# What cut of beef is this?

**URL:** <https://boards.straightdope.com/t/what-cut-of-beef-is-this/676338>\
**Category:** Cafe Society\
**Created:** [December 15, 2013, 12:31am UTC](https://boards.straightdope.com/t/what-cut-of-beef-is-this/676338 "2013-12-15T00:31:13Z")\
**Posts on this page:** 4\
**Page:** 2

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**Author:** ![Marion\_Wormer](https://avatars.discourse-cdn.com/v4/letter/m/d07c76/32.png) [@Marion\_Wormer](https://boards.straightdope.com/u/Marion_Wormer)\
**Post date:** [December 15, 2013, 11:29pm UTC](https://boards.straightdope.com/t/what-cut-of-beef-is-this/676338/21 "2013-12-15T23:29:05Z")

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Hi, why not just google ‘bottom round’, ‘top round’ and look at the images to see which matches closest.

It may be an industrial cut of meat, that is, one that isn’t available to consumers.

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**Author:** ![gigi](https://avatars.discourse-cdn.com/v4/letter/g/a587f6/32.png) [@gigi](https://boards.straightdope.com/u/gigi)\
**Post date:** [December 16, 2013, 6:08pm UTC](https://boards.straightdope.com/t/what-cut-of-beef-is-this/676338/22 "2013-12-16T18:08:19Z")

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> [@sylmar](#):
>
> For a good, juicy roast Gigi, you’ll need a highly seasoned ( And salty) spice rub and a long, low roasting.
> 
> Pull your roast out of the fridge, coat liberally with the spice rub ( Can actually be seasoned the night before) and let set at room temp ~ 1 hr. Pop into a 450 F (230 C) for 15 min and then dial it way back to 225 F. For a 4 lb roast let it go for about an hour and a half, then check the temp. If it’s at 115 F, shut the oven off and let set in oven another 30 min.
> 
> Pull from oven ( Internal temp should be at 130) Cap with a foil tent to hold heat, and let set another 30 minutes. This will yield a beautiful medium rare roast. Adjust times up or down depending on your preference for doneness, different size, shape etc.

Thank very much!

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**Author:** ![Lukeinva](https://sea3.discourse-cdn.com/straightdope/user_avatar/boards.straightdope.com/lukeinva/32/17872_2.png) [@Lukeinva](https://boards.straightdope.com/u/Lukeinva)\
**Post date:** [December 16, 2013, 6:31pm UTC](https://boards.straightdope.com/t/what-cut-of-beef-is-this/676338/23 "2013-12-16T18:31:30Z")

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> [@hellpaso](#):
>
> My favorite way to cook a cut like that is sous vide–probably around 132 for 6 hours or more.

Similarly and if you have an outdoor grill… place roast in oven at 200 for 20-30 minutes and then transfer to grill and finish over hot coals. In this method you will get a rare/medium interior and the exterior will have a lovely grilled but not overdone crust.

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**Author:** ![Kimballkid](https://avatars.discourse-cdn.com/v4/letter/k/b5a626/32.png) [@Kimballkid](https://boards.straightdope.com/u/Kimballkid)\
**Post date:** [December 17, 2013, 9:22pm UTC](https://boards.straightdope.com/t/what-cut-of-beef-is-this/676338/24 "2013-12-17T21:22:45Z")

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I use a pressure cooker. Perfect medium rare in about 30 minutes.

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