What is this meat?

TrulyMadly

Hi everyone,

At the back end of last year I bought a quarter of a cow for the freezer which is just about used up apart from a couple of "joints" which I'm unsure about. They look like belly pork - mostly skin with meat layered underneath. Could anyone suggest what sort of cut it is and the best way to cook it.

Thank you

liz545

Is it short ribs? Or chuck/clod? If it's short ribs, I'd marinade them in a barbecue sauce then braise them in the oven and serve with coleslaw and corn on the cob - they go lovely and tender like this, and it's very popular in American style barbecue. If it's clod then I'd casserole it low and slow so it's really tender and melts in your mouth.

scaredy_cat

go to a local butcher and ask.

valk_scot

It's probably what my mum called runner beef, here in Scotland. It's the same cut as belly pork from a pig, yes. It's tough as old boots and very fatty so either extremely long braising or do what my mum did and use it to make fabulous beef stock, then shred the meat down into the soup.

lynzpower

liz545 wrote: »

Is it short ribs? Or chuck/clod? If it's short ribs, I'd marinade them in a barbecue sauce then braise them in the oven and serve with coleslaw and corn on the cob - they go lovely and tender like this, and it's very popular in American style barbecue. If it's clod then I'd casserole it low and slow so it's really tender and melts in your mouth.

Long time no see liz :wave:

Was hoping to get some of these myself as I saw for BBQ ribs in Jamie Oliver America Recipe. The butcher was a snarly little individual "jamie comes round here with his fancy recipes, no one sells them luv"

Any recommendation for london where I can get these from?

liz545

lynzpower wrote: »

Long time no see liz :wave:

Was hoping to get some of these myself as I saw for BBQ ribs in Jamie Oliver America Recipe. The butcher was a snarly little individual "jamie comes round here with his fancy recipes, no one sells them luv"

Any recommendation for london where I can get these from?

Hi Lynz - there's a butcher under the railway arch near Brixton market - I forget what it's called, but it's an Argentinian place, I've got them there in the past, and reasonable price - they call them Asado de Tiro. Argentinians eat the most beef per person than anyone else in the world, they take their meat very seriously! Or try Hennessy's on Northcote Rd or the Ginger Pig (pricey but they cut to order).

Anyhow, hi! :wave: I'm still to be found on the comping board, but work is cutting into my MSE time, sadly!