The last time I got a chuck roll, I got about 8 or 9 steaks and a bunch of roast... This time I got 17 steaks and 4 good sized roasts that are perfect size for the way I prepare my roast. This video is underrated! Glad I found this channel. Definitely helps with a carnivore and/or Lion diet.
Agreed! Most of the other channels skip out on some really great cuts, I just grilled up that Sierra steak yesterday, it was great! Smoked a chuck roast as well, really enjoying buying chuck rolls now, Denver's, roasts, steaks, it's good stuff!
A place I used to work at, what you cut (the Denver steaks), we used to cut them as you did and depending on the roll/animal size, we'd sometimes bisect them and then cut in half long ways to shorten them up and sell em as boneless short ribs. When I was starting there I noticed they would cut things and named them different names than what they actually we're and I always wondered why that was; like for example we'd cut shoulders into "TX Style ribs" which obviously came from nowhere near the actual ribs, or cutting country style ribs out of pork shoulder (the Boston butt), but as time went on I realized the reason for it and part of it was geographic location and the other was different styles/reasons of cutting, being this place was a grocery store meat market cutting room, so certain things in that part of the US sell more/make more money than say, a Denver steak, which if that was put on the counter chances were most customers wouldn't buy it or even ask what it is and it's go into the lean trim for grind, but they definitely know what short ribs are and many Americans prefer boneless cuts, so yeah. Eventually I moved on to a specialty butcher shop where I learned about the stuff you're talking about/getting the most out of primal and sub primal to get these neat cuts you'd probably not see in a grocery store. It's very fascinating.
Thank you so much for this video! I have watched so many but this was by far the easiest to follow! Now I feel confident on breaking down my chuck roll!
Thank you for your video! This is my 3rd time buying a chuck roll from Costco, but I'm no butcher and I just watch videos and try to do my best, but I think your video is the one I like the best so far. Thanks to you I've been able to get more cuts out of my piece of meat instead of a lot of stew meat and ground beef.
Did this yesterday. I saw another video that resulted in more roasts, more trim and fewer steaks. I love that this included getting out the Denver steaks. Thanks, Gavin and team.
Thank you so much! We are about to buy a half cow. I have been watching a bunch of videos of how the cow is broken down so I can ask for it to be done a certain way. The chuck was so confusing to me because people didn't explain it well and there is so much going on in the whole section. They just cut it and I didn't know what cuts were what. You explained the chuck roll so precisely that now the rest of the chuck is making more sense to me!
Thank you! I cut my first primal, a ny strip. Not too bad and I made a few mistakes by not cutting off enough of the fat to save for tallow and burgers. My next try will be a chuck roll when I find a good price on them. This is the best video I've seen. Straight and to the point, great demo!
I always buy Whole chuck and make my own mince steaks and small roasts with some stewing beef love it ...Flavour is always great .. Well done . I will be getting another Chuck this week 85 /15 always great ...
Well put together vid. Pretty sure most butchers would have chuck rolls readily available to buy if you just ask. Saves them the work of processing it.
Ive eatched 10 of these and this one is the best. This is all i eat now. Funny i was feeding my dog this like this 2 years ago. My buddy told me this little guy wouldcteach me more than i could imagine
As much as I love these videos, one of the things that absolutely drives me Tasmanian-Devil CRAZY is that I have NEVER yet found a single large section of beef that looks anything NEARLY as "photogenic" as is shown in these videos. I've just spent the past hour flipping and turning and doing whatever I could to my recently-purchased chuck roll in order to find the muscles and sections shown in this video. At one point, I thought I'd successfully found (and removed) the Sierra steak but, when I turned the main piece over...uh oh! The ONE success I had was separating the two main sections, but after that it was a red hot mess. I'm suspicious that the Chuck Eye steak was already removed before I bought the roll. I guess I'll go back and cut everything into stew meat.
Great job. The most satisfying thing about being a meat cutter is we know. We know what makes a good cut of meat. My favorite for the grind cuts are to cut it into cubes with 1/4 fat 1/4meat and1/4 fat and cut it into squares. Then fry it. Don't grind it, fry it.
great video--very helpful. I'm a doctor (psychiatrist) and really felt like my gross anatomy class in med school really helped with this. brought me back. I wish my chuck was as well-marbled as yours...
For the Chuck-eye Roast, I slice it in to 1 3/4 inch steaks, dry brine salt for 1 hour prior, and do a reverse sear (250 degree oven until internal temp is 125 degrees; sear on cast iron for 45 sec per side).
Poor mans Ribeye, is my favorite. Small cut, same flavor, no need for seasoning. Purchasing Chuck roast is half the price at register. Great breakdown.
I bought a chuck eye roll at Sam's I don't know what happened but it was a disaster or train wreck. I couldn't tell which end was up and had way too many muscles on it it seemed. Oh well it was nicely trimmed and stew meat abounds just in time for fall.
The 7 bone is the rib section, which is the next primal cut back from the chuck on the cow. A cow has 13 ribs on each side. A side of beef is divided into a forequarter and a hindquarter between the 12th and 13th ribs, counting from front to back. That leaves one rib with the hindquarter and 12 with the forequarter. The forequarter is split into two parts between the 5th and 6th ribs. The aftermost piece has 7 ribs and is called the rib primal. The foremost piece has 5 ribs and is the chuck primal.
Those Denver steaks look appealing. Can't say I've had Chuck eye steak either. These videos make me hungry and want to home butcher. In Canada, the Denver's aren't readily available
I just recently found out about the Denver steak. Love it! I found it at Walmart. My husband asked for Denver steak at Kroger. The butcher did not know what he was talking about! Is there another name for this same steak?
It appears you cut the Denver Steaks against the grain. Do you have an opinion on cutting certain types of steaks with/against the grain so that the final cut (when eating) is with/against the grain?
Why does Chuck no longer have bones? I can't even request it at the butcher - they refuse and say "that's not done". I know it is because that was how we used to buy it.
By splitting that chuck down the main vein of fat you got a lot of nice cuts but you lost the carne asada thin cut steak you can slice if you get when you slice the chuck whole.
@@CertifiedAngusBeefTestKitchen Thank you so much. I couldn't tell with how your sections pull apart so easily if you had cold meat or room temp. Thank you for reaching out. Your break down videos are slme of the best on youtube.
You may even want to put it in the freezer for a minute. The colder the better when working with meat. If you notice the temp of your hands melting some of the fat, I recommend back in the fridge/freezer for a couple of minutes. It could take long enough to need a fridge/freezer break or 2 when you're doing the first few(I can do them in 20-30min now, when I started, it took me 2-3hrs-lol) Enjoy! It is empowering to be able to do your own butchery!!!
This is by far the best video on how to break down a chuck roll and get the most out of it! I've shared this video quite a bit (at least 10 or 11 times) to help others save money and eat good!
Great video . Great work . I just see a lot of errors . No mesh glove, no gloves. And wedding band needs to defile come off .. but hey who am I to say lol . Good looking meat tho
Don't know where you are getting your chuck roll that thing is huge. I've gone to Sam's club and Costco the biggest they have is 11lbs. Its not worth it.
