15.152 Roast Chuck Eye Roll Au Jus

Cycle 15 – Item 152

5 (Wed) June 2024

Roast Chuck Eye Roll Au Jus

2.0

by me

at home

-Changgok, Sujeong, Seongnam, Gyeonggi, Republic of Korea-

with DJ and IZ

11th attempt at roast beef (see most recently 15.127 Roast Ribeye Au Jus), 1st time with chuck eye roll.

8.08 kg x 1,949 won (per 100 g) = 157,479 won, which is slightly cheaper by weight than the prices that I’ve been negotiating with the butcher at the J-Mart, though ultimately a bit more expensive with all the fat and gristle trimmed off.

At my recent trip to Costco, I was happy to find certain whole cuts of American beef at different grades, including USDA Prime chuck eye roll.

Whereas the texture of chuck meat varies throughout the cut, I was careful only to use the first third for the roast (the tender part originating near the rib end), and cut up the rest for other miscellaneous applications (the tougher part towards the neck end).

This milk warmer by Le Creuset is what I used to make baby food for both DJ and IZ – the spout makes it perfect for jus.

Alas, the roast didn’t turn out so great.  It was cooked to perfection, peaking in temperature at 57 degrees, exactly the border of medium rare and medium.  However, the texture was inconsistent even within a single slice, some parts tender, other parts tough, often with lots of fat and/or gristle in between.  In contrast to the blandness of Australian beef, the flavor was a bit gamy.  And the crust was way too salty – in lieu of 4 tablespoons of coarse sea salt that I’ve used in the past for the overnight wet rub, I’d applied 4 tablespoons of Lawry’s Seasoned Salt, but I should’ve reduced the amount by a third because it’s much finer in grain and thus more per volume.  Oh well.

Also from Costco.

(See also GLOBAL FOOD GLOSSARY)

(See also BOOZE)

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