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George G. Wonderful flavor with this chuck roast. Preferred the smaller size for this recipe.
It’s a family favorite on the grill or poached in beer and baked with ****. Flavorful and always deliciously consistent. Definitely recommend.
Spiced with KC Cattle beef rub and grilled to a perfect medium rare. Served with traditional pinto beans, salad and garlic toast. Everyone very happy!
Best flank steak ever. Lazy me — marinated in bottled balsamic vinegar salad dressing for a couple hours, grilled for 3-5 minutes on each side and served with a fresh herb/red vinegar/garlic chimichura. Beef quality was the clincher.
I follow the 3,2,1 method of smoking these ribs on a traeger pellet grill. The meat will melt in your mouth.
Before I purchased this steak I read an article that it is second only to the filet mignon in tenderness — if you cook it right. Because it comes from the shoulder area where chuck steak comes from, it needs time to break down the meat into delicious tenderness. But wow, with this wagyu version, it is so easy to cook. I smoked one at 225 degrees for an hour or so (until it reached 135 degrees on my thermometer), and I sous vide another at 135 degrees for an hour and a half. I finished both on a hot skillet for a good char. It was so juicy and tender to boot. It costs less than filets and rib eyes, so I will definitely be ordering it again (and again).