On Mon, 22 Feb 2021 10:17:09 -0800 (PST), bruce bowser
> wrote:

>On Monday, February 22, 2021 at 12:52:00 PM UTC-5, Sheldon wrote:
>> On Mon, 22 Feb 2021 johnlorbal wrote:
>> >On Sunday, February 21, 2021 wrote:
>> >> A nice thick chuckeye steak (notice I didn't write "chuck steak",
>> Sheldon), seasoned with coarsley ground S&P and a little garlic
>> powder.
>> >>
>> >> Jill
>>
>> >I've never had a chuck eye.
>> The chuckeye is a small fillet from a full chuck steak but typically
>> costs twice as much per pound... I call it a toddler/toothless granny
>> portion... not many markets sell it due to the outrageous price for a
>> small hunk of chuck, most will buy a tender cut of beef steak instead.
>> I buy the full sized chuck steak and if I want I trim out the eye but
>> usually I grill it all or grind it all for burgers/meat loaf. A full
>> size bone-in chuck steak is excellent for soup; dice the meat for soup
>> and cook it with the bone... perfect for beef barley 'shroom.
>
>I don't know why people refuse to first ground beef or pork before cooking it.

I know English is not your native language but I've no clue what
you're mumbling about.