How to Butcher: Beef 116A Boneless Chuck Roll
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- Опубліковано 7 сер 2018
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I bough a whole chuck roll. Cleaned a little hard fat and silver tendon off. Started the larger side first. Slices large steaks. When I was half way I cut the roll in three part sections. Sliced those sections into smaller steaks. About 6 inches at the smaller ends I thought would be too tuff for steaks. But I sliced into smaller steaks. Cooked it all on the grill. Me and my two children ate delicious steaks every day for two and a half weeks now. I think for $95 to $100 or more or less. It’s worth it. And yes there is some chewy fatty parts but I have ate in expensive steak houses and got the chewy fatty parts also. That’s a caution eating meat. I’d rather have enough meat. This large whole chuck roll looks intimidating but my children practiced cutting some steaks also. But I also teach my children how to process meats and cook at home. When was the last time you went to a local steak house and got a steak 8 inches tall 1 foot wide ? I didn’t get to make a roast like I planned. I steaked the whole roll.
I literally came to post the exact same thing! Carnivore diet for my wife and I, and the more fat the better!
Not to mention, fat and gristle are (in my opinion) the tastiest part of beef
I got one of these today. Thought it was another video you did. Shoulder clod one.
But, learned a lot on my own. Followed muscle seams still got what I needed. Stock up for winter.
Now I know for next time.
Thank you.
Excellent craftsmanship enhanced with superior anatomical knowledge!!!
Wow thank you this is useful. I am going to get a chuck roll in about a month and this a great guide for how to break it down
This is a fantastic video!! Very informative! I’m quite new to butchering and this is a great reference for knowledge.
This is just mesmerizingly fascinating. Thank you!
Well I just butchered this yesterday. And my intention was to get carne asada out of it. I followed all the connective tissue and pulled the sections off. Then cut the bellies into 5 inch sections and filleted them them out into beautiful flat pieces kind like the roll he made but thinner. That gets seasoned and goes on the grill. Fantastic inexpensive meat.
Yup that's a what I'm doing
Excellent butcher! Great anatomical knowledge! Sure-handed! Confident!!!
Thank you!
Watching him over trim is giving me anxiety!
😀Great Tips
Thank you for the video at around the 11 min mark what would be the name of the cut. What would it be called
That would be the Denver steak!
question .. do you think the chuck roll would make good corned beef as a whole? or is it to good for corning
Good question!
I've watched this several times. I do honestly think that he announced the sections backwards. He cut an obvious denver steak section from what he called the 'upper part' of the chuck roll. But the 'upper part' contains the chuck eye, or delmonico steaks and the sierra. He did cut a sierra from that 'upper section'. Then when he cut the other section, which should be the under blade section, that is where he made a roast, instead of having the denver steak section. I'm so confused. Am I alone here ?
Nevermind. He cut denver steak section, and the sierra steak from the 'under blade', but he kept calling in the 'upper part', which completely threw me off. Then he went to the other part, and started calling it the other or 'lower part' which is the chuck eye roll, where he was cutting his boneless ribs from. However, true Delmonico steaks should have been cut from the chuck eye roll, not the 'under blade' (or upper part) as he calls it) where the denver and sierra steaks were cut.
@@adriancerezo8868I am with you, I got confused a bit with this one(&I've been doing this for about a decade, at least 1x/mo, more often 2-4x/mo....I have a family of 7 big meat eaters).
he pulled the dorsi off the chuckeye, noooooo!
Man, idk what to say about this. I'm not sure if he's trying to merchandise for maximum profits or just showing cuts of meat.
Both. He also fabricates 2 ways so you can see what is possible.
In my house, sometimes I pull out the Sierra & denver(which I use as bnls shortribs), then make pot roasts....other times I will grind most of it.
It just depends what I want that time.
Far too much unnecessary whittling down (trimming) of the meat which just increases the appearance and the cost of the meat without increasing the flavor. Want proof? Look at the large pile of timmings he whittled off the meat.
Mabey he sells a lot of ground beef? Fresh burgers have a place in the display and it adds value to put the fat in the grind and let the roast look clean. A little string and its perceived value is increased. Put on a show for the consumers and they will say your the best butcher that they have ever seen, suggest some spices and your their friend for life. Adding value begins with making people like you.
He's a retailer butcher they do for speed not yield
Delmonico steak. Lol. Made up cut. It's called a chuck eye steak.
I've heard of Delmonico steaks but now I know it's a chuck eye.
AND HE CUT CUT IT FROM THE WRONG HALF! LMAO
Canadians are the ones who came up with Delmonico Steaks because of the strict rules they have on beef.
@@originalcloset9292 Maybe in Canada but here in the States it originated from the restaurant that Charles Ranhofer presided at Delmonico's stoves from 1862 until 1898 and published his numerous recipes in a weighty book (literally - it's more than 7 pounds, and 4 inches thick!), including an entry for "Delmonico Steak"
To me, he cuts away an awful lot of meat, even though it can be used in stews and as ground meat!!!
Irritating guy