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.