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(David Jackson) #41

Exactly. That’s what I’m taking about. Tender. Beefy. Love them. Chuck steaks on the other hand, I learned to steer well clear of. But, gimme the whole chuck roast and I’ll slow cook that to heaven!!

#42

I’m sure that was a play on words but for those that take it literally- it’s from the same animal :wink: , just different sections. The tougher chuck is the upper part of the muscly neck and the chuck eye is further down the neck moving toward the rib area (hence the similarity to the rib-eye cut).

#43

Lol bunch of feeble hothouse lillies in this thread can’t handle a little chuck steak. When I was carnivore that was pretty much all I ate.

#44

:laughing: Oh, I can handle it. Just has to be cooked the right way. It’s a very tasty cut.

(Marianne) #45

I know - but being from Western NY, you can get them everywhere! Waay better than I can cook them!

Go Bills!!!

(Marianne) #46

Rocky Mountain high!!!

:smiling_face_with_three_hearts:

(Marianne) #47

Ha, ha! There’s “toothsome” and then there’s very “toothsome!” As with most things, it’s all relative! :laughing:

#48

Ok you’ve got me there. Fair point.

Go Bills!

(Marianne) #49

Bills Mafia!

:laughing:

('Jackie P') #50

https://www.ketogenicforums.com/uploads/default/original/3X/e/9/e90196d37eeade4d538b2e52861c03f64fccda69.jpeg
This pork shank cost £1.60. Broke my ruddy tooth but it was delicious!

(John) #51

lol. I guess I should have followed up with a no pun intended.

(Kirk Wolak) #52

I find a chuck steak needs 72-96 hours in the sous vide at 130 degrees.
Then I smoke it for a bit, or hit it with a torch.

That long time is needed to soften it up, because there is a lot of “structure” that looks like fat, but can’t be chewed through! (The things I am learning)

#53

My favorite cheap go to is by far…chicken thighs! I cook large batches of them in the Instant Pot and they are delicious. I couldn’t eat chicken breast again if I had too. Dry white tasteless meat is not ever going to be on my plate again thankfully!

(David Jackson) #54

Amen. Chicken thighs are amazing. Sometimes I can get boneless WITH skin. Flatten out and roast. Omg. Usually, though, I season the day before, let sit overnight, then smoke. Great for EVWRYTHING. Tacos. Salads. Or just eat a few right off the grill. Love me some thighs. Even my kids won’t eat breasts. Unless of course they’re battered and fried.

#55

I find a chuck steak needs 72-96 seconds per side in a hot skillet, not a cruel drawn out death by sous vide.

(Marianne) #56

We had them last night only because I had to make something for a work pot-luck that called for them. Only thing they are good for is as a conduit for other stuff. Luckily, we had some decadent cheese soup that I had made and used that as a sauce - delicious. Would have been better with chicken thighs, though.

(Kirk Wolak) #57

Yeah, I like when mine cuts and eats like Prime Rib or Rib Eye.

The Chuck [roast] steak I get can barely be BENT, and is usually about 4-5 inches thick.
It would be blue and inedible to me with only a sear!

(David Jackson) #58

I love the chuck eye. I too think the chuck (roast) steak is pert near inedible. Best to just leave the roast whole and slow cook it

#59

Jeez. Are you buying old draft animals or something? Of all the chuck steaks I’ve had over the years from various butchers, I’ve never seen one like that. I think someone is selling you brisket and calling it chuck.

#60

Boneless country style pork ribs. These are pork butts sliced into one 1 thick and about 4 inch long strips. Put them in a glass baking dish and cover in foil, throw them into a 275 *F oven for 3 hours. I’ll usually uncover, add a bit of bbq sauce, and finish for another 30 minutes at 350.

Excellently fatty and cheap cut of pork. Usually about $2 per pound, in my AO, or they’ll be BOGO at the local grocery store.

Something I noticed today, Walmart has HWC cheaper per ounce in a pint container than in the bigger quart sized container.