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Whole beef blade eye roast (how to)

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    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?
    Attached Files

    #2
    Actually, I am thinking that doing it Pit Beef style would be fantastic!

    https://amazingribs.com/tested-recip...t-beef-recipe/

    Comment


      #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 !!

      Comment


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

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