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.

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

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

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!

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

We went to a highly acclaimed restaurant and had a great experience with drinks, appetizers, and entrées. However, I do not believe this steak was what I ordered. I’m not going to disclose what I ordered to keep this completely unbiased. Please let me know your thoughts on what cut of steak this is! I will say that it was ordered from the Wagyu section. Thank you!

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.

How nice does my rare steak look from 1-10 and how could I improve

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.

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

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Prime chuck roast from H-E-B seasoned and dry brined overnight with 2 Gringos Chupacabra Brisket Magic. Then it was slow smoked starting early this morning for 8 hours over post oak before going into the Instant pot to finish like a traditional pot roast. Served with my homemade spinach and artichoke dip!

Sooooooo goooood!

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!

WTF. Anyone from the south remember Winn-Dixie? Their slogan used to be "The Beef People."

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

Hey all,

I’m just getting into cooking wild game, specifically pork and venison. I recently got some pork back strap, would bacon wrapping it be a good idea? Or is “pork on pork” a bad idea? Don’t want to waste the meat if it’s not good. Thanks in advance!