Not sure how many are familiar with this cut of beef . I originally bought some when I was looking for a brisket to grind . Back when ground beef prices were through the roof , and beef cuts were few and far between . GFS started stocking cuts I've never seen before . I didn't know at that time what was in the bag , but it said chuck so I grabbed one to grind . I ground most of it up , but kept some to try in other ways . Turns out it's a great cut if you treat it right .
So flash forward to last Thursday . That's my GFS day . I know the delivery comes in Weds. night . They had the vac bags of pectoral on the shelf . Seems they only have it when other cuts aren't in stock . So I was willing to pay the $5.49 a pound . $78.00 for the bag before trim , but gonna be some good eats come from that bag , plus options on it's use .
Here the break down and yesterdays supper .
This is how it comes . Vac'd and dated . Packing and sell by .
Read your labels .
This is what's in the bag . 5 pieces total . Here's the first 2
untrimmed .
Trim off the nasty fat and anything you don't want to eat .
I clean them up pretty good . First one .
Number 2 . Out of the bag , then cleaned up .
You can see the heavy grain structure .
The 3rd one was a bit smaller , and had some flaps on the sides . So that's the start of my
stew meat pile .
Depending on were I'm at by the time I get to the last one , I'll trim these tails
from the first 2 and add them to the stew pile .
So here's what I have after clean up / trim .
8.5 pounds of whole muscle , 3 pounds of stew meat .
Waste was around 2.5 pounds .
So I decided to keep the first 2 whole . I can do what ever when I thaw them later .
Keeps my options open . The trimmed down ones will be steak dinner or fajitas .
The uncut ones will be pot roast , and last nights supper on the sheet pan .
I had some of this marinade in the pantry . Came from Owens BBQ .
Gets mixed with beer , red wine vinegar and olive oil .
Put it in my vac container and sealed it up . Says 30 minutes or up to 2 hours .
So I figure 4 hours under vacuum should be perfect . Held in the fridge .
Just about to the end of home grown sweet corn . I buttered it up and sprinkled hatch pepper seasoning on it .
Foiled it up and on the grill it went .
While the corn was cooking I got the steak out of the juice and patted it dry .
No other seasoning added .
Pulled the corn and added some lump charcoal to the ridge I had going .
Let it ash over and the steak went on .
First flip .
95 and 50 % humidity . I'm sweating my back side off , but the dog finds a nice breeze in
the shade . I sure hopes she's comfortable .
Coming along real nice . I'm not temping this . Just
poking it with my finger .
The " feel " tells me it a nice medium rare . Pull off the fire to rest a bit before going in .
The whole cook for the beef was done with the lid off .
In the house resting before the slice . Total rest time was around 20 minutes .
Almost looks like a Tri-Tip .
Ok , lets see if my finger works as good ( or better ) than
a therm . Never needed it in the past for this stuff .
Plated up with Yukon gold mash taters . Sour cream and butter no milk .
Hand mashed . The hatch seasoned corn was fantastic . Great flavor from the mix .
Garlic cheddar take and bake rolls from the grocery . Good stuff .
Doneness was perfect for us . Has to be sliced across the grain ,
but this is so tender and great beef flavor .
My Son made some mushrooms with garlic , beef base , red onions
and white wine . I'm not a shroom guy , but I did try some .
It's good .No doubt about that . Here's my Daughters plate .
Great cut of beef and a fantastic meal .
Thanks for lookin .
So flash forward to last Thursday . That's my GFS day . I know the delivery comes in Weds. night . They had the vac bags of pectoral on the shelf . Seems they only have it when other cuts aren't in stock . So I was willing to pay the $5.49 a pound . $78.00 for the bag before trim , but gonna be some good eats come from that bag , plus options on it's use .
Here the break down and yesterdays supper .
This is how it comes . Vac'd and dated . Packing and sell by .
Read your labels .
This is what's in the bag . 5 pieces total . Here's the first 2
untrimmed .
Trim off the nasty fat and anything you don't want to eat .
I clean them up pretty good . First one .
Number 2 . Out of the bag , then cleaned up .
You can see the heavy grain structure .
The 3rd one was a bit smaller , and had some flaps on the sides . So that's the start of my
stew meat pile .
Depending on were I'm at by the time I get to the last one , I'll trim these tails
from the first 2 and add them to the stew pile .
So here's what I have after clean up / trim .
8.5 pounds of whole muscle , 3 pounds of stew meat .
Waste was around 2.5 pounds .
So I decided to keep the first 2 whole . I can do what ever when I thaw them later .
Keeps my options open . The trimmed down ones will be steak dinner or fajitas .
The uncut ones will be pot roast , and last nights supper on the sheet pan .
I had some of this marinade in the pantry . Came from Owens BBQ .
Gets mixed with beer , red wine vinegar and olive oil .
Put it in my vac container and sealed it up . Says 30 minutes or up to 2 hours .
So I figure 4 hours under vacuum should be perfect . Held in the fridge .
Just about to the end of home grown sweet corn . I buttered it up and sprinkled hatch pepper seasoning on it .
Foiled it up and on the grill it went .
While the corn was cooking I got the steak out of the juice and patted it dry .
No other seasoning added .
Pulled the corn and added some lump charcoal to the ridge I had going .
Let it ash over and the steak went on .
First flip .
95 and 50 % humidity . I'm sweating my back side off , but the dog finds a nice breeze in
the shade . I sure hopes she's comfortable .
Coming along real nice . I'm not temping this . Just
poking it with my finger .
The " feel " tells me it a nice medium rare . Pull off the fire to rest a bit before going in .
The whole cook for the beef was done with the lid off .
In the house resting before the slice . Total rest time was around 20 minutes .
Almost looks like a Tri-Tip .
Ok , lets see if my finger works as good ( or better ) than
a therm . Never needed it in the past for this stuff .
Plated up with Yukon gold mash taters . Sour cream and butter no milk .
Hand mashed . The hatch seasoned corn was fantastic . Great flavor from the mix .
Garlic cheddar take and bake rolls from the grocery . Good stuff .
Doneness was perfect for us . Has to be sliced across the grain ,
but this is so tender and great beef flavor .
My Son made some mushrooms with garlic , beef base , red onions
and white wine . I'm not a shroom guy , but I did try some .
It's good .No doubt about that . Here's my Daughters plate .
Great cut of beef and a fantastic meal .
Thanks for lookin .
