Tonight's pot roast plan. (With probably half of that giant rutabaga chunked up. Some of the carrots are looking pretty scabby, but that will hopefully peel right off.)
The fransyska seems to be a pretty popular cut here, though I haven't actually bought one before. Got a pretty good sale deal on this one, so why not. Meat in general has been running relatively pricey enough that I've been falling back more on, like, ground and cheapish chicken legs.
Getting used to British meat cuts was already fun enough, and not at all surprisingly they are even more different here. Though I have been very glad to readily be able to find something that corresponds to chuck again.
That steer on the right looks so reproachful, and no wonder.
That appears to be out of the round, and apparently sometimes gets called "beef knuckle" in English even though it's located nowhere near what anyone who is not a butcher would refer to as a knuckle. Where by "knuckle", they apparently mean near the hip joint. (?!) It may correspond to sirloin tip elsewhere, if you're further breaking down the round? Seems to depend on the details of exactly where it's cut from. Idek. I am not a meat expert, just an idiot trying to figure out how to cook new-to-me hunks of the stuff.
So yeah, as I was thinking, a good braise (if under pressure to speed things up) is probably not going to be too wrong. We'll see how it turns out. ¯\_(ツ)_/¯
There. I did it. Pot roast with mushrooms and shallots, mashed potatoes, and microwaved frozen peas with butter because sometimes I just want microwaved frozen peas with butter.