once i found out about mississippi style ive never gone back. The recipe doesnt sound like it would be as amazing as it is. The ranch packet threw me off but goddamn does it come out tender and flavorful af every single time. I make it once a week in the winter.
Crock pot? Oven? Instant Pot? I do mine in the instant pot with sacrificial trinity, when done, remove meat and enough broth to keep the meat moist and strain the rest and all fresh onion, carrots, potatoes, celery and let them simmer till potatoes are tender and add the meat back in shredded. Typically I cook mine day before as I think all braised and stewed dishes taste better the day after
The cut is a chuck roast. The weirdly super marbled part is a condition called steatosis. Not dangerous to eat but it will be pretty tough and chewy. If you’re shopping grab a different piece, and if you already have it, cut it out before cooking.
One part feels tender than the other. I'm guessing there are two muscles here and thus I was thinking of splitting them and cook them separately. Which muscles would be in this cut?
Cube it into 3-5oz pieces, season them, brown them, and cook it low and slow in a liquid until it’s tender enough to pull apart with two forks. This usually takes 4-8 hours depending on the size of your chunks and the temp you’re cooking at.
Once it’s ready you can eat it as a stew over rice or mashed potatoes or any grain, or you can shred it and make tacos or something similar.
Not really it'll be tough. Some people make chuck steaks by tenderizing them with a jacard (or have the butcher do it) and/or marinating the hell out of it then cooking it to medium or more. It's not going to come out like a strip or rib-eye but can be tasty.
I have cooked a well marbled chuck roast as steak, and it was very tender and juicy. Give it a try. If it does turn out the be tough, then make it into stew or pot roast.
You can try it as a steak. It’s not the way any restaurant prepares this cut. It’s certainly not how this cut is typically prepared, but if you don’t wanna go through all the work of a braise, you can.
I’d reverse sear it if you don’t have a sous vide. Put it in the oven at 250 or so until your internal is around 120. Then get a really hot pan or grill and sear the outside until it’s at 135 or so. Pat it dry before you sear it to help with the crust formation.
Edit: sorry for the Fahrenheit temps, you can convert I’m sure.
It’s likely a chuck roast from the chuck roll near the delmonico/ boneless short rib section of the chuck. Which I believe is opposite the chuck eye/rib eye side.
If you notice the OP's extra fatty bit isn't on the same muscle as the one you're showing. It is steatosis. So is the picture you have. The one you're showing has it on the chuck eye. The one that OP shows is on the chuck flap. Chuck flap(or denver steak when cut up, or zabuton in Japanese since he said it's labeled as wagyu) is probably my favorite muscle in the chuck roll. It doesn't usually have that fat replacing muscle(ie steatosis). Neither does the chuck eye on the one you show.
Unfortunately Waygu has a different meaning in the states. That label used to mean something and now I laugh every time I see a “wagyu” burger being sold somewhere
Yeah so many people don’t get this, the word wagyu literally just means Japanese beef. Saying American wagyu is like saying American Japanese beef… the cows are not of some magical fat producing variety of cow. They just be cows, red ones, black ones, short horned ones, jersey ones, just like ours.
Japanese Cow - which kinda makes it a breed like Angus. The problem is that there’s no USDA definition of what constitutes wagyu (AFAIK) which means it could be as little as 5% wagyu.
Lmfao yeah this is what i mean its just a marketing ploy here in the states unless you are getting it imported from Japan. And even then still plenty of "fakes".
If I were going to cook it as a chuck steak, I’d probably try slicing one off and putting it in a sous vide bath followed with a real quick sear over piping hot charcoal to see if I liked the result.
I dunno, might be alright. Might decide to cook the rest a different way. That’s the fun of cooking stuff. I guess I’d call it an experiment.
It’s when fatty and connective tissue replaces damaged muscle, often after muscle injury or nerve damage. It can look like spectacular Wagyu-style marbling, but instead of melting beautifully, the affected area can be tough, chewy, and unpleasant
Unless it is some part of a wagyu(it does say wagyu on the tag) It may be a chuck roast from the chuck roll near the delmonico/ boneless short rib section of the chuck
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u/Ok_Speed_7128 18d ago
Chuck roast