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I'm grinding Thursday. Beef not me.

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    I'm grinding Thursday. Beef not me.

    Got this today a 6+# Chuck Roast. We do P/U from local store. Advertised at 3-5#. This is a bit larger. So, the idea is/was to do 3 2# portions. Grind 2# and do Burnt Ends #2 maybe for SB and my wife gets the last 2# for whatever. My wife says, why don't you get another one next week for the B.E's. She wants to make a roast (slow cooker) to get my daughter to come over this weekend. I have no leverage on this so, I'm grindin' Thursday.

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    #2
    Sounds like yer in fer some chuckalicious eatin!

    Comment


      #3
      That's a good looking roast. We also use food to get the kids to come over more often. We have a standing Sunday evening dinner but sometimes do Saturday brunch, usually balina (German pancakes), to get another day out of them.

      Comment


        #4
        Chuck yeah!

        Comment


          #5
          Sounds like fun. Eating is a pleasure of life and the more so with family and friends.

          Comment


            #6
            That looks chucking great!

            love a good burger too.

            Comment


              #7
              I would love to find a 6 pound chuck roast for that price. That would make a mountain of smoked shredded beef. I can just imagine all of the Birria Tacos I could make with it.

              I can only find 3 pound ones or smaller. and I seem to pay around $20 for them.

              Comment


                #8
                Today, the new grinder arrived today. Thanks again Attjack. So I was going to get some chuck cuz I thought I only had one 4 oz. left. Tonight went into basement freezer. Well found 5 6 oz.'s. So chuck is out. I found a small brisket flat, 2# and short ribs 1.5# with bone. I thought with some reading that these could be a match. Brisket lean, short ribs fatty. Thoughts please.

                Comment


                  #9
                  We had burgers from chuck that I ground a couple of days ago. Seriously good. For the burgers I had a bit more fat than the usual 80/20. That left a pound of more lean chuck which I vac-sealed and it will be used probably next week for weeknight tacos.

                  Comment


                    #10
                    Originally posted by RichieB View Post
                    Today, the new grinder arrived today. Thanks again Attjack. So I was going to get some chuck cuz I thought I only had one 4 oz. left. Tonight went into basement freezer. Well found 5 6 oz.'s. So chuck is out. I found a small brisket flat, 2# and short ribs 1.5# with bone. I thought with some reading that these could be a match. Brisket lean, short ribs fatty. Thoughts please.
                    I always try to do a 70/30 mix of chuck to brisket (or short rib). Gets nice and juicy yet gets that extra beefy flavor.

                    Comment


                      #11
                      I highly recommend a chuck/brisket/short rib blend. Very tasty. Try for 30% fat (or more).

                      Comment


                      • Mr. Bones
                        Mr. Bones commented
                        Editing a comment
                        This^^^ is what I like to do, as well... approx 60/20/20...play with th ratios to yer likin, an other times, jus use whatcha gots...it'll all be jus fine, an delicious!

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