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bmwbert, morning and welcome to the forum.... Please stop into "Roll Call" for a proper welcome from our members.... also, in your profile, fill in your location so we can better answer you questions.... Dave
Beef looks like it might be a bottom. I can't really see the pork due to the packaging. The label is no help.
I've never bought one before, but they were on sale at the local supermarket so I picked one up. I've seen them on sale before, so I'm kind of surprised you have not heard of them.... Possible it's a regional thing?
Was thinking of slicing it.... But I was looking for ideas!
If it is a hunk of Bottom Round tied to a Pork Loin, then cooking to 140-145*F will givea nice juicy, slightly Pink, sliced Combi' Roast. Any other cut of Pork may be a bit too tough at this low an IT and cooking the Beef until the Pork is good to go may yield a Dry piece of Beef. Now on the other end a Pork Butt tied to a Beef Chuck would be great Pulled, as a Pot Roast or simmered in Tomato Sauce, aka Sunday Red Gravy (East coast Italian thing
) . It will be interesting to see what you actually have there! Please take some pics when you get it defrosted. I or others would be happy to give some options when we know more...JJ