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Old 07-25-2013, 07:08 AM   #14
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Join Date: 07-31-11
Location: saint john, nb, Canada...100 km east of Calais, ME

Originally Posted by Q-Dat View Post
Part of the problem is that a Chuck is a huge hunk of meat that can weigh close to 30 lbs. In this large mass are different muscles that do different amounts of work, and therefore take different amounts of time to get tender. Any part of this mass can be cut off and sold as "chuck roast". If you get one of the parts that is the toughest, then its gonna be a more difficult cook.

How does one look at a 3-4 lb chuck roast and tell if its from a more tender part of the chuck? Well I don't know because I haven't cooked enough. Maybe someone who would will chime in.
Ive been having EXCELLENT results with chuck by asking butcher for one cut from "rib end"
bark is often better than bite....Offset, UDS, Custom Hybrid
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