roast and fall root veggies. The chuck looked lean, was tied and in a rounded shape. The ones I get here are flat, and always have large areas of a white, tough fat, which I spend a lot of time removing as best I can. Then I am left with pieces of meat which are separated from each other. Is there another cut of chuck which is leaner? I love cooking with chuck but do not like all that accumulated fat in my dishes, which I have to remove most of before I will eat it.
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Did anyone see The Kitchen today, Geoffrey Zakarian made a pot roast with chuck
- Thread starter karennoca
- Start date
Some chuck is real fat and some leaner, but if it has a LOT of fat as you describe I think the
meat dept . should have cut it up for stew meat. I think you can roll a chuck "roast into a rolled and tied roast fairly easily.
OUr chuck roasts are a little fatty but not what you are describing--and it is that marbling that makes it so delicious when cooked as a pot roast.
meat dept . should have cut it up for stew meat. I think you can roll a chuck "roast into a rolled and tied roast fairly easily.
OUr chuck roasts are a little fatty but not what you are describing--and it is that marbling that makes it so delicious when cooked as a pot roast.
I hope this link works, it is exactly what our chuck roasts look like and that
thick white fat goes all the way through.
https://www.gettyimages.com/detail/photo/beef-chuck-roast-royalty-free-image/155417843
thick white fat goes all the way through.
https://www.gettyimages.com/detail/photo/beef-chuck-roast-royalty-free-image/155417843
By the time I cut most of that out, it leaves me with less pounds than I actually want
I think I will talk to the meat cutters about it and see if I can get a leaner chuck if I call ahead and order one. I would like to roll and tie it, as well, and I do know the fat add flavor, but this fat is so tough, and seems to crumble as I am cutting into it. Very difficult to remove.
I think I will talk to the meat cutters about it and see if I can get a leaner chuck if I call ahead and order one. I would like to roll and tie it, as well, and I do know the fat add flavor, but this fat is so tough, and seems to crumble as I am cutting into it. Very difficult to remove.
colleenmomof2
Well-known member
Found this interesting comparison (happens to be Instant Pot)
She talks about using 2 pound pieces which will work when you remove the fat from your chuck piece. Colleen
https://tidbits-marci.com/instant-pot-pot-roast/
https://tidbits-marci.com/instant-pot-pot-roast/
She talks about using 2 pound pieces which will work when you remove the fat from your chuck piece. Colleen
https://tidbits-marci.com/instant-pot-pot-roast/
https://tidbits-marci.com/instant-pot-pot-roast/
colleenmomof2
Well-known member
I might cut off the fatty ends, but it is the rest that makes for a really nice pot roast, IMO.
I think that is a pretty nice piece of chuck--which the link also does since it is used as an example. ;o) It's that marbling that makes it tender to braise
If you want leaner you might try London broil cuts.
Colleen's posts are very interesting. I do use a gravy separator for the cooking liquid for sure.
Tyler Florence had a really nice trick for a recipe for beef bourgignon, which uses chuck which is often cut up as for a stew--smaller pieces. Instead he cut it up into about 2" square pieces which made a lovely serving (maybe two to the plate) and cooked beautifully.
I think that is a pretty nice piece of chuck--which the link also does since it is used as an example. ;o) It's that marbling that makes it tender to braise
If you want leaner you might try London broil cuts.
Colleen's posts are very interesting. I do use a gravy separator for the cooking liquid for sure.
Tyler Florence had a really nice trick for a recipe for beef bourgignon, which uses chuck which is often cut up as for a stew--smaller pieces. Instead he cut it up into about 2" square pieces which made a lovely serving (maybe two to the plate) and cooked beautifully.
I’ve noticed there are two kinds sold here, one labeled chuck and one labeled shoulder. The latter
generally looks a bit leaner to me. Years ago when chuck was sold bone-in, I bought something called an arm roast that had a round bone in it. It made a wonderful pot roast. The alternative was a seven-bone roast that was fattier, IMO.
Cook’s Illustrated recipes often call for chuck-eye roast. They look more evenly marbled without big globs of fall. I have never seen anything with that label. I’ve asked questions a couple of times, got blank looks. Another cut I love for pot roast is chuck top blade, but I don’t see them here, except sliced and sold as flat iron steaks and seldom see the steaks. Don’t know where all those cuts have gone.
I watched that segment of the kitchen and agree that was a lovely looking pot roast. I usually tie the cuts I buy.
generally looks a bit leaner to me. Years ago when chuck was sold bone-in, I bought something called an arm roast that had a round bone in it. It made a wonderful pot roast. The alternative was a seven-bone roast that was fattier, IMO.
Cook’s Illustrated recipes often call for chuck-eye roast. They look more evenly marbled without big globs of fall. I have never seen anything with that label. I’ve asked questions a couple of times, got blank looks. Another cut I love for pot roast is chuck top blade, but I don’t see them here, except sliced and sold as flat iron steaks and seldom see the steaks. Don’t know where all those cuts have gone.
I watched that segment of the kitchen and agree that was a lovely looking pot roast. I usually tie the cuts I buy.
Shoulder would be a lot leaner, as would sirloin tip, for example. And rump. BUT i find
with leaner cuts (rump being another) used for a braise that it can be much less tender--still "biteable"--but may dry out more. The inner collagen and marbling of the other cuts makes such a delicious pot roast.
AND don't forget pork for a pot roast also. Just one example, but any beef pot roast recipe will work with pork.
https://www.allrecipes.com/recipe/215784/dans-fallin-apart-pork-pot-roast-with-cracked-pepper-gravy/
with leaner cuts (rump being another) used for a braise that it can be much less tender--still "biteable"--but may dry out more. The inner collagen and marbling of the other cuts makes such a delicious pot roast.
AND don't forget pork for a pot roast also. Just one example, but any beef pot roast recipe will work with pork.
https://www.allrecipes.com/recipe/215784/dans-fallin-apart-pork-pot-roast-with-cracked-pepper-gravy/