Flat chunk of meat on hind quarter?

[Ucsdryder]

What’s it called? On an elk it’s about 1/2lb, 1/4-1/2” thick, twice as big as my hand. Comes off the outside of the hind quarter.

 

[Steve300xcw]

burger

 

[SDHNTR]

Top Sirloin or tri tip?

 

[Mike Islander]

Top Butt

 

[92xj]

Eye of round
Looks like it should eat like a tenderloin
It doesnt

 

[Ucsdryder]

Eye of round. Not flat. Makes great nerky

Tri tip, not flat, usually burger ok elk.

Top sirloin, my favorite cut of meat on an elk, makes great fajitas, not flat.

Jeez, you guys need to look up the definition of flat!

 

[BBob]

What’s it called?

Outside flat?

 

[Ucsdryder]

Shaped like an oval dinner plate, same size. Half inch thick.

Not…
Top round
Bottom round
Top surloin
Tri tip
Eye of round

 

[Steve300xcw]

Pull the straps and the tenderloins, and grind the rest.

 

[amassi]

Where abouts ?

Sent from my iPhone using Tapatalk

 

[MTtrout]

Got a picture? I’m wondering if you are separating out a cut from a larger muscle group because you about said no to all the hind cuts. Eye of round I label as fake tenderloin. Jerky has never come to mind with that cut

 

[92xj]

Is your question located in this picture?

 

[Tod osier]

Not in the pic, the piece I think he is talking about is a piece that goes from the back of the leg and wraps over the top round (pretty sure it is the top, not the bottom round) . You have to remove it or peel it back to get to the round to sirloin junction.

 

[Ucsdryder]

Pull the straps and the tenderloins, and grind the rest.

You’re crazy. Some of my favorite cuts aren’t those 2 options! You’re doing yourself a disservice.

 

[Steve300xcw]

You’re crazy. Some of my favorite cuts aren’t those 2 options! You’re doing yourself a disservice.

I'm not a steak guy. I might eat one or two steaks a year..maybe

 

[Mike Islander]

 

[Cameron.25]

I know the piece you're talkin about, but also have no idea what it is lol

 

[Mike Islander]

Could you be sub-dissecting the top round?

 

[BBob]

Not in the pic, the piece I think he is talking about is a piece that goes from the back of the leg and wraps over the top round (pretty sure it is the top, not the bottom round) . You have to remove it or peel it back to get to the round to sirloin junction.

This? Gluteobiceps

 

[Tod osier]

The piece I think it is --- is removed at 9:00 minutes in.