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
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!
Doctor Ken D. Berry told us that the membrane and the gristle are good for us, even on the ribs the skin that we normally peel off is good for us, I believe he said it is collagen that our body needs for our bones and joints
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!
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.
First time with chuck roll. Very good tutoring video. 20 lb roll made 4 chuckeyes, 4 Denver’s, 7 chuck roasts and 3 lbs grind. Grinder attachment for kitchen aid mixer is strong and surprisingly fast. Thanks.
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!
After reading a large number of comments, I have to toss in my two cents. For long term storage, it's not the vacuum seal or whatever that is important. The freezer is. The freezer in your fridge is frost free and will inevitably freezer burn your meat. You need a "deep freeze" without a frost free function. I wrap meat in individual servings, (bachelor here) and then place them in zip lock freezer storage bags. I just found a couple small roasts recently from a quarter cow I bought five years ago. The flavor was far less intense, but it made a fine stew.
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.
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
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....
Awesome video! Thanks! Just bought a 27lb roll at Costco $4.69 a pound. We opted to just buy one to try it out and it worked beautifully! Next time we will buy a case. Our Costco butcher said if we buy 40+ pounds he will sell it to us for $4.39 per pound! So happy
THANK YOU!! I got a 18.6 # CR for $4,99#, watched video a couple times and went for it.. cut all into steaks and had some left for grinding.. was pretty easy and I now have some beautiful(if I do say so..) steaks in my freezer ...
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’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.
Hi man, i bought my first big chuck roll today, grass fed all organic. Had the chuck roll on the table with you playing in the background on my macbook :D It turned out pretty good for my first time ever cutting the meat myself! Thanks for the tutorial friend!!!!
love this video. I just bought a whole chuck roll from my local Costco and I'm going to attempt this breakdown tomorrow. My local Costco has chuck roll for $4.49 a pound, and no sales tax! score!
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. 😊
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!
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.
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
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
Just bought a 16# chuck roll at Sams, first one so my journey begins. I have some decent knives but glad I found this video as you state the knives to use with links! Great info. I can't wait to slice it up but I should have got the knives first lol.
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!
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.
I just purchased a chuck roll and food saver/sealer from Costco yesterday: watching this video before I attempt to break it down . I’ve never done this before😬😬😬
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.
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
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 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
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!!
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!
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.
Did this, some success. Got some nice chuck roasts and Denver steaks. Not sure about the chuck eyes. Didn't bother with saving cuts to grind. 3 qt bags of stew beef instead. Had a 20+ pound chuck roll and had 2+ pounds of waste
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.
My Costco meat man says they dont get the flatiron with their chuck rolls as they are removed before they get to the store. Im glad I asked because i wouldve ugly butchered my chuck roll looking for it! BTW i got a 25# chuck roll for $4.59/lb. The ground chuck was priced at $4.69/lb. I live in north DFW tx area
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 💪 🍖
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.
I bought a whole box today had three chuck rolls in it. I broke them down, but before I watched this video.😂 next time. I will try to do it correctly. I have been on the carnivore diet for 44 days. I have lost 30 pounds and feel a lot better in my body less pain and inflammation.
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.
I just cut my first Chuck roll today, I bought it at Costco for $4.69 lb, and it was 22 lbs, which is not bad for my first time, This is better and cheaper than buying individual cuts. Thank you, Mr. Butcher Wizzard, you made cutting a whole Chuck roll easy and fun!
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. 😊
I finally tried this today and got a lot of meals out of that one hunk of cow! Thanks for making this seem accessible. I have never "butchered" anything but a couple of chickens. I did start separating the wrong area at first but once I got myself oriented to the whole cut it went well. My wife was a bit reluctant to spend the $$ on such a big hunk of meat until I showed her the vacuum-packed bounty. I do worry that the 12 lb grassfed hunk is a little lean in the steak department. Definitely didn't see the marbling you had in your cuts. I think I will buy a larger one next time. THANK YOU! Any tips on selecting a good cut looking at those vac packed cuts of meat? I guess more visible fat is better?
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'm a self thought outdoorsman. I'm lost without the bones 😅. Venison proportions are somewhat different. I do appreciate and love what I simply call shoulder steak from the shoulder blade. Also cube for skewer cooking.
This is a staple of the carnivore community, nothing fancy just cut into steaks as it sits. $4.29/lb in my area is not bad and it’s a great break from the ground beef diet 😂
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
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.
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 !
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 :)
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?
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?
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
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.
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.
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.
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?
Hi! Question for you- Do recommend a specific carving knife or style for butchering? I am interested in buying a whole Chuck Roll.. and then carving/cutting into steaks. Over the weekend I Sous vide two and then seared them on the grill. Sooo good. Close to a ribeye.. $5.99/lb vs $13.99/lb. Thank you for any insight on a good knife. 😊👍🏻🥩
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...
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
I am trying to cut up my first chuck roll. I got it at Sam's Club . The butcher looked at me weird when I asked for it. I will try Costco for it but it is near 20 lbs. I will let everyone know how it goes. I am good with the New York Strip, Ribeye and Beef Tenderloin, cutting up a whole chicken. Not at Masterchef level but getting there.
Ok all, I got 6 Denver steaks, 8 lbs of ground chuck, 4 chuck roasts (1 small, rest medium sized), I found the tere major from another video (I think since it looked like a small tenderloin but 4 same steaks, and 2 small chuck ribeye). I think I had a great yield for $5.68 per lb at Sam's Club.
I am looking for flat iron steaks that I understand comes from chuck. Does the chuck roll have this or what piece of chuck would I have to find to get Flat Iron steak?
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.
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 just ran across your videos and you got a record on how quickly I subscribed to a channel. My question on your chuck steaks is, "Would you use sous vide to "tenderize" the denver steak and, if so, how long at 130 F to get the "toughness" out?"
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?
I LOVE grilled chuck eye. But every chuck roast I try to make, it stinks, it's tough, it's not good tasting. Am I just overlooking it I think? My slow cooker seems to cook hot even on low. What temp should I shoot for? Like 135 like a normal med rarish steak?
On 9/13/24, I took your advice and purchased a boneless beef chuck roast from Costco. $4.89/lb for a 22.32# roast for $109.14! Not sure if this is a good price. I’m very concerned to ruin this cut of meat as this is my first attempt.🙏🙏🙏 I’m on week two of the carnivore diet, and am hoping to reverse my T2DM.
Kroger periodically sells beef brisket for 1.99lb. Brisket is also great for pot roast, stew meat and hamburger as well as slow smoking. Not so great for steaks. Brisket is also from the front quarter not far from the chuck. There is more waste on a beef brisket but it’s Hard to beat 1.99lb for choice beef.
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.
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
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!
Doctor Ken D. Berry told us that the membrane and the gristle are good for us, even on the ribs the skin that we normally peel off is good for us, I believe he said it is collagen that our body needs for our bones and joints
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!
Shit...the dogs wouldn't have called that 1/2lbs of 'unuseable' stuff, 'unusable?!.
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
First time with chuck roll. Very good tutoring video. 20 lb roll made 4 chuckeyes, 4 Denver’s, 7 chuck roasts and 3 lbs grind. Grinder attachment for kitchen aid mixer is strong and surprisingly fast. Thanks.
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!
After reading a large number of comments, I have to toss in my two cents. For long term storage, it's not the vacuum seal or whatever that is important. The freezer is. The freezer in your fridge is frost free and will inevitably freezer burn your meat. You need a "deep freeze" without a frost free function. I wrap meat in individual servings, (bachelor here) and then place them in zip lock freezer storage bags. I just found a couple small roasts recently from a quarter cow I bought five years ago. The flavor was far less intense, but it made a fine stew.
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
I've watched 12 Chuck breakdowns. 11 of them go for expedited breakdown. Yours is an artisan butcher process. Thank you
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....
Awesome video! Thanks! Just bought a 27lb roll at Costco $4.69 a pound. We opted to just buy one to try it out and it worked beautifully! Next time we will buy a case. Our Costco butcher said if we buy 40+ pounds he will sell it to us for $4.39 per pound! So happy
DAmn we just bought a 20lb roll saturday at Sam's and it was 5.98 a lbs... stupid costco needs to move into the panhandle!
I saw a Costco box sell sometimes for$4.19 a box that is about 70lhs
THANK YOU!! I got a 18.6 # CR for $4,99#, watched video a couple times and went for it.. cut all into steaks and had some left for grinding.. was pretty easy and I now have some beautiful(if I do say so..) steaks in my freezer ...
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...
Big thanks from a fellow South Carolinian!
My first primal cut was a shoulder clod. Denver steaks are amazing! Also ground chuck is magnitudes above store bought ground beef.
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.
Hi man, i bought my first big chuck roll today, grass fed all organic. Had the chuck roll on the table with you playing in the background on my macbook :D It turned out pretty good for my first time ever cutting the meat myself! Thanks for the tutorial friend!!!!
love this video. I just bought a whole chuck roll from my local Costco and I'm going to attempt this breakdown tomorrow. My local Costco has chuck roll for $4.49 a pound, and no sales tax! score!
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. 😊
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
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
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?
Me too and ordered knives
Just bought a 16# chuck roll at Sams, first one so my journey begins. I have some decent knives but glad I found this video as you state the knives to use with links! Great info. I can't wait to slice it up but I should have got the knives first lol.
Thank you for the info. I will now buy whole chuck. God bless your heart. That was very educational.
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!
Came here to see the denver steaks. Really excited to do this for myself. Thanks!
This is my next step in my beef journey
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.
Ever since I saw his Costco ribeye video I been spending a lot of money on Costco beef and my food saver.
I just purchased a chuck roll and food saver/sealer from Costco yesterday: watching this video before I attempt to break it down . I’ve never done this before😬😬😬
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.
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
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 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
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!!
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!
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.
Did this, some success. Got some nice chuck roasts and Denver steaks. Not sure about the chuck eyes. Didn't bother with saving cuts to grind. 3 qt bags of stew beef instead. Had a 20+ pound chuck roll and had 2+ pounds of waste
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.
My Costco meat man says they dont get the flatiron with their chuck rolls as they are removed before they get to the store. Im glad I asked because i wouldve ugly butchered my chuck roll looking for it! BTW i got a 25# chuck roll for $4.59/lb. The ground chuck was priced at $4.69/lb. I live in north DFW tx area
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 💪 🍖
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
What is the minimum you need to buy?
@@danpan001 Costco and Sam's club will sell you individual chuck rolls, usually around 26 lbs.
I bought a whole box today had three chuck rolls in it. I broke them down, but before I watched this video.😂 next time. I will try to do it correctly. I have been on the carnivore diet for 44 days. I have lost 30 pounds and feel a lot better in my body less pain and inflammation.
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.
If you add a little baking soda to your marinade like chinese resterants do you'd be amazed at how tender it makes the meat.
I just cut my first Chuck roll today, I bought it at Costco for $4.69 lb, and it was 22 lbs, which is not bad for my first time, This is better and cheaper than buying individual cuts. Thank you, Mr. Butcher Wizzard, you made cutting a whole Chuck roll easy and fun!
Can i ask where you are? City/state
@@bh4396 Orange County, ca, I go to the Fullerton Costco
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. 😊
I just found your channel and instantly fell in love. I can't wait to try out what I'm learning here!
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!
I finally tried this today and got a lot of meals out of that one hunk of cow! Thanks for making this seem accessible. I have never "butchered" anything but a couple of chickens. I did start separating the wrong area at first but once I got myself oriented to the whole cut it went well. My wife was a bit reluctant to spend the $$ on such a big hunk of meat until I showed her the vacuum-packed bounty. I do worry that the 12 lb grassfed hunk is a little lean in the steak department. Definitely didn't see the marbling you had in your cuts. I think I will buy a larger one next time. THANK YOU! Any tips on selecting a good cut looking at those vac packed cuts of meat? I guess more visible fat is better?
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.
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.
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!
I have a grinder attachment for my kitchenaid and so far it's been holding up. But i don't grind that often. :)
I'm a self thought outdoorsman. I'm lost without the bones 😅. Venison proportions are somewhat different. I do appreciate and love what I simply call shoulder steak from the shoulder blade. Also cube for skewer cooking.
This is a staple of the carnivore community, nothing fancy just cut into steaks as it sits. $4.29/lb in my area is not bad and it’s a great break from the ground beef diet 😂
What's the reason for double grind, what do you start with for the hole attachment vs what you finish the second grind with?
I wish we had a store like that in the UK.
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
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.
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 !
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 :)
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?
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?
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.
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.
Just bought a brisket whole from Costco $3.99 lb. Excited to follow your guidelines
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.
Thanks for the lesson I just did it it turned out great thanks
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.
Great tutorial!!
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?
Hi!
Question for you-
Do recommend a specific carving knife or style for butchering? I am interested in buying a whole Chuck Roll.. and then carving/cutting into steaks. Over the weekend I Sous vide two and then seared them on the grill. Sooo good. Close to a ribeye.. $5.99/lb vs $13.99/lb.
Thank you for any insight on a good knife. 😊👍🏻🥩
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
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
love your videos patiently waiting for a beef knuckle breakdown tutorial.
Thanks for this. Beef has gone up so much, this might be the way.
I am trying to cut up my first chuck roll. I got it at Sam's Club . The butcher looked at me weird when I asked for it. I will try Costco for it but it is near 20 lbs. I will let everyone know how it goes. I am good with the New York Strip, Ribeye and Beef Tenderloin, cutting up a whole chicken. Not at Masterchef level but getting there.
Ok all, I got 6 Denver steaks, 8 lbs of ground chuck, 4 chuck roasts (1 small, rest medium sized), I found the tere major from another video (I think since it looked like a small tenderloin but 4 same steaks, and 2 small chuck ribeye). I think I had a great yield for $5.68 per lb at Sam's Club.
I am looking for flat iron steaks that I understand comes from chuck. Does the chuck roll have this or what piece of chuck would I have to find to get Flat Iron steak?
Chuck shoulder clod.
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.
Chuck is my favorite for pot roast.
Is the kitchen aid meat grinder attachment worth the money? Or would you recommend something different. 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 just ran across your videos and you got a record on how quickly I subscribed to a channel. My question on your chuck steaks is, "Would you use sous vide to "tenderize" the denver steak and, if so, how long at 130 F to get the "toughness" out?"
I isn’t that tough if you cook it Medium or less but if you are going to sous vide it, i would start with at least 2-4 hours. Thanks for watching.
If I don’t have or plan to get a grinder can we just toss the end pieces in a slow cooker and eat that way?
So once you have processed these mounds of flesh, how do you wrap and store until use?
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?
The denver steaks were inedible because they were so tough. Im cooking them in a sous vide. Any tips?
I LOVE grilled chuck eye. But every chuck roast I try to make, it stinks, it's tough, it's not good tasting. Am I just overlooking it I think? My slow cooker seems to cook hot even on low.
What temp should I shoot for? Like 135 like a normal med rarish steak?
Saw one in my local Sam's a few weeks ago and can't wait to try my luck at processing it
Ordering my breaking knife NOW. My dad always said, you must use the proper equipment in the kitchen. He was a chef.
Is the petite tender (teres major)not part of the Chuck Roll? If it is, how do you get to it?
On 9/13/24, I took your advice and purchased a boneless beef chuck roast from Costco. $4.89/lb for a 22.32# roast for $109.14! Not sure if this is a good price. I’m very concerned to ruin this cut of meat as this is my first attempt.🙏🙏🙏 I’m on week two of the carnivore diet, and am hoping to reverse my T2DM.
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
Great demo! Love the money saving involved!
Kroger periodically sells beef brisket for 1.99lb. Brisket is also great for pot roast, stew meat and hamburger as well as slow smoking. Not so great for steaks. Brisket is also from the front quarter not far from the chuck. There is more waste on a beef brisket but it’s Hard to beat 1.99lb for choice beef.
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.
If this the same as Excel beef chuck shoulder? I usually get my bulk beef at Gordon's restaurant market( no Costco...yet).
Teras Mayjor is my favorite off the front shoulder. But chuckeye and then Denver are my rating.
Butcher Wizard, in your experience, what size grinder plate do you prefer when you grind your ground beef from these primal cuts?