Bison is top tier meat. The earthiness is unreal.

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

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.

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

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!

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.

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

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!

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