Someone last page mentioned trying out the other 95% of the cow as I was buying chuck for mincemeat.
The pie idea fell through so I loaded with seasons, fried on Friday, and then oven baked for 24 min at 300.
Truly it was the best I've had in a while and the 3rd day was better than the 1st. It think the last 24 oz tenderized in the fridge and in it's juice as I slowly warmed it up. Didn't take too many pics but the middle turned out way redder than I normally do.