Holy heck, look at this chuck roast from Click.

[Uncle Bob]

Thanks to brother Mosca I just made my first order from Click. My bride "volunteered" me to do beef ribs for a July 4th gathering with friends. With the 30% + 10 for AR it was a good looking deal. I recall DaveD did some from them a couple months back and they looked pretty good. Mine got delivered today and are 3.6-7 lbs each so are very much like his.

Some comments on the shipping concerns above. I ordered Sunday night expecting a Monday ship so I'd have them in time, and frankly, I wanted a little buffer time in case they didn't look sufficient so I could go to plan B.........fortunately not necessary. I became concerned about a bad outcome when they didn't show up yesterday (Tuesday). When I ordered, the shipping info said to expect 1 day, which is plausible because their shipping point is 1.5 hours from me. Of course UPS doesn't deliver in a straight line for realistic reasons, but the surprise was the tracking showing it going from Taylor to Dallas. If you're unfamiliar with Tx. geography that's about 157 miles........and yes, the UPS truck it was on had to pass within 2 miles of my house on it's way to Dallas. I get the routing concept, but it still surprised me it didn't get routed through the Austin circuit that would have likely made it a one day trip. Anyway, my guess is the meat was in the shipping package for something around 50 hours. Their box is cardboard with about 1" thick foam inner box and then they had two fair size bags of dry ice. Everything was frozen solid despite the added day of travel. Probably would have gone another day or two easily. So, if you're on the fence use that info as you feel comfortable.

[Huskee]

They sure are purdy!

[58limited]

I received my latest order yesterday. The chucks are beautiful but are more flat like grocery store chucks this time. The past few times I ordered them they were a thick block like the pictures above. Still, the marbling is excellent.

[DaveD]

The one I did last weekend started out fairly slablike, albeit a thick one. But as it cooked and shrank, it ended up in a much more equant shape. Pretty cool!

[RlsRls]

CHUCK QUESTIONS: Which is preferred, slice into steaks, or roast whole, or low and slow then pulled??? My only experience with chuck is bying small steaks for grinding! Not sure I'd know what to do with a large roast! If steaking, do you try to separate the different muscles first , or just cut into desired thickness? Just cooking for two so I'd like the option of using it for both grinding and steaking etc..
What say You All?
Thanks.

[Draznnl]

The real question is what do you want to use it for? You can grind it, cut it into steaks, smoke low and slow and pull or slice, or roast it at a higher temp. All are appropriate uses for a chuck roast. There’s nothing wrong with grinding part and, for example, smoking part.

[Mosca]

CHUCK QUESTIONS: Which is preferred, slice into steaks, or roast whole, or low and slow then pulled??? My only experience with chuck is bying small steaks for grinding! Not sure I'd know what to do with a large roast! If steaking, do you try to separate the different muscles first , or just cut into desired thickness? Just cooking for two so I'd like the option of using it for both grinding and steaking etc..
What say You All?
Thanks.

I use chuck for stews, chili, soup, and pulled. I’ve never sliced it for steaks, I’ve never roasted it whole and served it like prime rib, and I’ve never separated it into the different muscles. But I’m lazy.

Chuck is part of the shoulder, so when butchers separate it into flat irons and palerons and Denvers etc, they usually start with the whole shoulder; chuck roasts like we get commercially have already been decided.

Assuming you are looking at these particular chuck roasts, if you’re cooking for two a good option would be to get one and grind it, and get another and either pull it or make stew/chili/soup, and freeze the leftovers.

I had a friend who one bought a whole bunch of chuck steaks and grilled them. They were delicious, but tough. They don’t grill well, unless you do separate out a Denver, a flat iron, etc.