Click Akushi Chuck

[klflowers]

I finally got around to doing a Click chuck. I SVd it at 132 for 30 hours, put it in the fridge for a couple days and finished it today. I used Porter Road beef rub before the bath, then added a bit more with some cracked black pepper before putting it on the Bronco. Took about 3 hours at 225 to come up to 130. The flavor was excellent, but I was disappointed by the fat content. I expected great marbling but this chuck had pretty big sections of just fat. This is the one of the portions. The fat runs all the way to the end; this was a little less than 1/4 of the entire chuck.

[jfmorris]

Ugh. That’s horrible to pay for all that fat. I have two of those in the freezer, and with my luck they will be even worse than yours…

[klflowers]

I hope not. There were also big sections of fat running through the center of the roast. Very disappointing.

[Attjack]

This just drives home the point that if you have a good local butcher go to them and develop a relationship.

[klflowers]

The thing is I have a great local butcher. I figured I would give these guys a shot, but I think my online purchases are done except for stuff my butcher does not carry.

[Bkhuna]

I think you should share those photos with their customer service department. Maybe they’ll make it right.

[klflowers]

I may just do that. It had been in the freezer fir awhile and I don't remember when I got it, but they should have a record.

[Bkhuna]

klflowers - How did the actual meat come out?

[klflowers]

It was excellent. Just way too much fat.

[DaveD]

I would totally share those photos with the Click folks, see what they say. That can't be acceptable...

[Draznnl]

Definitely send the pics to Click customer service. They have always been very responsive to me when I’ve contacted them.

[fzxdoc]

Ugh indeed. I agree with others--let Click know.

Kathryn

[CandySueQ]

I cooked one on Sunday and it was not like that! I cooked it like brisket though. Made great pulled beef, better flavor than brisket I think.

[klflowers]

I thought about that. But even slow just on the smoker would not have rendered all of that fat. There was another large section of fat on the center of the roast.

[klflowers]

The flavor was great though

[58limited]

I would definitely contact Click. I've cooked several of these and none have looked like that. Search your e-mails for your order confirmation which will have your order number - the sender should appear as "[email protected]" or "Click Akuashi Beef"

Send your order number and the photos to robertf@clickakuashibeef. com

I bet he will refund the cost of the chuck, even if you don;t find your order number.

[klflowers]

I'll give it a shot

[rlozinak]

Ugh, disappointing

[WI Bubba]

Sorry to see that. The chuckies are one of my favorite things to get from Click, and I've never had that happen.

[Huskee]

Luck o' the draw with chucks if ya asks me. I've had 'em that way too, others not.