On Monday, February 22, 2021 at 1:17:12 PM UTC-5, bruce bowser wrote:
> On Monday, February 22, 2021 at 12:52:00 PM UTC-5, Sheldon wrote:
> > On Mon, 22 Feb 2021 johnlorbal wrote:
> > >On Sunday, February 21, 2021 wrote:
> > >> A nice thick chuckeye steak (notice I didn't write "chuck steak",
> > Sheldon), seasoned with coarsley ground S&P and a little garlic
> > powder.
> > >>
> > >> Jill
> >
> > >I've never had a chuck eye.
> > The chuckeye is a small fillet from a full chuck steak but typically
> > costs twice as much per pound... I call it a toddler/toothless granny
> > portion... not many markets sell it due to the outrageous price for a
> > small hunk of chuck, most will buy a tender cut of beef steak instead.
> > I buy the full sized chuck steak and if I want I trim out the eye but
> > usually I grill it all or grind it all for burgers/meat loaf. A full
> > size bone-in chuck steak is excellent for soup; dice the meat for soup
> > and cook it with the bone... perfect for beef barley 'shroom.
> I don't know why people refuse to first ground beef or pork before cooking it.

Because we have teeth.

Cindy Hamilton