I'm actually celebrating a chuck steak!

**ErectMedia** · 06-07-2014, 11:46 AM

Originally posted by blackmonsters

Maybe I'm just used to cheap steaks and orange drank, but I don't think so.

fixed it for ya

**blackmonsters** · 06-07-2014, 11:48 AM

Originally posted by ErectMedia

fixed it for ya

Base on your reply, I'm pretty sure you normally feast on African Tube Steak.

**ErectMedia** · 06-07-2014, 11:49 AM

Originally posted by blackmonsters

Base on your reply, I'm pretty sure you normally feast on African Tube Steak.

Only had white, mexican and 1 50/50 white/black chick, no tube steaks were attached.

**mineistaken** · 06-07-2014, 11:59 AM

It is not a bad part, I don't see a reason it should not be very close to the taste of "prime" cuts. Just less marketing.

**blackmonsters** · 06-07-2014, 12:09 PM

Originally posted by ErectMedia

Only had white, mexican and 1 50/50 white/black chick, no tube steaks were attached.

That's pretty good; I mean those chicks had to wallow in the gutter with you.
Your game must be strong.

**Seth Manson** · 06-07-2014, 05:22 PM

The best steak is the one that you like best

**brassmonkey** · 06-07-2014, 05:29 PM

it has to go racial every time

the same idiots. what did you have with the steak? veggies some old english? do they still make that shit?im making pizza drinking some hard cider i made

**Phoenix** · 06-07-2014, 05:33 PM

Originally posted by Seth Manson

The best steak is the one that you like best

i agree.

A nice rub on a steak is awesome.

Blackmonster..you ever get a roast and broil it?

IF you do it right the outside is a bit blackened but the inside is still nice and red.
You can have it for your dinner, then you have awesome roast beef slices for sandwiches for a few days.
I miss not having an oven over here.

**arock10** · 06-07-2014, 06:44 PM

Ribeye is where it's at

**deltav** · 06-07-2014, 07:14 PM

How are you preparing this chuck to get rid of the toughness? I mean, I slow-cook chuck in my chili and it's melt in your mouth tender, but the grill ain't gonna give the same results...

**Phoenix** · 06-07-2014, 07:19 PM

Originally posted by deltav

How are you preparing this chuck to get rid of the toughness? I mean, I slow-cook chuck in my chili and it's melt in your mouth tender, but the grill ain't gonna give the same results...

Sounds like it is marinating

**deltav** · 06-07-2014, 07:51 PM

Originally posted by Phoenix

Sounds like it is marinating

Maybe, I didn't see anything about marinating? Even so a grilled chuck can be a bit gristly.

**L-Pink** · 06-07-2014, 08:02 PM

Originally posted by deltav

How are you preparing this chuck to get rid of the toughness? I mean, I slow-cook chuck in my chili and it's melt in your mouth tender, but the grill ain't gonna give the same results...

Me too, I brown chuck cubes in a skillet then throw into a slow cooker with the chile for most of the day.

**Martin Sparrow** · 06-07-2014, 08:10 PM

Originally posted by L-Pink

Me too, I brown chuck cubes in a skillet then throw into a slow cooker with the chile for most of the day.

Too what?

**Harmon** · 06-07-2014, 08:28 PM

I couldn't eat that gristle if I was paid

Fucking garbage cut of meat

**L-Pink** · 06-07-2014, 08:29 PM

Originally posted by Martin Sparrow

Too what?

The slow cooking tenderizes the meat, the bites melt in your mouth.

.

**blackmonsters** · 06-08-2014, 02:21 AM

You chuck haters need to buy a real skillet. That's the problem.

This is a skillet :

This is a joke :

**Oracle Porn** · 06-08-2014, 02:58 AM

pot calling kettle black?

**deltav** · 06-08-2014, 12:48 PM

Originally posted by blackmonsters

You chuck haters need to buy a real skillet. That's the problem.

Who said anything about pan-frying on teflon? No self-respecting carnivore would do that.

As someone with basic experience butchering/processing beef and who has gone thru all the various cuts, all other preparation being equal a chuck steak cooked quickly over high heat (grill, panfry, broil) will be far far tougher than a ribeye or t-bone or other choice cuts. That's just how it physically works, there's too much connective tissue and the "grain" of the muscling goes in too many different directions. However because of its fat, if you slow cook chuck long enough to let those tissues break down it's totally delicious - i.e. braised or in chili, etc.

What I think happened in your case is you got "chuck eye steaks" which are completely different than "chuck steaks", and confused the two. Chuck Eye is taken from near the ribeye and is similar - not quite as good and fatty but you can make a damn fine steak from it. And it's usually a bit cheaper. They can be a hard cut to find because IIRC there are only two (?) per cow. It might have even been mislabeled if it was supermarket bought, sometimes those guys got no clue the difference with stuff like that.

**blackmonsters** · 06-08-2014, 01:09 PM

Originally posted by deltav

Who said anything about pan-frying on teflon? No self-respecting carnivore would do that.

As someone with basic experience butchering/processing beef and who has gone thru all the various cuts, all other preparation being equal a chuck steak cooked quickly over high heat (grill, panfry, broil) will be far far tougher than a ribeye or t-bone or other choice cuts. That's just how it physically works, there's too much connective tissue and the "grain" of the muscling goes in too many different directions. However because of its fat, if you slow cook chuck long enough to let those tissues break down it's totally delicious - i.e. braised or in chili, etc.

What I think happened in your case is you got "chuck eye steaks" which are completely different than "chuck steaks", and confused the two. Chuck Eye is taken from near the ribeye and is similar - not quite as good and fatty but you can make a damn fine steak from it. And it's usually a bit cheaper. They can be a hard cut to find because IIRC there are only two (?) per cow. It might have even been mislabeled if it was supermarket bought, sometimes those guys got no clue the difference with stuff like that.

OK,OK! They were in fact chuck eye steaks.
I didn't know all you aficionados would be posting.

**bns666** · 06-08-2014, 01:18 PM

this thread (and any other food related thread) is useless without pics

**deltav** · 06-08-2014, 01:33 PM

Originally posted by blackmonsters

OK,OK! They were in fact chuck eye steaks.
I didn't know all you aficionados would be posting.

Hey, I see it as a learning opportunity! And yeah, can't really go wrong with that cut, they're just not very common.

**mineistaken** · 06-08-2014, 01:43 PM

Originally posted by bns666

this thread (and any other food related thread) is useless without pics

Indeed, broski

I will start:

**blackmonsters** · 06-08-2014, 04:50 PM

Originally posted by deltav

Hey, I see it as a learning opportunity! And yeah, can't really go wrong with that cut, they're just not very common.

Yeah, they were perfect chuck eye steaks.
I saw them out of the corner of my eye and dove for them so it was pretty obvious they were going to be good.

And yes, regular chuck is not as good as these; but I still prefer it if there is a decent cut.
You can punch the steak on a board and it's tender after that.
You saw the original Rocky movie right?
It works.

I'm actually celebrating a chuck steak!

I'm actually celebrating a chuck steak!

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