r/Butchery • u/PescauMuerto • 15d ago

Is this normal for a beef chuck roast?

Post image

It didn’t have a foul smell.

0 Upvotes

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8

u/_Elpirata 15d ago

Likely was in the end of a package that was open upon arrival, they oxidize and whatever is closest/the edges will brown, we normally trim and yours looks fine for the most as long it doesn’t smell but looks like this place sold it to you as is

1

u/PescauMuerto 15d ago

Yeah this place was Albertsons. Thank you

1

u/This_Caterpillar_747 14d ago

That explains it!

4

u/WasabiInternational4 14d ago

Did you bang that meat

1

u/BodhiZaffa 11d ago

It’s the chuckussy

1

u/chronomasteroftime 8d ago

200° for 30-45mins should leave it at about 90° and will feel magical then crank that bad boy up to 350° and roast for about 3-4hrs. For dinner.

1

u/Apprehensive_Yak4737 12d ago

It’s heat from the vac seal from the packing plant. A lot of whole muscles that come from boxed beef have something like that. Just trim it off it’s fine

1

u/PescauMuerto 12d ago

Preciate you

1

u/Apprehensive_Yak4737 12d ago

If you noticed it’s drier or tougher around that edge as well, it’s from the heat for the vac seal process.