How to Break Down a Chuck Roll
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- เผยแพร่เมื่อ 3 ส.ค. 2024
- Basic butchery gets better with practice. Follow along as we show you how to break down a chuck roll -- perfect for those who want to purchase in bulk and custom-cut their beef.
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I averaged $2.20 a meal for two. What a great savings…thanks for the wonderful informative and helpful video. This was so easy.
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.
You just saved me a shit ton of money. I saw whole chuck rolls at Costco but had no idea how to cut them up. Thank you!
I've been checking various YT videos on how to break down a chuck roll. So far, this is THE best by a lmile!
Thank you!
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.
Thanks for your comment! I was going to ask about how to cut short ribs, so your writing was so helpful.
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.
You are so welcome! We are happy you were able to take something away from it!
I wish more stores would sell these hidden gems of steak cuts that would normally go in a grinder.
Sam's sells them, at least here in Honolulu
Those “Denver” steaks are sold as “chuck boneless country style strips” in some states
Nice to see a video where someone is knowledgeable and knows what they are doing.
Thanks for the comment! We do try our best.
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!
Got a prime chuck roll from Costco for my birthday, this is going to save me, thank you!
This is a good break down. I'll be watching this againn as I tackle today's chuck roll.
That's awesome, thanks for watching!
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.
Glad you enjoyed!
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!
I second guessed myself before I started chopping this thing up. Thanks for making the video.
Picked up 4 from Sam’s and cut up the first one yesterday. Not sure if I did it right but the steaks we had last night were delicious!
This is very helpful! Trying to save money. Going to try this on the chuck roll from the Costco business center. Thank you!
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
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 ...
Great Job enjoy watching you. I have been a Meathead and trainer for 47 years you do a great job Sir
Thank so much, Greg!
thanks for the help on dividing the whole chuck into sections of wonderful meat cuts
Our pleasure!
Great video. Just did my first roll reference your video. It was on point.
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.
Keep trying mate!
At $4.55 a pound, an 18 lb roll is worth the cost. Plenty of meal options and I use the trim for sausages. Thanks for the video.
I just got a carton of 4 chuck rolls to try this out. The smallest was 4.4kg or 10lb and it only went okay, i thinm because of the size as I've had similar experiences with rump - the bigger, the better. Anyway, I got the longissimus but I think it was cut too far up to get the nice chuck eyes. The Sierra was easy to find and separate, but I didnt get a nice, solid piece of Denver. I'll have another look at it tomorrow at work but I think it was just butchered badly and won't give me much. The other pieces are 5.5-6kg or 12-13lb,so I expect a better yield.
It's great fun learning all of this. Thanks for the video!
Most Food Lions stores in the south are selling Denver steaks regularly now. 3-4 years ago they were cheap, now they charge almost the same as ribeye
Thank you so much. Great explanation easy to understand. 👍
This has been extremely helpful
Great information there, and has to be said, that was a beautiful piece of meat, good enough to eat as is 😂👍
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.
Thanks for watching!
Real nice video, thank you
I bought a large chuck roast and was wondering how to divide it up. Thanks for the tips!
Glad we could help!
What an excellent video!
such a fantastic video
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).
Took me two hours my first time. Arg. Thank you though, so much.
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.
Picked up one of these today. Can’t wait to cut it up and reverse seer that Denver steak
Big thanks
Good Stuff, Great Tips😃👍🏿
Appreciate it!
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 get denver steaks at my local Sams club, definately very underrated and delicious
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...
These videos of breaking down whole primals have been great. What knives and sharpening techniques do you recommend?
Awesome
When I cut a chuck roll I leave the two parts together then cut the chuck eyes off then trim off the Denver part for beef short ribs
well done
Thank you so much brother for this knowledge 🙏🏻🙏🏻🙏🏻
Best stew meat or braising meat ever. Or freeze and thinly slice
Just like i do a deer. same with the leg muscles.. Small steaks are good to. I can put them to gather to make bigger steaks if i wish
Nice channel. Here to show support
Much appreciated
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.
Wish I could cut it like you do!👍👍👍🤝🔥
You can do it!
Great video. Thank you! Was watching because I really wanted to know where the 7 Bone comes from. Hmmm…
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.
My dad told me I’m not a man until I know how to cut meat right so here I am, learning.
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
You can do it!
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?
Great video, cant you also get a few short ribs off of a chuck roll ? Would that in be a section off of the Denver not sure, thanks!
So is the Delmonico the bottom portion of the Chuck steak in your last picture or is it the whole thing, seen some other videos where they separate it before calling it Delmonico. Got a 24 lb roll that I am tackling this weekend and your video breaks it down the best!
I saw a cut in the store that said tender chuck roast. I hate when they do that but was wondering what part of the church it was. Sounds like maybe the eye roll area but it tapered off quite a bit at the apex.
Great vid-thanks. What do you call a whole chuck role in the UK?
Awesome video! Question, is Sierra the same as Flap?
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?
Dude makes it look so easy, me thinking do Not try this at home coz it's gonna end up as a disaster.
Can I use the whole things and just make pot toast with it all?
Sam's club has a whole chuck roll. I had no idea what cuts could be made out of it. Excellent video showing how to break a chuck roll down.
Before cutting the Denver steaks, it was a big block that fanned out. Isn't the a French Roast?
Tried to find that sierra steak but the cow I got my chick roll from must have been born without one.
All cattle have a Sierra Steak but it can be a little tricky to find!
Which part would be the teres major, aka shoulder filet?
Is the Denver the same as boneless short rib?
I bought a kosher truck just yesterday but I don't know which part exactly doesn't look as large as the thing that you are dissecting over there.
Is there a difference between a chuck eye and a blade eye?
Normally we just straighten out the the check eye cut 2 off . Then cut the rest into streak roast and stew meat just cut straight down.
And if you need to stretch those 2 steaks, they make AMAZING cheesesteaks, stir-fry, etc. The things you learn when you have a large family ;-)
I just bought some chuck roll piece,I don't know which part is it?
Where is the Carne Sada side ? Do you have way to cut it ?
What is the difference between Delmonico and chuck eye steak? Thanks?
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.
where can you buy a whole chuck roll i cant seem to find it.
Is the Sierra the same as Teres Major?
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.
Yes there are many ways to do this. We just showed one :)
which of these pieces of meat makes the flat iron steak?
The flat iron comes off the top of the shoulder blade. Not a part of the chuck roll.
You also have 4 or 5 cups of good lard !
Is the Chuck Roll what you're starting with?
What should a chuck roll cost per pound?
Just wondering roughly what temp the meat is before you start breaking it down. Fresh from the fridge, or left out to warm up a bit?
Fresh from the fridge will make this a lot easier.
@@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!!!
is the top blade / flat iron part of that (or not shown)?
Not on this, it's on the clod
Alguien me podría decir si está carne es para tacos?????
What happened to the flat iron?
What type of knife?
Where does one buy a Chuck Roll?
Follow the link to find a store near you! www.certifiedangusbeef.com/buy/
I work for a big retailer, they call the boning knife a fillet blade. You ever try too skin a huge piece of salmon with a boning knife. That's all they give us. I'd be better off with a chainsaw. Thanks district managers.
Wow u going to have so much stew before having 1 meal of Denver steak
Hah that is fair enough! The Denver steaks are very good though. It is worth it.
Any differences name?
Where is the flat iron?
Pls germany name this meat ?
seems i totally screwed this up.along stew beef out of all of it
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.
Costco business center
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
I would cut out each muscle, and make steaks out of ALL OF IT
everything is stew meat.
@StevenSteph