I'm no butcher, so could easily be way off base, but it seems that chucks vary as to muscle content. Much like a rib eye, with the cap steak, and eye or heart as I call it. Chucks seem to have varying or different muscles in them.
Often, one seems well marbled and another less, with a thick bit of fat and tendons between, like the one on the right in the pic in the post here... https://pitmaster.amazingribs.com/fo...f-two-chuckies
The left one is completely different. I rarely see these at the counter, but the one I cooked for my neighbor last weekend was more of those style, and was extremely juicy. Possibly just coincidence?
I'm just wondering if one is that much different than the other, when it comes to juiciness and tenderness, or cooking times.
Is there a 'Money muscle' in a chuck?
Maybe it's all about the marbling? ... which is what I have always looked for primarily.
Often, one seems well marbled and another less, with a thick bit of fat and tendons between, like the one on the right in the pic in the post here... https://pitmaster.amazingribs.com/fo...f-two-chuckies
The left one is completely different. I rarely see these at the counter, but the one I cooked for my neighbor last weekend was more of those style, and was extremely juicy. Possibly just coincidence?
I'm just wondering if one is that much different than the other, when it comes to juiciness and tenderness, or cooking times.
Is there a 'Money muscle' in a chuck?
Maybe it's all about the marbling? ... which is what I have always looked for primarily.
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