Did a chuck roast at 133 for 24 hours. First time doing a chuck and was looking forward to the hype. Pull it out and it doesn’t look too great on the outside. I’ve made steaks and have seen the gray they come out with but this is almost like a greenish blue as well. And weird gross stuff in the bag. It smells fine, I used salt pepper and dried rosemary, and the inside is pink. Is this normal? No one takes pictures of their chucks before the sear so I can’t find anything to compare it to
by Electrical_Fudge_990
6 Comments
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It looks normal. You just need to sear it.
im guessing its from the rosemary. The pigment of it changing the color of the fat cap. Was it elevated while in the bath? I think its nothing but I’d defer to someone else’s opinion
Sear it.
wet meat in a bag always looks a bit sad, hence very few pictures of that; like the others said, sear that chuck!
It awaits the sear. Go forth.