So this week Chuck's is having a sale on Wagyu Cross-Rib Roast, $7.99/lb. I'm not too familiar with the cut, but I read that it is similar to Chuck Roast in terms of flavor and texture. So I am wondering whether to try pressure cooking or sous-vide?
Any of you have experience with cross-rib cuts? Greg _______________________________________ http://www.okiebenz.com To search list archives http://www.okiebenz.com/archive/ To Unsubscribe or change delivery options go to: http://mail.okiebenz.com/mailman/listinfo/mercedes_okiebenz.com
