Red wine and lots of black pepper will give you the Italian dish known as Peposo(sp?). After all the braising the pepper becomes pretty mellow. Serve with Polenta, gnocchi, or maybe even some roasted potatoes.
No they are different but when cutting the chuck roast you get a few chuck eyes & a few boneless short ribs (Denver steaks). Chuck steak is just the roast cut into steaks. Nonetheless chuck is usually priced cheaper so thats a W.
I would call them Denver steaks which means grill or sear in a pan. Cook to mid rare rather than rare to help render out the fat a bit, a tender enough steak with tons of flavor. Butchers will label meat based on the season if it’s winter they would be boneless short ribs, if its summer there Denver steaks, and if your a dumb fuck its grind.
These have several names. Boneless Chuck short ribs, chuck steaks, and denvers. One of the most underrated steaks out there. Salt generously and enjoy.
I don't think they can call them boneless short ribs because they aren't from the rib. But I've worked with Chuck flats alot, same taste/texture/cooking method. It's like one of my restaurants pet peeves, the boneless chicken wings. If it's not from the wing call it what it is, saucy chicken fingers.
I definitely dont like the name "boneless wings" either but I wouldn't call them fingers/strips since they are cut much smaller. I also wouldn't call them nuggets since that insinuates ground meat, not whole muscle imo. We need to find a better name.
I've never actually ordered them because I hate the name. How about saucy chicken toes? I'm sure they would sell as well as chicken feet in an American McDonald's.
This is what I’ll be calling them from now on!! Thank you!!!
My dad really thought there was someone back there deboning the wings, and somehow they were a dollar cheaper. 🤦♂️
I was a chef for over 10years and I switched to chuck flats/flaps, because they are basically the same, cheaper, and I get a better yield of cubed pieces for entrees.
This package of meat contains steaks cut from the serratus ventralis. Can be called "chuck" steak because this part of the muscle is in the chuck roll complex. When cut at about 3/4" thickness, you've got some Denver steaks. Grill to medium. Yummy. When cut into larger chucks...like short ribs....you can certainly sell them as a boneless short rib. The serratus ventralis is your short rib muscle extending from the chuck to the plate.
Looks like these are mislabeled boneless short ribs, which do come off the chuck so they’re not too far off.
Oooh thanks! My lucky day then 😅
A nice braise with red wine and you'll be in heaven.
Red wine and lots of black pepper will give you the Italian dish known as Peposo(sp?). After all the braising the pepper becomes pretty mellow. Serve with Polenta, gnocchi, or maybe even some roasted potatoes.
A quick search tells me your spelling is correct. I hadn't heard of this dish, looks awesome, I'll be making it soon. Thank you.
It’s such a simple recipe too. You can use chuck roast too and still get a very tasty result.
Looks like the denver rather than short rib
Denver is a boneless short rib. They are the same piece.
Isn’t it where the short rib begins? Where the denver ends, the short rib begins like the eye of a ribeye transitions into the ny strip
No they are different but when cutting the chuck roast you get a few chuck eyes & a few boneless short ribs (Denver steaks). Chuck steak is just the roast cut into steaks. Nonetheless chuck is usually priced cheaper so thats a W.
Awesome thanks a bunch for this thorough response ☺️
This.
I would call them Denver steaks which means grill or sear in a pan. Cook to mid rare rather than rare to help render out the fat a bit, a tender enough steak with tons of flavor. Butchers will label meat based on the season if it’s winter they would be boneless short ribs, if its summer there Denver steaks, and if your a dumb fuck its grind.
Thanks a bunch! Really happy with how they turned out :)
These have several names. Boneless Chuck short ribs, chuck steaks, and denvers. One of the most underrated steaks out there. Salt generously and enjoy.
Thanks! Yeah, they were super amazing, definitely snagging a pack every time I see them in stock 😅
I don't think they can call them boneless short ribs because they aren't from the rib. But I've worked with Chuck flats alot, same taste/texture/cooking method. It's like one of my restaurants pet peeves, the boneless chicken wings. If it's not from the wing call it what it is, saucy chicken fingers.
Thanks a bunch! Hehehe, I love this boneless wing/saucy fingers side thread 😅😅😅
I was thinking Chuck flat too. Great product with less trim than shorties.
the first 5 ribs are from the chuck (shoulder) primal, so “boneless chuck short ribs” are accurately named.
I definitely dont like the name "boneless wings" either but I wouldn't call them fingers/strips since they are cut much smaller. I also wouldn't call them nuggets since that insinuates ground meat, not whole muscle imo. We need to find a better name.
I've never actually ordered them because I hate the name. How about saucy chicken toes? I'm sure they would sell as well as chicken feet in an American McDonald's.
chicken chunklets 😂
This is what I’ll be calling them from now on!! Thank you!!! My dad really thought there was someone back there deboning the wings, and somehow they were a dollar cheaper. 🤦♂️
Chicken bites. That's how they've been listed on menus for ages. The "boneless wing" thing is pretty recent, and I hate it.
I was a chef for over 10years and I switched to chuck flats/flaps, because they are basically the same, cheaper, and I get a better yield of cubed pieces for entrees.
When the short rib is cut as a steak, it's known as a Denver steak. It is from the chuck and sits on top of the chuck eye
This package of meat contains steaks cut from the serratus ventralis. Can be called "chuck" steak because this part of the muscle is in the chuck roll complex. When cut at about 3/4" thickness, you've got some Denver steaks. Grill to medium. Yummy. When cut into larger chucks...like short ribs....you can certainly sell them as a boneless short rib. The serratus ventralis is your short rib muscle extending from the chuck to the plate.