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[hughver]

I went to the freezer last night to pull out some ground beef for supper tonight and none was to be found. At the store last night I came across some “USDA Choice Beef Chuck Tender Roast” on sale “buy 1 get three free”. Price was $10.99/lb., works out to be $2.75/lb. I bought 4 to make ground meat. When I started to cut them into 1” slices so that I could cube them for the grinder, I discovered that they are very lean with almost no fat. Back to the store and bought 4 more, I trimmed two (2.5 lb. each) for the smoker and cubed the other six. I’ll smoke two at 150° for a few hours to an IT of 120-125° and then sous vide for 48 hours at 135°. Problem solved. 

[triplebq]

Now that is my kind of deal! Nice job

[Bar-B-Lew]

Wow and I thought I got a deal at $3.59/# a few weeks ago when I bought over 25#.

[Bentley]

One drawback of living in Mayberry, never see deals like this!  Would be Chili Colorado, here I come!

[hughver]

18 pounds of ground meat vacuum packed and in the freezer. The two roast are in the sous vide for the next 48 hours. 

[Canadian John]

 Are these good deals the result of the plant based protein entering the market??

[hughver]

Are these good deals the result of the plant based protein entering the market??

I doubt it, most people that I know, including myself, have tried the plant based stuff but say that the taste is OK but not like the real thing.

[pmillen]

Chuck Tender, huh?  It looks like what I know as Chuck Eye, which is definitely not tender.  If it's Chuck Eye, it's a great cut of meat if cooked slowly.  You scored a good buy (they look perfect).

I suppose it's another example of beef cuts being renamed to increase sales.  I'm getting old.

[hughver]

Yeah, I didn't expect them to be tender but chuck at $2.75/lb. seemed reasonable. What I didn't expect is for them to be so lean. The one problem that I have with sous vide chuck is that at 134°, the fats/tissues get soft but do not fully render. I personally don't mine cutting around those gobs of fat as long as the meat is favorable, but to some people it's a turn off, unfortunately this includes my better half. One of these two will be supper tomorrow night and if they taste as good as they look, it's back to the store for 8 more to trim/smoke/sous vide/ freeze.

[bregent]

Nice, great price. I smoked some chuck eyes for last Superbowl and they turned out great.

[Bar-B-Lew]

bregent, did you cook them like a brisket?

[bregent]

bregent, did you cook them like a brisket?

No, more like a chuck roast. Smoked about 3 hours at 225, then wrapped in foil with a little cider vinegar and cooked about 3 more hours at 250 until tender. Towel wrapped and into the cooler for another 2 hours until serving time. I cut the chuck eye into 4 pieces so they would cook faster. Left whole, I think it would have taken much longer.

[Bar-B-Lew]

What IT did you pull them?

[bregent]

What IT did you pull them?

I don't recall if I even had a temp probe in them - just pulled them when they felt probe tender.

[Bar-B-Lew]

What IT did you pull them?

I don't recall if I even had a temp probe in them - just pulled them when they felt probe tender.

So probably somewhere in the 190°-200°+?