This is what I’ve been finding at Costco. It turns out well enough. Just with a little more gristle than I’d like. I’ve seen some posts of marbled chuck that puts this to shame. So I’m wondering if those posts are outliers or if I’m buying the wrong cut of meat. Not a meat expert by any means. Learning as I go.
by -random-name-
3 Comments
What time and temp?
It’s the right cut. You just gotta go digging through the selection for the good ones. Sometimes you’ll find a primo one from a fatass cow, sometimes they’ll all look basically like this. The ones posted here are usually when one of us luck out and find a good one.
Tbh they all taste basically the same. The fattier ones look better before cooking, but I think anyone would be hard pressed to tell the difference in a blind taste test.
The top cut is better. The botton cut is bad. You want to find a cut from the ribeye-end so it has the chuck eye and denver steak.