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Wow, awesome video!! For me, the Denver is THE finest cut of beef on the animal for steak. I find filet to be too boring to the point that it literally needs sauce in order to enjoy it. At that point, what’s the difference between needing sauce because of the boring flavour or needing marinate to break down toughness and add flavour? I absolutely love rib eye and I am well known by family and friends as the Prime Rib Guy because I enjoy serving the full seven bone prime rib roast at get togethers. However, these better cuts are now at the point where I would literally rather enjoy a really good burger at a reasonable price than spend a fortune to enjoy rib eyes. This has all led me to searching for more economic cuts of beef and eventually finding the Denver. It is a cut that is very rarely (if ever) found at grocery stores or butchers so the only way to get them is to custom cut the chuck roll. A little hint for anyone who has read this far…. If you are the type to LOVE burgers, then I think it’s worth it to ask your grocery store or butcher to grind up a few kgs of chuck into ground beef. I have found this to be the ideal mix of lean-fat for burgers. I will put the ground beef into a large stainless bowl with seasoning and then put in the same number of egg yolks (zero egg whites) to burgers I plan to form. For me, 3 kgs of ground will be enough for about 12 nice thick burger patties. I wrap them individually in parchment paper and then put one into a ziplock and freeze them as singles. Another tip- grill them on the top warming rack of your bbq at medium heat. This will keep the flare ups from charring the burger and giving that burnt taste. Enjoy!

Excellent video. I am old and I have found many steaks from chuck cuts I had were absolutely tender and wonderful. This video explains to me why that is true. I have looked at a full chuck roll from Costco Business Centre and felt it was a bit over my head. The roll was almost more than I could lift. After this video I know I can do it. Thank you.

Excellent explanations! Thanks!! A lot of us are starting to recognize those cuts like the flat iron. Unfortunately it seems today that all the "good stuff" that didn't used to be well known has taken off in price as people find out. Try affording a hangar steak any more. Just four years ago, I'd have looked right past it in the case.

This was one of the better videos i have seen on working on a clod. Thank you and have a great day 🌤.

You would turn the chuck eye steaks into a roast? What a shame !

Beef animal must be a new breed of cow lol 🤔💭

A GAIN!

Very detailed. Thank you.

Where do we get boneless ribs from?

This is an excellent video that should have had many more views. Thank you!

Ugh, I wish I had watched this last night before I mangled my chuck roll. I'll re-watch this the next time I buy one.

Thank you for your tutorial

This is by far the most simple yet effective video on TH-cam. Wish I found it sooner!

thank you i was gonna switch to another video in the beginning but held out a little bit and i am glad because that was a very informative video thanks again hope you don't mind a little constructive criticism i always appreciate peoples comments positive or negative and im in a total different line of work being collision work have a good one

Lets do some e learning!

This is the 4th video of a chuck roll. everyone i see is the chuck roll is 20lbs or more. I want to know where you guys are getting them so big. Every where i go the biggest has been 11lbs.

Great video! Very informative. You know your beef.

Excellent video sir vary clear and informative. God bless you.

What the hell happened to the Chuck eye?

The local Kroger used to sell "top blade steaks" with the connective tissue in the middle. I actually like the connecting tissue - something about the texture when you chew it. The steaks themselves were pretty tender, I'd just pan-sear it, eat it with rice. Now I know why they were so tender.

Just bought a chuck clod yesterday (dec 13,2023) 22 lbs @4.49. I portioned it all into 12-13 ounce steaks and it is now in ziplock bags in my freezer. I seamed it out into 3 muscle groups. I don't care if some of it is tough, it is cheap eating.

I've been watching a few chuck,etc break down vids.You do very well making this understandable. Thank you,just subbed.

Great Instructional video love the steaks and roasts grind stew meat awesome way to utilize the chuck roll

Best video on breaking down the chuck eye roll. Thank you!

I attend Sait in about 97 and you were my instructor. I took a very long break from meat cutting but 3 months ago I opened a small shop in Trochu. Seeing this video make me feel like I'm back in class!!

Loved this video! ❤

3:55 roll it tie it

Hey, I was one of your students from SAIT!!!

What happened to the teres major steak?

This is the best video I found on the chuck roll and how to cut it. thank you very much

Wheres flat iron?

Flat Iron is just a awesome flavorful steak. Underrated if you ask me. Whenever I see them I grab them up. Same with Chuck eye steaks lol

Just watched the niman ranch guy cut a chuck roll and I gotta say you put him to shame with your cutting and explanation. You actually merchandised it properly with high yields in mind!

My problem is with nomenclature. Terms are shared or misused. I watched a ton of these chuck break down videos. There isn't agreement as to what call what what.

Somebody give him a script. Yikes

Excellent butchery. Terrible presentation skills

Smoke it whole. Don't break it down.

Awesome video! I wanted to do some homework before diving into a chuck roll this told me everything i needed to know.

Really want to take the last section he had for barbacoa and smoke it like a brisket. Even if it’s not as great as brisket, it’s considerably cheaper and you get so many great cuts along with it

Amazing to find this video with beef prices going nuts retail, I was able to get one of these very cheap comparably, at a local Restaurant Supply Chain. This makes it easy to get the right cuts. I did a different packer beef, Inside Top Round and did it on my own basically doing what you did, following the natural seams and where the grains went. Turned out to be top sirloin and got some very tender cuts out of it. Hoping to score again with this large pack of meat. Then I'll be more confident to break them down in the future.

One Butcher to another...Very efficient as well as productive!

FINALLY, ive been trying to get a solid answer on what a delmonico is for 7 years. thank you.

the beauty is much of these techniques can applied to many animals, pig, goat, bison, horse & human

Saludo

I had paid US $90 for a pound of Denver Steak in a hot pot restaurant in Hong Kong. That was over 10 years ago.

Best video ever , the deities amazing

Where do you cut the "petite steaks" from? My favorite.

Excellent video.

Thank you for the education sir. Regards, Rene , Sarasota, Florida

Beautiful;;y done! Very pleasant voice! How pleasant to watch a true professional at work!!!