Did a 3.4lb chuck roast in the sous vide for 36 hours and it was the fattiest cut of meat in my almost 60 years. After cutting off most of the fat and silver skin I had 1.2lbs of fat. We have yet to call the store and will gladly share pictures with them.
Holy Hanna that is a crazy percentage of usable meat.
Render that down and pour it back over the Chuck roast. To me, it is the reason to eat Chuck, it always renders down when roasting, it ends up non visible . I don’t SV or smoke that cut, only oven roast.
Last edited by Richard Chrz; December 12, 2025, 05:45 PM.
I saw a video on SVing a Chuck where the poster boasted that the Chuck was as tender as a filet mignon after grilling. I tried it and it did come out tender, but not like a filet. And I was amazed at how much fat there was. Have not done it since.
My lesson, SVing helps to tenderize tougher cuts but does not render fat.
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