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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!

    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.

    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...

        Comment

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