Boneless Chuck sub primal (secret cuts you didn't know existed!)

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In this video I'll show you how to cut a boneless whole chuck primal and the secret cuts within which make excellent grilling steaks! Learn to cut your own meat and stop spending money on over priced meat. Learn from me and you can save a TON of money buying what you would normally buy anyway! This chuck roast cost nearly $100 where as is if i bought the standard chuck roast i would be paying 2 to $3 dollars more per pound. If you found value in this video please subscribe and hit that Bell for more notifications when my videos drop!
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26 июл 2024

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Комментарии : 176

@buddyduddyful Год назад

You trim way more than the supermarket where I work allows. For example, when cutting a chuck roll, we dont seperate the muscles like you've demonstrated. What they have us do is cut the 2 chuck eyes from the primal, then we make a diagonal cut down along the side of the chuck getting 2 denvers, or what we market as country style steaks. The majority of the chuck roll, perhaps 90 percent gets cut into roasts, with the trim going into either taco or stew meat. Great video, thank you and I appreciate all of the effort which goes into making these videos.

@DirtBandit Год назад

I appreciate the feedback on the trim and I agree but this is for someone doing it at home. Also in the supermarket most of these costs don't exist because it takes too much labor to separate all of it. When I worked in a meat shop the more material you can leave on the better for profit. This method is just how I prefer it at home. Thanks again. By the way this is the meat cutting academy, I'm just using my other account to comment. Sometimes I forget to switch before commenting.

@themeatcuttingacademy7613 11 месяцев назад

Thank you, ive been cutting for 17 years and we didnt do any of this in the market. We would cut 2 chuckeyes, steaks and roasts and use the denvers as boneless short ribs. This video was more so intended for people at home wanting more variety.

@TheRAMBO9191 17 дней назад

Store Butcher apprentice, 3 days in, great video. 7 - 9-24 💪🏻😁🥃

@themeatcuttingacademy7613 17 дней назад

@TheRAMBO9191 thank you sir. Are you a butcher or meat cutter?

@LuckySC2 Год назад

I just found one of these whole chuck's yesterday for $3.81/lb. This video is great, thank you so much!

@themeatcuttingacademy7613 11 месяцев назад

That's awesome. You are so welcome

@billyjenemusiclover667 7 месяцев назад

Great video! These skills should be taught in schools. I wish I had learned these skills in homemaking class instead of how to bake peanut butter cookies!

@themeatcuttingacademy7613 7 месяцев назад

Thank you, I really appreciate that. It truly is a art that is going away. It needs to be taught and shared. I'm in the process if trying to grow this into something bigger.

@billyjenemusiclover667 7 месяцев назад

@@themeatcuttingacademy7613I hope that your endeavor comes to fruition.

@eldoradocanyonro 19 дней назад

A really easy way to deal with small amounts of silverskin that you don't want to trim off is to simply make several small slices through it, shallow, not deep into the meat. That way when it shrinks as it cooks you don't end up with the meat curling, and you don't have large chunks of tough fascia to chew through.

@themeatcuttingacademy7613 19 дней назад

@eldoradocanyonro good tip, I've never tried that. Of course if you work as a meat cutter we can't do that in the shop but if you buy it with it on it tgat would be a great way to solve that problem. Thanks

@alexandreboisvert5990 8 месяцев назад

2 years later and your vid is still really useful! Thank you!

@themeatcuttingacademy7613 8 месяцев назад

Thank you. It's surprising when you make a video and it takes off like that. I appreciate you watching!

@tobiasmaskell202 10 месяцев назад

I cut some Denver steaks out of a chuck roll and they were the best steaks I've ever had. Definitely going to get a chuck roast next time since there's more to it! Thanks for this

@themeatcuttingacademy7613 10 месяцев назад

That's awesome, I'm glad I could help!

@kristinaselph7387 3 года назад

This was very informative. I can appreciate the 0 waste! Good job buddy😊

@themeatcuttingacademy7613 3 года назад

Thank you so much. I plan to do a video on how to cook and make tallow out of the beef fat i trim off.

@brucekennedy6308 3 года назад

Hi mate. That was fascinating and what knife control! I can see just what a great carpenter you will also be. Really looking forward to the next lesson. Cheers

@themeatcuttingacademy7613 3 года назад

Thank you Bruce. It might be on smoking a chuck roast.

@NoHandle2000 3 месяца назад

Excellent video

@themeatcuttingacademy7613 3 месяца назад

Thank you very much. I'm glad you enjoyed it

@truthwillprovail Год назад

Best video on breaking down the chuck roll, thank!

@themeatcuttingacademy7613 Год назад

Thank you, what a great compliment! I need to start posting more.

@user-hm9nc1jd9p 5 месяцев назад

Great Video- Do more on other aspects of being a butcher

@themeatcuttingacademy7613 5 месяцев назад

Thanks! Will do!

@santiagoaraujo3202 3 года назад

Great video! Thank you for the lesson

@DirtBandit 3 года назад

I'm glad I could help my friend

@MrKinglyon2010 3 дня назад

Nice job! Thank you

@themeatcuttingacademy7613 3 дня назад

@@MrKinglyon2010 I appreciate that.

@nicholasm2239 Год назад

great video but sweet jesus put something under that cutting board so it doesnt move around please. im gonna have nightmares

@themeatcuttingacademy7613 Год назад

Haha, it was my garage floor. I'm going to put it in the dining room and use that green screen and put a nice chef kitchen in the back ground, lol. My dining room floor should make the difference, if not fully then I'll shim it. Thanks for watching.

@nicholasm2239 Год назад

@@themeatcuttingacademy7613 thanks again, just finished vacuum packing everything and fried up some of the scraps. Dynamite! Thanks for the walkthrough

@themeatcuttingacademy7613 Год назад

Anytime brother. I'm buying a new top for my block so I'll be updating my videos soon. Hope to see you back on here in the future.

@davidogan 11 месяцев назад

Great video. Thanks a lot man. Great cutting skill.

@themeatcuttingacademy7613 11 месяцев назад

Thank you very much. It took many years to gain that skill. I appreciate you stopping by!

@eliascarrillo4974 3 месяца назад

This is incredible!

@themeatcuttingacademy7613 3 месяца назад

Thank you

@jaydeveas2930 2 года назад

Wow! So much value of knowledge in this vid.

@DirtBandit 2 года назад

Thank you very much.

@themeatcuttingacademy7613 11 месяцев назад

Yhank you. I did reply but it was from my other account.

@mikewebster2761 Год назад

Thank you for the outstanding information good sir👍

@themeatcuttingacademy7613 Год назад

Thanks for watching!

@flpirate4565 2 года назад

Thank you, great video.

@themeatcuttingacademy7613 2 года назад

Thanks for watching, sorry for the late response. I didn't get a notification

@billr2996 2 года назад

Great content. Thanks

@themeatcuttingacademy7613 2 года назад

No problem

@michaellee1002 Год назад

Nice. And like you said, you get better cuts doing it yourself

@joesmith7427 11 месяцев назад

We use to do $150,000/WK IN MEATS 45 YEARS AGO WHEN I CUT MEAT IN THE GROCERY STORE! 4 CUTTERS AND 2 PACKING AND LABELING WORKERS, FULL TIME. 7-330PM, MONDAY-FRIDAY, 30 MINUTES FOR LUNCH, AND WE HAVE A MEATROOM CLEANER, WE DIDNT DO THAT, OR SHARPEN THE KNIFES, THEY CAME IN EVERY WEEK! BUFFALO HAD ANYTGING U EVER WANTED BACK THEN!

@themeatcuttingacademy7613 10 месяцев назад

That's really cool. I wish we had that kind of service. I managed a meat shop in Bend Oregon and they made no less then 13k a week! That's crazy for Oregon.

@goodmanmad805 3 года назад

nice show. thanks,

@DirtBandit 3 года назад

Thanks for checking it out.

@darrenj9013 3 года назад

Helpful video, thank you 😊

@DirtBandit 3 года назад

I appreciate that. Thank you for watching.

@themeatcuttingacademy7613 11 месяцев назад

Thank you

@streightttRAWW Год назад

Love the information in the video! especially asking for a whole primal i didnt know some places allow that. And it would be even more of a bonus on where to shop for butcher knives that you can recommend

@themeatcuttingacademy7613 Год назад

Thank you DeSean! Sorry I don't log into this account much these days and missed the notification. Yea, it's only worth the savings if you think you'd use the whole primal as you know. I bought my knives from a local store called cash and carry. If you don't have a store like that a local kitchen orientated store might be able to special order it for you or you can buy it from Amazon. I haven't watched this in a bit and forgot if I mentioned the brand but it's Victorinox who are also the makers of Swiss army. I recommend a 6 inch boning knife and a 10 inch cimetar and a fine diamond steel. You can probably get all of this for under $200 but for someone not doing it for work it will last you tge rest of your life if you keep them sharp. You might want a scabbard to store them in and a chain mail cutting cutting glove. Thanks for watching. If you need any advice, feel free to reach out. I have another channel called Dirt Bandit Outdoors with other meat cutting videos if you are interested.

@FarmingOurBackyard 3 года назад

Very informative on cutting meat. Thanks for showing how to break it down so efficiently. Also I assume you know and misspoke, but rendered down beef fat is tallow not lard. Just don't want anyone to be confused.

@themeatcuttingacademy7613 3 года назад

I appreciate that. I've never made it before ant thought the tallow was a form of fat on the cow around the kidney area. I know its also called suet from around the kidneys which is a more pure form of fat. That part i'm still learning as i've never made any kind of tallow from beef fat. thanks for the comment and the correction.

@joesmith7427 11 месяцев назад

We were Amalgamated Meat Cutters UNION !! it paid about $40,000/yr, Today meat cutters make $60,000/yr and up! The union trained you too!! 😊

@themeatcuttingacademy7613 10 месяцев назад

In Oregon they make tops 40k a year which is not nearly enough to making a living from. California wage is more like 60k a year but you have the high cost of living so its really not that worth it in my opinion. I'm now a union carpenter and have been on unemployment more then I've ever been on it in 18 years.

@jasonanderson7020 Год назад

nice video. very informative from the meatgod.

@themeatcuttingacademy7613 Год назад

Meatgod, that's quite the complement! Thank you!

@cali7150 4 месяца назад

Fice minutes ago I cut a chuck with another video, I wish I could have found your first 🥴

@themeatcuttingacademy7613 4 месяца назад

Thank you. That's a great compliment. I have a lot of other videos that might help as well.

@edwardmontoya50 Год назад

I fabricate more than 6 primal chucks a night for Birria and this video has really been informative.

@themeatcuttingacademy7613 Год назад

Thank you for the kind commitment. I'm glad this video helped you.

@judgetoogood1033 Год назад

Thank you

@themeatcuttingacademy7613 Год назад

Your welcome. Boy, I need to post more videos. Thanks for watching.

@CarnivoreConservative 4 месяца назад

I did this last week, i wont ever buy individual steaks again while im at home at least. If im out of town i may have no choice

@themeatcuttingacademy7613 4 месяца назад

Isn't it so much better and cheaper!? Thanks for watching and have an awesome week.

@JorgeMartinez-wt4vs 10 месяцев назад

great video - question, what do you normally do with the Trims ?

@themeatcuttingacademy7613 10 месяцев назад

Thank you! I use my trim from this for ground beef and if it's minimal I'll freeze it till I have enough to make it later.

@joesmith7427 11 месяцев назад

Zayconfresh went out of business, I tried to download an app for them, I cant!! I want some sheep,not lamb, and some horse meat,and some goat and kangaroo! Down under has the highest quality control in the world !! From field to fork!! 😊

@themeatcuttingacademy7613 11 месяцев назад

Nice, we don't do horse here I don't think and kangaroo is fairly limited on the states, lol. It sounds great though. I hope what I can show you helps.

@melodycastello3763 3 года назад

Wicked sharp knives. How often do you sharpen them and what do you use?

@themeatcuttingacademy7613 3 года назад

I sharpen my knives once a week or 2 weeks if I'm working retail and I only use the fine stone. If your knife is new never use course. Worse case if your knives are in bad condition use medium. Course is if your knives are really dull or you need to take out a chip but for most cases fine is all you need.

@themeatcuttingacademy7613 3 года назад

I use a trip stone, not those v shape ones that you drag your knife through. Those will eat the metal off your knife in no time.

@thehillbillyhermit7681 11 дней назад

I came across your video because I'm starting to try and source a chuck roll in my area. I'm looking to go this route because I want to save money on my chuck roasts (carnivore lifestyle). Knowing this, can I just pull the roll out of the cryovac, trim gristle and bone pieces off then slice the entire roll into approximately 2" thick roasts without breaking it down like you did? I cook my roasts in a crockpot on high for 4hrs and they come out great.

@themeatcuttingacademy7613 11 дней назад

@thehillbillyhermit7681 I'm glad you found the channel. I'm also doing carnivore because I'm type 1 diabetic and it helps with blood sugar control. You can for sure just trim the outside and cut into steaks or roasts. No need to part out if you don't want to but it is nice to know how to do it. I'm just finishing up a newer top sirloin breakdown video if you are interested. I'll be posting it very soon. If you have any other questions feel free to ask.

@350zee1 Месяц назад

Its funny because, well i live in kelowna b.c canada and all the butchers ive talked to have no clue what a denver cut is let alone a bottom chuck blade which is the same thing, now i figure id have to buy a full chuck roll and butcher it myself, "professionals they say, 20-30 years butchering experience they say" , and to make it worse lol they take offence when i try and educate them with your tutorial.

@themeatcuttingacademy7613 Месяц назад

Haha, I find that cuts seem to be regional. One cut may be called one thing here and something else over there. My store I work at just calls them country style ribs. Honestly most stores don't break down the meat like that because it takes too long and they want to do volume. That's just my opinion. I appreciate you checking out the video. Oh yea, have you heard of a mouse steak? I saw it on another channel. It's a piece of the top sirloin. Just curious.

@viol8r007 11 месяцев назад

After all is said and Done my favourite primary cut is and shall always be Chuck ... Well to date i have not found a better one , although as a chef for over 30 years , some cut may surprise me i nthe future ...Chuck is so versatile , from stir fry to ragout too steaks ...the flaovour can only be beat by maybe Brisket / Blade / Skirt /flank and shin, maybe ...

@themeatcuttingacademy7613 11 месяцев назад

There are so many great cuts out there but as you said for a versatile cut chuck is hard to beat. Brisket or tritip are my next go to for smoking. Thank you for stopping by!

@viol8r007 11 месяцев назад

@@themeatcuttingacademy7613 No worries love learning more and more from any one .. Like my 7 year old said "dad ya get what ya get and don't get upset " The wisdom in that statement from a 7 year old is incredible . So i learn from who i can when i can , add it to my vault . Was good to see some cuts from North America as an Aussie never heard of the sierra and Denver cut i shall be getting a whole chuck around the 24 pound mark that's 11 kg for the rest of the world next week , some Black Angus 200 grain fed ...So cheers for the video again . Am now subscribed well presented,...

@themeatcuttingacademy7613 11 месяцев назад

Yes, I have a 9 year old and a 3 year old and sometimes the logic they have is incredible and obvious I'm left humbly scratching my head, lol. I've been cutting for 17 years and still learn something new every now and again. Thank you for subscribing. It's funny, I just got a toy car back I sent to Australia to a guy named Marty of martys matchbox makeovers. I have a second channel called Dirt Bandit Outdoors where I metal detect and I found an old toy car which marty completely restored and sent back. Anyway, enjoy your day. Cheers

@martinbecklen6486 11 месяцев назад

very interesting. Video could benefit from additional lighting, both in quantity as well as from direction. Thumbs Up.

@themeatcuttingacademy7613 11 месяцев назад

I appreciate that. I was shooting in my garage with bad lighting obviously, lol. I'm still working on the lighting in my current videos. Thanks for checking it out.

@myrnapaltza2513 Год назад

Wonderful video. I usually buy primal cuts and separate the different cuts but I have never seen one on a Primal whole chuck until now. Wow! Exceptionally great instructions. can you tell me what brand of knives you are using?

@DirtBandit Год назад

Thank you very much! That made my day. I use victorinox knives. If you want I can put a link for the exact ones I use. Do you have a scabbard also?

@myrnapaltza2513 Год назад

@@DirtBandit Thank you so much for your reply!. I use Victorinox also. I thought your knives looked familiar. I have a 6-inch curved boning knife and an 8-inch Curved Breaking Knife. I do not have a scabbard as I use an Acacia Wood Knife Magnetic Strip for my knives. Your knives seem so much sharper. Do you use a whetstone or a Steel rod? You have been so very helpful. I will be working on a Boneless Chuck primal today and am so excited about your video. Boy, have I been cutting them wrong. :(

@myrnapaltza2513 Год назад

@@DirtBandit Oh my Goodness. I just found your video on the knives you use. I plan on buying more Victorinox knives. Are you linked in any way so I could give you credit? :)

@DirtBandit Год назад

@@myrnapaltza2513thank you. Yes, I have a link for knives I can share when I get home from work. I'll put a link either tonight or tomorrow morning.

@myrnapaltza2513 Год назад

@@DirtBandit Thank you :)

@joesmith7427 11 месяцев назад

A good barber would love to trim you up!! 😊

@themeatcuttingacademy7613 11 месяцев назад

I'm not as furry these days.

@skatt2858 6 месяцев назад

How about cutting up a cold with flat irons

@themeatcuttingacademy7613 6 месяцев назад

I do have a video on that.

@AwesomeOwl Год назад

What about flat iron steak? (Is Sierra the top blade or under blade?)

@themeatcuttingacademy7613 Год назад

So the flat iron comes from the criss rib or the lower shoulder of the cow. I can do a video on that in the future. The Sierra steak is one of the cuts I made off of this. I'll see is I can get a time stamp so you can see it but it was a very good and tender cut!

@mra95662 7 месяцев назад

I just bought a 6 pound piece if chuck roast on sale. I was able to get a denver and a chuck eye from it. When a supermarket cuts a chuck roast, are they just slicing that chuck roll like a loaf of bread?

@themeatcuttingacademy7613 7 месяцев назад

Yes, exactly.

@almassa4057 11 месяцев назад

I was looking to see the teres major.

@themeatcuttingacademy7613 11 месяцев назад

So the teres major or mock tender isn't usually found attached but it's from the cross rib and packaged separately.

@ph00xy Год назад

Can beef fat freeze so you can accumulate enough to render into tallow?

@themeatcuttingacademy7613 Год назад

Yes it can, I've done it before using fat from a brisket.

@goodfellas256 13 дней назад

Dude, Get a STURDIER TABLE !!

@themeatcuttingacademy7613 13 дней назад

@goodfellas256 dude, I did! Haha. That was 4 years ago. Thank you for the great advice though. I'm sure you'll be pleased with the majority of the newer videos. Also that was my garage floor that was uneven, not the table.

@beckyturner5873 3 года назад

are denver steaks the same as tri tips?

@themeatcuttingacademy7613 3 года назад

Not the same cut.

@joesmith7427 11 месяцев назад

Tell the people about US FOODS, AND RESTAURANT DEPOT FOR $AVINGS ON FOOD AND MEATS!! NO MEMBERSHIP!! 😊

@themeatcuttingacademy7613 11 месяцев назад

I will do that. That's where I buy mine. Thank you.

@thealtrusticguy Год назад

What’s the differences between Chuck flat tail and Denver steak?

@themeatcuttingacademy7613 11 месяцев назад

It's the same thing, just different terminology.

@butchcass223 Год назад

Put a wet paper towel under the board and stops sliding, good video, but what is the primal called?

@themeatcuttingacademy7613 11 месяцев назад

Thank you. It was filmed in my garage and the cement floor is really uneven, lol. The primal is called a chuck roll. Sorry for the late reply. If it was a bone in it would be a 7 bone chuck.

@spanthrax Год назад

beef fat renders down to tallow. lard is pig fat

@joesmith7427 11 месяцев назад

Please Tell us where you are located??, that has alot to do with the price$ of meat !! Tell us about how much a meatcutter makes in a grocery store, more or less?? What type of hours do u work?? Are u Union?? A family store or a big box store??

@themeatcuttingacademy7613 10 месяцев назад

I use to be a meat cutter for a living. I'm in Oregon. I was working at a union shop making $18.50 an hour then I went non union later and made $20 at a mom and pop shop but now they make about $22 an hour.

@evoxxxbih8386 3 года назад

Do you ever smoke chuck roll or inside round? I smoke alot of it..

@themeatcuttingacademy7613 3 года назад

I smoked the sierra steak on the traeger and it was sooo good.

@evoxxxbih8386 3 года назад

@@themeatcuttingacademy7613 haha yea me too man i love it i have about 500lb in the freezer that i smoked i would send u pic but cant on here

@evoxxxbih8386 3 года назад

@@themeatcuttingacademy7613 what type of meat is best for smoking? Prime xl or select ?

@themeatcuttingacademy7613 3 года назад

I'd say prime would be the best in my opinion. To be honest I'm better at cutting then smoking but then again I haven't done it nearly as long. I've been cutting for 15 years.

@straightshothotshot1214 Год назад

Where can I buy these knives??

@themeatcuttingacademy7613 Год назад

I'm sorry for the late reply. Are you still looking for knives?

@beckyturner5873 3 года назад

what kind of knives to you use?

@themeatcuttingacademy7613 3 года назад

I use victorinox knives. In my opinion they are one of the best.

@evoxxxbih8386 3 года назад

@@themeatcuttingacademy7613 i use the same ones they are super smooth!

@pebobryson2768 3 года назад

@the meat cutting acadamy. Good job with the video, it's a shame large chains don't process chuck rolls to the fullest potential. I've said for years they could make so much more money. Just like when they cut pork, but don't make sausage lol. Btw, have you used any other knives other than victorinox? And if so, what brands? I'm just curious, because in my opinion, victorinox and dexter are my least favorite. I work in a high production, and I've found that victorinox and and dexters just don't hold an edge the way some of the other brands do. They have a 55-56 HRC, and I've found I have to put them on the stone every other day. I've transition to knives between 58-61 hrc. German or Japanese high carbon.

@melissastockton1525 Год назад

plz do tell.what kind of knife is that? the big one.

@themeatcuttingacademy7613 Год назад

Hey, that is a 10 inch victorinox cimetar.

@themeatcuttingacademy7613 Год назад

www.amazon.com/Swiss-Brands-47539-Cimeter-10-Inch/dp/B000VYP0V4?crid=2XP2BETS7SQYS&keywords=Victorinox%2Bcimeter%2Bknife%2B10%2Binch&qid=1677979830&sprefix=victorinox%2Bcimeter%2Bknife%2B10%2Binch,aps,194&sr=8-1-spons&smid=A1T9L47SOSLRWE&spLa=ZW5jcnlwdGVkUXVhbGlmaWVyPUFLVVE4RkxXTExGVkEmZW5jcnlwdGVkSWQ9QTA1ODEyMDQySTBLSVFRVlNQTEY2JmVuY3J5cHRlZEFkSWQ9QTA1MTk5ODcyMkM0RE1LNjVQUjJOJndpZGdldE5hbWU9c3BfYXRmJmFjdGlvbj1jbGlja1JlZGlyZWN0JmRvTm90TG9nQ2xpY2s9dHJ1ZQ&th=1&linkCode=sl1&tag=dirtbandito0c-20&linkId=2b9a0bf5fbbb7b204853df75716a4d14&language=en_US&ref_=as_li_ss_tl

@ItsSkip520 3 года назад

where do you buy the whole chuck roll ?

@DirtBandit 3 года назад

You can get it at just about any grocery store that cuts them. You can get a good deal at Costco or a whole sale store. The higher the grade of meat the more it will cost. Choice is decent priced. Ask for a while boneless chuck roll.

@themeatcuttingacademy7613 3 года назад

That was me commenting from my other channel just to let you know. I forgot to log into the correct one haha.

@ItsSkip520 3 года назад

@@themeatcuttingacademy7613 lol thanks, because I would like to cut my own Denver steak out of it since its so hard to find Denver steak🤦🏽‍♂️ and I dont like settling when it comes to steak

@themeatcuttingacademy7613 3 года назад

@@ItsSkip520 no problem. Glad I could help.

@9hundred67 Месяц назад

where do we get the bonless ribs from?

@themeatcuttingacademy7613 Месяц назад

I'm not sure I understand. Are you talking about the boneless country ribs?

@9hundred67 Месяц назад

@@themeatcuttingacademy7613 I think it's called oyster blade with the heavy marbling, that looks like juicy beef ribs. Or it could also be beef belly or navel.

@zdrumrguy 2 месяца назад

Good video but put a towel under that cutting board.

@themeatcuttingacademy7613 2 месяца назад

Thank you. The newer videos are shot I'm my house so the table is more levelb and I fixed that cutting board issue, lol.

@winniegazzaway 10 месяцев назад

Where to buy chuck roast this big. i never seen one that big

@themeatcuttingacademy7613 10 месяцев назад

You can buy it at pretty much any store. It will be cheaper by a little, not sure how much but it's the cheapest at a whole sale market. It's commonly called a "whole chuck roll" if you ask for it.

@themeatcuttingacademy7613 10 месяцев назад

I have a few other videos you might like. Feel free to subscribe if you haven't already. Have a great night

@winniegazzaway 10 месяцев назад

Thank you!

@triller269 Год назад

Why does no one show the flat iron steak from the chuck? Its the second most tender steak after mignon

@themeatcuttingacademy7613 Год назад

Hey triller, this is a chuck. The flat iron actually comes from the shoulder clod which is the lower shoulder of the cow. One day hopefully soon I'll do a video on that. I work construction these days and after having a month off I'm finally back to work. Thanks for the comment my friend.

@triller269 Год назад

@@themeatcuttingacademy7613 maybe im wrong but im reading online the shoulder clod comes from the chuck, i just bought a 35 lbs chuck, mines does look a lot bigger than yours so i dont know if its exactly the same cut, im hoping mines has the shoulder clod hence why its bigger, thank you for your reply, any help would be greatly appreciated

@themeatcuttingacademy7613 Год назад

If I remember right from this video, I think I bought a smaller sized chuck. They can be huge. Chuck Shoulder clod is connected to the chuck and on a diagram it will just show you the one section containing both cuts so it's hard to explain . If the label says chuck shoulder blade then it's a chuck. Shoulder clod would be labeled as such. It's hard for me with out seeing a label or picture but tge size definitely sounds like a chuck. I have another tutorial on my other channel where I cut a cross rib but sometimes the factory cuts the cross rib off which is what they did in the cut I had. If you look up dirt bandit Outdoors, that's my metal detecting channel I uploaded some cutting videos as tests on the channel but if you scroll down you'll see it. Cross rib I think it's called on the video thumbnail. Hope that helps

@triller269 Год назад

@@themeatcuttingacademy7613 thanks for the help man, it literally only said 'angus chuck' on it yours look a lot smaller to mine, i think i need to find where the shoulder clod is located on mine if it is, ive butchered out the chuck eye roast and theres a hell of alot meat left, alot more than on this vid so hopefully the clod is there, will keep yer updated

@themeatcuttingacademy7613 Год назад

If you want you can look me up on Facebook. facebook.com/brianmay1986?mibextid=ZbWKwL Send me a picture of it and I'll tell you.

@kaythegardener 11 месяцев назад

Please use standard names for smaller cuts, not Sierra or Denver, what are they?? In cutting off silverskin, why doesn't he slip the tip of the knife under the skin, then lift it off & cut the skin away, not chop into the meat??

@themeatcuttingacademy7613 11 месяцев назад

Those are the names of the cuts I know. Do you know them by another name or are you assuming I'm using incorrect terms. It's kind of like a London broil. They don't call ot that in England or a Boston butt which is not a butt at all its a shoulder, lol. Different countries call the same piece of meat something different in most cases. I also trim the silverskin like that because that's how I was trained. It's probably not the best way but production cutting takes a lot of speed and doing it like that takes too long. I had a coworker cut flank like that and it looked good but took forever. Anyway just personal preference.

@evoxxxbih8386 3 года назад

Idk man you cutting to much fat off.. i cut over 50,000 lb this season and never cut tham much fat off.. fat is the best taste

@themeatcuttingacademy7613 3 года назад

Very true but I'm cutting for myself not customers and it still has fat in the marbling which is enough for me. I was also going to render the fat down.

@evoxxxbih8386 3 года назад

@@themeatcuttingacademy7613 oh okay that makes sense i use these for smoked meat they are really tasty as well as the inside round. I love the fat when its clean fat

@sparrowgarden1401 3 года назад

I was thinking the same thing. I like my fat on my beef. I buy sustainably raised organic beef from a local farmer and I want the fat. I even buy just the fat and use it for cooking.

@johnsonpaul1914 11 месяцев назад

I try to get 70% of my calories from animal fats and the rest from protein and watching you trimming off the fat is why the grocer's meat case does not even look appetizing to me. thankfully I can buy primals at a meat market before you guy put your knife to the fat.

@themeatcuttingacademy7613 11 месяцев назад

Well it's personal preference. I'm just showing you how to cut it, besides this isn't for a shop, it's for my family. I like fat on certain things like ribeyes but not a lot for a chuck roast I'm going to slow cook and it's just going to cool and sit on top but that's just me.

@jeffg4392 9 месяцев назад

Get a real president in Washington then you don’t have to learn about secret cuts, you can just buy the premium cuts like a normal person because they will be way cheaper.

@themeatcuttingacademy7613 9 месяцев назад

I don't like him either but there is s greater profit margin by not separating the muscle groups in the chuck. Hardly any meat shops would ever or have ever done this which is why it's a secret.

@themeatcuttingacademy7613 9 месяцев назад

Learning how to do things makes you more self sufficient and less dependant on people which is how we should be.

@nathanarbuckle3180 2 года назад

Secure your cutting board. You cut meat like you want to lose a finger. Very unsafe.

@themeatcuttingacademy7613 2 года назад

Well I still have my fingers so a slightly uneven garage floor isn't a worry. I've been cutting for 15 years and I do just fine. I suspect you are a more experienced meat cutter?