# What is this beef cut, and what do I do with it? **URL:** \ **Category:** Cafe Society\ **Created:** [July 8, 2010, 7:43pm UTC](https://boards.straightdope.com/t/what-is-this-beef-cut-and-what-do-i-do-with-it/546005 "2010-07-08T19:43:02Z")\ **Posts on this page:** 6\ **Page:** 2
**Author:** ![brujaja](https://avatars.discourse-cdn.com/v4/letter/b/4af34b/32.png) [@brujaja](https://boards.straightdope.com/u/brujaja)\ **Post date:** [July 9, 2010, 9:30pm UTC](https://boards.straightdope.com/t/what-is-this-beef-cut-and-what-do-i-do-with-it/546005/21 "2010-07-09T21:30:54Z")
I’ve had good luck recently with a very similar unidentified cut of meat doing this: I coated it with seasoned flour & browned it in a castiron skillet. Then I added some water & onions, beef bouillon paste and some sherry, covered it in foil, and put it under the broiler. Beware, it cooked MUCH faster than I expected; but it was still falling-apart moist and good. The cut I used had no fat at all. ---
**Author:** ![pulykamell](https://sea3.discourse-cdn.com/straightdope/user_avatar/boards.straightdope.com/pulykamell/32/3166_2.png) [@pulykamell](https://boards.straightdope.com/u/pulykamell)\ **Post date:** [July 9, 2010, 9:35pm UTC](https://boards.straightdope.com/t/what-is-this-beef-cut-and-what-do-i-do-with-it/546005/22 "2010-07-09T21:35:46Z")
> [@Drain\_Bead](#): > > Pictures: > > [One side](http://i58.photobucket.com/albums/g244/drainbead/53a47a42.jpg) > [The other side](http://i58.photobucket.com/albums/g244/drainbead/b7c4c6f1.jpg) > > Most of the meat looks like the second picture–the majority of the fat is that layer on the top in that first picture. I can’t quite tell from that picture what it is. It looks too fatty to be round. I’d guess it’s some odd butchered cut from the chuck or shank. Stew or braise and you’ll be fine. BTW, stewing meat is not necessarily supposed to be very fatty. Sure, there should be some fat, but what it does have is a lot of connective tissue – it’s this connective tissue that breaks down into gelatin and gives the meat its soft fall-apart texture after hours of slow cooking. ---
**Author:** ![FredGarven](https://avatars.discourse-cdn.com/v4/letter/f/6f9a4e/32.png) [@FredGarven](https://boards.straightdope.com/u/FredGarven)\ **Post date:** [July 9, 2010, 9:45pm UTC](https://boards.straightdope.com/t/what-is-this-beef-cut-and-what-do-i-do-with-it/546005/23 "2010-07-09T21:45:20Z")
Beef for Boiling is usually salted and prepared as corned beef. It is probably a silverside cut. ---
**Author:** ![pulykamell](https://sea3.discourse-cdn.com/straightdope/user_avatar/boards.straightdope.com/pulykamell/32/3166_2.png) [@pulykamell](https://boards.straightdope.com/u/pulykamell)\ **Post date:** [July 9, 2010, 9:58pm UTC](https://boards.straightdope.com/t/what-is-this-beef-cut-and-what-do-i-do-with-it/546005/24 "2010-07-09T21:58:33Z")
> [@FredGarven](#): > > Beef for Boiling is usually salted and prepared as corned beef. It is probably a silverside cut. That would be the equivalent of bottom round in the US. I don’t think I’ve ever seen anything called silverside over here, though it may vary by region. Typically, we use brisket for corned beef, although you will occasionally find some made from round/silverside as well. ---
**Author:** ![Taomist](https://avatars.discourse-cdn.com/v4/letter/t/53a042/32.png) [@Taomist](https://boards.straightdope.com/u/Taomist)\ **Post date:** [July 9, 2010, 11:36pm UTC](https://boards.straightdope.com/t/what-is-this-beef-cut-and-what-do-i-do-with-it/546005/25 "2010-07-09T23:36:01Z")
> [@bouv](#): > > I’m not sure you do…that’s chuck, one of the toughest cuts on the cow if you don’t cook it right. And cooking it like a steak (hot, dry, fast heat) is not the way to go. Even slicing it thin doesn’t help. I mean…imagine eating a 1/2" thick piece of leather…yeah, better than a 1" thick piece, but that doesn’t mean you want to eat it! 😛 > > But cook chuck low and slow in some sort of flavorful liquid (as either a braise or a stew) and it just falls to pieces in your mouth as all that connective tissue gets dissolved. Hrm…how about smoking it into jerky? 😃 ---
**Author:** ![Parenchyma](https://avatars.discourse-cdn.com/v4/letter/p/5f9b8f/32.png) [@Parenchyma](https://boards.straightdope.com/u/Parenchyma)\ **Post date:** [July 11, 2010, 2:28am UTC](https://boards.straightdope.com/t/what-is-this-beef-cut-and-what-do-i-do-with-it/546005/26 "2010-07-11T02:28:00Z")
Beef rendang recipes usually involve either simmering or out-and-out boiling the meat for 1 to 3 hours. It’s meltingly tender when done. There’s many variations to the prep and the spices. Here’s [one](http://almostbourdain.blogspot.com/2009/08/beef-rendang.html). [Previous page](https://boards.straightdope.com/t/what-is-this-beef-cut-and-what-do-i-do-with-it/546005.md?page=1)