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Beef chuck steak?
"Lin" > wrote in message ... > Steve Pope wrote: > >> Your concern is valid -- chuck is normally used for pot roast. >> I do not offhand know if you can get away with grilling it, >> even after an extended marinade, becuase it may require slow >> cooking even with the marinade. > > Gotta agree here. However, she could grind the meat and put burgers on the > grill if grilling is what she is in the mood for! > > --Lin (ground about 8 lbs. of Cross Rib Roast (chuck) this week) When I find a deal on that kind of steak, I use it for stew meat. It's always cheaper than the pre-cut stew beef....Sharon in Canada |
Beef chuck steak?
Week or so ago I was the grocery store and in the marked down meat bin
they had a few packages of beef chuck steak and I bought about 2 or 3 packages. Looks really good, but will this need to be marinated to tender before grilling? I've not cooked it before and didn't want to be eating something with the consistency of shoe leather if marinating will greatly benefit this cut of beef. Any help/suggestions are welcome. |
Beef chuck steak?
itsjoannotjoann > wrote:
>Week or so ago I was the grocery store and in the marked down meat bin >they had a few packages of beef chuck steak and I bought about 2 or 3 >packages. Looks really good, but will this need to be marinated to >tender before grilling? I've not cooked it before and didn't want to >be eating something with the consistency of shoe leather if marinating >will greatly benefit this cut of beef. Your concern is valid -- chuck is normally used for pot roast. I do not offhand know if you can get away with grilling it, even after an extended marinade, becuase it may require slow cooking even with the marinade. Steve |
Beef chuck steak?
On Jan 28, 1:38*pm, (Steve Pope) wrote:
> itsjoannotjoann > wrote: > >Week or so ago I was the grocery store and in the marked down meat bin > >they had a few packages of beef chuck steak and I bought about 2 or 3 > >packages. *Looks really good, but will this need to be marinated to > >tender before grilling? *I've not cooked it before and didn't want to > >be eating something with the consistency of shoe leather if marinating > >will greatly benefit this cut of beef. > > Your concern is valid -- chuck is normally used for pot roast. > I do not offhand know if you can get away with grilling it, > even after an extended marinade, becuase it may require slow > cooking even with the marinade. > > Steve > > So I'd be better off/happier if I just sling it in the crockpot?? I have no problems tossing it the c/p if that will make it tender and delicious. |
Beef chuck steak?
itsjoannotjoann > wrote:
>On Jan 28, 1:38*pm, (Steve Pope) wrote: >> Your concern is valid -- chuck is normally used for pot roast. >So I'd be better off/happier if I just sling it in the crockpot?? I >have no problems tossing it the c/p if that will make it tender and >delicious. Yes, I think that's fine. Even if it comes sliced into thinner pieces than a typical pot roast I think the result will be about the same. (Any opinions on this?) I usually use Marcella Hazan's beef Barolo approach, but any pot roast technique ought to work. (I'm not a crock pot user myself so I can't speak to that specifically.) Steve |
Beef chuck steak?
itsjoannotjoann wrote:
> Week or so ago I was the grocery store and in the marked down meat bin > they had a few packages of beef chuck steak and I bought about 2 or 3 > packages. Looks really good, but will this need to be marinated to > tender before grilling? I've not cooked it before and didn't want to > be eating something with the consistency of shoe leather if marinating > will greatly benefit this cut of beef. > > Any help/suggestions are welcome. Grilling won't work, but smoking will. Gotta use low temps and longer cooking times. From Kevin Taylor's (AKA Stogie) archived website: Smoked Chuck Roast Chuck is a nice inexpensive cut of beef that rivals a brisket. It makes for a very good BBQ meat. The chuck is comprised of several cuts... most of which are very fatty. The one shown here is called a Chuck Eye Roast and it weighed in at 3 lbs. The butcher will cut one to your size if you choose. Just be sure when choosing your roast, buy one of the fatty cuts. Very little trimming is needed. I cut off all the fat on the outer perimeter of the meat. Cooking the chuck requires time and I also believe foiling enhances the outcome. Prepare as you would any BBQ meat...rub the night before, wrap and refrigerate. Fire up the smoker and cook at 240-260° with the wood of your choice. Because these muscles are the most worked part of the steer, this cut is extremely tough and will take forever to break down. The 3 pounder above took 9 1/2 hrs. to cook! So, plan accordingly. I foiled this one after 7 hours and cooked an additional 2 1/2 hrs. at temps around 260°. I have found through extensive testing that the internal meat temps are meaningless when smoking chuck. So, I have purposely left them out. Just plan on an extra long cooking time...3 hrs./lb. When you crack open that foil.....what an intoxicating aroma that comes speeding out of that package! It pulled like a well cooked pork butt with most of the fat rendered. You will lose 1/2 of the raw weight due to shrinkage and fat loss. |
Beef chuck steak?
On Jan 28, 1:46*pm, (Steve Pope) wrote:
> itsjoannotjoann > wrote: > >On Jan 28, 1:38*pm, (Steve Pope) wrote: > >> Your concern is valid -- chuck is normally used for pot roast. > >So I'd be better off/happier if I just sling it in the crockpot?? *I > >have no problems tossing it the c/p if that will make it tender and > >delicious. > > Yes, I think that's fine. * > > Thanks! > > >*(I'm not a crock pot user myself > so I can't speak to that specifically.) > > Steve > > Crockpots can turn a pretty sorry tough piece of meat into melt in your mouth goodness. They're also a working family's best friend, generally speaking. |
Beef chuck steak?
In article
>, itsjoannotjoann > wrote: > Week or so ago I was the grocery store and in the marked down meat bin > they had a few packages of beef chuck steak and I bought about 2 or 3 > packages. Looks really good, but will this need to be marinated to > tender before grilling? I've not cooked it before and didn't want to > be eating something with the consistency of shoe leather if marinating > will greatly benefit this cut of beef. > > Any help/suggestions are welcome. Braise, slow roast or pot roast. Alternative, slice very thin and quick fry. Either way, it's a very flavorable cut imho! -- Peace! Om "Any ship can be a minesweeper. Once." -- Anonymous |
Beef chuck steak?
Steve Pope wrote:
> Your concern is valid -- chuck is normally used for pot roast. > I do not offhand know if you can get away with grilling it, > even after an extended marinade, becuase it may require slow > cooking even with the marinade. Gotta agree here. However, she could grind the meat and put burgers on the grill if grilling is what she is in the mood for! --Lin (ground about 8 lbs. of Cross Rib Roast (chuck) this week) |
Beef chuck steak?
itsjoannotjoann said...
> Week or so ago I was the grocery store and in the marked down meat bin > they had a few packages of beef chuck steak and I bought about 2 or 3 > packages. Looks really good, but will this need to be marinated to > tender before grilling? I've not cooked it before and didn't want to > be eating something with the consistency of shoe leather if marinating > will greatly benefit this cut of beef. > > Any help/suggestions are welcome. itsjoannotjoann, I always leave meat (beef steaks) until the green slime stage. Cooks up delicious!!! "marked down meat" is not only a deal, it's a blessing!!! Best, Andy |
Beef chuck steak?
"itsjoannotjoann" > wrote in message
... > Week or so ago I was the grocery store and in the marked down meat bin > they had a few packages of beef chuck steak and I bought about 2 or 3 > packages. Looks really good, but will this need to be marinated to > tender before grilling? I've not cooked it before and didn't want to > be eating something with the consistency of shoe leather if marinating > will greatly benefit this cut of beef. > > Any help/suggestions are welcome. It's a slightly tough cut but I wouldn't go so far as to put it in the crock pot all day. It's not a chuck roast :) Marinate it overnight in a mixture of a red wine and/or lemon or pineapple juice (a fantastic tenderizer), a tablespoonful of a neutral oil, garlic and and some herbs (thyme comes to mind), salt & pepper. After it's marinated overight throw it on the grill (or under the broiler). Be careful not to over-cook it. My experience with this cut is it's best done rare to medium-rare. Jill |
Beef chuck steak?
jmcquown > wrote:
>"itsjoannotjoann" > wrote in message >> Week or so ago I was the grocery store and in the marked down meat bin >> they had a few packages of beef chuck steak and I bought about 2 or 3 > It's a slightly tough cut but I wouldn't go so far as to put it > in the crock pot all day. It's not a chuck roast :) Interesting information. In what way is a chuck steak a different cut than a chuck roast? Steve |
Beef chuck steak?
Susan > wrote:
>Steve Pope wrote: >> Interesting information. In what way is a chuck steak a >> different cut than a chuck roast? >Thickness. >The chuck steaks I've seen are thin. Okay, sounds reasonable. Is there any other difference? (I'm thinking, maybe a chuck steak is somehow judged to be a somewhat tenderer piece of meat than the roast?) Steve |
Beef chuck steak?
itsjoannotjoann wrote:
> Week or so ago I was the grocery store and in the marked down meat bin > they had a few packages of beef chuck steak and I bought about 2 or 3 > packages. Looks really good, but will this need to be marinated to > tender before grilling? I've not cooked it before and didn't want to > be eating something with the consistency of shoe leather if marinating > will greatly benefit this cut of beef. > > Any help/suggestions are welcome. Yes you can grill it. It's what poor young married people used to eat. It does need to be marinated(over night), using tenderizer needles wouldn't hurt. Do not overcook. Slice thinly against the grain just as you would any other less-than-tender cut of beef. Janet |
Beef chuck steak?
Janet wrote:
>> Week or so ago I was the grocery store and in the marked down meat bin >> they had a few packages of beef chuck steak and I bought about 2 or 3 >> packages. Looks really good, but will this need to be marinated to >> tender before grilling? I've not cooked it before and didn't want to >> be eating something with the consistency of shoe leather if marinating >> will greatly benefit this cut of beef. >> >> Any help/suggestions are welcome. > > Yes you can grill it. It's what poor young married people used to eat. > It does need to be marinated(over night), using tenderizer needles > wouldn't hurt. Do not overcook. Slice thinly against the grain just as > you would any other less-than-tender cut of beef. That's the advice I would give also, though I should point out that "against the grain" means slicing in a way that might seem very odd to someone who hasn't done it before. The grain of the steak is essentially straight up-and-down when it's on a cutting board. So to cut against the grain, instead of holding the knife so that the cutting edge is straight down, you hold it so the blade is at a fairly sharp angle to the cutting board, and cut in that direction. Bob |
Beef chuck steak?
Gregory Morrow > wrote:
>The chuck steak I buy is rather tender and very flavorful, no need to >marinate. Interesting, thanks. Steve |
Beef chuck steak?
Steve Pope wrote: > itsjoannotjoann > wrote: > > >Week or so ago I was the grocery store and in the marked down meat bin > >they had a few packages of beef chuck steak and I bought about 2 or 3 > >packages. Looks really good, but will this need to be marinated to > >tender before grilling? I've not cooked it before and didn't want to > >be eating something with the consistency of shoe leather if marinating > >will greatly benefit this cut of beef. > > Your concern is valid -- chuck is normally used for pot roast. > I do not offhand know if you can get away with grilling it, > even after an extended marinade, becuase it may require slow > cooking even with the marinade. The chuck steak I buy is rather tender and very flavorful, no need to marinate. It's one of my fave cuts in fact...especially since I can find it for around $2.39/lb or so on sale. -- Best Greg |
Beef chuck steak?
Janet Bostwick wrote:
> itsjoannotjoann wrote: > > Week or so ago I was the grocery store and in the marked down meat > > bin they had a few packages of beef chuck steak and I bought about > > 2 or 3 packages. Looks really good, but will this need to be > > marinated to tender before grilling? I've not cooked it before and > > didn't want to be eating something with the consistency of shoe > > leather if marinating will greatly benefit this cut of beef. > Yes you can grill it. It's what poor young married people used to > eat. Grilled (or even broiled) chuck steak was a standard in our house when I was kid (one of eight). A bit chewy, but nobody ever died from working those jaw muscles. Chuck or round was the only steak we ever got. And bones for the dog! Everybody was happy. > It does need to be marinated(over night), using tenderizer > needles wouldn't hurt. My mother used bottled Italian salad dressing for marinade. Brian -- If televison's a babysitter, the Internet is a drunk librarian who won't shut up. -- Dorothy Gambrell (http://catandgirl.com) |
Beef chuck steak?
Thanks all! Rather interesting comments.
These steaks were about 3/4 inch thick and reminded me a bit of rib eyes but not as much fat; rather lean. The price per pound had been something like $4.89 but had a very good marked down price and the meat was still nice and juicy red. They're packed away in the Food Saver bags and chilling out in the freezer but they'll be cooked soon, enjoyed all the suggestions! |
Beef chuck steak?
In article >,
(Steve Pope) wrote: > jmcquown > wrote: > > It's a slightly tough cut but I wouldn't go so far as to put it > > in the crock pot all day. It's not a chuck roast :) > > Interesting information. In what way is a chuck steak a > different cut than a chuck roast? > > Steve Thickness, AFAIK. -- -Barb, Mother Superior, HOSSSPoJ http://web.me.com/barbschaller http://gallery.me.com/barbschaller/100041 -- a woman my age shouldn't have this much fun! |
Beef chuck steak?
On Jan 28, 4:55�pm, "Gregory Morrow" > wrote:
> Steve Pope wrote: > > itsjoannotjoann > wrote: > > > >Week or so ago I was the grocery store and in the marked down meat bin > > >they had a few packages of beef chuck steak and I bought about 2 or 3 > > >packages. �Looks really good, but will this need to be marinated to > > >tender before grilling? �I've not cooked it before and didn't want to > > >be eating something with the consistency of shoe leather if marinating > > >will greatly benefit this cut of beef. > > > Your concern is valid -- chuck is normally used for pot roast. > > I do not offhand know if you can get away with grilling it, > > even after an extended marinade, becuase it may require slow > > cooking even with the marinade. > > The chuck steak I buy is rather tender and very flavorful, no need to > marinate. �It's one of my fave cuts in fact...especially since I can find it > for around $2.39/lb or so on sale. Yep... a one inch thick chuck steak grilled to med-rare is superb. As to marinades there are those that tenderize and those that add flavor, but I don't think chuck steak needs any kind of marinade... just s n' p and a hot fire. Save the marinade for chuck hunks skewered with onions, green pepper, and pineapple.... marinate with soy sauce and pineapple juice. |
Beef chuck steak?
On Jan 28, 5:21�pm, itsjoannotjoann > wrote:
> Thanks all! �Rather interesting comments. > > These steaks were about 3/4 inch thick and reminded me a bit of rib > eyes but not as much fat; rather lean. �The price per pound had been > something like $4.89 but had a very good marked down price and the > meat was still nice and juicy red. > > They're packed away in the Food Saver bags and chilling out in the > freezer but they'll be cooked soon, enjoyed all the suggestions! When used as a steak it's best to never have been frozen... save your frozen chuck for stew. |
Beef chuck steak?
itsjoannotjoann wrote:
> On Jan 28, 1:38 pm, (Steve Pope) wrote: >> itsjoannotjoann > wrote: >>> Week or so ago I was the grocery store and in the marked down meat bin >>> they had a few packages of beef chuck steak and I bought about 2 or 3 >>> packages. Looks really good, but will this need to be marinated to >>> tender before grilling? I've not cooked it before and didn't want to >>> be eating something with the consistency of shoe leather if marinating >>> will greatly benefit this cut of beef. >> Your concern is valid -- chuck is normally used for pot roast. >> I do not offhand know if you can get away with grilling it, >> even after an extended marinade, becuase it may require slow >> cooking even with the marinade. >> >> Steve > >> > So I'd be better off/happier if I just sling it in the crockpot?? I > have no problems tossing it the c/p if that will make it tender and > delicious. Grind it up for hamburger. That's what I do with it. Makes good hamburger. |
Beef chuck steak?
itsjoannotjoann wrote:
> Week or so ago I was the grocery store and in the marked down meat bin > they had a few packages of beef chuck steak and I bought about 2 or 3 > packages. Looks really good, but will this need to be marinated to > tender before grilling? I've not cooked it before and didn't want to > be eating something with the consistency of shoe leather if marinating > will greatly benefit this cut of beef. > > Any help/suggestions are welcome. In the center of the chuck steak is a small oval piece called the chuck fillet steak. I cut this out and use the rest of the steak for gringing or stew meat. The little fillet steak needs no marinade and is quite tender when grilled to medium rare |
Beef chuck steak?
Steve Pope wrote:
> jmcquown > wrote: > >> "itsjoannotjoann" > wrote in message > >>> Week or so ago I was the grocery store and in the marked down meat bin >>> they had a few packages of beef chuck steak and I bought about 2 or 3 > >> It's a slightly tough cut but I wouldn't go so far as to put it >> in the crock pot all day. It's not a chuck roast :) > > Interesting information. In what way is a chuck steak a > different cut than a chuck roast? > > Steve It's thinner. |
Beef chuck steak?
Back in the days when chuck steak or roast often went on sale for 99
cents a pound I used to just use some meat tenderizer and then grill to medium rare. Part of the steak would be pretty tender and part tough. Atthat price I did't mind chewing and spitting out the tough pieces. Developed gout after years of over eating steaks so now I rarely eat beef. |
Beef chuck steak?
On Wed, 28 Jan 2009 11:34:57 -0800 (PST), itsjoannotjoann
> wrote: >Week or so ago I was the grocery store and in the marked down meat bin >they had a few packages of beef chuck steak and I bought about 2 or 3 >packages. Looks really good, but will this need to be marinated to >tender before grilling? I've not cooked it before and didn't want to >be eating something with the consistency of shoe leather if marinating >will greatly benefit this cut of beef. > >Any help/suggestions are welcome. Is it a flat iron steak? Single muscle, no bone? Flat irons are great, relatively inexpensive and come from the same chuck primal as tougher steaks. Sometimes they're called top blade steaks, I think. A 7-bone steak? That's a tough cut. Take a look at this chart: http://www.askthemeatman.com/more_di..._cut_names.htm -- modom ambitious when it comes to fiddling with meat |
Beef chuck steak?
On Wed, 28 Jan 2009 11:34:57 -0800 (PST), itsjoannotjoann
> wrote: >Week or so ago I was the grocery store and in the marked down meat bin >they had a few packages of beef chuck steak and I bought about 2 or 3 >packages. Looks really good, but will this need to be marinated to >tender before grilling? I've not cooked it before and didn't want to >be eating something with the consistency of shoe leather if marinating >will greatly benefit this cut of beef. > I suggest braising - unless you know how to dissect it to extract the tender part for grilling. -- I never worry about diets. The only carrots that interest me are the number of carats in a diamond. Mae West |
Beef chuck steak?
On Wed, 28 Jan 2009 19:18:06 -0600, Janet Wilder
> wrote: >itsjoannotjoann wrote: >> On Jan 28, 1:38 pm, (Steve Pope) wrote: >>> itsjoannotjoann > wrote: >>>> Week or so ago I was the grocery store and in the marked down meat bin >>>> they had a few packages of beef chuck steak and I bought about 2 or 3 >>>> packages. Looks really good, but will this need to be marinated to >>>> tender before grilling? I've not cooked it before and didn't want to >>>> be eating something with the consistency of shoe leather if marinating >>>> will greatly benefit this cut of beef. >>> Your concern is valid -- chuck is normally used for pot roast. >>> I do not offhand know if you can get away with grilling it, >>> even after an extended marinade, becuase it may require slow >>> cooking even with the marinade. >>> >>> Steve I've never done it, but DW says she's done it and I've eaten it and and not complained. She says it's sometimes called 'poor man's filet mignon". Maybe there's something on it in the Herter's Bull Cook cookbook. Anybody got one? Alex |
Beef chuck steak?
On Wed, 28 Jan 2009 19:21:34 -0600, Janet Wilder
> wrote: >Steve Pope wrote: >> jmcquown > wrote: >> >>> "itsjoannotjoann" > wrote in message >> >>>> Week or so ago I was the grocery store and in the marked down meat bin >>>> they had a few packages of beef chuck steak and I bought about 2 or 3 >> >>> It's a slightly tough cut but I wouldn't go so far as to put it >>> in the crock pot all day. It's not a chuck roast :) >> >> Interesting information. In what way is a chuck steak a >> different cut than a chuck roast? >> >> Steve It's the *only* beef I use in my marinara sauce. Lots of flavor! Alex |
Beef chuck steak?
On Wed, 28 Jan 2009 20:30:54 -0600, "modom (palindrome guy)"
> wrote: >On Wed, 28 Jan 2009 11:34:57 -0800 (PST), itsjoannotjoann > wrote: >Is it a flat iron steak? Single muscle, no bone? Flat irons are >great, relatively inexpensive and come from the same chuck primal as >tougher steaks. Sometimes they're called top blade steaks, I think. No, Mike, it's definitely not a flat-iron. That cut is one of our faves because it's usually an excellent value and has a lot of flavor also.l I think Janet nailed it. My wife said the "poor man's filet mignon" was a rather smallish cut from somewhere in the center of the chuck, but where she grew up they were prepared for sale in supermarkets. This is a good thread. I'll have to research this, as our local market often has chucks on mgr's special, and they are usually thinner than I like for pot roast. Janet's idea is great. Cut out the fillet, cube the rest amd make marinara sauce or chili. Good eats all the way. Alex |
Beef chuck steak?
Chemiker wrote:
> It's the *only* beef I use in my marinara sauce. Lots of flavor! Meat in marinara sauce? That's interesting. |
Beef chuck steak?
Chemiker wrote:
> It's the *only* beef I use in my marinara sauce. Lots of flavor! <BOING> |
Beef chuck steak?
In article >,
Chemiker > wrote: > On Wed, 28 Jan 2009 19:18:06 -0600, Janet Wilder > > wrote: > > >itsjoannotjoann wrote: > >> On Jan 28, 1:38 pm, (Steve Pope) wrote: > >>> itsjoannotjoann > wrote: > >>>> Week or so ago I was the grocery store and in the marked down meat bin > >>>> they had a few packages of beef chuck steak and I bought about 2 or 3 > >>>> packages. Looks really good, but will this need to be marinated to > >>>> tender before grilling? I've not cooked it before and didn't want to > >>>> be eating something with the consistency of shoe leather if marinating > >>>> will greatly benefit this cut of beef. > >>> Your concern is valid -- chuck is normally used for pot roast. > >>> I do not offhand know if you can get away with grilling it, > >>> even after an extended marinade, becuase it may require slow > >>> cooking even with the marinade. > >>> > >>> Steve > > I've never done it, but DW says she's done it and I've eaten it and > and not complained. She says it's sometimes called 'poor man's > filet mignon". Maybe there's something on it in the Herter's Bull > Cook cookbook. Anybody got one? > > Alex I often purchase the cut "chuck eye". It's great for grilling and yes, it's a poor man's filet'. :-d I like it. -- Peace! Om "Any ship can be a minesweeper. Once." -- Anonymous |
Beef chuck steak?
In article >,
Chemiker > wrote: > On Wed, 28 Jan 2009 20:30:54 -0600, "modom (palindrome guy)" > > wrote: > > >On Wed, 28 Jan 2009 11:34:57 -0800 (PST), itsjoannotjoann > > wrote: > > >Is it a flat iron steak? Single muscle, no bone? Flat irons are > >great, relatively inexpensive and come from the same chuck primal as > >tougher steaks. Sometimes they're called top blade steaks, I think. > > No, Mike, it's definitely not a flat-iron. That cut is one of our > faves because it's usually an excellent value and has a lot of > flavor also.l I think Janet nailed it. My wife said the "poor > man's filet mignon" was a rather smallish cut from somewhere > in the center of the chuck, but where she grew up they were > prepared for sale in supermarkets. This is a good thread. I'll > have to research this, as our local market often has chucks > on mgr's special, and they are usually thinner than I like for > pot roast. Janet's idea is great. Cut out the fillet, cube the rest > amd make marinara sauce or chili. Good eats all the way. > > Alex That's what my mom and dad used to do. :-) Cut out the fillet then grind the rest into burger meat. They'd then bacon wrap the fillet and grill it for guests and special occasions. I recently purchased 6 nice thick chuck eye's for my sister's birthday (well, last August!) and bacon wrapped and marinated them. I took them over to her apt. and they broiled them. They enjoyed them every bit as much as I did. We've started eating "in" for birthdays any more. It's less expensive and all three of us (me, sis and brother in law) are better cooks than many of the restaurants around here. They oversalt everything. :-( -- Peace! Om "Any ship can be a minesweeper. Once." -- Anonymous |
Beef chuck steak?
On Thu, 29 Jan 2009 19:05:23 -0600, Janet Wilder
> wrote: >Chemiker wrote: > >> It's the *only* beef I use in my marinara sauce. Lots of flavor! > >Meat in marinara sauce? That's interesting. Ouch! You're right, I should have called it ragu. Alex, slouching to the corner stool. |
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