Question for the meat cutters

Discussion in 'Beef' started by justpassingthru, May 4, 2010.

  1. justpassingthru

    justpassingthru Smoking Fanatic OTBS Member

    Please, can any of the meat cutters here identify this cut of beet?
    It comes from New Zealand and it’s called a Boneless Beef PS- Rump, in French it's called Bœuf Rumsteak, it weighs 10 ¾ pounds.


    I inject them with beef bouillon, Worcestershire, onion and garlic powder and leave them in the fridge over night, I smoke them at 220°, this one took 4 ½ hours to cook and I took it off at an internal temp of 145°, wrapped in foil and placed in the cooler.

    Sorry no Q-view,

    Thanks,

    Gene
     
  2. pops6927

    pops6927 Smoking Guru Staff Member Moderator Group Lead OTBS Member SMF Premier Member

    Yes, that is the flat rump off the bottom round section from a whole round. Here's a whole bottom round/rump:



    On the lower pointed end is the rump portion, approx. the lower third. The upper two thirds is bottom round, the eye of the round has already been removed.

    Here's the rump fully trimmed:



    and a bottom round roast:



    showing the difference between the two.
     
  3. smokingohiobutcher

    smokingohiobutcher Master of the Pit OTBS Member

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