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.
![](https://i0.wp.com/givemethisday.com/wp-content/uploads/2024/06/IMG_0878.jpg?resize=768%2C576&ssl=1)
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).
![](https://i0.wp.com/givemethisday.com/wp-content/uploads/2024/06/IMG_0899.jpg?resize=768%2C576&ssl=1)
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.
![](https://i0.wp.com/givemethisday.com/wp-content/uploads/2024/06/IMG_0880.jpg?resize=768%2C576&ssl=1)
(See also GLOBAL FOOD GLOSSARY)
(See also BOOZE)