I bought a bunch of beef and it includes cross rib roasts. I had to google the cut and it appears to be part of the chuck? (you can't buy chuck here in Canada, I believe we call it Blade Roast). I cooked my second one last nite (using successful approach with sous vide on brisket with 2.5 hour finish on 22' kettle to retherm) and it was dry as sawdust. As I carved it I noticed there is no connective tissue or fat so of course nothing to render. Wondering if I should be cooking this more like a sirloin or rump roast?
Equipment
Primo Oval xl
Slow n Sear (two)
Drip n Griddle
22" Weber Kettle
26" Weber Kettle one touch
Blackstone 36†Pro Series
Sous vide machine
Kitchen Aid
Meat grinder
sausage stuffer
5 Crock Pots Akootrimonts
Two chimneys (was 3 but rivets finally popped, down to 1)
cast iron pans,
Dutch ovens
Signals 4 probe, thermapens, chef alarms, Dots, thermapop and maverick T-732, RTC-600, pro needle and various pocket instareads. The help and preferences
1 extra fridge and a deep chest freezer in the garage
KBB
FOGO
A 9 year old princess foster child
Patience and old patio furniture
"Baby Girl" The cat
Wow. That cut usually has fat because of the chuck, but it is a muscle. This one goes across the ribs of the chuck, hence the name. Cross rib. You can grill (think thinner and cut against the grain when finished) but it takes to low and slow/pot roasty better. It's a tough muscle and should be very beefy.
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