Koko wrote:
> I'm making the Chasen's Chili recipe Dimitri posted. It calls for beef
> chuck.
> I bought a beef chuck cross rib roast boneless.
> This is what I got when I sliced into it to coarsely chop it for the
> recipe.
>
> If I'm seeing right, the grain is running opposite of each other. Is
> this a_du-uh!_that's what cross rib means?
>
> the roasthttp://i2.tinypic.com/4vdic7t.jpg
> a slicehttp://i4.tinypic.com/6bunqr7.jpg
>
> I rarely cook roasts so I'm perplexed.
> I'm making it tonight so I'm going to cut the roast in half along were
> the grains run opposite each other and deal with them separately.

Exactly!

> What do you think? Did I buy the wrong thing to begin with? YIKES!!

Looks wonderful to me. Separate the two different muscles and then
slice each across the grain into chunks.

Sheldon