Thank you fine gentlemen! That was a fun one.
Great looking steak, BC! Another name for chuck-eye steaks according to my butcher is "cross-rib steaks). I've tried them under both names and he seems to be correct.
But beercuer, you let out the secret about chuck-eye steaks! Be careful or the Secret Steak Society might come over and take away your membership.
Most interesting, CG. In my parts, they make a distinction, and the meat appears to be different. The cross-ribs here remind me very much in texture and experience to a tritip.
Doh! I did boo-boo, didn't I? Did not think that one through well enough.
My wife and I are chuck eye fanatics, and I am always afraid that the word will get out on these and the prices will go higher. But for the last few years prices have remained steady. Sooooo tender and tasty, my second favorite steak right next to rib-eyes, and less than half the price !!!
Roger that, and especially now since the price of all beef has rocketed. Reminds me of the old movie "Soylent Green."
Chuck-eye steaks have gone up alot around here in the past 3 years, use to be $2.99 or so per pound, now $5.99 average
Ouch! I should consider myself lucky for getting mine at $4.49/lb.
The same thing happened to flank steaks, skirt steaks (in some regions), and chicken wings. As soon as some new thing comes out, the greedy butchers double or triple the price. Flank steak and wings used to be very inexpensive until all the cooking shows started flogging them.
So let's start a craze for some cut of meat that very few people like - sort of a distraction. That way the prices on the meat we like would drop, and the mindless, crazed, hipster foodies would all spend their cash on the cuts we just don't care about. I could see a big craze for beef shanks, oxtail or eye of round going well.
How about it? Wings for example at $3/lb?-- for what?-- they should be made out of lobster or King crabs. A distraction yes... I'll try to make reparation for my boo boo by trying to do something with one of these other cuts here in this steak thread, in the wild hope of making a start. What do you all suggest, a shank, round eye, or other (oxtail would be hard for me to find). ?
Good idea! It'd be nice to see some of the cuts touted as "affordable" actually be affordable again!
Beercuer, that's a terrific chuck eye! I've tried the balsamic marinade before - based on one of your posts, I think - and it really adds a nice flavor.
I know! The price of London Broil has literally doubled within the past two years around here. Might as well try some of these other cuts like round eye and shank more often!
Most glad you enjoyed the marinade, Brad. I believe I learned that from a movie somewheres, of all things.