was a very tender and delicious ribeye.
Fortunately there was enough of the good stuff for the two of us and I’ve kept the ropey bits to cook down in a chilli.
A nice meal but not a cut I’ll be buying again. Think I’d just buy two thick-cut ribeye steaks instead.
Crumpet said:
Half of it was best described as meat that should’ve been used for braising steak
The two outermost muscles on the right handside in your original photos... sorry my bad, should have suggested you removed those. Theyre okay sliced thin as you would on a roast joint but as a CDB. Sport_Turismo_GTS said:
How come there’s no pictures of the finished product?!
Because today I found the limit of my carving skills and, for the life of me, I couldn’t work out the best way to cut it given that the grain was in different directions! 
The tender, tasty bit looked like this…..
21TonyK said:
The two outermost muscles on the right handside in your original photos... sorry my bad, should have suggested you removed those. Theyre okay sliced thin as you would on a roast joint but as a CDB.
Makes sense. They were the tough ones. I’ve set them aside to slow cook in a chilli for breakfast so they’ll still come in useful! Gassing Station | Food, Drink & Restaurants | Top of Page | What's New | My Stuff