Saw a chuck roast go from tough to tender in 30 minutes flat

Was dry aging a chuck for 21 days last month. Took it out and cooked it the usual way, came out tough as boot leather. Anyone else notice a weird texture shift after long dry aging on chuck cuts?

2 comments

2 Comments

mila_mitchell28d ago

Jump right into eating that tough-as-nails chuck and feel like you're chewing on a tire. Honestly, 21 days is like trying to turn a work boot into a leather jacket, it just ain't happening. Ngl, you probably gave that meat a spa vacation and it came back with an attitude problem. Tbh, chuck's a cheap date, you don't need to wine and dine it for three weeks. Just cook it low and slow and it'll behave. Sounds like you overthought it and the roast punished you for it.

joelsanchez28d ago

Man that is exactly what happened to me. Tried a 14 day dry aged chuck once and it came out way different than normal. The meat got this almost mealy texture on the inside while the outside was fine. I think the long aging breaks down the connective tissue in a weird way on chuck because it's not as marbled as a ribeye or strip. Regular wet aging or just straight cooking works way better for chuck roasts in my experience.