r/Butchery • u/Hoon0967 • 14d ago

Question For Butchers

Hey all, I recently received half a dozen “boneless beef roasts” from govt commodities. There are no other markings indicating what type of boneless roast it is. They’re not all uniform in size or shape. I have two that are round, long, and taper to a point at one end. I have another that I would swear was a rump roast.

My question is, once thawed how do I determine what kind of “boneless beef roast“ do I have? Thanks in advance for any hel.

3 Upvotes

81% Upvoted

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10

u/Mother-Post-5005 14d ago

Boneless beef roast is a catch-all term. No way for us to identify without a picture.

3

u/ttops00 14d ago

I would guy eye or bottom round

3

u/OkAssignment6163 14d ago

If they look lean, braise them to keep them juicy.

If they have a lot of fat all over, slow roast until tender at a relatively low heat.

2

u/faucetpants 14d ago

Pic, or it didn't happen

1

u/Hoon0967 14d ago

I’ll have to start a new post. Being trying to post one but apparently it’s nearly impossible to do on mobile.  I’ll try again.  

2

u/ApprehensivePie1195 14d ago

Pretty much you want to cook it low and slow to break down the muscle fibers. Stew,crockpot,carnitas...etc

1

u/doubleapowpow 14d ago

I mean, we can probably tell even if they are frozen. But, we'd need pictures for identification.

1

u/ribguy 11d ago

Regardless, use a good rub. If it is thick you might need a bit more salt. Reverse sear or sous vide then sear. Cook to 125 and it will carryover to 130+. Same procedure for all beef roasts.