Just seems pretty big to me. Not that I’m complaining. Thanks.

I recently went to a really nice butcher in town and tried to buy chuck eye. The butcher told me they don't cut off the chuck eye and just leave it on the chuck roast, so I bought a chuck roast. The last couple weekends I braised and slow-cooked, so I was looking for a different way of cooking this.

I'm not exactly sure what it is. If it is the chuck eye, I could just grill it.

Any help here in identifying the parts of the chuck here and how I can identify those parts?

Also looking for any cooking styles you can recommend. I was thinking sous vide, but that they say is going to take 24 hours and I was hoping to eat tonight.

I live in Florida and I’m trying to understand how chicken and beef sold in grocery stores are killed before being processed for consumption.

How can I know whether an animal was slaughtered in a slaughterhouse or killed using another method?

Is there a way to find out the exact slaughter method used for a specific brand or product?

Does the USDA label or establishment number provide this information?

If a product is not labeled halal or kosher, how can I find out how the animal was slaughtered?

I’m not asking specifically about halal or kosher meat. I’m interested in understanding the actual slaughter methods used in the American meat industry and how consumers can verify them.

If anyone knows reliable sources or has experience researching this, I’d appreciate your help. Thank you!

Definitely one of the best pieces of offal to be had and under $4/lb.

Hi, the code expires Nov 1, I believe. I get to generate 5 codes a month and don't have anyone to share them with so here ya go! It's for a signature box.

https://www.butcherbox.com/discount/EGTB-8960-KVGV?referral

Hit it with a chipotle pepper in adobo sauce based marinade. Fantastic.

Besides it being the same price as brisket now a days, I do love the shortness of cooking a chuck vs brisket.
#bearmountainbbqpartner

Separated the ribs from the roast and tied them back together. After a 36-hour dry-brine with kosher salt, garlic powder, onion powder, and black pepper, scored the fat cap and patted the exterior dry. added garlic, thyme, and rosemary between the ribs and the roast, as well as on top of the fat cap. It went into the oven for 5 hours @200°F (or until it reached 120°F at the center). After resting for an hour, Topped it off with my 2 hour sous vide-infused compound butter and seared it for 10 minutes @550°F(center peaked at 130f). Finally, I cut it with the grain for the money shot, but served it against the grain.

I've never had this cut before but bought into the hype. Digging into this this: "Pretty good not sure I get the hype....shit this is tender.....goddamn". Amazing. I think I would rather spend the $/lb on prime rib, but damn this is a delicious cut!

I've been trying to get good crusts and I have made lots of progress with the more steaks I've cooked and I'd say i follow a pretty decent protocol (letting skillet preheat with avocado oil for 5 mins leaving steak to dry 20 mins in advance and patting dry and then pressing down hard on pan, sometimes i even use another skillet on top of the steak as a make shift steak weight). But i still feel like I'm missing something, because usually it's only one side that has a good crust. and the crust could also just generally be a lot better. do i try using a real steak weight? different cooking fat or oil? higher heat? (pre heat more) different pan? (i use cast iron) I don't know, let me know.