/ck/ - Food & Cooking

[Anonymous No.11061181]

Saw this 2.11 pound choice chuck roast that was $7. It looks like a steak, it's about 1.5" thick.

So why not cook it and eat it like a steak? Who says I can't?

[Anonymous No.11061197]

Can I cook this like a steak? How would I go about it?

[Anonymous No.11061200]

How is your "steak"? Cro-magnon retard.

[Anonymous No.11061202]

>>11061197
Sear then bake in oven.

[Anonymous No.11061203]

>>11061197
Oh wow I just checked the date, I don't think it's ever been defrosted but my dad gave this to me out of his freezer (young and broke). Should be ok right?

[Anonymous No.11061204]

>>11061203
If it's been frozen since, it should be.

[Anonymous No.11061211]

>>11061197
No. The muscle is too tough, not like a typical steak cut. Sear it and find out. Then put it back in a crock pot for 5 hours.

[Anonymous No.11061212]

>>11061203
Yes

[Anonymous No.11061215]

>>11061203
Take it back for the 100% money back guarantee and get a new one

[Anonymous No.11061223]

>>11061200

kinda tough and gristle-y tbqh. have to saw the shit out of it with my knife.

tinge of regret. but still tastes really good. only a quarter left!

[Anonymous No.11061233]

>>11061181
Knock yourself out I won't stop you

[Anonymous No.11061242]

>>11061223
I admire and respect your tenacity, op. Enjoy your parasite.

[OP No.11061244]

M A D M A N
A
D
M
A
N

[Frozen Roast Guy No.11061276]

Would you be able to slice this into smaller thinner steaks that would cook quickly and be more tender?

[Anonymous No.11061291]

>>11061276
thinner/faster, yes.

More tender? No. Just cutting thinner steaks won't do that. But you could tenderize the meat with a chemical tenderizer, or with a Jaccard.

Or you could just buy a proper steak cut instead of tough ass chuck instead.

[Anonymous No.11061292]

My teeth are hurting just looking at this.

[Anonymous No.11061306]

>>11061242

yeah, that middle part was bit more rare than i'd like. in fact, it was probably straight up raw.

most of the meat was medium to medium-rare though.

oh well. we have immune systems right?

[Anonymous No.11061322]

>>11061292
Don't get so bent out of shape, you aren't OP's fork, faggot.

[Frozen Roast Guy No.11061414]

I just rinsed all the frost off the top of the packaging, is this even edible?

[Anonymous No.11061426]

>>11061414
You should use that money back guarantee

[Anonymous No.11061431]

>>11061414
Yes you stupid fucking nigger, just braise it. Don't be a fucking faggot and try to eat it like a steak.

[Anonymous No.11061440]

>>11061306
You can't get sam and ella from beef

[Anonymous No.11061445]

>>11061414
Why does this beef have hole protectors?

[Anonymous No.11061480]

>>11061445
Isn't that called a condom

[Anonymous No.11061523]

>>11061181
I dod that once, OP

[Anonymous No.11061534]

I seared the piss out of it and it came out quite good. A little tough, obviously. But not as tough as I thought it might be. Definitely will do it again some day

[Anonymous No.11061541]

>>11061534
Are you going to put a grill over that and light up the lump charcoal or what? Don't leave us hanging, let us see the final product!

[Anonymous No.11061572]

>>11061480
Nah, those are what you use to sous vide hot dogs.

[Anonymous No.11061605]

Chuck is full of flavor but full of tendons & sinew. You have to cook it low and slow to melt the tendons or else you'll be chewing that thing forever.

That's why chuck is the best stewing meat, and using a NY strip would produce an inferior result.

[Anonymous No.11061723]

>>11061541
>>11061534

[Anonymous No.11061736]

>>11061181
All you had for dinner was a single slab of grisly meat?

Where the hell are your sides? Twice baked potatoes, green beans, salad, cabbage. At least something other than shitty, watery meat.

[Anonymous No.11061743]

>>11061736
fatty, pls go

[Anonymous No.11061806]

>>11061181
it's gonna be chewy as fuck. it's your own funeral

[Anonymous No.11061831]

>>11061181
>Who says I can't?
You can do it but it's a tougher cut so it's better for braising, grinding, etc. You could also slice thin and use an acidic marinade to make it a little more tender.

[Anonymous No.11061834]

>>11061534
>seared
burnt to crisp
>inb4 i like it crispy

[Anonymous No.11061851]

>>11061181
Delicious blasphemy

[Anonymous No.11061859]

>>11061723
If you want to convince people something you just made looks good, don't use a paper plate as backdrop. Just a tip.

[Anonymous No.11061902]

>>11061181
>Who says I can't?

nobody. but ever since I discovered pic related I prepare all my meat in it in the oven.

[Anonymous No.11062002]

>I'm gonna cook it like a steak
>Honey where's the 2oz nonstick skillet and PAM spray?

[Anonymous No.11062010]

>>11061834
looks good to me, tastelet

[Anonymous No.11062443]

>>11061902
This. They also make divine roast chicken. Whole chicken in the pot, rub with mustard and herbs, cook at 425 for 100 minutes and remove the lid for 10 more minutes.

Be careful when you open the lid though, I burned the piss out of my face with the steam the first time I did this.

[Anonymous No.11062444]

>>11061859
I was just sharing my picture. Not trying to change anybody's mind. But thanks for the unsolicited tip

[Anonymous No.11062470]

>>11061181
I cut chuck roasts into thin steaks, it's a great way to eat beef for cheap without buying ground mystery beef.

[Anonymous No.11062484]

>>11062470
Chuck steaks are the cat's pajamas and dirt fucking cheap. Just hope the hipsters don't catch on.

[Anonymous No.11062505]

I make Chuck roasts like this all the time. They come out best medium. I add grill marks and roast in oven at 350 degrees until reaching an internal temp of 135. Make sure you cut the meat against the grain and slice it thin and it comes out nice and tender. You can make bomb roast beef sandwiches with it.

[Anonymous No.11062515]

>>11062484
Chuck roasts are only $4 a pound at Costco. I spend $40 bucks and have 10lbs of steak in the freezer.

[Anonymous No.11062530]

You could have made so many good things with that