All cuts of chuck come from the primal chuck section which contains
bone(s) and every cut of chuck contains bone(s) until filleted.
http://www.askthemeatman.com/beef_chuck_primal_cuts.htm
For grilling I prefer the blade steak, as is with just s n'p or
marinated.

Sqwertz wrote:
>
> Perfectly cooked medium rare chuck eye Mouth Cam(tm):
> https://www.flickr.com/photos/sqwert...ream/lightbox/

Nice but I would call that more a "medium"
A medium rare to me has just a tiny nip of red in the center.
Not raw but red.

On 11/15/2016 12:05 PM, Sqwertz wrote:
> This one is perfectly, evenly cooked edge to edge. Most people can't
> do that

Brag, brag, brag.

On Tue, 15 Nov 2016 13:05:09 -0600, Sqwertz >
wrote:

> This one is perfectly, evenly cooked edge to edge. Most people can't
> do that with a rare-medium rare steak and end up with that
> brown-pink-red rainbow effect instead.

You used a sous vide.


--
Avoid cutting yourself when slicing vegetables by getting someone else to hold them.