Boneless Chuck sub primal (secret cuts you didn't know existed!)
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- Опубліковано 30 тра 2024
- In this video I'll show you how to cut a boneless whole chuck primal and the secret cuts within which make excellent grilling steaks! Learn to cut your own meat and stop spending money on over priced meat. Learn from me and you can save a TON of money buying what you would normally buy anyway! This chuck roast cost nearly $100 where as is if i bought the standard chuck roast i would be paying 2 to $3 dollars more per pound. If you found value in this video please subscribe and hit that Bell for more notifications when my videos drop!
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the equipment i recommend:
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Victorinox Swiss Army 5.7303.25-X4 Fibrox Cimeter Knife Black 10 in:
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Victorinox Swiss Army Cutlery Swiss Classic Fibrox Honing Steel, 10-Inch, Multicolor (6.8002.US1)
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Norton IM200 Knife Sharpener Oil Stone Sharpening Stone Kit with Coarse /Medium Crystolon and Fine India Stones, Sharpening Stone Oil and Knife Angle Guide
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Excellent video
Thank you very much. I'm glad you enjoyed it
Great Video- Do more on other aspects of being a butcher
Thanks! Will do!
You trim way more than the supermarket where I work allows.
For example, when cutting a chuck roll, we dont seperate the muscles like you've demonstrated.
What they have us do is cut the 2 chuck eyes from the primal, then we make a diagonal cut down along the side of the chuck getting 2 denvers, or what we market as country style steaks.
The majority of the chuck roll, perhaps 90 percent gets cut into roasts, with the trim going into either taco or stew meat.
Great video, thank you and I appreciate all of the effort which goes into making these videos.
I appreciate the feedback on the trim and I agree but this is for someone doing it at home. Also in the supermarket most of these costs don't exist because it takes too much labor to separate all of it. When I worked in a meat shop the more material you can leave on the better for profit. This method is just how I prefer it at home. Thanks again. By the way this is the meat cutting academy, I'm just using my other account to comment. Sometimes I forget to switch before commenting.
Thank you, ive been cutting for 17 years and we didnt do any of this in the market. We would cut 2 chuckeyes, steaks and roasts and use the denvers as boneless short ribs. This video was more so intended for people at home wanting more variety.
Great video! These skills should be taught in schools. I wish I had learned these skills in homemaking class instead of how to bake peanut butter cookies!
Thank you, I really appreciate that. It truly is a art that is going away. It needs to be taught and shared. I'm in the process if trying to grow this into something bigger.
@@themeatcuttingacademy7613I hope that your endeavor comes to fruition.
I just found one of these whole chuck's yesterday for $3.81/lb. This video is great, thank you so much!
That's awesome. You are so welcome
This is incredible!
Thank you
I cut some Denver steaks out of a chuck roll and they were the best steaks I've ever had. Definitely going to get a chuck roast next time since there's more to it! Thanks for this
That's awesome, I'm glad I could help!
Fice minutes ago I cut a chuck with another video, I wish I could have found your first 🥴
Thank you. That's a great compliment. I have a lot of other videos that might help as well.
2 years later and your vid is still really useful! Thank you!
Thank you. It's surprising when you make a video and it takes off like that. I appreciate you watching!
great video but sweet jesus put something under that cutting board so it doesnt move around please. im gonna have nightmares
Haha, it was my garage floor. I'm going to put it in the dining room and use that green screen and put a nice chef kitchen in the back ground, lol. My dining room floor should make the difference, if not fully then I'll shim it. Thanks for watching.
@@themeatcuttingacademy7613 thanks again, just finished vacuum packing everything and fried up some of the scraps. Dynamite! Thanks for the walkthrough
Anytime brother. I'm buying a new top for my block so I'll be updating my videos soon. Hope to see you back on here in the future.
Nice. And like you said, you get better cuts doing it yourself
Great content. Thanks
No problem
Great video! Thank you for the lesson
I'm glad I could help my friend
Thank you, great video.
Thanks for watching, sorry for the late response. I didn't get a notification
Helpful video, thank you 😊
I appreciate that. Thank you for watching.
Thank you
nice show. thanks,
Thanks for checking it out.
Hi mate. That was fascinating and what knife control! I can see just what a great carpenter you will also be. Really looking forward to the next lesson. Cheers
Thank you Bruce. It might be on smoking a chuck roast.
We use to do $150,000/WK IN MEATS 45 YEARS AGO WHEN I CUT MEAT IN THE GROCERY STORE!
4 CUTTERS AND 2 PACKING AND LABELING WORKERS, FULL TIME. 7-330PM, MONDAY-FRIDAY, 30 MINUTES FOR LUNCH, AND WE HAVE A MEATROOM CLEANER, WE DIDNT DO THAT, OR SHARPEN THE KNIFES, THEY CAME IN EVERY WEEK! BUFFALO HAD ANYTGING U EVER WANTED BACK THEN!
That's really cool. I wish we had that kind of service. I managed a meat shop in Bend Oregon and they made no less then 13k a week! That's crazy for Oregon.
Thank you for the outstanding information good sir👍
Thanks for watching!
Best video on breaking down the chuck roll, thank!
Thank you, what a great compliment! I need to start posting more.
Great video. Thanks a lot man. Great cutting skill.
Thank you very much. It took many years to gain that skill. I appreciate you stopping by!
Wow! So much value of knowledge in this vid.
Thank you very much.
Yhank you. I did reply but it was from my other account.
This was very informative. I can appreciate the 0 waste! Good job buddy😊
Thank you so much. I plan to do a video on how to cook and make tallow out of the beef fat i trim off.
A good barber would love to trim you up!! 😊
I'm not as furry these days.
Thank you
Your welcome. Boy, I need to post more videos. Thanks for watching.
nice video. very informative from the meatgod.
Meatgod, that's quite the complement! Thank you!
We were Amalgamated Meat Cutters UNION !! it paid about $40,000/yr,
Today meat cutters make $60,000/yr and up! The union trained you too!! 😊
In Oregon they make tops 40k a year which is not nearly enough to making a living from. California wage is more like 60k a year but you have the high cost of living so its really not that worth it in my opinion. I'm now a union carpenter and have been on unemployment more then I've ever been on it in 18 years.
Love the information in the video! especially asking for a whole primal i didnt know some places allow that. And it would be even more of a bonus on where to shop for butcher knives that you can recommend
Thank you DeSean! Sorry I don't log into this account much these days and missed the notification. Yea, it's only worth the savings if you think you'd use the whole primal as you know. I bought my knives from a local store called cash and carry. If you don't have a store like that a local kitchen orientated store might be able to special order it for you or you can buy it from Amazon. I haven't watched this in a bit and forgot if I mentioned the brand but it's Victorinox who are also the makers of Swiss army. I recommend a 6 inch boning knife and a 10 inch cimetar and a fine diamond steel. You can probably get all of this for under $200 but for someone not doing it for work it will last you tge rest of your life if you keep them sharp. You might want a scabbard to store them in and a chain mail cutting cutting glove. Thanks for watching. If you need any advice, feel free to reach out. I have another channel called Dirt Bandit Outdoors with other meat cutting videos if you are interested.
Very informative on cutting meat. Thanks for showing how to break it down so efficiently.
Also I assume you know and misspoke, but rendered down beef fat is tallow not lard. Just don't want anyone to be confused.
I appreciate that. I've never made it before ant thought the tallow was a form of fat on the cow around the kidney area. I know its also called suet from around the kidneys which is a more pure form of fat. That part i'm still learning as i've never made any kind of tallow from beef fat. thanks for the comment and the correction.
very interesting. Video could benefit from additional lighting, both in quantity as well as from direction. Thumbs Up.
I appreciate that. I was shooting in my garage with bad lighting obviously, lol. I'm still working on the lighting in my current videos. Thanks for checking it out.
I just bought a 6 pound piece if chuck roast on sale. I was able to get a denver and a chuck eye from it. When a supermarket cuts a chuck roast, are they just slicing that chuck roll like a loaf of bread?
Yes, exactly.
I fabricate more than 6 primal chucks a night for Birria and this video has really been informative.
Thank you for the kind commitment. I'm glad this video helped you.
great video - question, what do you normally do with the Trims ?
Thank you! I use my trim from this for ground beef and if it's minimal I'll freeze it till I have enough to make it later.
After all is said and Done my favourite primary cut is and shall always be Chuck ... Well to date i have not found a better one , although as a chef for over 30 years , some cut may surprise me i nthe future ...Chuck is so versatile , from stir fry to ragout too steaks ...the flaovour can only be beat by maybe Brisket / Blade / Skirt /flank and shin, maybe ...
There are so many great cuts out there but as you said for a versatile cut chuck is hard to beat. Brisket or tritip are my next go to for smoking. Thank you for stopping by!
@@themeatcuttingacademy7613 No worries love learning more and more from any one .. Like my 7 year old said "dad ya get what ya get and don't get upset " The wisdom in that statement from a 7 year old is incredible . So i learn from who i can when i can , add it to my vault . Was good to see some cuts from North America as an Aussie never heard of the sierra and Denver cut i shall be getting a whole chuck around the 24 pound mark that's 11 kg for the rest of the world next week , some Black Angus 200 grain fed ...So cheers for the video again . Am now subscribed well presented,...
Yes, I have a 9 year old and a 3 year old and sometimes the logic they have is incredible and obvious I'm left humbly scratching my head, lol. I've been cutting for 17 years and still learn something new every now and again. Thank you for subscribing. It's funny, I just got a toy car back I sent to Australia to a guy named Marty of martys matchbox makeovers. I have a second channel called Dirt Bandit Outdoors where I metal detect and I found an old toy car which marty completely restored and sent back. Anyway, enjoy your day. Cheers
Wicked sharp knives. How often do you sharpen them and what do you use?
I sharpen my knives once a week or 2 weeks if I'm working retail and I only use the fine stone. If your knife is new never use course. Worse case if your knives are in bad condition use medium. Course is if your knives are really dull or you need to take out a chip but for most cases fine is all you need.
I use a trip stone, not those v shape ones that you drag your knife through. Those will eat the metal off your knife in no time.
Its funny because, well i live in kelowna b.c canada and all the butchers ive talked to have no clue what a denver cut is let alone a bottom chuck blade which is the same thing, now i figure id have to buy a full chuck roll and butcher it myself, "professionals they say, 20-30 years butchering experience they say" , and to make it worse lol they take offence when i try and educate them with your tutorial.
Haha, I find that cuts seem to be regional. One cut may be called one thing here and something else over there. My store I work at just calls them country style ribs. Honestly most stores don't break down the meat like that because it takes too long and they want to do volume. That's just my opinion. I appreciate you checking out the video. Oh yea, have you heard of a mouse steak? I saw it on another channel. It's a piece of the top sirloin. Just curious.
I was looking to see the teres major.
So the teres major or mock tender isn't usually found attached but it's from the cross rib and packaged separately.
How about cutting up a cold with flat irons
I do have a video on that.
Can beef fat freeze so you can accumulate enough to render into tallow?
Yes it can, I've done it before using fat from a brisket.
plz do tell.what kind of knife is that? the big one.
Hey, that is a 10 inch victorinox cimetar.
www.amazon.com/Swiss-Brands-47539-Cimeter-10-Inch/dp/B000VYP0V4?crid=2XP2BETS7SQYS&keywords=Victorinox%2Bcimeter%2Bknife%2B10%2Binch&qid=1677979830&sprefix=victorinox%2Bcimeter%2Bknife%2B10%2Binch,aps,194&sr=8-1-spons&smid=A1T9L47SOSLRWE&spLa=ZW5jcnlwdGVkUXVhbGlmaWVyPUFLVVE4RkxXTExGVkEmZW5jcnlwdGVkSWQ9QTA1ODEyMDQySTBLSVFRVlNQTEY2JmVuY3J5cHRlZEFkSWQ9QTA1MTk5ODcyMkM0RE1LNjVQUjJOJndpZGdldE5hbWU9c3BfYXRmJmFjdGlvbj1jbGlja1JlZGlyZWN0JmRvTm90TG9nQ2xpY2s9dHJ1ZQ&th=1&linkCode=sl1&tag=dirtbandito0c-20&linkId=2b9a0bf5fbbb7b204853df75716a4d14&language=en_US&ref_=as_li_ss_tl
Wonderful video. I usually buy primal cuts and separate the different cuts but I have never seen one on a Primal whole chuck until now. Wow! Exceptionally great instructions. can you tell me what brand of knives you are using?
Thank you very much! That made my day. I use victorinox knives. If you want I can put a link for the exact ones I use. Do you have a scabbard also?
@@DirtBandit Thank you so much for your reply!. I use Victorinox also. I thought your knives looked familiar. I have a 6-inch curved boning knife and an 8-inch Curved Breaking Knife. I do not have a scabbard as I use an Acacia Wood Knife Magnetic Strip for my knives. Your knives seem so much sharper. Do you use a whetstone or a Steel rod? You have been so very helpful. I will be working on a Boneless Chuck primal today and am so excited about your video. Boy, have I been cutting them wrong. :(
@@DirtBandit Oh my Goodness. I just found your video on the knives you use. I plan on buying more Victorinox knives. Are you linked in any way so I could give you credit? :)
@@myrnapaltza2513thank you. Yes, I have a link for knives I can share when I get home from work. I'll put a link either tonight or tomorrow morning.
@@DirtBandit Thank you :)
What about flat iron steak? (Is Sierra the top blade or under blade?)
So the flat iron comes from the criss rib or the lower shoulder of the cow. I can do a video on that in the future. The Sierra steak is one of the cuts I made off of this. I'll see is I can get a time stamp so you can see it but it was a very good and tender cut!
Zayconfresh went out of business, I tried to download an app for them, I cant!! I want some sheep,not lamb, and some horse meat,and some goat and kangaroo! Down under has the highest quality control in the world !!
From field to fork!! 😊
Nice, we don't do horse here I don't think and kangaroo is fairly limited on the states, lol. It sounds great though. I hope what I can show you helps.
What’s the differences between Chuck flat tail and Denver steak?
It's the same thing, just different terminology.
Put a wet paper towel under the board and stops sliding, good video, but what is the primal called?
Thank you. It was filmed in my garage and the cement floor is really uneven, lol. The primal is called a chuck roll. Sorry for the late reply. If it was a bone in it would be a 7 bone chuck.
I did this last week, i wont ever buy individual steaks again while im at home at least. If im out of town i may have no choice
Isn't it so much better and cheaper!? Thanks for watching and have an awesome week.
are denver steaks the same as tri tips?
Not the same cut.
Please Tell us where you are located??, that has alot to do with the price$ of meat !! Tell us about how much a meatcutter makes in a grocery store, more or less?? What type of hours do u work??
Are u Union?? A family store or a big box store??
I use to be a meat cutter for a living. I'm in Oregon. I was working at a union shop making $18.50 an hour then I went non union later and made $20 at a mom and pop shop but now they make about $22 an hour.
Tell the people about US FOODS, AND RESTAURANT DEPOT FOR $AVINGS ON FOOD AND MEATS!! NO MEMBERSHIP!! 😊
I will do that. That's where I buy mine. Thank you.
Where to buy chuck roast this big. i never seen one that big
You can buy it at pretty much any store. It will be cheaper by a little, not sure how much but it's the cheapest at a whole sale market. It's commonly called a "whole chuck roll" if you ask for it.
I have a few other videos you might like. Feel free to subscribe if you haven't already. Have a great night
Thank you!
where do you buy the whole chuck roll ?
You can get it at just about any grocery store that cuts them. You can get a good deal at Costco or a whole sale store. The higher the grade of meat the more it will cost. Choice is decent priced. Ask for a while boneless chuck roll.
That was me commenting from my other channel just to let you know. I forgot to log into the correct one haha.
@@themeatcuttingacademy7613 lol thanks, because I would like to cut my own Denver steak out of it since its so hard to find Denver steak🤦🏽♂️ and I dont like settling when it comes to steak
@@ItsSkip520 no problem. Glad I could help.
Where can I buy these knives??
I'm sorry for the late reply. Are you still looking for knives?
beef fat renders down to tallow. lard is pig fat
what kind of knives to you use?
I use victorinox knives. In my opinion they are one of the best.
@@themeatcuttingacademy7613 i use the same ones they are super smooth!
@the meat cutting acadamy. Good job with the video, it's a shame large chains don't process chuck rolls to the fullest potential. I've said for years they could make so much more money. Just like when they cut pork, but don't make sausage lol. Btw, have you used any other knives other than victorinox? And if so, what brands? I'm just curious, because in my opinion, victorinox and dexter are my least favorite. I work in a high production, and I've found that victorinox and and dexters just don't hold an edge the way some of the other brands do. They have a 55-56 HRC, and I've found I have to put them on the stone every other day. I've transition to knives between 58-61 hrc. German or Japanese high carbon.
Do you ever smoke chuck roll or inside round? I smoke alot of it..
I smoked the sierra steak on the traeger and it was sooo good.
@@themeatcuttingacademy7613 haha yea me too man i love it i have about 500lb in the freezer that i smoked i would send u pic but cant on here
@@themeatcuttingacademy7613 what type of meat is best for smoking? Prime xl or select ?
I'd say prime would be the best in my opinion. To be honest I'm better at cutting then smoking but then again I haven't done it nearly as long. I've been cutting for 15 years.
Good video but put a towel under that cutting board.
Thank you. The newer videos are shot I'm my house so the table is more levelb and I fixed that cutting board issue, lol.
Why does no one show the flat iron steak from the chuck? Its the second most tender steak after mignon
Hey triller, this is a chuck. The flat iron actually comes from the shoulder clod which is the lower shoulder of the cow. One day hopefully soon I'll do a video on that. I work construction these days and after having a month off I'm finally back to work. Thanks for the comment my friend.
@@themeatcuttingacademy7613 maybe im wrong but im reading online the shoulder clod comes from the chuck, i just bought a 35 lbs chuck, mines does look a lot bigger than yours so i dont know if its exactly the same cut, im hoping mines has the shoulder clod hence why its bigger, thank you for your reply, any help would be greatly appreciated
If I remember right from this video, I think I bought a smaller sized chuck. They can be huge. Chuck Shoulder clod is connected to the chuck and on a diagram it will just show you the one section containing both cuts so it's hard to explain . If the label says chuck shoulder blade then it's a chuck. Shoulder clod would be labeled as such. It's hard for me with out seeing a label or picture but tge size definitely sounds like a chuck. I have another tutorial on my other channel where I cut a cross rib but sometimes the factory cuts the cross rib off which is what they did in the cut I had. If you look up dirt bandit Outdoors, that's my metal detecting channel I uploaded some cutting videos as tests on the channel but if you scroll down you'll see it. Cross rib I think it's called on the video thumbnail. Hope that helps
@@themeatcuttingacademy7613 thanks for the help man, it literally only said 'angus chuck' on it yours look a lot smaller to mine, i think i need to find where the shoulder clod is located on mine if it is, ive butchered out the chuck eye roast and theres a hell of alot meat left, alot more than on this vid so hopefully the clod is there, will keep yer updated
If you want you can look me up on Facebook. facebook.com/brianmay1986?mibextid=ZbWKwL
Send me a picture of it and I'll tell you.
Please use standard names for smaller cuts, not Sierra or Denver, what are they?? In cutting off silverskin, why doesn't he slip the tip of the knife under the skin, then lift it off & cut the skin away, not chop into the meat??
Those are the names of the cuts I know. Do you know them by another name or are you assuming I'm using incorrect terms. It's kind of like a London broil. They don't call ot that in England or a Boston butt which is not a butt at all its a shoulder, lol. Different countries call the same piece of meat something different in most cases. I also trim the silverskin like that because that's how I was trained. It's probably not the best way but production cutting takes a lot of speed and doing it like that takes too long. I had a coworker cut flank like that and it looked good but took forever. Anyway just personal preference.
Idk man you cutting to much fat off.. i cut over 50,000 lb this season and never cut tham much fat off.. fat is the best taste
Very true but I'm cutting for myself not customers and it still has fat in the marbling which is enough for me. I was also going to render the fat down.
@@themeatcuttingacademy7613 oh okay that makes sense i use these for smoked meat they are really tasty as well as the inside round. I love the fat when its clean fat
I was thinking the same thing. I like my fat on my beef. I buy sustainably raised organic beef from a local farmer and I want the fat. I even buy just the fat and use it for cooking.
I try to get 70% of my calories from animal fats and the rest from protein and watching you trimming off the fat is why the grocer's meat case does not even look appetizing to me. thankfully I can buy primals at a meat market before you guy put your knife to the fat.
Well it's personal preference. I'm just showing you how to cut it, besides this isn't for a shop, it's for my family. I like fat on certain things like ribeyes but not a lot for a chuck roast I'm going to slow cook and it's just going to cool and sit on top but that's just me.
Get a real president in Washington then you don’t have to learn about secret cuts, you can just buy the premium cuts like a normal person because they will be way cheaper.
I don't like him either but there is s greater profit margin by not separating the muscle groups in the chuck. Hardly any meat shops would ever or have ever done this which is why it's a secret.
Learning how to do things makes you more self sufficient and less dependant on people which is how we should be.
Secure your cutting board. You cut meat like you want to lose a finger. Very unsafe.
Well I still have my fingers so a slightly uneven garage floor isn't a worry. I've been cutting for 15 years and I do just fine. I suspect you are a more experienced meat cutter?