So if you’ve seen my other cooks, the chuck roasts I’ve been getting are part chuck eye. Some are predominately chuck eye, & the Kroger meat Mgr verified they don’t cut the eye separate. So I’ve been on a mission to identify & isolate the eye, so I can have an incredible steak for a couple of bucks. I THINK I’ve narrowed it down, and I trimmed these 2†thick babies out of the last two (used the "tough section" for mock country ribs)... if I’m right, these will be toothpick tender at 120, come off & get a good sear... if not, they’ll cook all afternoon until tender.
BTW, $5 total in these, about 1.2 lbs each
SUCCESS! These babies were definitely eyes! They were only choice from Kroger, but there was ZERO detectible difference between these and their $16/lb choice ribeyes—- & they never have 2†thick ribeyes! So you can bet I’ll be snatching these babies up next time they’re $2.99... you lose about a third trimming the tougher side, but makes great country style ribs, and you’re left with a damned cheap poor man’s ribeye.... it’s definitely not a prime steak, but neither are the ones they’re selling for 5x this price, and honestly, being thicker, I prefer these!
Only maybe 1 in 10 I see there have the eye, so I’m not saying Kroger’s giving away meat—it apparently just isn’t worth the labor to trim, pack, & label separate, since there’s only one per side of beef! My time is certainly cheap enough to pick through the bin, find and trim them... took some experimenting to find the right cuts & parts, but even the worst fails just weren’t probe tender at 125-130, and ended up as slicing or pulling chuckies hours later
Exactly. Poor man's prime rib! The catch is (other than the long SV soak) is that the muscles in the chuck all run different directions, so you have to separate them before slicing.
Great write up and thanks!! Give a lazy man a hard job and he will find an easy way to do it... Tastes better when it a cheap cut that eats like an expensive steak...
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