Woodtick Posted October 23, 2019 Share Posted October 23, 2019 2 minutes ago, ckf said: at all of the uninformed in this thread. BTW...it's seems the markets around here are starting to charge a premium price for the chuck eye Pot roast is very popular this time of year. Quote Link to comment Share on other sites More sharing options...
Anler Posted October 23, 2019 Share Posted October 23, 2019 5 minutes ago, ckf said: at all of the uninformed in this thread. BTW...it's seems the markets around here are starting to charge a premium price for the chuck eye Selling pot roasts for a premium by you? Locals must be idiots... Quote Link to comment Share on other sites More sharing options...
ckf Posted October 23, 2019 Share Posted October 23, 2019 3 minutes ago, Woodtick said: Pot roast is very popular this time of year. Just now, Anler said: Selling pot roasts for a premium by you? Locals must be idiots... Two peas in a pod..... 1 Quote Link to comment Share on other sites More sharing options...
Mileage Psycho Posted October 23, 2019 Share Posted October 23, 2019 14 hours ago, f7ben said: Any meat that needs to be marinated is generally a tougher cut of meat, a chuck eye roast is a two rib thick cut and it makes a great pot roast. I'd rather buy and just season a well marbled strip steak or a rib eye for the grill, rather than marinating a chuck for the grill. Quote Link to comment Share on other sites More sharing options...
ckf Posted October 23, 2019 Share Posted October 23, 2019 1 minute ago, Mileage Psycho said: Any meat that needs to be marinated is generally a tougher cut of meat, a chuck eye roast is a two rib thick cut and it makes a great pot roast. I'd rather buy and just season a well marbled strip steak or a rib eye for the grill, rather than marinating a chuck for the grill. I don't marinate my chuck eyes and they are tender and delicious. If you guys are making chuck eye roasts, how many do you use to feed 4-6 people? I think we are talking about 2 different cuts of meat. Quote Link to comment Share on other sites More sharing options...
frenchy Posted October 23, 2019 Share Posted October 23, 2019 May I recommend the chuck steak, it's simply the best...... says no waiter at any high end steak house across the globe, ever. 1 3 Quote Link to comment Share on other sites More sharing options...
Angry ginger Posted October 23, 2019 Share Posted October 23, 2019 13 minutes ago, Mileage Psycho said: Any meat that needs to be marinated is generally a tougher cut of meat, a chuck eye roast is a two rib thick cut and it makes a great pot roast. I'd rather buy and just season a well marbled strip steak or a rib eye for the grill, rather than marinating a chuck for the grill. chuck eye is the rib closest to the ribeye and is perfect with no marinade. Mine last night had a dash of montreal which is how i cook ribeyes and strips as well. terrific value and flavor- better than a strip. 1 Quote Link to comment Share on other sites More sharing options...
f7ben Posted October 23, 2019 Author Share Posted October 23, 2019 I cook a chuck eye no different than any other steak and it's a wonderful cut. More marbling than a ribeye typically and more flavor. Possibly slightly more chew but not always Quote Link to comment Share on other sites More sharing options...
Anler Posted October 23, 2019 Share Posted October 23, 2019 24 minutes ago, frenchy said: May I recommend the chuck steak, it's simply the best...... says no waiter at any high end steak house across the globe, ever. It does make great hamburgers or as they say in France "chopped steak" ... 1 Quote Link to comment Share on other sites More sharing options...
Anler Posted October 23, 2019 Share Posted October 23, 2019 41 minutes ago, Mileage Psycho said: Any meat that needs to be marinated is generally a tougher cut of meat, a chuck eye roast is a two rib thick cut and it makes a great pot roast. I'd rather buy and just season a well marbled strip steak or a rib eye for the grill, rather than marinating a chuck for the grill. Vince have you ever had a Salibury steak cut from the 4th rib cooked with a reverse sear? 2 Quote Link to comment Share on other sites More sharing options...
smokin george Posted October 23, 2019 Share Posted October 23, 2019 I'll stick with rib steaks, rib roasts and the occasional strip or filet steak. The wife makes a fantastic pot roast with a blade roast in the crockpot. A friend of ours did a pot roast using a rib roast and she couldn't figure out why there was alot of grease in it. She should be banned from the kitchen lol Quote Link to comment Share on other sites More sharing options...
frenchy Posted October 23, 2019 Share Posted October 23, 2019 I like most cuts but the NY Strip is my go to. Always come back to that. 1 Quote Link to comment Share on other sites More sharing options...
Anler Posted October 23, 2019 Share Posted October 23, 2019 12 minutes ago, frenchy said: I like most cuts but the NY Strip is my go to. Always come back to that. Yeah I go thru phases. Right now i am in a NY strip phase. I just like the flavor. I get them cut from my local butcher 1-1/4" thick and they are amazing. I was doing ribeyes there before and they were hit or miss. Some were just out of this world and some were kinda meh. The NY strips are pretty consisent. Porterhouse is great too but sometimes too much. Quote Link to comment Share on other sites More sharing options...
Woodtick Posted October 23, 2019 Share Posted October 23, 2019 I took this picture and sent it to my brother, we use the same butcher. Best burger I ever had. It’s something new he is trying. 1 Quote Link to comment Share on other sites More sharing options...
Momorider Posted October 23, 2019 Share Posted October 23, 2019 Never realized FS had so many amature butcher's WGAF what they call different cuts locally Quote Link to comment Share on other sites More sharing options...
Platinum Contributing Member Jimmy Snacks Posted October 23, 2019 Platinum Contributing Member Share Posted October 23, 2019 1 hour ago, frenchy said: I like most cuts but the NY Strip is my go to. Always come back to that. X2 Quote Link to comment Share on other sites More sharing options...
f7ben Posted October 23, 2019 Author Share Posted October 23, 2019 NY Strip is my least favorite cut aside from sirloin. Too little fat. 1 Quote Link to comment Share on other sites More sharing options...
Angry ginger Posted October 23, 2019 Share Posted October 23, 2019 I eat strips but preference is ribeye, Chuck eye, then strip. Every once in awhile I'll give in and get filet for the wife. Quote Link to comment Share on other sites More sharing options...
ckf Posted October 23, 2019 Share Posted October 23, 2019 2 hours ago, Angry ginger said: chuck eye is the rib closest to the ribeye and is perfect with no marinade. Mine last night had a dash of montreal which is how i cook ribeyes and strips as well. terrific value and flavor- better than a strip. It's like talking to a wall with these idiots. They will never know until they try it for themselves. It is so close to a rib eye that I bet none of them would know the difference if you served them a chuck eye and told them it was a rib eye. Quote Link to comment Share on other sites More sharing options...
frenchy Posted October 23, 2019 Share Posted October 23, 2019 11 minutes ago, f7ben said: NY Strip is my least favorite cut aside from sirloin. Too little fat. I like it because I like my steak rare. It's the best cut for those who like it that way. Quote Link to comment Share on other sites More sharing options...
f7ben Posted October 23, 2019 Author Share Posted October 23, 2019 1 minute ago, frenchy said: I like it because I like my steak rare. It's the best cut for those who like it that way. I'm on the rare side of medium rare. Why is it better than say a porterhouse cooked rare? Quote Link to comment Share on other sites More sharing options...
frenchy Posted October 23, 2019 Share Posted October 23, 2019 (edited) 3 minutes ago, f7ben said: I'm on the rare side of medium rare. Why is it better than say a porterhouse cooked rare? more marbled cuts are better cooked longer as it allows the fat to melt/cook more. For those who like a rare steak a leaner cut like the strip of filet is the go to. I prefer the strip. that said I just had a rib last night cooked to medium rare and it was great. The fat definitely adds a bit of flavour but I like the texture of a rare strip. Edited October 23, 2019 by frenchy 1 Quote Link to comment Share on other sites More sharing options...
f7ben Posted October 23, 2019 Author Share Posted October 23, 2019 12 minutes ago, frenchy said: more marbled cuts are better cooked longer as it allows the fat to melt/cook more. For those who like a rare steak a leaner cut like the strip of filet is the go to. I prefer the strip. that said I just had a rib last night cooked to medium rare and it was great. The fat definitely adds a bit of flavour but I like the texture of a rare strip. Copy....I eat my prime rib rare and never thought about it that way. I guess if it's a quality cut I have no issue with the fattier steaks cooked closer to rare. Quote Link to comment Share on other sites More sharing options...
Woodtick Posted October 23, 2019 Share Posted October 23, 2019 20 minutes ago, ckf said: It's like talking to a wall with these idiots. They will never know until they try it for themselves. It is so close to a rib eye that I bet none of them would know the difference if you served them a chuck eye and told them it was a rib eye. 1 Quote Link to comment Share on other sites More sharing options...
f7ben Posted October 23, 2019 Author Share Posted October 23, 2019 29 minutes ago, ckf said: It's like talking to a wall with these idiots. They will never know until they try it for themselves. It is so close to a rib eye that I bet none of them would know the difference if you served them a chuck eye and told them it was a rib eye. You're talking to guys who smoke meat with electricity and handy little bags of wood chips they by at Aldi. Half men 2 Quote Link to comment Share on other sites More sharing options...
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