Edit History

here is what I found out from my Chuck Tender Studies :

 

we knew it was not a tender cut of meat

 

but maybe SV would fix that.

 

i like rare beef , so it more or less 130.1 for me for any cut I SV

 

here is one bag    ( had three )  130 x 36 hours :

 

 

note the Jus is red not brown.  and encouraging sign  

 

there was no fish aroma and very little garlic.   I and loosely covered the three hunks of meat in the refrig for 3 days and used

 

a generous amout of RB40 and Penzies granulated garlic.  the granules are not powder and maintain good garlic flavor over time

 

here is the above cut w CSB baked russets   ( 450 steam bake   45 - 50 minutes   -- until very crunchy )

 

 

for some reason these russets were the finest Ive had in a long time :  deep earthy aroma and russet flavor.  odd how different these were

 

compared to my usual on sale bag. These were " Green Giant "  10 lbs  $ 1.99

 

 

the meat had good flavor , but Im guessing it all came from the RB40 and granulated garlic.

 

it had little to no beef flavor.   and it was Tough !

 

I let the remaining two swim around at 130 for a total 56 h , that figure just worked out well time wise.

 

here is V₂ :

 

 

the bag still has red Jus.

 

The Plate :

 

 

 

 

not a lot of difference.  still tough  , but oddly not mealy at all.

 

Potatoes remain Excellent , from the same bag.

 

I froze the last hunk and will try to make sandwiches out of it some day , sliced thinly

 

Conclusion :

 

Chuck Tender , no matter how attractive the price , is more or less worthless as  ' Roast Beef '

 

save up and get  Sirloin ' Tips ' as whole flap meat for a few dollars more.

 

that's a tasty cut and comes around on sale all the time.  the butchers Ive asked love to trim up a few flaps when you

 

ask politely.  

 

it comes around these days in my area a 4.99 / lbs   occasionally 3.99

 

 

here is what I found out from my Chuck Tender Studies :

 

we knew it was not of tender cut of meat

 

but maybe SV would fix that.

 

i like rare beef , so it more or less 130.1 for me for any cut I SV

 

here is one bag    ( had three )  130 x 36 hours :

 

 

note the Jus is red not brown.  and encouraging sign  

 

there was no fish aroma and very little garlic.   I and loosely covered the three hunks of meat in the refrig for 3 days and used

 

a generous amout of RB40 and Penzies granulated garlic.  the granules are not powder and maintain good garlic flavor over time

 

here is the above cut w CSB baked russets   ( 450 steam bake   45 - 50 minutes   -- until very crunchy )

 

 

for some reason these russets were the finest Ive had in a long time :  deep earthy aroma and russet flavor.  odd how different these were

 

compared to my usual on sale bag. These were " Green Giant "  10 lbs  $ 1.99

 

 

the meat had good flavor , but Im guessing it all came from the RB40 and granulated garlic.

 

it had little to no beef flavor.   and it was Tough !

 

I let the remaining two swim around at 130 for a total 56 h , that figure just worked out well time wise.

 

here is V₂ :

 

 

the bag still has red Jus.

 

The Plate :

 

 

 

 

not a lot of difference.  still tough  , but oddly not mealy at all.

 

Potatoes remain Excellent , from the same bag.

 

I froze the last hunk and will try to make sandwiches out of it some day , sliced thinly

 

Conclusion :

 

Chuck Tender , no matter how attractive the price , is more or less worthless as  ' Roast Beef '

 

save up and get  Sirloin ' Tips ' as whole flap meat for a few dollars more.

 

that's a tasty cut and comes around on sale all the time.  the butchers Ive asked love to trim up a few flaps when you

 

ask politely.  

 

it comes around these days in my area a 4.99 / lbs   occasionally 3.99