sever
New Member
Posts: 2
|
Post by sever on Jun 17, 2013 19:28:16 GMT -5
I'm looking for the best budget cut of beef, and I couldn't discern the difference between those three. I'd like to know which to request from the butcher (or what name to look out for on the packaging of the meat if there is no butcher around).
Thanks in advance.
|
|
|
Post by BBQ Butcher on Jun 18, 2013 3:51:28 GMT -5
This TUTORIAL should help you a little bit. The Chuck Eye is your best bet, when you can find them. They are an extension of the Rib Eye and very tender and tasty. Underblade and boneless blade are essentially the same, except for the bone. Depending on how they are cut, they may or may not have the Chuck Eye removed. Other good "Chuck" cuts to look for are Denver Steaks and Flat Iron Steaks.
|
|
sever
New Member
Posts: 2
|
Post by sever on Jun 18, 2013 8:56:51 GMT -5
Great, thanks for the response.
Which would be the better cut for marbling: chuck eye or the underblade?
And is there a difference between chuck eye and chuck steak? I always assumed chuck would refer to any cut from the shoulder region, and "eye" would refer to it being boneless. So both chuck eye or chuck steak doesn't guarantee the soft tender marbled meat from under the shoulder blade...
|
|
|
Post by BBQ Butcher on Jun 18, 2013 11:00:46 GMT -5
Great, thanks for the response. Which would be the better cut for marbling: chuck eye or the underblade? And is there a difference between chuck eye and chuck steak? I always assumed chuck would refer to any cut from the shoulder region, and "eye" would refer to it being boneless. So both chuck eye or chuck steak doesn't guarantee the soft tender marbled meat from under the shoulder blade... Marbling about the same on Chuck Eye and Underblade, but the Chuck Eye is MORE tender. Yes, Chuck Steak is the whole Chuck sliced into steaks. As mentioned before, the Chuck Eye is an extension of the Rib Eye into the Chuck. Most butchers remove the Chuck Eye from the Chuck Steak, but not always. Unless the Chuck Eye is cut from USDA Select Beef or lower, it should be tender.
|
|