I Cut All These Steaks From A 20 LB Beef Chuck Roll
ฝัง
- เผยแพร่เมื่อ 9 มิ.ย. 2024
- Thanks to Bespoke Post for sponsoring this video! To get your very own Smoking & Infusion Kit and support the channel go to www.bespokepost.com/WIZARD
________________________________________________________
UPDATE 2024: Butcher Wizard Knife Collection is now available. We have a 10” breaking knife and a 6” boning knife.
Check it out at butcherwizardshop.com
This is the same style of the knife I used in this video. Over the past 6 months, I have worked hard to make my own collection of knives that everyone who takes on these big butchery projects must have in order to be successful.
_____________________________________________________________________________________
In this video, I am going to show you how to breakdown an entire beef chuck roll. Once I am finished I will have chuck eye steaks, denver steaks, chuck roasts, chuck stew meat and ground beef. I will go through my whole process from start to finish.
----------------------------------
If you liked this money saving video check out this next one where I broke down another steak in the chuck: the Teres Major
$6 Secret Budget Steak Cut Tastes Like Beef Tenderloin
• $6 Secret Budget Steak...
----------------------------------
Products Used In This Video:
10” Breaking Knife: www.amazon.com/dp/B0019WUKK8/r...
*****NOTE*****The knife I used in the video isn’t available on Amazon right now. I have posted a replacement link that is the same knife but has a wood handle.
6” Boning Knife: www.amazon.com/dp/B000QCNJ3C/r...
Meat Grinder:
---------------------------------- - แนวปฏิบัติและการใช้ชีวิต
Ok, I tried my best. Costco calls theirs "Chuck Roast Roll". Butcher asked if I saw it on Instagram and I told him YES. He said it was the same cut. It was 38 lbs! I watched your video several times, but since it was so much larger than your 20lbs (and it was $5.29 lb), there were sections I didn't recognize. Tried to learn the marbling pattern by sight but for a novice, it wasn't easy. The "pulling apart" was difficult as well. I did find the chuck eye steaks, skirt steak looking piece, and "Denvers" (although I think you called it something else) many roasts, and 12 lbs of ground. It is more complicated that I thought and I've been cooking for decades, but no breaking down experience. Next time, I will get a smaller one, and use the fine grind instead of medium. I threw in some heart and extra fat so my meat loaf turned out killer. I am not sure if it works financially though. Costco has ground chuck at $3.99lb, so I overpaid for that, but perhaps the other cuts do save money and make it worthwhile. It took hours, and a lot of clean up. Hope this helps.
My Costco has these at $4/pound, called "Beef Chuck Roll - Neck Off" and mine was 17 pounds. I saw them between 17-25 pounds.
Also, the major part of breaking down any meat is learning how to use your knife correctly and let it do the work. Most of the " pulling apart" you speak of should actually be lifting and using your knife to do the heavy lifting. Once you have done this a few hundred times your mess will be less, you won't have to pull as much as you probably did and the better your cuts will become..
As for what the butcher call his product I can assure you there are stand cuts and portion across the industry. Just as a suggestion find a cut chart for whatever animal you wish to break down and see what the portion or sections are called and what cuts come from each section. It will help you tremendously
You have to look at the full cuts when looking at price per pound. Yes the ground was more, but if you're saving dollars per pound on the other 25 pounds you are winning
@@Ava-oc1dg Pound, salt and let sit in the fridge for a couple hours, you can also marinate with some kind of acid like lemon, wine, red wine vinegar along with spices and herb of course.
Once you've done it a few times, it goes quite quickly. The first deer I butchered took me over 12 hours, the next one six, now I'm down to just a few beers... You get used to it
Thank you for these videos. Subscribed yesterday. I went out of my comfort zone and bought a chuck roll today at BJ's for $5,49/lb. I turned on this video, again, and cut while you cut. Super simple! I now have a freezer full of steaks, stew, chuck roasts, chuck steaks, cuts for dog food, etc. The chuck-eye I cooked today was one of the best steaks we ever had. Thank you for the confidence builder video!
My wife and I are cutting costs rn because we’re trying to launch a business. Thank you for allowing us to adjust our grocery purchases so that we can save money while still eating delicious food.
Good luck in your new venture 💪💪
This is awesome!!! The best reason to frugal ever! Good luck!
what business
This video reminds me of my dad. He was a meat cutter for decades, breaking down sides of beef and used to cut everything custom for our household. After he retired, he focused on cooking, BBQ and smoking it to perfection. He would teach us how to shop for the best meat and how to use and sharpen the knives. I used to watch him break down these chuck rolls. I sometimes buy rib roasts when they are on sale and break them into steaks and batches of ribs. I should do this too to save a few bucks. I've seen them at Sam's Club and didn't buy them because it was a lot of meat to try and shove in my freezer. I should do it and share it with someone. TFS
Yesterday, I watched this video for the 3rd time and took copious notes. And then I DID IT! Thank you so much for your fantastic videos! They are so helpful! On to the next one....
I’m an apprenticing meat cutter. You’ve shown cuts that we don’t do, thank you!
My only question is if you could do a video showing the entire roll from every orientation? I mentioned because for anyone like me, after cutting a dozen or so chuck rolls I’m still having difficulty identifying all of the cuts.
Love your way of explaining what each part is and how to make the cuts. I’ve always been intimidated but you’ve encouraged me to give this a try! Cheers
Im fat and trying to turn my life around by cutting out junk food, carbs, and eating more protein and this video is tremendously helpful and saving me a bunch of money monthly on food! love you man!
In stead make hamburger I would make chips out of it and beef power.
You’re on the right track, with eating more protein and less carbs. Check out carnivore MD’s Ken Berry and Anthony Chaffee, they’ve been doing this for years and have lots of helpful information.
@@celeste-236 thanks Celeste. I heard if you lose weight and slim down it improves your aim in valorant and date more egirls :)
@@celeste-236 same here and lost 10lbs so far on keto
This was really great. I've just started cutting my own ribeyes from the whole rib roast, and this video gets me almost everything else. Keep making these videos!
Excellent instruction! I've got about 7 years of cutting meat (from chicken, beef, pork and fish) professionally under my belt, and all this is spot on. I even learned some things. Thanks!
Also, your breaker and boning knife will be your life long friends. The only other blade a home chef needs is a chef or santoku style knife. Unless of course you become obsessed and need ALL the knives...and meat grinders, spice grinders, mortal and pestle, sausage presses, molcajete...
I really like your videos and how you simply explain things so I can understand. I have been trying to cut a flat iron steak from a shoulder clod and have been through two, with little success😊. I have a lot of ground beef now. I would love to see you so a video on the shoulder clod some time.
I am so loving your videos. I cannot wait to do this and start saving. My family loves meat! And steaks, especially. I love to slow - cook a good marbled shoulder roast as well. 😊
Just broke down a chuck roll from Chef's Store using this technique. It was easier than when I break down top sirloin roasts.
You're right when you said minimal waste. Not much was discarded. All the fat got diced up for tallow rendering, so it was mostly gristle and membrane that got tossed.
Thanks for these videos. They help out a lot!
This is helping so much. Please keep making these :) I bought and prepared my first Chuck roll about a week ago! You the man for showing us how its done.
Great demo! Love the money saving involved!
I just found your channel and instantly fell in love. I can't wait to try out what I'm learning here!
Thank you this is awesome. You do a great job of explaining. A reference picture overlay from the beginning when you start switching meat cuts would be helpful too. So I can remember what part your talking about. But it all looks like meat. So I loved how you went slow to point out the separation multiple times of where to cut. And how.
4:24 I also picked up a chuck roll from Costco but I had to ask the butcher for it. It wasn't in the meat display. He had to weigh and label it so I asked him just to leave it out with the other meats and I would pick it up on the way to check-out. He said he couldn't do that and he needed to hand it to me personally. It was like he was selling chuck roll under-the-table.
Thanks for commenting. Do you recall the price per pound?
These awesome videos are teaching us all things Costco doesn't necessarily want everyone to know. 🧐
It's weird cause they have brisket and ribeye roll out in the displays lol
Awesome, love when prices are included.
Let me know what the prices you find in your area.
I bought one from Sam's last week for $5.50/lb. There's a local farm I found that that, for $7/lb, they'll deliver prime dry aged 116a chuck roll to the door.
@@redshift6712 5.48 a lb here :) if you buy the wholesale case it's 5.28 a lb but I don't have $450 bucks to spend on a case of beef, and my chest freezer is a tiny one lol.
I just got a Costco membership. A bit of a drive but wanted to try breaking done the chuck roll. Ordered the 10” breaking knife and have a 6” filet knife already. So I’m all set. But…I know I will be watching the video again… especially when I attempt to start cutting. Hopefully all will go well!
Well you ARE a Wizard !!! I learned so much in just my first two video's! And I can't thank you enough for creating valuable information for everyone! I'm all about saving money and you came to me just at the right time!! Will you make any video's to actually cook all these different meats?? THAT would be Marvelous! Thank you so much. I subscribed to keep getting notifications for more saving idea's.
I need to learn how to do this. The challenge may be in finding quality organic or grass fed/finished. I don't have a grinder yet, but I have a food processor. Thanks for the video!
love your videos patiently waiting for a beef knuckle breakdown tutorial.
I got my first chuck roll today besides poking the back of my thumb w my 10” knife before i made my first cut, it worked just as you instructed ! Thanks so much
Thanks for this video. I just cut up my first roll. It was super easy thanks to your instructions. I had to play the vid at half speed though while doing.
This is my next step in my beef journey
I'm new to the channel and immediately subscribed. Thank you for this great content. Getting a great education.
Ever since I saw his Costco ribeye video I been spending a lot of money on Costco beef and my food saver.
Just the video I was looking for! Whole chuck roll is on sale this week at the chef’s store. Thanks for the great video!
Thanks for the lesson I just did it it turned out great thanks
My first primal cut was a shoulder clod. Denver steaks are amazing! Also ground chuck is magnitudes above store bought ground beef.
Dude! My dad was a chef and I used to watch him break down chuck rolls because he LOVED What he called “Denver Strips”. And he liked the chuck for Chili Grind and for stew meat for Burgundy Beef. So I got a 23 pound chuck roll. The place I got it from does grass fed beef and the price was a little higher (5.60) But the quality was insane. We got BEAUTIFUL Chuck Eyes and Denver Strips. Plus a ton of great stew meat. There was 1.2 pounds of unusable/ungrindable sinew.
The butcher shop was really curious about what I was up to so I told them and they smiled and nodded. I guess not many people break down these bad boys.
Anyway. Thank you! Brought back some good memories of my dad. And saved me some serious money to be able to eat quality cuts with variety. Fully win!
Came here to see the denver steaks. Really excited to do this for myself. Thanks!
Thank you sir. Your videos are very informative.
I wish we had a store like that in the UK.
I just did this today and I would like to thank you for Sharing your knowledge with the world about your meat sir normally I don't talk to men like this but thanks
hey could you add a camera above your head looking straight down when you are butchering?? It would really help me to understand HOW you are doing it. thx!!
Bought a chuck roll this weekend at Costco, 20.25lbs, butchered it and ground up some burger, in total got 19lbs of finish meat off of it. Thanks a ton for the video
How much was it per lb?
What did you use to gring with?
I just saw these at the chef store. Thanks for showing us how to break one down.
Saw one in my local Sam's a few weeks ago and can't wait to try my luck at processing it
I love your videos. I learn a lot love watching them. I don’t know where you live, but so far my costs here in Olympia, Washington are almost doubled to what you say a little less than that for what you say that you can get yours for I went to Costco, grocery stores did not try US chef yet but man the prices are much more here I guess. I had my first chuck I steak tonight. It was fantastic. Thank you for showing me the different cuts of steak.
Watched this and went to my local WinCo and was able to get one. I'm going to cut it up today. Thanks for your video.
These videos are awesome. I think it would be really helpful if you did a video showing us how you preserve all this meat. I will be a novice at this and I want to make sure I package this meat properly and get a good understanding of how long I can keep it in the deep freezer. Would you consider doing another sub-primal cut video and then showing us how you package and label it for your freezer? Thanks!
I love these videos. Last night wife wanted filet mignon and got some from Walmart and then knew to take the silver skin off of them. Made it such a good steak. Thank you
I was hoping to see the even more rare cuts like a Sierra Steak. Fortunately, chuck is so forgiving, if you mess up your first few, just convert it to ground beef and carry on. 😊
Thanks for your videos. I've been getting the more common sub-primals Sam's Club or Costco has but it doesn't really take much knowledge to cut New York or Rib Eye steaks / roasts, I'll be sure to check what our local Costco has these for.
What a great channel and amazing videos. ❤
Meijer had chuck eye steaks for a while. I think they didn't like me taking all of them anytime I saw any. My favorite cut - better than rib eye!
Love Chuck! Favorite cut of meat, so flavorful! Hit it with the Sous Vide or Pressure Cooker! So good!
Love that kitchen 😊
Awesome video! Seen Chuck rolls at the Costco business center I go to. I am one of those meat only diet guys and this stuff helps a lot. I have a cabelas carnivore grinder I can grind 10 pounds in a couple minutes 💪 🍖
Love these videos you’re making thanks. Been making a roast every week in the crock pot. I salt and sear all sides, toss into crock pot low for 6 hours and falls apart. Toss in some kitchen bouquet and it’s magnanimous eating for us.
Need to get me one of these rolls, cut it up and toss in some zipper bags. We will do a 30 day carnivore next month. Need a huge cut a meat.
I smoked a whole chuck roll in one large piece in my Weber Smoky Mountain a few years back. Made it into pulled smoked beef for the office lunch one day (basically treated it like a big pork butt but rubbed with some beef paste and a beef targeted spice rub - I forget which blend since it's been so long ago). Came out great. Barely fit in the WSM though.
I absolutely love your videos. Keep them coming. I am going out and buying a Chuck Role to save some $$. Thanks again
Great. Thanks for watching
Chuck is my favorite for pot roast.
When I saw you were automatically double grinding, I subscribed because obviously, you know what you’re doing. Great bit about the Denver steak. I can get it at my Winn Dixie sometimes. It’s way under rated as a casual steak. Where does the London Broil cut come from?
Thanks for all your nice tips wonderful flavour and tender meal , because evething is so expensive now a day. 😊👍
New sub. Luv in your videos. Bought both knives and ready to get busy thank you 🍻
Question- do,you have/use a cuber for making your own cube steaks, and would the chuck steaks, the more sloppy more tough parts be useful for making cube steak out of? We were getting really good cube steaks that were tender and chewable from a local store, but their cuber broke down and now they use another one and it doesn't do nearly as well, either that or they are using even tougher cuts of meat to make their cube steaks from now? If you do, what model do you recommend?
great video,was just t store getting reduced meat,but hey had chuck roasts on sale, 2 1/2 lbs per package for $7.23 per pack,so i bouht 2, they where the complete end, 3 inches thick, so i got 4 chuckeye steaks, and 4 denver steaks, all 1. 5 inches hick, cooked on my pellet smoker to 130, nice and tender, so i got 8 steks total for $14.46
This is one of my favourite channels! I'm about to order a grinder. Can you please do a video on making hamburgers with your own ground meat, like types of meat to use and stuff?
bro, you can use virtually ANY cut to make anything from basic burgers to fancy burgers. Make a sirloin burger! A ribeye burger! A filet burger! A strip burger!
I need to organize my kitchen so I can start doing this...
Save your trimmings for the grinder. You can also get into sausage making easily when you have a grinder
Very helpful video
Badass!! I’m totally doing this! Btw, my friend and I call the chick eye the “poor man’s ribeye”! 😂
Just finished up a 28 lbs. chunk roll from Costco's. I expected it to be difficult & it was. Glad that I tried & have the meat but I won't do it again. Removing the silver skin was a pain. I'll stick to strip & ribeye rolls !
Thanks for this. Beef has gone up so much, this might be the way.
YES! I need to see which ones are the best for my husband because he can eat and doesn't play when it comes to his food lol 🤣🤣🤣
Awesome 👍 You missed the sierra steak though, it's great for fajitas.
Would be great to see where the flat iron is. Thanks for the tutorial on the chuck roll. I'll have to pick one up. 👍
It's in lower Manhattan. Sorry, I couldn't resist.
Awesome videos bro where would you recommend to buy pasture raised meat
I bought a whole costo CR almost 20 years ago. I think it was a bit under $2 per lb back then. I recently bought 'tenderloin tips' at the costco business center for about 6.50/lb. They look strange, but they are really good, like a flattened tenderloin.
i get these all the time. i finish it myself in a week.
Thanks for sharing and definitely be trying to do this… I’m going tomorrow to buy the biggest meat. 😊
I have a grinder attachment for my kitchenaid and so far it's been holding up. But i don't grind that often. :)
I love smoked chuck roast! They are very similar to a brisket after it’s smoked and so delicious and tender and so much cheaper and easier than brisket
that is a fantastic idea, thank you
Just found your channel and immediately subscribed. I love chuck eyes as much as ribeyes any day. For those roasts, check out using sous vide to slow cook them. 36 hours and they're like prime rib, at $4.99 a pound. Looking forward to seeing more of your videos.
Do you cook the chuck eyes same method as ribeye ?
Yes. I treat them the same. They're also great for use in Chinese cooking.
This is inspirational 🤤
We have a meat packing company that butchers every Tuesday, and they gave me two no rolls(beef older than 30 months) for 4.73/lb. It was the best we could find in the area. But they're running a 1/4,1/2,full choice special in a couple months for 4.99/lb WITHOUT PROCESSING FEES. I might be spending some tax money on a full cow and a new deep freeze.
Not sure if they dress a beast differently in Australia but I had considerable issues identifying the bits you mention. The 'chuck eye' didn'r seem to exist except for a small (maybe 250gm) piece at one end. It was 7kg & I got 7 reasonable steaks, a couple of pieces for slow cook or maybe sous vide then sear, & a whole lot of mince.
Will try again once I eat my freezers - I have 2 adding to about 475L in total & both are full with lamb, hoggett, beef & some pork roasts.
Bring on the apocalypse! :D
Just bought a brisket whole from Costco $3.99 lb. Excited to follow your guidelines
My first time yesterday (thank you!!!) doing this and my 27lb Choice Chuck Roll from Chef Store had a couple very tough fat "knobs" a little bigger than a golf ball. Can they be used in the ground beef or are they too tough for that? Or are they silver skin?
Even my local WINCO will sell a chuck roll. I guess serious beef dissectors are common here.
BTW, my dad was great at getting all the tender, grillable bits out of a carcass before making stew meat and pot roasts. College anatomy classes paid off :)
Great video. Subscribed
@ButcherWizard What are yor thoughts about taking a meat mallet to the denver steak?
My local Sam’s wanted more per pound for the roll than the other chuck products on the shelf
This is great! I really want to learn how to do this myself!
Thank You, Thank You, Thank You!!! - from Denver...
I neglected to mention why Denver has a steak, ribs and an omelet named after them
@butcherwizard does the top of the chuck roast that is directly behind the chuck eyes taste better than the part at the bottom? That meat looks like it has a ton of marbling!
Is the kitchen aid meat grinder attachment worth the money? Or would you recommend something different. Thanks!
I have a question about storage. I enjoy your videos so much that I've decided to buy a smallish chest type freezer. I wish they came with more than one rack inside. The question is regarding wrapping the meat in serving sizes like steaks. I don't want to spend the money for one of those shrink wrapping vacuum thingies, yet anyway. Is there any reason I can simply use Saran Wrap on each piece? Seems to me that this way reduces the air meat boundary almost as good as the vacuum types do. What do you think?
MY MAN YOUR VIDEO ARE AWESOME VERY INFORMATIVE GREAT STUFF, THAN YOU FOR YOUR TIME AND SHARING... WHAT SCHOOL DID YOU GO TO BTW??
Butcher Wizard, in your experience, what size grinder plate do you prefer when you grind your ground beef from these primal cuts?
Teras Mayjor is my favorite off the front shoulder. But chuckeye and then Denver are my rating.
I enjoy watching your videos.! Thank you!
Is a Chuck clod the same as a Chuck roll?
No. The chuck clod has the flat iron in it. The chuck roll is different. They both come from the chuck primal cut but are different.
Can you do some videos on how to break down and butcher Yakiniku (Japanese bbq) style ?
Any advice on how to freeze it for storage?
Ordering my breaking knife NOW. My dad always said, you must use the proper equipment in the kitchen. He was a chef.
We use whole chuck roll for our tacos at work and it’s amazing how many steaks you can get from a roll😅
Do you have a video on the best way to freeze/store meat?
I just love everything about this channel......but you need a mic bruh. Thanks for the great content!!!
You got something special here boss! Are you able to do a full pig butcher? That would be an amazing video
Bearded Butchers, great info
Think about getting it at restaurant suppliers. Gorden foods has it here in indiana