Eye of the round vs chuck for beef stew?
I worked my way through college in a butcher shop. Traditionally, round was considered a better meat than chuck and cost more (i.e., a rump, sirloin tip. or tri-tip were all cut out of round and cost more than a pot roast, which was cut out of chuck). Reading More May Cause Envy…
About Me
I love food. Unfortunately, I can't cook worth a damn. I've been known to even burn water.
When I watch chefs and good cooks on tv, I'm so envious of their skills. This blog is the closest I get to cooking, other than the microwave ;)
Try not to drool!
John, New Englander turned Cali dude