baron of beef roast

[gmebey]

We got a 1/3 of cow last year and now are down to the uncertain pieces of meat.

So what is a "baron of beef roast" good for?

Can it be smoked?

 

[fire it up]

The Baron of Beef Roast was an evil dictator who ruled over the lands of German cattle country in 1783.
For the most part he was a good man but was known for beheading many of his citizens for overcooking their beef roasts, anything past medium and there would be a knock on the door and you just knew that the Baron had come to punish you for your roast but on the other hand he would reward you with a comely lass if your roast was a beautiful medium rare.

F.Y.I I was just pulling that out of my rear, I'm sure someone will be along who knows what that cut is good for.

 

[rbranstner]

I am not sure about this cut of meat??????? Hopefully someone will be along soon that can help you out.

 

[fire it up]

OK, so from what Google told me a baron of beef roast is a top round roast so cook it however you would your top round.

I like to do them one of two ways, either a good seasoning then smoke till about med-rare or coat in a packet of dry Italian dressing mix, smoke for a few hours then into a foil pan with beef broth, another pack of the mix and onions, cover and cook till you can shred it, back into the juices for another half hour for some wonderful Italian beef.

 

[denver dave]

lan Davidson, in "The Penguin Companion to Food" (London, 2002), says that a Baron of Beef is "both sides of the rump together, with the back part of the sirloin attached."

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[northern greenhorn]

and the answer is... what is a whole cattle a**

 

[mballi3011]

Now thats a hunk of meat there now. I thought they called it a Clod of beef.???

 

[gmebey]

From my research the "baron of beef" has two meaning's (see below).

unfortunately mine is the US cut.....so I would assume it is not that good, could be tough....so I was thinking of smoking it.

Any suggestions or experience?

==================== from http://www.ochef.com/562.htm
Depends on where you are (and Ochefers are all over the world thanks to this Internet thing). In Britain, a baron is a large, important section of beef containing both sirloins.
In the US, a baron of beef is an imprecise term used to describe large, less important cuts that are best-suited to roasting or braising, such as the steamship round, top (or inside) round, or bottom (or outside) round.
====================

 

[rodc]

Ah - that's why I didn't recognise the descriptions above - they call both languages english - but there's a lot of differences. If I got a baron (as we know them here) I'd roast 1/2 and cut the other 1/2 into sirloins.