When I use Adolph's I do not add any other salt. I use little salt to begin with, even when dry brining, so I've found what seems to be the happy medium of enough Adolph's to do its thing without becoming too salty. Adolph's is salt based and the grind is very fine so it is easy to overdo it.
When your store has chuck roast for sale ask the butcher if he has any chuck eyes. Probably has them stashed as there is only 2 per cow.
Take a r
Take a ride down Chris, I'll save you all you want.
Ray - I am no meat cutting expert, however, I have purchased "whole prime chuck roasts" in the cryovac from the Sprouts on Tatum Blvd across from Paradise Valley Mall, back when they had meat counters, and there is a gnarly end and a nice end - the nice end is right next to where they separate the chuck from the ribs (rib steaks) and there is a small portion of "rib" eye that extends into the chuck - that is where "chuck eye" steaks come from, and they are great except for the fact that meat quality - locally here in the Ninth Circle of Hell (AKA Texas) - has been declining steadily (it is all Walmart meat anymore), and for the most part the chuck eyes are not as good as they once were. But every once in a while I see a nice one and I grab it.
These eat as good or better than prime rib .
Pretty well explained . That " eye " extends the length of the chuck roll . It's only the 2 , maybe 3 inches that are next to the rib section that count as chuck eyes . I think some cut the rest of the eye into steaks and sell as such , but it's not the same .
Retired Spook
Perfect explanation!These eat as good or better than prime rib .
Pretty well explained . That " eye " extends the length of the chuck roll . It's only the 2 , maybe 3 inches that are next to the rib section that count as chuck eyes . I think some cut the rest of the eye into steaks and sell as such , but it's not the same .
The steak you posted has a huge eye on it and looks like the remains of a rib bone tail . Probably why it was so good .
Chuck roll I broke down a few weeks ago . This is just out of the bag . You can see the " eye " at the top of the picture . That end right there is a chuck eye steak , and that's the transition cut from rib to chuck . You can see a separation after about 2 1/2 inches . So 2 steaks of the real good stuff is all you get .
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This is the whole thing broke down ( right or wrong . No expert either )
Bottom left of the picture is the eye section cut into steaks from front to back . I would only consider the first 2 chuck eyes . Maybe a third one . The rest I consider chuck steaks . You can see the eye in the first one ( double cut ) . then it starts to taper in the second and third , and gone in the last 2 .
View attachment 676191
Call me a cynic but I doubt that "corporation meat cutters" today come anywhere close to the meat cutters from back in the day, before America became a Walmart Country, so more than likely the cut was an anomaly.
I agree . Someone made a wrong cut to your favor , or you grabbed it before they could . One of the old time meat cutters where I shopped used to cut them . When he retired that stopped . Skilled trade that's going away .
I know for a fact that the meat cutters at our local HEB put the "exceptional" cuts all the way in the back where they are hard to get - very often mismarked to a lower price - and buy them after they clock out. And in fact, this chuck eye was all the way in the back...
We have a couple of butcher shops that do break down carcasses, and a couple of good meat cutters at grocery stores, but the reality is, a box cutter is used as much as a butcher knife.
