I love a good chuck roast cooked in the crockpot.
It’s the main thing in my chili.
We had that yesterday.
Growing up in a big family with little money-—this was the go-to Sunday dinner. Toss in some veggies and cook some parker house rolls and six people in an 800 sq foot house felt like kings.
A nice big Chuck Roast is hard to beat for several meals. Brisket isn’t just about eating the meat, smoking is an event. I once said Rib Eye for steak but I think Sirloin is hard to beat for flavor. I still remember one in particular before I finished cooking it done enough for my wife, perfect. Also best for burnt ends but stew meat will do for that as well after you smoke them long enough and slather them with bbq sauce.
We raise our own, finish it on grain and have it butchered. Or ground is lean like steak. The innards and tongue go somewhere but not in the freezer. Trimmings and some bones go to my sister’s dogs for treats.
Grain finish takes about 3 months out of the 18 months or so to get to 850 to 1100 lbs depending on genetics.
No whooping, hollering and banging gates around here for working cows. We use Bud Williams low stress handling methods and a Bud Box. Low stress increases gain and improves the meat I think. I sure like it a lot better.
Beef shank is really good.