mi(みー）

I’ll use your image maybe to explain my logic: If I was in the store and buying this as the generally largest piece of beef I can find, I would first, identify the Sierra (or possibly absence of the Sierra) the smaller the Sierra the better! If I could teach you nothing but that, you would be 10x better off because the Sierra starts right around where the most tender Chuck Eyes end, so if you had one without a Sierra, I would almost guarantee it will be the most tender off that cow. As far as smaller goes you would want the Sierra to be the smallest in height and width ideally. The image here is about as large as you would see on in a cross section, so I would imagine this is a tough Chuck. The Chuck Tender, is anything but tender. It might be the toughest muscle on the cow! I would probably look for one that doesn’t have that at all, as a simple rule, but if that’s not an option use it to simmer and tenderize. The Denver and Chuck Eyes are great steaks and can be cooked as such but the other two are incredibly tough comparatively. If you get a chuck steak with a small Sierra or no Sierra and no chuck tender you can likely grill it whole and it will be great, but the presence/prevalence of those two indicate you are moving deeper and deeper into the less tender part of the Chuck roll and should prepare it accordingly.

I’ll use your image maybe to explain my logic: If I was in the store and buying this as the generally largest piece of beef I can find, I would first, identify the Sierra (or possibly absence of the Sierra) the smaller the Sierra the better! If I could teach you nothing but that, you would be 10x better off because the Sierra starts right around where the most tender Chuck Eyes end, so if you had one without a Sierra, I would almost guarantee it will be the most tender off that cow. As far as smaller goes you would want the Sierra to be the smallest in height and width ideally. The image here is about as large as you would see on in a cross section, so I would imagine this is a tough Chuck. The Chuck Tender, is anything but tender. It might be the toughest muscle on the cow! I would probably look for one that doesn’t have that at all, as a simple rule, but if that’s not an option use it to simmer and tenderize. The Denver and Chuck Eyes are great steaks and can be cooked as such but the other two are incredibly tough comparatively. If you get a chuck steak with a small Sierra or no Sierra and no chuck tender you can likely grill it whole and it will be great, but the presence/prevalence of those two indicate you are moving deeper and deeper into the less tender part of the Chuck roll and should prepare it accordingly.

【朗報】ついに名護漁協が動いた！抗議船の漁港使用「不許可」を要請 「海上の抗議活動は危険、本当にやめてほしい」「漁業者も迷惑してる」漁港管理者として責任ある対応を市に強く求める 辺野古転覆事故（高校生含む2人死亡）を受け、漁港関係者以外は使用させないよう要請。 安全を守る当然の声！ 市は回答を明言せず…どうなるのか( ﾟДﾟ)

BBQがうらやましすぎて、スーパーで一番デカい肉🥩を買ってきた。 残念ながらBBQのグリルは無いからステーキにしようと思う🥩 ガーリックと塩と胡椒をめちゃくちゃふりかけてからバターで焼くよ〜🥩🥩🥩

What is your first thought when you open this fridge?

買った肉をさらに分ける発想がなかった、アメリカ人はコストコで塊肉買ってもやっぱり分けるのかな。肉の知見ありがたすぎる