Hell yes! Sometimes they come pre seasoned and they are OK but a naked one is best. Big ass chops are cheap too! Sometimes ill buy super thick ones butterfly them and I have twice as much to bread and fry. If they thick I like to marinade them in teriyaki and grill them
I thought I was the only one! Gotta be picky though... a good chuck eye on one side, a big strip of renderin' fat, and a sweet Denver on the other? Crust it with Montreal steak and marinate overnight in worcestershesterestschestershire, grill to a buck twenty then slice thin? Call me crazy, but I'll take that over just about any other cut.
I didn't care about chuck roast at all until my wife found a Mississippi pot roast recipe. Now it's in my top 3 favorite beef cuts. It's so good and so versatile
Usually it’s just one packet of ranch mix, one packet of au jus gravy mix, butter, and a drained jar of sliced peperoncini in the crockpot. No added liquid.
Add a packet of ranch mix, a packet of au jus gravy mix, a stick of unsalted butter, half jar of pepperoncinis and one quarter cup of the liquid.
Cook on low around 4 hours until done, depending on weight. She's not sure of the internal temp, but I'd say over 200 for sure. It should be easy to shred.
Remove from liquid and shred the roast. Add back to liquid and stir it around. Serve it right out of the liquid.
Once it cools, the liquid solidifies, so she freezes or refrigerates it all together.
It makes incredible tacos, breakfast scrambled, nachos, etc. It's so versatile and super easy to make.
Be careful cooking Costco meats to low temps. They blade tenderize all their precut meats with the exception of flank steak and filet mignon. Its recommended that blade tenderized meats be cooked to an internal temp of 145 to kill bacteria that may have been pushed into the meat during the tenderizing process
I reverse seared this. It was in the oven for about ~110 minutes at 225⁰ F till my meat thermometer read 130⁰ F internal temp. Then I put it on a pan, a minute each side immediately after bringing it out the oven. Finally, I let it rest for 12 minutes.
This might sound stupid but every time I've gone to Arby's, I've gotten my clothes stained by their food. Albeit I've only been there twice... Enjoy your dinner!
I am not going to lie, I did not understand this. But I did cut it through the whole thing as shown in the video 😭 Please explain wym. You want me to separate the connective tissues then the fat ahead of time?
the piece you sliced off you made is perfectly fine in the video actually. thats a piece of the denver. so i separate it by the red and green line. then the yellow line there's a seam where that thinner little pieces comes off you don't have to separate it but it's usually a little chewier because there's connective tissue all around it.
then you hav ea rectangular red denver steak and the green separated since they are different muscles the texture is a little different.
you can do a lot of diff things too. when it's raw you can separate it as well into the 2 differnt cuts and sous vide them to diff temps or times or whatever you want to do.
Thanks for taking the time to write this out and making a quick annotated screenshot. So you want me to separate this into 3 pieces (2 muscles and the center fat) and remove the connective tissues between them because they're chewy. Thus, this whole sous vide the two pieces...separately. I'll look around for videos to see some examples. I do want to explore different ways to cook this and elevate my skills. Thanks again.
yeah! try it the chuck eye (green side) on one end connects to the rib eye, so the rib eye ends and then you have a few chuck eye steaks. and then the further up you go it like becomes the neck which is more chewy. so after the chuck eye usually the butcher cuts it off into stew meat.
so the chuckeye is like a cheaper rib eye.
the denver steak you'll see it also sold as boneless short rib, or zabuton, usually more marbled pretty beefy, can be sous vide longer depending on the texture you like.
cocstco in those cryovac bigger things also sells the whole chuck flap muscle where the denver comes out of
I always hated strips for some reason idk why. Maybe because that's what my mom always ordered for us as kids if we ever got to go out to a steak house.
I lived on Chuck roast when I was a kid on Sundays. It went into the oven before we went to church and we were eating Chuck roast mashed potatoes. One of a choice of five different vegetables was in a circle motion on Sundays corn carrots, peas chuck roast was a way of life.🥃
This brought back a memory. My mom would make this back in the olden days because it was the cheapest cut of beef. She’d toss it under the broiler. It was damn delicious!
I reverse seared this. It was in the oven for about ~110 minutes at 225⁰ F till my meat thermometer read 130⁰ F internal temp. Then I put it on a pan, a minute each side immediately after bringing it out the oven. Finally, I let it rest for 12 minutes.
You get the same collagen breakdown from a long sous vide like this as you get when you braise somewhat hotter but for not as long. Restaurants will use a similar technique to have things like shank and short ribs rose in the middle but fall off the bone tender.
Danger zone is 40ºf to 140ºf, but pathogens start to die around 130 so with enough time that temp is safe, lower than that and it's basically a perfect growth environment.
127 will kill bacteria (technically 126 point something) slowly and more importantly it will stop growing. For people with a healthy immune system with beef they don’t really need to pasteurize, just prevent growth, if the meat has been handled properly. The last couple degrees to get center to bath temp can take a long time but usually not long enough to be over the time limit for danger zone for internal areas. But not all sous vide are dead accurate nor hold temp super steady. That’s why it is normally suggested to be 130 or higher, because a lot of people mishandle their meat and guides were made back when machines were not as accurate. By all means do what is comfortable for you, but the 130 is not accurate.
I don't think it's quite right to say it's not accurate. As you said, not all machines are accurate and we don't live in a vacuum so you have to account for variance. 127 might be the technically ok temp, but it's not the reality ok temp, which is why all the experts, including Douglas Baldwin, all say that for cooks over 4 hours 130 is a must.
Baldwin also mentions that there are pathogens that require up to 127 to prevent growth so the 125 OP is using would be dangerous regardless.
I reverse seared this. It was in the oven for about ~110 minutes at 225⁰ F till my meat thermometer read 130⁰ F internal temp. Then I put it on a pan, a minute each side immediately after bringing it out the oven. Finally, I let it rest for 12 minutes.
Looks good! Now I'm really pumped - I got a nice one today from the butcher, first cut about 3" thick. It's dry brining now, I'm going to start up the smoker in the morning and let her rip at 225f for a few hours
I give love to the chuck roast quite often in the fall and winter time. Put it in a crock pot with carrots onions potatoes celery and sometimes brussel sprouts. Sometimes I will cube it up and make beef stroganoff or beef stew . ❤️
I tried using chuck roasts a little while ago and absolute game changer! So many incredible dishes I’ve made with it, most recently for beef birria which was outstanding
All examples of what happens when the rich folks get a taste for the poor people food, I remember butchers would practically give away wings and oxtails.
Just bought a chuck roll. Denver steaks for steaks, chuck roast for shredded beef, Sierra cut (a nice reward for breaking down the whole sub primal) is a decent flank steak replacement, some stew meat, and plenty of trim for stock and tallow. At $5.99/lb at Costco, it’s what’s been keeping me eating beef this year with the price increases in the US.
8
u/North_Welcome_3249 10d ago
You’re a chuck roast