What's this part of the chuck?

I ordered a chuck steak for stewing because I've read it's a good part for that cooking, but I noticed this part that has more fat on it. So I'm asking just to be safe, is this part as tough as the other parts, should I cut it off for a different method?

u/Comfy_Yuru_Camper — 1 month ago

What companies have lots of HCC?

Got laid off today and I'm looking for another position

My most recent (and longest) experience was risk adjustment and boi do I prefer it over Outpatient and Home Health.

Unfortunately there's not a lot of WFH setup I'm seeing in job sites

reddit.com
u/Comfy_Yuru_Camper — 3 months ago

River Light Kiwame. Are the small black spots uneven seasoning? The surface feels smooth though.

Picture taken after cooking with it a few times.

u/Comfy_Yuru_Camper — 5 months ago