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  • chuck wagon steak

    How should I cook a grassfed chuck wagon steak that I have thawed out? I'm guessing this is a tough cut of meat and not one I want to just through on the grill.

    Is it like flank steak, where it's better to slice it thin?

    If anyone has experience cooking this cut and making it tender, I would love to hear how you cook it.

    Thanks!
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  • #2
    Anyone? I googled it and just got chicken fried steak (yuk)... makes me think it's tough and not sure how to cook to make it more tender.

    Help!
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    • #3
      I have never heard the term "chuck wagon" steak, and I live in Texas. Sorry.

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      • #4
        Ha. Well, that's not a good sign!

        I occasionally buy grassfed from a local farmer, and I bought this a while ago and cannot remember how she told me to cook it. She always gives me the low down on various cuts, as before changing my WOE over a year ago, I rarely ate steaks and am not great with cooking them (obviously).

        I have it marinating in olive oil, lemon juice, a bit of coconut aminos (thought they might help it tenderize), garlic, pepper, fresh rosemary and thyme from garden. At least the marinade will be tasty. I also cut some slits in the meat but am wishing I had a meat hammer/mallet - might help.

        I'll be in Austin in July - will have to see if I see any "chuck wagon steak" -- if all it's used for it's making "chicken fried steak" (now if that's not awful sounding), I may be in trouble.

        Thanks!
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        • #5
          If you think it's supposed to be tough, low and slow is the way to go. If not sear then cook to the desired doneness is what you want.

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          • #6
            Maybe they are referring to chuck steaks, which is basically sliced chuck roast.

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            • #7
              Originally posted by john_e_turner_ii View Post
              Maybe they are referring to chuck steaks, which is basically sliced chuck roast.
              Maybe... and chuck roast is, I'm assuming, tough?

              Ant - maybe I should wait until tomorrow and cook low and slow instead of tonight on the grill (we were probably going to cook around 7:30).

              Thanks, guys!
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              • #8
                Another Texan here who has never heard of Chuck Wagon Steak...I hope you did postpone and not grill. I would vote for low and slow. Some of the best tasting beef can be those tough cuts that you give time to break down.

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                • #9
                  I did grill it, and it was GOOD... really good.

                  I had to do a quick errand after I posted, so I ended up getting a meat mallet and beat the mess outta it. I was so afraid of it being tough, I really hammered it. It ended up marinating for about 3 hours. My husband grilled it perfectly medium rare. We were both very pleasantly surprised. I think it was my hammering... :-)

                  Thanks everyone!
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                  • #10
                    if indeed it was chuck steak i like to do mine like i do roasts
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                    • #11
                      Originally posted by Angieh View Post
                      I did grill it, and it was GOOD... really good.

                      I had to do a quick errand after I posted, so I ended up getting a meat mallet and beat the mess outta it. I was so afraid of it being tough, I really hammered it. It ended up marinating for about 3 hours. My husband grilled it perfectly medium rare. We were both very pleasantly surprised. I think it was my hammering... :-)

                      Thanks everyone!
                      Yes, beating your meat can make all the difference.

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                      • #12
                        It was probably chuck roast, which is a huge thick and usually tough cut. Ground chuck roast makes great burgers and not-ground it makes great pot roasts. Good on you for getting your exercise and meat in one go!
                        If you are new to the PB - please ignore ALL of this stuff, until you've read the book, or at least http://www.marksdailyapple.com/primal-blueprint-101/ and this (personal fave): http://www.archevore.com/get-started/

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                        • #13
                          John and tfarny -- hahaha!

                          My last thought is I should've taken a pic for proper id... kinda want to know what it was. Next time I get beef from this farmer, I will be sure to ask. And, I would definitly buy it again!
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