Flat chunk of meat on hind quarter?

[Tod osier]

This? Gluteobiceps View attachment 608215

No, all those scrap cuts up there are very 3-D, not flat (if I'm looking at the diagram right).

 

[SDHNTR]

This? Gluteobiceps View attachment 608215

This? Gluteobiceps View attachment 608215

My wife says I have a hard time finding that part too.

 

[Antares]

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

Holy smokes, bud. There’s a whole world out there beyond ground and steaks. Do you not taco? Stew? Braise/pot roast? Stir fry?

 

[fishslap]

I don’t know what that flat piece is called but I think I saved it from the grind this year to make a small rouladen of sorts. I saved some larger flat pieces from the shoulders and over-rib meat for this preparation as well.

 

[Ucsdryder]

I don’t know what that flat piece is called but I think I saved it from the grind this year to make a small rouladen of sorts. I saved some larger flat pieces from the shoulders and over-rib meat for this preparation as well.

It’s surprisingly tender. Cut against the grain and cook rare/medium rare. Yum!

 

[Ucsdryder]

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

I believe that’s it. Here it is from an elk. I marinated it for 24 hours then cooked it. It seemed to contract a little. Next time I won’t marinate it. I’ll add some Saskatchewan seasoning and cook it hot and fast on the cast iron.

 

[NRA4LIFE]

Dang, that hunk always went in the grind pile. Hmmm. Might try saving those this year.

 

[fishslap]

I believe that’s it. Here it is from an elk. I marinated it for 24 hours then cooked it. It seemed to contract a little. Next time I won’t marinate it. I’ll add some Saskatchewan seasoning and cook it hot and fast on the cast iron.

Yea, I definitely rolled those up and vac sealed them separately this year. I got plenty of burger meat from other trimmings.

 

[sndmn11]

I label those as a London broil and cook it as such.

We end up with more London broils than are really there....

 

[JakeSCH]

Will set aside that piece this year and try it. I usually do not have the patience to make it nice and pretty for cooking so I toss it in the grind bags.

 

[butcherboy]

It’s called the round cap. It does make a nice dish. You can cook it whole like you would a flank or skirt steak then slice for steak, stir fry, tacos, burritos, etc. It’s also good when you pound it out to make it thinner and larger in diameter. Add your favorite cheese, mushrooms, spinach, peppers, etc. roll it up and tie it then smoke it. Slice when done. Same thing you can do with skirt and flank steak.

 

[schwaf]

It’s called the round cap. It does make a nice dish. You can cook it whole like you would a flank or skirt steak then slice for steak, stir fry, tacos, burritos, etc. It’s also good when you pound it out to make it thinner and larger in diameter. Add your favorite cheese, mushrooms, spinach, peppers, etc. roll it up and tie it then smoke it. Slice when done. Same thing you can do with skirt and flank steak.

Bingo. Nailed it.

 

[Invisiblecreek]

Looks like dinner to me!


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