Chuck Pectoral

[BrianGSDTexoma]

Holy Cow Batman! That looks spectacular. Perfectly cooked.

 

[chopsaw]

That looks spectacular. Perfectly cooked.

Thanks Brian . Yeah I need to start leaving the therm in the drawer for this . No reason to use it for this .
Now I know why you talk about Hatch pepper seasoning .
That stuff is fantastic . The corn was really good , and I'll have to try some of it on some beef .

 

[mosparky]

Back in the day, I used to grind Special Trim and mock tenders to make extra lean ground beef. Never knew what the special trim actually was. If Only I had known.

 

[chef jimmyj]

Tbe result looks great. I've not heard of the Chuck Pectoral so I looked it up...JJ

Section of the pectoral muscle that remains in the Square-Cut Chuck primal after removal of the Brisket. Most often used for further processing into ingredient beef. Portion of the Brisket muscle that needs to be cooked slowly to improve tenderness.

 

[BrianGSDTexoma]

Thanks Brian . Yeah I need to start leaving the therm in the drawer for this . No reason to use it for this .
Now I know why you talk about Hatch pepper seasoning .
That stuff is fantastic . The corn was really good , and I'll have to try some of it on some beef .

I not good enough to go by feel. Sounds like that Hatch seasoning good. I will have to remember when I run out. Made my first attempt at making one. That cumin goes a long way!

 

[chopsaw]

Back in the day, I used to grind Special Trim and mock tenders to make extra lean ground beef. Never knew what the special trim actually was. If Only I had known.

Yup . First time I bought it I thought it was a sub primal hunk . I was looking for something to grind so that's what I did with most of it . After I did some in the instant pot I was wishing I had not ground so much of it . It does make good lean grind though .

 

[chopsaw]

Tbe result looks great.

Thanks . Great flavor from these cuts .

I've not heard of the Chuck Pectoral so I looked it up.

Yup . That's a great web site and one people should know for doing these things . I use it as a reference all the time .

Portion of the Brisket muscle that needs to be cooked slowly to improve tenderness.

Following that mindset , the first cooks I did with the last bunch were Instant pot that I showed above , and SV with cast iron sear . Both fantastic .
Some pics I never posted from the SV . This was done last year sometime .

SV'd at 132 I think it was 9 hours .
Then into a screaming hot cast iron skillet and added some butter
after the first flip . I try to sear beef in a dry pan to start .


Got a good sear , and smells great .


Sliced . Final IT was about 135 .


So either way works , just apply what you know in your cooking methods .
Instant pot , crock pot or SV'd .
Marinade and grill hot and fast .

 

[chopsaw]

I not good enough to go by feel.

Sure you are .
Make a fist with one hand . Poke the area at the base of your thumb and fore finger .
Loose fist = rare
Semi clenched = medium
Full clench = well done ( or oops ! )
Try it next time in conjunction with a therm . Do the poke test and see what temp you think it is . Then use the therm and see how close you are .
I bet you get it closer than you think .

 

[Winterrider]

Great step-by-step. Looks like a great cut and you did it justice !

 

[HalfSmoked]

Chopsaw Thanks for the like I appreciated it.

Very interesting info from this thread Thanks for posting.

Warren

 

[chopsaw]

Great step-by-step. Looks like a great cut and you did it justice !

Thanks for the comment . Appreciate it .

 

[gmc2003]

Unfortunately another cut that doesn't seem to be available around these parts. Looks great and nice write up Rich

Point for sure
Chris

 

[chopsaw]

Looks great and nice write up

Thanks Chris .

doesn't seem to be available around these parts.

It only shows up here as whole muscle when there is a shortage of other things .
Otherwise it's ground up for lean beef or cubed for stew meat .

 

[Bearcarver]

Just found this---That stuff you did with SV looks Excellent too!!
Nice Job!
Like.

Bear