"Beef Loin Top Loin Whole" what to do with this?


 
J

Joel Oliva

TVWBB Member
Hi Gang! So my wife initially wanted to smoke some beef ribs but ended up buying a total different cut, "Beef Loin Top Loin Whole". She didn't want it to go to waist so we're trying to figure out what to do with this meat.

Grill? Smoke? are these good for steaks? Can anyone give any suggestions with this type of cut?
 
Does it have a bone or was the bone removed? This is probably what some of us get as a strip loin roast. You can cut into steaks or do it as a roast. I like roasting mine to medium rare. Very tasty piece of meat. Leftovers make great sammies.
 
Joel, maybe Kevin can give you some suggestions on how to cook the $70 worth of Beef Loin that she bought by mistake. If it was my wife she would have had a heart attack spending that kind of money.
icon_smile.gif


If you're dead set on cooking beef ribs maybe you can buy some and put the beef loin on your kettle and smoke the beef ribs on your new WSM. I haven't been around here too much lately but most people used to be down on beef ribs since they typically don't have much meat on them. Most people seemed to prefer spares. Good luck with your cook this weekend. Let us know how it turns out.
 
Well I think I would die if my wife brought home a whole loin as Jeff is suggesting. I'm thinking that the description on the label is a little confusing is it a whole loin or is it the top part of the loin whole, as in not cut into steaks? Check this and see if it's what you have.

Jeff people have been cooking some real good meaty beef ribs around here lately.
 
Bob: The meat did not come with any bones in them. The photo from your link kinda looks like what i have but ours is a little thinner and longer.

Jeff: Wutsup brutha!
icon_biggrin.gif
So we're holding off on what to do with this meat. I ended up smoking a rib roast on my kettle and it turned out pretty awesome. We are now enjoying some brandy with my inlaws.
 
Joel - you had better freeze that loin and send it to me! I'll make sure its OK and let you know!

I would probably cut it into thick steaks rather than roast it whole - unless you've got a crowd coming. I've done similar loins on my Kettle rotisserie with good results. Season with salt and a great beef rub like theslabs.com "Wow Up Your Cow" and take it to medium rare. Leave the grill hot and if anybody wants theirs anything beyond Med Rare (and why would they), then take their slice and pop it back on the grill for a minute or couple of minutes per side. If I was doing it whole, I would probably try to keep the temps between 325 and 375 to increase the chances of getting an even degree of doneness throughout the roast.

Let us know what you decide to do and how it turns out.

Pat
 
You must log in or register to reply here.

 

Back
Top