What do I have here ?

[Smokin Okie]

My brother, who does not smoke/grill meats, subscribes to Butcherbox. While he was away on a trip, he unexpectedly got a box delivered and not being where he could deal with it, he gave it to me.

Packaging says its a grass fed beef shoulder roast. Everything in the box was grass fed and I've grilled some strip and ribeye and honestly, it sucked. Without the fat, it had no flavor. I've had to heavily season it.

And this thing, IDK what to do with it ? I'm planning on a reverse sear, maybe like I would do with tri tip. But maybe I need to forget the smoker and put it in a crock pot as a pot roast.

 

[SmokinEdge]

Lots of connective tissue in that, I think I would cook that for pulled beef.

 

[gmc2003]

I think chopsaw smoked those before. Possibly roast beef sammy meat.

Chris

 

[indaswamp]

I'd smoke for pulled beef like SE mentions, or smoke to rare/ med.-rare and slice for roast beef sammiches. Either would be delicious. I'd cut the package open and inspect the cut first, If it has a large tendon in it somewhere, I'd opt for pulled and cook long and slow.

 

[DemonPit]

I bought 4x 1lb grass fed beef Hamburger meat before when it was on sale. I cooked 1lb and it was nasty! I have the other frozen lbs to my neighbor. Never again.

 

[SmokinEdge]

The grass fed all really depends on how the animal lived and maybe the grass it was feeding on. We used to pull our cows off of Colorado high country grass and take the steers straight to process, they were incredibly good. Also I’ve several different grass fed cuts from certified Piedmontese and they were equally delicious. All comes down to the source. I’ve eaten some pretty awful grain finished beef as well, and some that is excellent.

 

[thirdeye]

A 2# package of beef labeled 'shoulder' can be deceiving since a 1200# steer might have 80#'s of useable shoulder meat.

And, depending on your age, grain finished beef was possibly what you grew up with. In my case, my family raised Herford cattle not Angus. And finishing was 3 or 4 months at a feed lot. I've been chewing on grain finished beef since I was a little boy and I still like it.

So, once you get used to a particular flavor, you are kind of locked in.

 

[Nodak21]

Grass fed is fine if it’s finished with corn/grain. All grass fed beef is nasty and I wish California, CO,OR, WA and central Texas would just worry about themselves and leave the rest of us hicks out of it. Unfortunately alot of people live in said states. They have a lot of $$ and power to decide what is fair, acceptable, and delicious to us minions

 

[Nodak21]

Yellow fat= nasty And grass finished. White beef fat= delicious. Unfortunately only way to get white fat in beef for the masses is grain/corn fed which means feedlots and big brother doesn’t like that

 

[HalfSmoked]

I'd smoke it for Sammie's.

Warren

 

[Smokin Okie]

I'd smoke it for Sammie's.

Warren

I think that's where I'm headed. Smoke it and slice it.

Mrs Okie can't stand this grass fed beef. She gripes to high heaven about it. But she would vote for making a pot roast with it, along with the typical potatoes and carrots. But right now, I'm paying for my sins of enjoying life too much with good food and beer, and I'm keto dieting to lose some pounds.

So potatoes and carrots are not an option. Too many carbs.

 

[JC in GB]

I am with SmokinEdge , shred that up and make some hot beef sammies.

I did that last night with a rump roast I had in the freezer. Superb! Didn't have time for a long smoke so just did a pressure cooker dump.

JC