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Need help identifying a cut of beef!

GrillerJosh | Jan 24, 201401:46 PM


So on the left corner there is the tip ("tail") of the tenderloin, but what is the rest of this cut? I'm gonna cook the tenderloin separately but I'm trying to figure out if the rest should be a low and slow type of pot roast or stew or is it tender enough to do a shorter roast like a tri-tip or something like that, leaving it med-rare to med in the middle and then slicing it thin.

Thanks in advance!


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