What are Craig Deihl’s favorite cuts of meat?

Chuck flat. It’s in the same muscle group as the chuck short rib, although it’s a little higher. I can sear it really hard and slice it like a thin roast, or I can braise it forever and make the tenderest pot roast you’ve ever had. And if I want, I can put pastrami spice, cure it and thinly slice it for a salumi or antipasti plate. It’s a very versatile cut of meat that I don’t think gets enough justice.

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