cutting the fat suggestions
December 28, 2011 9:22pm CST
I found a good deal on some chuck roasts tonight. I would like to use them up in probably strogenoff or in a roast in the crock pot. Though I got to thinking one reason I don't buy "chuck" grade beef typically because I can't handle the fat content. But outside of cutting off the visable fat what else can I do? I was thinking searing it and then draining off the excess fat before I cook it in the main dish?
• Marion, Kansas
29 Dec 11
Both trimming the fat and searing it so that the fat drains off are good ideas. Another thing I do with fatty meat is add an ounce or so of cider vinegar as it seems to cut the grease more or less. Chuck has good flavor and is usually pretty tender.
• United States
30 Dec 11
I can't say specifically about roasts...but I can say about ground beef and the 70/30, 80/20 and 90/10 versions of fat content. 70/30...yeah, lot of fat and grease. the other two are so close it isin't worth spending more for the 90/10 cause I have put it to the test twice. I have bought a pound of each. Then fried it and literally measured the fat that I drained out of the skillet. It was the same! I mean, I swear to you it was the same amount of grease/fat that I poured out! Lately I have been watching the cooking shows, and they have been say8ing it isn't worth the extra expense either! The only difference I have seen in the two grades is the 90/10 is dry and tasteless. I had a hamburger out of the 90/10 and it was so dry I literally couldn't hardly swallow it. I doped it up with condiments for some moisture to try to get it down and it didn't help! Next I used the 90/10 in chili. Again, so dry and tasteless I dumped it out (which is something I NEVER do! It might not be great, but I won't waste food!) But this was so bad, even I couldn't eat it! ANd it stands to reason...you take out a major ingredient for flavor and taste and you are going to get no flavor or taste! Grease, fat whatever you want to call it is the main moisture and flavor ingredient in meats. But when I measured it... and it was the same. I don't understand why they say it is 10% less "fat" when I drain off the same amount, where is the 10% they have taken away? THen again...are they comparing it to the 80/20 or the 70/30? Is it 10% less than the 70/30 and not the 80/20? Just goes to show that "lean" or "less fat" doesn't always mean it is more healthy. In hamburger case..it just means it is dryer and less flavorful!
• United States
29 Dec 11
I grew up on chuck steaks and chuck roasts. Although its the cheaper cut of beef, it is also a lot less chewy. Its always been a good cut to be moist and cook nicely. I trim the fat off and use an aujus gravy packet. Place the roast in a pan, pour half the au jus gravy mix over it cook for about hour and half and add veggies pour the rest of the au jus gravy over it and I guarantee your roast will taste almost like prime rib. When I get the chuck steaks, I will place in an electric skillet, brown on both sides, remove the steaks and slice up onions add 8 oz can of tomato sauce, 4 oz can of sliced mushrooms (or fresh sliced) slice an onion in rings, and 1 can of diced tomatoes (again can be fresh ones) place them all in the skillet place the steaks back in using a spoon to ladle some of the sauce over the steak bring to a boil, then simmer for 45 minutes and you have a wonderful dinner with veggies in it and I add mashed potatoes as a side dish. Now you guys are making me hungry. I don't have to cook tonight hubby taking me out!