Identify my meat

Nutty_Death · 22 Dec 2021 at 18:35

What type of meat do I have here? Morrisons just call it a roasting joint.

We don't often eat beef, so didn't splash out for anything fancy.

Nutty_Death · 22 Dec 2021 at 18:43

robfosters said:
Does it not say topside, silverside or rump on it?

Nope. Morrisons seasonal approach seems to be to take any random cut of meat and call it a roasting joint.

I'm not very familiar with beef cuts, so wasn't that sure what to be looking for. I realise this is on the cheaper end of the spectrum.

Nutty_Death · 22 Dec 2021 at 21:27

d_brennen said:
I think OP just took 2 pics of his meat, he doesn't have 2?

Indeed I only have one meat

Nutty_Death · 22 Dec 2021 at 21:35

robfosters said:
And 2 veg?

Just a light garnish of two veg

Nutty_Death · 26 Dec 2021 at 16:38

Family were happy with my meat, enough for seconds and even some the next day.

Nutty_Death · 26 Dec 2021 at 20:51

Droolinggimp said:
Thick Flank. /thread
Source me. Ex. butcher and 15 years at morrisons butchery.

I don't think it was stringy enough to be a flank.

Texture looked a lot more like topside to me when cooked.

Nutty_Death · 9 Jan 2022 at 22:11

BUDFORCE said:
Those beef roasting joints are horrible.

I mean what the hell is that, take some ****** bits of beef and a wodge of fat, tie it up in a net and sell it for a horrendous amount.

You cook it in the oven, it shrinks to about a third of its original size and it like boot leather.

Why would anyone in their right mind cook one of those over say a chicken? I mean I'd rather stick a tin of corned beef in the oven.

We were happy enough with it. Granted I'd probably spend a bit more next time for a better cut at Christmas but would happily get something similar for a weekend roast.

It certainly didn't reduce drastically in size and was reasonably tender.