As per the last post, I decided to cook some like a steak. Absolutely ZERO regrets. Each bite was incredibly fatty and juicy- had such a pleasant chew, while still being just tender enough (I personally don’t prefer steaks that are just super soft). There was such a nice beefy flavor as well and the crust was ridiculously savory and peppery. 10/10 steak, even though it was chuck- and for the lowest price I’ve seen in the past year ($5.18/lb in California). Still got a ton in the freezer as well, so I’ll be eating good for a minute.
by YorkerJones
19 Comments
That first pic had me thinking you cooked 2/3rds of a weird ass fish. Just because of that bubble
Nice work mate. Looks like you nailed the cook too.
Used to mostly eat these – very good sous vide to sear. I usually did around 135-137 for about 12-16 hours. With prices trending might need to go back to it.
This looks incredible
Oh hell yeah chuck steak is super underrated
However it always gives me a wicked bad tummy ache if I eat too much of it for some reason :C
I want to try slow cooking one in the future to experiment.
Perfect 👌
The marbling is impressive, I hardly ever see this type of meat in European supermarkets.
Steak done right 👌
fuck me i guess chucks are gonna be $25/lb too now
Thought the first pic was a rat
Nice work! Chuck is also great for a stew or pressure cooker work.
Chuck eye is poor man’s rib eye
That’s good looking stuff right there..
I’ve been loving the Winco ungraded steaks recently. A bit tougher of a chew than most choice I’ve had but a really full flavor grassfed-like flavor usually even though that’s not advertised but serious some of the better tasting beef, just gotta cook them slightly less than a choice to keep the steaks tender but for the price I’m all good with that.
Impressive job done rare
Nice! I was trying chuck a lot when I was on carnivore. After first cook it was good but on reheat it was like rubber. I think I need to do a slow cook if I try it again
Shhhhhhh
Please tell everyone that chuck is tough and flavorless, you gotta slow roast it into oblivion!
Brisket was cheap until it wasn’t.
Really interesting. I always have to either tenderize a chuck before core just Sous Vide it to achieve any kind of tenderness. Amazed how yours came out
I think they are great. Due to the cut being a little tough I like hitting it with a jaccard. Then marinade it for a little bit (worcestershire). Usually turns out great.