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Old 11-06-2008, 01:11 PM   #1
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Cowzilla Chuckeye?

labeled a chuckeye twice, packed in a roast size box, bigger
than any chuckeye I've ever seen....


what say you?



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Old 11-06-2008, 01:27 PM   #2
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Those are just like Unity's... http://www.bbq-4-u.com/forum/viewtopic. ... 309#205309

The bottom part is the chuck eye, the top part is the under blade roast (116E) which is .. USUALLY REMOVED ! He/She also cut them too thick. One or two will probably be more tough. You only get 3-4 chuck eye's from the chuck eye roll (116D) and they should be 1.25 to 1.5 inches thick.

(sigh)
Am I gunna have to come down there and show you flatlanders how to cut a chuck eye?
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Old 11-06-2008, 01:51 PM   #3
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a: what's wrong with a thick steak?
b. what do I do with the blade steak?
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Old 11-06-2008, 03:01 PM   #4
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The steaks that come from the roll....there's only a little part where it's really tender. The outer and inner parts of where they're cutting the steaks from won't be as tender. It'll still be good...same flavor, just not as melt in your mouth as the the center part of what they try to get when they cut chuck eyes.
I'd just leave em whole...grill as normal and enjoy. ... and ... tell the meat person that Scotty's pissed at him/her.
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Old 11-06-2008, 03:20 PM   #5
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What Da Q said or make stew out of em
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Old 11-06-2008, 03:58 PM   #6
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gonna grill one tonight, don't think it's the eye.

results coming.....I'll be disappointed if it's tough.

Scotty, this came from a small Food Lion that I would not
think has the best butchers....mistakes are often from these
guys.

If need be I'll chop em in to little pieces and make a
beef tip sandwich with Scott's sauce.

oh well, only 9 bucks in it.
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Old 11-06-2008, 05:31 PM   #7
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Quote:
Originally Posted by Captain Morgan
gonna grill one tonight, don't think it's the eye.

results coming.....I'll be disappointed if it's tough.

Scotty, this came from a small Food Lion that I would not
think has the best butchers....mistakes are often from these
guys.

If need be I'll chop em in to little pieces and make a
beef tip sandwich with Scott's sauce.

oh well, only 9 bucks in it.
It's the eye...but it just has extra.
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Old 11-06-2008, 11:10 PM   #8
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Quote:
Originally Posted by ScottyDaQ
Those are just like Unity's... http://www.bbq-4-u.com/forum/viewtopic. ... 309#205309

The bottom part is the chuck eye, the top part is the under blade roast (116E) which is .. USUALLY REMOVED ! He/She also cut them too thick. One or two will probably be more tough. You only get 3-4 chuck eye's from the chuck eye roll (116D) and they should be 1.25 to 1.5 inches thick.

(sigh)
Am I gunna have to come down there and show you flatlanders how to cut a chuck eye?
Yer right, Scotty, same kinda deal.

I went to the trash and dug out the label that came on mine. If you believe labels, it's a chuck eye.



--John
(I thought when I found it that it should look more eyelike, but who am I to argue with a label? )
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Old 11-07-2008, 06:22 AM   #9
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Cappy, I'd say your not drinking your beer fast enough if you need a coozie!
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Old 11-07-2008, 07:24 AM   #10
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Well it was pretty tough and wasn't the same texture I was
used to with chuck eye, so I guess I ate the blade portion.

Not horrible, but nothing I'd want to do again, on purpose.
I suppose I've got a big chuck eye in the freezer to look
forward to.

Thanks for the help.
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