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Whole beef blade eye roast (how to)

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    #1

    Whole beef blade eye roast (how to)

    Friends,

    Need some some AR wisdom. Just got back from my local grocery store, and could not resist an amazing deal on a 2.3 kg « whole beef blade eye ». First time I see such cut, but figured no matter how, I would make it good. I was thinking low and slow ´brisket’ or ´chuck roast’ style. But initial research seems to indicate this would be best for either slicing in steaks, or ´à la roast beef’ (ie: medium rare).

    Curious, anyone ever worked with such a cut?
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    #2
    Actually, I am thinking that doing it Pit Beef style would be fantastic!

    Authentic Pit Roast Beef Done Right In Your Own Backyard
    https://amazingribs.com/tested-recipes/beef-and-bison-recipes/amped-roast-beef-cheap-baltimore-pit-beef-recipe/
    If you've dreaded stuff that passes for roast beef and wished you could find the real deal then this Baltimore pit beef recipe is for you.
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      #3
      It's another name for a Chuck Eye roll. That's a nice piece of meat. Slicing into steaks might be the way to go !!
      • Likes 1

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        #4
        Ya might try slicin' off one steak and see how that goes...

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