Most Budget Friendly/Versatile Cut of Beef! MUST HAVE for a Carnivore Diet
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- Опубліковано 14 тра 2024
- Chuck, Chuck Roast, Chuck Steak, Chuck ribs, Chuck eye!?!?! Which one YOU need to buy!!
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Chuck, Chuck Roast, Chuck Steak, Chuck ribs, Chuck eye!?!?! They all sound so similar but are actually all VERY different, and need to be cooked in different ways in order to enjoy them! I hope this video was helpful in showing you how to best utilize this budget friendly versatile cut of beef! And for everyone that says "I can't find chuck eye at my grocery store", this one is for you!
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It's trash if it's not grass fed.
I recently picked up a sous vide machine. My understanding is that you can cook the chuck roast, in a vac-sealed bag, low & slow for many hours, then pop it into a cast iron or stainless pan to do a "reverse sear." You might want to investigate this method, tell us if you like it or not.
is locals where we have to go to get videos where you actually use a decent microphone?
@@markcourtney4590 I’ve heard the opposite, that it’s pretty comparable nutrient-wise. I think people with severe health issues like autoimmune diseases might notice more of a distinct difference though.
This was very helpful, you really do know your meat cuts Laura
You can actually overcooked a chuck roast and the meat becomes extremely dry and not good to eat. So be careful how much water you use to braise this cut. The hard searing is very critical before putting water about 1/3 the way up the side of the meat. Then cover it to keep that meat moist. Watch the fluid level and add a little at a time as needed. I've been cooking this cut for 50 years!
Helpful...thank you! I consistently cook dry chuck roast 😞
@@marianne1959 you are welcomed. There's not much worse than dry beef after overcooking in too much liquid. You can chew it forever and feel like you could never swallow it. 😁
How many hours do you cook it? How many pounds of meat and how high of heat? I would love to learn how to cook this properly.
Yes, I need help. I cook dry chuck roast, too. Could you provide a little bit more details? When you talked about the searing... super high pan? And you are saying only add enough water to keep it at 1/3 of the thickness of the roast? I told my husband I wasn't going to do roasts until I figured out how. Appreciate your help. Thx.
Any tips for brisket? In the oven as it’s too cold & damp in the UK to be cooking outside
I was a butcher for many years and I always recommended chuckeyes to my customers. It is a very tender and delicious piece of meat. With the price of ribeyes today, this is a great alternative.
Depends on the sale. She's paying $7.50/lb....at my stores, it's more. However for the last year, I've routinely bought standing rib roasts for $7/lb.
Would you mind sharing what would be your second recommendation price wise? Thank you so much
@@Romita68ableground beef, chuck steak and sirloin are the best I think for the price.
Love you 💚brother I would tell my employees don’t let anyone call you a butcher, we don’t slaughter here,we create, it is a loss art and business that can make you or break you. And the chuck eyes are fantastic. Some customers also called them Delmonicos. Thanx for your service brother 👊🇺🇸
Stater Bros used to sell chuck eye steaks for 3 and 4 bucks. Up to 10 bucks now. Rediculous!!!😢 I lucked out on a good Chuck Roast marked down from 20 to 10. It wasn't dark brown anywhere. Slow cooker!!!😅
This video was spectacular!!!! Please do more of these with all the cuts--tell where they are from in the animal and how to cook. So helpful. The tearing away of the chuck eye was a lesson I will never forget. Really really good! TY!
< Mind Blown >
I've literally cooked Dozens of these roasts over the years, but I've Never learned where it came from off the cow, nor how to break it down into the various ways. I'm just so thankful that you share your joinery with us, and also take the time to educate us along the way too.
I'm amazed you don't have a million subscribers. Your channel is so informative and realistic. You're awesome!!
I can't believe it either! Her content is so helpful, and it's inspiring to watch her journey.
Agreed!!!
This is great information. Thank you! I just wanted to add, if you have never enjoyed sipping on a hot cup of cooked chuck roast broth on a cool, rainy day, you don’t know what you’re missing. So good!
I used to eat lots of steak - but now I'm really happy with ground beef. It's easy to find for $4/pound or so at Costco or most stores, is super easy to cook and store, is delicious and satisfying, and easy to make more or less depending on how many people you're cooking for or how hungry you are. I saw someone on Facebook (I think) say that he'd lost a huge amount of weight by eating only ground beef. I think he called it mince, but he might have been British.
Eat ground beef, then have a steak every once in a while.
I get ground beef at the local butcher shop and they vacuum pack it in just a thick plastic bag no foam plastic tray . Saves me space in the deep freezer and keeps the bulk smaller for garbage pickup . I like roasts when they are cheaper than burger and eye of round sliced for sandwiches is a treat for me but I'm on fixed income and must be careful about costs .
I get really sick of ground beef
This is the most economical way toeat beef I've found. I'll usually add some ground sausage to enhance the flavor.
Can confirm we call it mince in Britain.
That was very helpful . Thanks
Thank you Laura. I’m on day 5 of my carnivore journey. The bloat is going away, my energy is amazing, the foggy brain is gone and I’m feeling great! You are an inspiration, thank you. 💕
Wow, this is so fast❤
Worst diet in the world! we are not Lions!
Raw plant-based diet is best for the human body. This woman And her husband will have massive heart attacks!
I used to find Chuck Eye Steaks inexpensive until everyone has found them. As far as a great way to eat Chuck Roast like a steak, sous vide at 128 (rare) for 24-36 hours, blot dry, season and sear in a screaming hot pan or grill--heavenly!!
I was surprised Laura didn’t mention this method- makes a large amount of really beefy Tender steak-24 hours Sous vide is perfect!
This is the best way to prepare it!!!
Anybody else concerned about endocrine disrupting compounds like phthalates regarding plastics at high temp?
@@michaelfranciotti3900 No. The vacuum bags I use are made specifically to avoid that. Besides 128 to 135 degrees is not high heat.
@jimbcanine what bags do you use if you don't mind me asking?
Tip on the chuck steak, marinade it in crushed pineapple for 45 minutes to one hour, never go longer, then wash off all the pineapple, pat dry with paper towels. The enzymes break the meat down so now your chuck steak is tender like a much more expensive cut.
We've been eating chuck eyes only for 18 years! A butcher told us way back then that it's called the "poor man's rib eye" and he wasn't kidding! So delicious at only $3.99 lbs! We tried to keep it a secret for years but always told friends about them and now they're almost $10lb. Still way cheaper than rib eyes but just as good imo.
I always just called it a "secret cut" for so long. Only telling a few select people about it. The cat is definitely out of the bag now though. $12/lb and always sold out at my local shop 😢
They are 12.98 lb currently at our Walmart. Up from 9.97 a few months ago. We buy about 10 2 packs a week.
Great info!! Can't believe I'm just learning this now at 67 years old😊 You're the best!!!
I work full time outside of the home and have a fear of leaving my crockpot going while i'm not there. So i just toss my chuck roasts in the crockpot before i go to bed and it's ready for me to shred up and take to work with me the next day. Carnivore has by far been the easiest way i've ever tried to eat. No more spending my whole saturday shopping for food, and then my entire sunday prepping a fridge full of salads and other meals that make me feel so swollen and inflammed!
Great! Can you please do the same to educate us on flap meat? Thanks
Bam, mind blown! I was choosing wrong roast every time. Always avoided that white strip of fat. Such an informative video. THANK YOU!
I think it’s a wonderful thing you do to spend the $$ for the protein (especially at todays prices!) to let people know this info.
I can now finally buy a chuck roast/steak. I was always mystified by them. You explained them so well. Thank you for this video. Think I see a trip to the market today. 🥩
Have to admit Laura, always are blown away by your before and after pictures, phenomenal! You must be super pleased and I'm sure your husband is pleased, as he should be. Keep setting the example, your smile is infectious!!!!
I found 2 chuck eye steaks marked down & because I'd been hearing so much about this cut, I snapped them up. I cooked them in a skillet on the stove over medium- low heat (probably not the best method), but they turned out so "melt in your mouth" tender & delicious! I will look for sales to get some more soon, I hope!! Thanks, Laura & Chris!
Chuck roast is my go-to cut. I eat it every single day on the Lion Diet. Reverse seared, it makes an amazing steak and is much more tender than grilling it from raw. I also smoke it like brisket, and it is delicious. My most frequent method is to roast it to rare/medium rare at high heat. Then I refrigerate it and sear to a good char when I am ready to eat it.
what is reverse seared? ty.
Cook the chuck at a lower temperature until the internal temp is about 10 degrees or so lower than you want your finished product. Then transfer to very high heat and sear to finish. The low and slow cook can be any method. I often smoke or oven roast at 250.
@@karronlaneNOLA I will season my beef, then put on the pellet grill at 200 degrees till 125 internal, then I toss it on my gas grill for about 60 seconds a side and then plate. Perfect medium rare depending on the thickness. This is a great way to perfectly cook a 2 inch thick steak.
Great idea to refrigerate it after par- cooking do it’s ready for a quick sear when you can eat.
Thank you Laura. Would love to see you and Chris do a whole series of these videos about different cuts. ❤
I use a mechanical tenderizer on chuck and cook it like a ribeye.
My favorite way to cook chuck is an insta-pot/pressure cooker, 20 min pressure then all night slow cook. My family loves it.
I love how y'all are in this together as a family. So inspiring!
My new found love is cooking a roast in an instant pot or a pressure cooker. The whole process with braising and cooking is done in about an hour. It comes out just like a six hour roast. I would never have believed it. A small roast will fall apart in about 45 minutes. It’s amazing!
I also use the Instant Pot and tried a chuck roast without braising. It turned out just as good with less work.
MY personal favourite is the smaller cuts called Petite Sirloin Steak, and they come in two-packs, for around 10 - 11 dollars, depending on weight. Those cuts are plenty big to have 1 at lunch, and 1 for dinner, unless I'm making my own hamburger patties with a pound of meat. Enjoy all of your videos!
I am carnivore for 5 months but I supposedly know my way around the kitchen. I am 73. However, your presentation taught me new things about chuck, so that is the old dog new tricks theme for sure
Well done. Thanks.
John in Texas
Oh wow! Thanks Laura, that was very helpful. I'm going grocery shopping early in the morning. Thanks again, that was awesome!!
Totally agree with everything you said!! I can find Chuck roasts for $5 a lb a couple of times a year and I like to stock up if I can afford it! It's basically the only beef other than ground beef I can actually afford to buy so I'm lucky there are sooo many amazing ways to use these cuts! Definitely saving this video for future reference!
I tried LMNT because of you a few months back. Although I am not Keto/Carnivore, these packs have allowed me to cut out sugary drinks. I love the citrus salt packet. Hopefully they will be in Whole Foods or Publix soon. I am about to order my 3 pack.
Every kitchen enthusiast should watch your videos. Your husband seems to be a nice fellow. With the way he chooses to grill chuck steak, I expected him to grunt. Thanks for posting.
I wasn’t confident in how to prepare such a large amount of meat, so I thank you for putting this together.
THANK YOU! Love all of your videos but this was SUPER helpful! I love chuck roasts & chuck steaks but never knew what to do with a chuck eye when I found them. The chuck eye will be my new favorite and thank you for pointing out how to get the chuck eye from the roast & steak portions when I can't find them. Brillant illustration. Also thank you to your husband for the cow meat map visual.
Laura-guuuuuuuuuuuurl!!! Where have you been my whole life! This was super informative and helpful (so was your assistant lol). Now I know how to interpret stuff at the store. I never learned any of this stuff growing up. Very helpful and so grateful I have found you!!!
Can we take a moment to appreciate how Chris looks at you when you’re doing the anatomy class! ❤️
Thank you Laura, this was super, super helpful.
I'm very new to your channel and I'm thoroughly enjoying your content - you both are so relatable, down to earth, factual & honest.
Well said!!!!!
Thanks for all the good info I’ve been on carnivore for few months have lost 35 lbs , your advice has been so appreciated .
Love chuck roast. Great information. Saw chuck eye in the store the other day and didn't know what it was. Thanks!
This is a great explanation and I really appreciate you taking the time to make this video and educate!
I smoked mine like a brisket wrapped at 163 and cooked to 206 internal. Injected with beef broth and garlic, spritzed after 2 hrs every hour with ACV/worchester/water. Turned out amazing
Thank you so much for this video! We bought 1/4 of a cow and I have so many cuts that I do not know what to do with and this has helped me immensely! I learn so much from your videos!
This video is super helpful. I just took a chuck roast out of the fridge and was going to look for the best way to cook it. Then here was your video!❤
Omg I had no idea ! Thanks for explaining that ! I will be looking for chuck eye from now on !
THANK YOU! This was soooo helpful! Not just the different "cuts", but how to cook them.
Thank you so much. THIS WAS AWESOME INFORMATION FOR ME. Now I will know exactly what to look for the next time I buy the roast!!!!
I definitely learned some things from this video! Thank you! I've just been making chuck roasts. But I'm going to have to try some chuck eye! 🥩
I can't tell you how helpful this was! Thank you!! ♥
This was amazing, Thanks for all this Chuck information!! Can't wait to try!
This was one of the most informative videos I've seen in a long time! Thank you so much!
This is so great. I usually end up freezing part of my chuck roast because I get tired of eating it. Next time I will break it down to the separate pieces and enjoy it over time!
Thanks for all you do Laura!
And for your Canadian followers (like me!) these are called Blade roasts and blade steaks here! Thankyou, very informative!
Thank you so much! I knew chuckeye was great but had no idea I could find it also in a Chuck roast! Very informative!! Thank you!
Omg, this was really helpful and timely. I just bought my first chuck roast today, never bought it before and when I was watching your video I had to go run to the fridge to see if I got the right ones, bought 2. Yes, to one and not so much for the 2nd but I will make it work. Thank you so much!! I am new to carnivore and these big pieces of meat. I am looking forward to eating them.
Sous vide for the win guys!
Turns chuck melt in the mouth tender
Super helpful!! Thank you and I'd love to see more like this with all the meats. 👍
I just discovered chuck eye a month or so ago. It's all I buy now. I can get it here for about $7.99/lb regular price. It is very tasty and tender.
All chuck cuts seem to be pretty pricey, even at Costco, but I love a good chuck roast. I’ve done it for 9 hrs (3ish lbs) in my tiny 3 quart crockpot, but I can say without a doubt it’s even better and way more time-efficient in a pressure cooker. I have an instant pot with a sear function which both helps warm up the pressure function as well as provide the meat with more flavor as it pressure cooks. I can easily do 7lbs of chuck in my 8 quart IP for 2.5 hours and it just falls right apart when it’s done and the steam is released. Absolutely wonderful, and then I have tons of leftovers and don’t have to cook for another couple days, unless I want salmon or something else in between.
Nicely informative, thank you so much for the short (and useful) lesson!
This is such a helpful video, thank you! Btw, your skin looks amazing! So excited to be trying this way of eating. 🙌🏻
Thank you Laura! This was very helpful to me.
This video is what I’ve been looking for, it is by far the best explanation of how to buy economy cuts of beef, and what to look for in the grocery store. What to do with him once you have them! Thank you Laura! Been following you forever 😊
This information is incredibly helpful. Thank you!
OMG 😆 I just bought Chuck steak and separated it and pan seared the chuck eye steak section and OMG it tastes just like ribeye steak for pennies… thank you ❤❤❤
I like to cook my chuck roast or steaks in the crockpot with some butter. Sooooo good!
How much butter?
I have cooked mine in the crock pot for 30 years and they're always tender! 😋😋
An excellent video. Thank you for the explanation of and best selection of meat.
Here is what we do for chuck roasts or shoulder roasts. We load up when they are on sale, pre season with salt, pepper, maybe some garlic powder, and vac seal for freezing. I have several in the freezer now ready for cooking. I then Sous vide for 26 hours at 135 degrees. They are incredibly tender and flavorful. A quick sear, if desired , when ready to serve, either a hot pan or Sous vide torch. They are incredible. Any tough cut of meat will come out unbelievable and absolutely not dry at all. Bag juices make an incredible au ju. Once we got into Sous vide cooking, we have never looked back. Will be doing Sous vide butter poached new potatoes today for thanksgiving dinner!
That was extremely helpful! I have been buying chuck roast that have not been tender and now I know what to look out for!!
This explanation was very helpful! Thank you for doing it.
I've been mostly buying chuck roasts and I put them in my Instant Omni with the probe and cook them to an internal temp of 135. I've never timed it but I think a 2 pound roast takes a little over an hour to cook. That's most of what I've been eating for the last few months and I haven't gotten sick of them yet.
Try buying a whole chuck roll. That way you can cut it into the eye steaks, the “ribs” or Denver steaks, and the rest goes to delicious chuck roasts. It’s not hard to break it down yourself and there are plenty of videos out on how to do it. It’s also cheaper to do it. And my butcher will do it for free if we buy the whole roll. Then I have great meat for the freezer!! Thanks for sharing! You are an inspiration!!
Thank you so much! I learned a lot. I appreciate the Cow Chart. Thanks for the visual aides!
Thanks so much for this particular video!!! very helpful and very timely!!!!!
Chuck roast is my favorite but I always wondered what a Chuck “steak” actually was. Very informative and very helpful….thanks!
Thank you for sharing this video
I love the chuckeye
It’s my ribeye on a budget 🥩
This was actually helpful. I've heard others talk about the chuck roast and chuck eyes and such but it still didn't click for me until today. Well done video.
This was super helpful! Please do more cuts and how you prepare them!
loved this! I just bought 6 chuck roasts and now I know how to break them apart. all of them have a great chuck eye! My husband plans ahead and marinates the chuck roast in vinegar and oil mixed with spices for 24 hours and grills it. it tastes just like a ribeye and is tender and not tough. thank you for all the advice!!
The chuck steak is the poor man's ribeye. I put it in the sous vide for 36 hours at 55 C / 131 F, then sear each side for a couple of minutes in a cast iron skillet in butter, garlic and rosemary. It tastes just like a ribeye, only with more fat. Yum.
Thanks for this sous vide info! I have had one for several years and it’s STILL in the box! No idea how to use it properly.
@@Redhead155 Easy-peasy. It will most likely have an immersion circulator. Fill your sous vide tank to slighly less than the max fill line because you have to account for the displacement of the meat. Place the immersion circulator into the water and secure it to the side of the tank. Set your desired temperature. For medium rare it's 55C / 131F, and let it heat up. While the temp is increasing, season your meat as desired. Place the meat into a ziplock bag and remove as much air as possible. If you have a vacuum sealer then you're golden. When the water reaches temperature, place the bag into the water and make sure it is completely submerged. More tehnder cuts will take a few as six hours. Tougher cuts like chuck will take longer, like up to 36 hours. When done, you can sear it for color and flavor. Good luck :-)
This was the most helpful of any other videos I have watched on beef. Sooooooo helpful
Thank you
Thank you for helping to decipher the mystery of the chuck steak!
I just eat 1lb a day of ground beef. I usually just throw it in the oven or sometimes cook it in water to make a "soup". It's the cheapest meat in my area and I like it so I don't need anything else all that often.
sounds good and you get a good % of fat too
I am currently roasting a Top Round Roast in the oven. Gonna pull it at Med-Rare. So excited. Having homemade bone broth Soup(chunks of beef in it) with egg added(Egg Drop Soup) as a side.
Awesome video! Chuck is my favorite cut and your points about the good cut vs bad is well shown! thank you for putting this video together!
This was VERY helpful!! Thank you for the chuck education. 🙂
Thank you, Laura and Chris! Chuck roasts are one of my favorites, too! I learned more about how the cuts of meat transition throughout the animal, from this video. Your suggestion of separating the chuck eye from the rest of the roast is fantastic! I will cook them both ways (your way/Chris'), but acknowledge that I don't particularly like the toughness like you mentioned, when they are grilled/pan-fried, so separating them is a great idea. Now, I will grill/fry the eye portion and use the roast portion in my "beef soup". I cook mostly from frozen (after salting/wrapping in parchment paper), so I'll sear the roast first, and then slow simmer it in bone broth for 3+ hours, until it starts to fall apart (unless I get hungry first 😂). Thanks again for a great one!
Thanks so much for this video!🙏🏽 They don't sell chuck-eye steaks in my area, but it's easy to find chuck roasts. I tried separating the chuck-eye section, from a roast, and cutting it in half to make two chuck-eye steaks. It worked out fabulously! It was a very tender steak, and it was nowhere near as tough as the chuck roast.
That was Great, Laura!! Excellent! I grew up having chuck-steaks on the charcoal grill, and the extra information about the rest of the chuck cuts and how to get them is wonderful.
This is priceless information. Thank you.
Sooo helpful! I was clueless about buying chuck. Loved your tutorial, thanks Laura!
(I’ve been wanting to ask- how do you and Chris manage socializing/dining with friends?) I find it so difficult, esp at someone’s home. 😕
Yes very helpful. We only have the roasts and steaks here. I use the instant pot for the roast. (I don’t buy the steak) In the future, I will start separating out the eye so that I can grill that part, as I prefer my meat grilled. Thanks so much!
Thank you sooo much for this information! :) We are on a budget and you are appreciated! ❤
Had my first chuck eye steak for lunch today and it was delicious. Thanks so much for the tip.
Great info!
Hey Laura!!
I’m blown away!!! Lol
Chuck eye from the chuck roast!!!!
I’m lovin it!!!
Also, ur new air fryer looks like my newest one. Emeril lagasse???
I love mine!!
I also started with the instant pot brand and also loved it. It’s now the “travel air fryer” lol
I realize it’s got Teflon but I use it with parchment paper and hope I’m not killin us slowly 😜
I’ll be watching for ur review of whatever the new air fryer is and hope u love it!
Very informative! I get overwhelmed in the store trying to find the best cuts of meat and this video has been very helpful!
Thanks for explaining the chuck cuts. Very helpful.
I eat the chuck roast as a steak 2-3 times per week . Grilled to an internal temp of about 155 degrees. Juices everywhere. I have yet to have a "tough" one. Melted salted butter to dip in. Perfect, in my opinion.
Wow really?! Every time I do that I can’t chew it😩
Great video! This was very helpful. I would love another video on different types of cuts. It was very interesting. And I'm so excited that they have chocolate caramel back! I literally squealed when you said that lol.😂
This is the best ! You explained it so well 👏