“I Can’t Believe It’s Not a Ribeye” (Steak School)

Steak School: The Chuck Eye Roll

I used to hate on chuck roasts and chuck steaks, and it all came down to consistency. Sometimes they would turn out great and other times they were terrible. In hindsight, this lack of consistency makes sense. 

The chuck roll (part of the shoulder) is a 30lb hunk of meat which naturally has vastly different muscle groups. It includes tender steaks like the Denver, as well as extremely tough areas that should only be reserved for slow cooking or ground beef. Choosing the right chuck roast is thus complicated, so there are two things I do to simplify it. 

The first is marbling. If I want to slow cook/smoke a chuck roast, I only buy one if the marbling is REALLY good. Like above average. This will ensure that no matter what, it comes out great.

The second applies more specifically to chuck eye steaks (which I’m not slow cooking). Chuck eye steaks are cut from the chuck eye roll (direct extension of the ribeye). The very best steak will be right next to the first ribeye, and they start to get less tender as they get further from the ribeyes. The key is choosing the steak that looks most similar to a ribeye. It takes some trial and error but eventually you’ll start to choose the best steaks possible. 

Last tip: sometimes you’ll see a whole chuck eye roll on display in the butcher counter. If it’s still completely whole, this is a great opportunity to ask the butcher to specifically slice you the best chuck eye steaks that are closest to those ribeyes. It gets a lot more difficult once they are pre-sliced/packaged, so taking advantage when you see a whole one on display has always worked for me. 
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FILMED BY
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Base de Rap para Improvisar - Aesuno
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#chuckroast #chuckeyeroll #learning #steakschool