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?
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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