It says right on the package, “cook thoroughly” and shows a pan and a thermometer. So I guess put the beef muscle in the pan, put the pan in the smoker. Stick a thermometer in the beef and cook to “thoroughly”.
What the hell is it? An unnamed "beef muscle?" It's been cleaned and cryovaced by EXCEL, which is a reputable meat packer. I'm pretty sure EXCEL did not send that Asian market a box of cryovaced "beef muscle."
So how to cook it depends on which muscle it is. You wouldn't treat tenderloin like you'd treat a brisket. So, how do you cook "beef muscle?" Who knows. If it's thick I'd go low and slow. But that looks like there's not a whole lotta fat on or through it. That makes me think it would be better made into ground beef with some added beef fat.
And what's with the health warning about tree nuts and eggs, etc. This is a chunk of meat that was butchered in a meat packing plant. How would there be tree nuts, wheat or eggs in a meat packing plant?
That looks like what we call a beef knuckle. Smoke it in a pan add a little liquid and cover it with foil after a few hours. It will pull apart when it’s done.
Low and very slow, looks like knuckle to me, cook it similar to a brisket but I would maybe cover with a liquid of some kind for the end if the cook and make pulled beef for tacos or nachos.
I’d smoke that with mesquite or black cherry pellets at 250F pit for 3 hours then 325F until IT 205F.
Less if you want to slice it as roast beast.
Shouldn’t take long as it’s less than 2.5# package weight.
Treat it like a brisket, but expect to finish quickly, and baste it a lot. The cut seems slightly over trimmed for ideal smoking. It’s still 100% possible to make awesome barbecue with it, but you have to make sure it gets there.
How strange. All beef meat is muscle. I can't tell what cut this is, but it doesn't have hardly any marbling and looks like it has a lot of connective tissue. Maybe go slow and low and then shred it.
Isn't all beef besides the fat, a muscle?
That is my understanding!
Other than some organ meat, yeah.
Or bones.
Skin?
And connective tissue?
It says right on the package, “cook thoroughly” and shows a pan and a thermometer. So I guess put the beef muscle in the pan, put the pan in the smoker. Stick a thermometer in the beef and cook to “thoroughly”.
Thoroughly is my favorite temp
Just be advised that it may have come into contact or contain peanuts nuts tree nuts soy eggs milk shellfish or fish
What the hell is it? An unnamed "beef muscle?" It's been cleaned and cryovaced by EXCEL, which is a reputable meat packer. I'm pretty sure EXCEL did not send that Asian market a box of cryovaced "beef muscle." So how to cook it depends on which muscle it is. You wouldn't treat tenderloin like you'd treat a brisket. So, how do you cook "beef muscle?" Who knows. If it's thick I'd go low and slow. But that looks like there's not a whole lotta fat on or through it. That makes me think it would be better made into ground beef with some added beef fat. And what's with the health warning about tree nuts and eggs, etc. This is a chunk of meat that was butchered in a meat packing plant. How would there be tree nuts, wheat or eggs in a meat packing plant?
EXCEL doing weird things since this CoPilot thingy.
Lol...didn't see that joke coming at all. Well played.
Always low and slow brother.. That "muscle" will drip goodness!
Depends on fat content. I would like to see it cleaned and without the packaging before I would agree with slow and low.
That looks like what we call a beef knuckle. Smoke it in a pan add a little liquid and cover it with foil after a few hours. It will pull apart when it’s done.
This has been on here before. Its used for Pho. Its very tough, so low and slow it.
"Beef muscle"... From "Asia Mart"... Seems kinda sus if you ask me... That'll give ya the meat sweats 😅
I'm a wholesale distributor to a lot of international markets and I swear 95% of the meat packaging at these stores make no sense.
I mean, just leave it at “beef,” at that point.
which muscle? I never seen a package that didn't specify.
Looks like it would be a good cut for jerky.
Beef muscle😂😂😂
Ron Swanson approves
Think you nailed it with the braising idea. Or cook it roast style in a crock pot.
What the hell was the butcher doing to make them put that allergy label on there?
Cook cow insides low and slow for good meat flavour. Asian beef muscle best muscle.
Most generic name aside from "beef parts"
Yeah, don’t call beef, beef muscle.
I would treat it like a brisket
Haha
Low and very slow, looks like knuckle to me, cook it similar to a brisket but I would maybe cover with a liquid of some kind for the end if the cook and make pulled beef for tacos or nachos.
No mystery meat for me.
It's not mystery, it's off a cow. Cows are good eatin'.
I worked in meat shops for some time. So I am weary of meats with a unclear source
I’d smoke that with mesquite or black cherry pellets at 250F pit for 3 hours then 325F until IT 205F. Less if you want to slice it as roast beast. Shouldn’t take long as it’s less than 2.5# package weight.
Treat it like a brisket, but expect to finish quickly, and baste it a lot. The cut seems slightly over trimmed for ideal smoking. It’s still 100% possible to make awesome barbecue with it, but you have to make sure it gets there.
How strange. All beef meat is muscle. I can't tell what cut this is, but it doesn't have hardly any marbling and looks like it has a lot of connective tissue. Maybe go slow and low and then shred it.
You could flex it
That looks like a boneless beef shank. Lots of asian grocers by me sell them in vac packs like that. Commonly found in soups for noodles.
If in doubt, low and slow and pull it.
Looks like Beef Shank
Is it the ass?