What in the world is that?
Good find! I would have bought it too.
I don’t have any “go to’s” but I would cut it up and make Chili, stew, carne guisada, beef tips, beef with broccoli etc…
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When I don’t have a plan, I just put it on the smoker.
I almost typed, “when I don’t know what to do with meat, I smoke it,” but I know the posters on this thread
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Dang it. Missed opportunity.
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I’m contemplating being lazy and just turning it into high quality ground beef, as I saw that the recommended sous vide time to make it tender was 24 HOURS, but maybe I’ll make it a project. The weather IS getting good for smoking: maybe a superbowl sunday project. Although I actually have some beefcheek I could braise…
It’s a real dumb time to be losing weight.
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I would: Smoke it for a couple hrs. Then crockpot with root veggies and crushed tomatoes. Then shred.
I’d also bake some hoagie buns and end it all on a giant meat and bread bender.
The coroner would be befuddled asking himself wtf I was thinking. The answer is that I was trying to become a beef turducken.
Your mileage may vary. 
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Sounds like a similar approach as the beef cheek, but sadly not nearly as deliciously fatty, haha. But I applaud the rest of your narrative!
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My victories are always pyrrhic.
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It’s a lean cuts, so I think hotter, faster techniques would be better. A reverse sear in the oven wouldn’t take that long. If you want to grill, it makes good kebabs. If you want to use your smoker, smoke it at 225 but pull it off when it’s 10 degrees below how you like a steak cooked. Let it rest, then you can slice off prices and do a hard sear for your steak and eggs in the morning.
If you’re feeling squirrlely, it’s a good cut to make jerkey.
That’s a thing.
That’s 24 quail, 12 chickens, 8 ducks, 6 turkeys, 2 lambs, a pig and a deboned wygu cow.
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I like this because it bucks the trends I saw online, saying that because it was a tough cut it needed low and slow.
Would you do the whole thing in the oven, or slice it smaller to start?
I’d roast the whole thing then slice.
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You’re making me think that I should invest in a vertical spit…
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Low and slow works for cuts that are tough because they have lots of connective tissue to break down into gelatin, which tastes “moist."
Tough lean cuts don’t have the collagen, so low and slow just drives moisture off, ironically making it taste dryer. Like bad pot roast where the meat manages to taste dry even though it’s swimming in liquid.
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This explains so much of my past, haha. Appreciate it!
Ohhh!!! Yeah!!!
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I’m gonna keep this. Thank you. 
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I would say circus peanuts, molasses “kisses” taffy and Peeps are almost crimes against humanity, not just nutrition.
Surveys suggest Reese’s are the most beloved candy and these are the worst:
Some people like peeps but…
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I made a big pot of disgusting muck. What I began with, goal-wise, was prepped lunches of 95% lean ground beef with peppers and onions in diced tomatoes to have with rice. Then husband expressed interest, so I tried to compromise and make goulash. It SUCKED. (He liked it okay.)
Here it is, cold this morning.
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It don’t look too bad. Jed would definitely eat that.
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