What cut of beef is this

[Mobsta]

A friend dropped off this tonight, saying she didn't know what it was.



Im no better than her, as I don't know know either.
It looks like it could be rib eye at a guess.
Does anyone more knowledgeable know what cut I've been given?

[Mobile Chicane]

Labrador. HTH

[gunners100]

not to clear to see but to me it looks like silverside

[Zaxxon]

No, not Dog...it's Soylent Green.

Use a good rub and smoke on the webber, finish with a Bourbon, honey and Soy sauce glaze....lovely.

[SirBlade]

Ribeye

[zetec]

A nice Chianti and some Fava beans............thththththththth

HTH

[Mobsta]

Mobile Chicane said:

Labrador. HTH

We had labs, but I didnt see more skin than their arse and tongue (when wagging)...



Here is a thin slice, pulled apart.

Any more +1's for silverside, rib eye or Labrador?

[Mobsta]

SirBlade said:

Ribeye

Based on this...
http://stuartgrant.co.uk/acatalog/Scottish_Beef.ht...
...it does look more like rib eye than anything else.

[Mobile Chicane]

It's a bit 'wet'-looking, moreover going brown.

Whatever it is, I'd get it in a pie filling / curry PDQ.

[Crease]

jus throw it in the frying pan with a load of onions!

does it matter what its called....its meaty goodness!

[Mobsta]

Mobile Chicane said:

It's a bit 'wet'-looking, moreover going brown.

Whatever it is, I'd get it in a pie filling / curry PDQ.

It smelt fine, was red and not going brown in the least. And very wet as it had just come out of its vacuum packed blood bath bag.

[jazzybee]

That thin cut looks like Ribeye

[WestYorkie]

I'll add a vote for ribeye too.
I wasn't sure with the pic of the joint but the steak pic imo looks like ribeye.

[Pixel-Snapper]

+1 for ribeye.

+2 for pie.

[Vieste]

Is it dead yet

[Pferdestarke]

Looks like braising steak to me.

[KrazyIvan]

A bit the cow didn't want to give up, so enjoy it...

[escargot]

I'd say ribeye.

[Mobsta]

escargot said:

I'd say ribeye.

I'll agree, just a bit more squashed looking that your pic

Couldnt resist a midnight snack so chucked some into a hot pan last night.
60 seconds a side with a few slivers of onion for flavour.
Salted and peppered with horse radish and English mustard on the side... it was superb!
Fairly tender and incredibly tasty

[gunners100]

yeah def rib eye, needs to be hung though as to much blood in it