The Half Cow Beef-Chetta
This was easily the biggest piece of meat that has ever entered my kitchen and the coolest part was learning where some of my favorite cuts come from. The skirt steaks in particular were really unique. They were both covered in a sheath of silver skin and ran lengthwise across the ribs.
The beautiful thing about the shape of this roast is that the ribeye is smack dab in the center, while the more tough short ribs and navel are towards the exterior. What this means is that the short rib and navel naturally cook to a higher temp (well-done) to tenderize, while preventing the more tender ribeye from overcooking. Ultimately allowing each part to cook close to their ideal internal temps.
To further help, I started cooking the roast at a relatively high temp of 350F to start quickly bringing up the temp of those tougher cuts. After about an hour, I brought the smoker down to 250F to finish cooking evenly.
Also I get a lot of questions about what I do with the extra meat. Typically I give leftovers to friends and neighbors, and sometimes (like this time) I share it with the firefighters nearby!
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PLATFORMS
-Snapchat: https://www.snapchat.com/add/maxthemeatguy?share_id=Nzg2RjE4&locale=en_US
-Instagram: https://www.instagram.com/maxthemeatguy/
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DISCOUNTS
https://www.beacons.ai/maxthemeatguy
WEBSITE
https://www.maxthemeatguy.com/
FILMED BY
Sophia Greb https://www.youtube.com/c/SophiaGreb
MUSIC
Blue Faces HipHop Beats
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#beefchetta #mediumrare #ribeye #bbqseason #juicy
This was easily the biggest piece of meat that has ever entered my kitchen and the coolest part was learning where some of my favorite cuts come from. The skirt steaks in particular were really unique. They were both covered in a sheath of silver skin and ran lengthwise across the ribs.
The beautiful thing about the shape of this roast is that the ribeye is smack dab in the center, while the more tough short ribs and navel are towards the exterior. What this means is that the short rib and navel naturally cook to a higher temp (well-done) to tenderize, while preventing the more tender ribeye from overcooking. Ultimately allowing each part to cook close to their ideal internal temps.
To further help, I started cooking the roast at a relatively high temp of 350F to start quickly bringing up the temp of those tougher cuts. After about an hour, I brought the smoker down to 250F to finish cooking evenly.
Also I get a lot of questions about what I do with the extra meat. Typically I give leftovers to friends and neighbors, and sometimes (like this time) I share it with the firefighters nearby!
—————
SUBSCRIBE and RING THE BELL to get notified when I post a video!
PLATFORMS
-Snapchat: https://www.snapchat.com/add/maxthemeatguy?share_id=Nzg2RjE4&locale=en_US
-Instagram: https://www.instagram.com/maxthemeatguy/
-TikTok: https://www.tiktok.com/@maxthemeatguy
-Facebook: https://www.facebook.com/MaxTheMeatGuy
-YouTube: https://youtube.com/c/maxthemeatguy
DISCOUNTS
https://www.beacons.ai/maxthemeatguy
WEBSITE
https://www.maxthemeatguy.com/
FILMED BY
Sophia Greb https://www.youtube.com/c/SophiaGreb
MUSIC
Blue Faces HipHop Beats
—————
#beefchetta #mediumrare #ribeye #bbqseason #juicy
