😂 Same here. I bought a case of chuck roll yesterday and messed up some good cuts. I'll do my last two tonight with better success, after watching this video.
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!!
It kinda depends who you ask... At shops I've worked at Delmonico is always boneless ribeye. Two high dollar shops I was at we wouldn't even waste time taking chuck eyes out of whole chuck - they just got sold in chuck roasts. Kinda like a London Broil - most shops will label a thick cut top round roast as London Broil but London broil is not a cut but a recipe Meat can have a lotta different names depending on region. But the term Delmonico originates from the Delmonico steakhouse in NYC dating back to 1800s
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!
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
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.
The meat department at Costco will sell whole chuck roll, but you have to ask for it. I usually get it from Chef Store. Look around for a restaurant supply store.
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
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This is by far the most simple yet effective video on TH-cam. Wish I found it sooner!
Best video on breaking down the chuck eye roll. Thank you!
This is the best video I found on the chuck roll and how to cut it. thank you very much
Great Instructional video love the steaks and roasts grind stew meat awesome way to utilize the chuck roll
I've been watching a few chuck,etc break down vids.You do very well making this understandable. Thank you,just subbed.
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.
😂 Same here. I bought a case of chuck roll yesterday and messed up some good cuts. I'll do my last two tonight with better success, after watching this video.
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!!
FINALLY, ive been trying to get a solid answer on what a delmonico is for 7 years. thank you.
It kinda depends who you ask... At shops I've worked at Delmonico is always boneless ribeye. Two high dollar shops I was at we wouldn't even waste time taking chuck eyes out of whole chuck - they just got sold in chuck roasts.
Kinda like a London Broil - most shops will label a thick cut top round roast as London Broil but London broil is not a cut but a recipe
Meat can have a lotta different names depending on region. But the term Delmonico originates from the Delmonico steakhouse in NYC dating back to 1800s
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!
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
Awesome video! I wanted to do some homework before diving into a chuck roll this told me everything i needed to know.
Beautiful;;y done! Very pleasant voice! How pleasant to watch a true professional at work!!!
Loved this video! ❤
Excellent video sir vary clear and informative. God bless you.
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.
The meat department at Costco will sell whole chuck roll, but you have to ask for it. I usually get it from Chef Store. Look around for a restaurant supply store.
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
Very detailed. Thank you.
You would turn the chuck eye steaks into a roast? What a shame !
Where do we get boneless ribs from?
A GAIN!
Great video! Very informative. You know your beef.
Best video ever , the deities amazing
Thank you for your tutorial
Excellent video.
Thank you for the education sir. Regards, Rene , Sarasota, Florida
Hey, I was one of your students from SAIT!!!
Lets do some e learning!
Wheres flat iron?
On a different subprimal(the shoulder clod contains a flat iron....this is a chuck roll)
Happy butchering :-)
Saludo
Somebody give him a script. Yikes