The Cow And I

Up-Chuck

Chuck steak is cheap. There's a reason it's cheap. It's no good. Just look at it, tough as wang and not a bit like the porterhouse, ribeyes and new york strip to which I have become accustomed:

But for every downside, there's an upside. That's what I imagined as I struggled to finish this monstrously large (16.3 oz), monstrously unappetizing cut. By downing this cow, I would be upping my total weight.

After all, every cloud has a silver lining.

Even if it looks, smells, and tastes like pure shit.

Posted by eric at March 24, 2004 05:56 PM