I cooked them both, is that cheating?
Anyway, I am wondering which of these two you would pick to cook as a roast and why? Trying to get better at picking meats.
My pre-cook thoughts were that I like the marbling on the right but it's got that very pronounced sinew which I fear will be tough. No pronounced sinew on the left, maybe some fat that I should have trimmed but minimal marbling. I thought the one on the left would be the most tender and juicy coming off the grill. This photo is post 18-bour dry brine.
I'll post my observations on the cook a little later after I read some tips and observations about the two cuts
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