Links for things we showed: Link to Stainless rack amzn.to/3VMmHeb Ninja Foodi 8qt 14-in-1 but it looks like they’re out of stock on Amazon at the moment: amzn.to/3xdkbo1 They do have a 12 in 1 though (doesn’t do sous vide or have a thermometer but otherwise it looks the same! amzn.to/4c7l2FF Stainless pot for Ninja (they have both sizes): amzn.to/4eKiLSE Stasher Mega XL silicone bag: amzn.to/4cmAIoO Realllllly good deal on stasher bags multipack if you need some: meh.com/deals/stasher-reusable-food-storage-bag-bundles/checkout Foodsaver Gallon Zipper bags: www.walmart.com/ip/15777785 Solid wood cutting board (no glue): amzn.to/3zoR6Xk Lap tray: amzn.to/3VKmhnp Dash Deluxe Express Egg cooker amzn.to/3RBsTTK but it’s on sale at Target right now for $19.99
Hi my dears. For decades we used to butcher, and process our own beef and pork. We had a meat band saw, tubs to make hamburger, to mix sausage in, etc, etc. We had great knives too, but if any knife is sharp it will cut. People are so spoiled nowadays. If it isn't wrapped in plastic and on a styrofoam plate they don't want it. We buy straight from the farmer, or our local butcher shop, we cut out the middle man. Cut and wrapped in butcher paper. Keep up the good work Steph!! God bless you both. 🙏💖
Do you ever have problems with freezer burn with butcher paper? What kind of shelf life does paper wrap have vs vacumn sealed plastic?? I have no idea of either! lol @@mar1video
@sylviaivie7047 growing up, my folks bought beef and pork, twice wrapped in butcher paper. Not once was it ever freezer burnt. We also got to go to the ranch and pick out the beef on the hoof!
A good channel to know which parts are which cuts is Butcher Wizard. He names them as he cuts them. It's a good reference if the names and cuts matter to you.
Hello! I was a butcher in my youth. I think people may be confused since you are not breaking down the chuck like we are all used to seeing it in the stores. You cut the entire roll as a steak instead of breaking down each cut along the muscle lines. No big deal. What we know as the chuck "eye" is a small part of the chuck that is closer to the rib of the animal than the neck, if that makes sense. The eye itself is the most far forward part of the muscle that makes up the ribeye. It is a pretty small part of the chuck roll as a whole, and does not run throughout the entire roll. The eye is by far the most "tender" part of the roll. Hope this helps. :)
Yeah, breaking it down gets you some delicious Denver steaks, Sierra steak, and chuck eye steaks. I generally can turn a 20lb chuck roll into 17 steaks, 3 roasts, and 2 bags of stew meat.
thank you for showing how easy it can be to break down a chuck roll. This was much less intimidating to watch than a lot of the other videos on UA-cam. I feel much better about the process now.
Agreed! I was overwhelmed with the proper butchering too! I just said screw it let’s go for it and see what happens as a slice! It works! We love it this way! 😆
You spoke about “throwing away” your Foodsaver bags, but all you have to do is to cut them a few inches longer than you need, then once you use them you turn them inside out and wash I the dishwasher and re-use them until they get too short and THEN throw them away. We’ve been doing that for decades. Saves a LOT of bag material. Costco also has their own vacuum bag material that works perfectly and is more economical. Amazon too. YES, Absolutely you do need to pay attention to turning the corners of the bags out as much as possible, but we have Never had any problem with any contamination in 30 years. We originally saw it recommended on the Foodsaver site ages ago, and if you can reuse the FS ziplock bags, why not the heat-seal bags. You just lose an inch or so per use, but if you think ahead you’re fine for several uses.
That’s true I have reused them before but they seem to always get tossed-I’ve tossed a few of the zipper ones too 🫣 I’m getting better though about it!
@@polak3015 IF you are using bags Specifically made for vacuum sealing and/or Sous vide, they do NOT contain the chemicals that are linked to cancer causing effects. Also Sous vide is done nowhere near the temps that might even get close to levels that the plastic could become reactive. This is completely aside from the radically lower cancer issues associated with Carnivore. Check out the studies. I’ve eliminated 2 “incurable” autoimmune diseases doing carnivore, and I have been using vacuum sealing for nearly 30 years. I’ve lost 42 pounds and am off of almost all meds in 4 months. Is there some slight theoretical risk with ANY plastics? Probably/possibly, but so is driving in a car or breathing the air in traffic. We’ve been converting our non- stick cookware to cast iron and carbon steel which I suspect are likely much higher potential for issues. Everything is a case of “relative risk/benefit”. The world is not and cannot be made risk free. Deal with it and make your choices. Everybody has to do what they think best. I am so much healthier (corroborated by my Primary Doctor) than I was 4 months ago it is nearly unbelievable. A healthier metabolism (like when any of us are younger) is going to be MUCH better able to deal with environmental stresses. I had all but given up, it was a Very dark place. You have to pick your battles, this is my choice.
I dont listen to people that dont understand the carnivore diet. To them its about how steaks look and taste. Like, dude, its about health. Everything else is second.
bought my 1st chuck roll at costco today.. $4.49 / lb ... weighed 20.78 lbs. will be breaking it down tonight and i know it will be delicious. thank you so much for sharing!
@@StevenSteph Yes, I thought the same. Plus you dont need a bunch of freezer space.. truly a game changer! 👊 I did wonder if the slight price per lb increase was because I bought a single vs the box of 3; seems others in chat got the $4.19 / lb price. I'll ask them next time, could just be a location thing too.. I'm in NE Indiana.
Stopped bt my Costco yesterday verfied they sell the individual chuck roll for 4.39/lb..I am totally inspired!! this makes it look simple and doable! thanks so much!!
Dude! You have the greatest wife in the world! You guys are a great couple. And people who want to be experts typically have only one point of view that they insist as right. Not so in hind sight... She wields a blade with suitable expertise and speed. Not to mention portion accuracy. Creativity and valuing the "waste" as well, this woman is a role model.
Ditto the last comment! I’ve learned a lot about preparing the chuck cut. I did try the Costco Chuck Beef but it apparently didn’t cook right and it came out really hard to enjoy. I cut them about 1.5-inch thick, used Cosori air dryer to cook the steak for about 14 min at temp of 450 F and it came out too hard to eat. Can you guys comment where did I go wrong? Thx- I’m just a 73-year-young living alone and cooking was not one of my virtues… Thanks and God Bless! You are great couple ❤ (BTW, can I clone the wife, the greatest wife I’ve seen in my long life…?)
I did my 1st Chuck Roll ever a couple of months ago, after seeing all of the videos...got it from Chef's Store...it was WELL WORTH IT! I'm on board. I appreciate your air fryer tip, and I'll be trying it ASAP.
I love chuck roast in my slow cooker, i make one nearly every week, i actually crave it! Wonderful to have on hand in the refrigerator with bone broth. So healing for your bones! This was a great video, thanks for making it!
I watched your previous video on chuck roll and decided to go back on Carnivore (I have tried six times over the last year, but the keto flu killed me). This time, I experienced no flu and it was easy to get in. I found I craved meat over other things and it has been the easiest time yet. Still on it. I cut mine into steaks, roasts, broth waste pieces and jerky. For 4.38 a pound in Spokane WA, I find this the perfect solution to carnivore! I feel incredible and cannot believe I have not gotten the keto flu. I also agree that the air fryer is incredible. The roasts I do in a crock pot and the broth from it is incredible! Thanks for your videos, it definitely has changed life for me!!
Awesome! Glad you didn’t have the keto flu this time. I wonder why? The great news is you’re thriving! We hope your carnivore journey improves your quality of life. 🙏❤️
I just found you two, you popped up on my UA-cam today. Love it! Thank you for this video, I've never heard of a chuck roll only chuck roast but I'm definitely going to go looking for them! You two are a hoot! Thank you for sharing. I look forward to watching your other videos!!
I'd throw the roll in the freezer and get it super cold, almost frozen. Then cut up in your desired cuts. Also you mentioned not being able to remove all the air from the reusable ziploc bags. Wrap the meat in cling wrap first then freeze in your bags. Great idea I've been doing for years. I tend to break mine down into the muscle groups. I like to remove any grisle or silver skin. Sure the steaks are smaller, but I just eat 2 steaks or 3.
When you mentioned putting in the freezer it made me think of just grinding up the chuck roll and making patties. Mixes the tender with the stew meat and makes it easy to cook. Thanks!
There are some good videos on UA-cam with instruction on how to cut and all the different cuts you can get from the chuck roll. Thanks for the videos SteveSteph!
Okay, I watched your other video first; where you went to Costco and purchased the two cases of chuck roll. I thought that video was absolutely great because it opened my eyes to the potential savings. Then I watched this video and I think it is absolutely awesome how you just cut steaks from one end to the other without any sort of attempt to break it down into its “proper” cuts. I actually like this way more because it allows for multiple different cuts within the same steak. This way allows the person to enjoy different tastes and textures within the same steak; AND it makes breaking down the whole chuck a ridiculously easy process. If someone has one of those stand mixers in their kitchen, I am pretty sure that they can buy a grinder attachment for it which would allow for those misc. trimmings and rough cuts to be turned into ground beef. Again, thank you for creating and sharing this video. I am almost certainly going to use this same method myself.
@@sharonbelieves If they're still chewy they haven't been cooked long enough. It can take quite a while (especially with the bigger pieces of gristle) but they eventually get crunchy.
I've missed watching yalls videos. Work is just crazy right now. I'm just starting out on the carnivore way of life. I'm so excited. 😊 great video as usual. 😊😊
Just found your channel and am SO happy! You have so many good ideas and as a newbie carni, any type of steak cooking is helpful to me. And THANK YOU for going to Costco on the 4th of July weekend!!! I stay away from Costco on any weekend out of self-preservation...you're a real champ!
Definitely not going to Costco on weekends or holidays anymore 😂 Thanks for choosing to be a part of our UA-cam adventures. We hope your Carnivore journey improves the quality of your life.
The Chuck roll starts where the rib roast stops so there are parts that will look like a rib eye. So the first couple steaks will be tender like a rib eye but get tougher as it gets further away from the rib roast end. I love Chuck but it can be tough depending on what part it is. I love to sous vide Chuck for 48 hours at 134F then sear before serving. Now I want to see you cook Chuck with the air fryer.
Remember just a few years ago chuck roll was like 1.25 a pound!! Same with flank steak-used to be sooo cheap. Found y’all looking into carnivore diet. New sub! ❤
The big roasts and chuck rolls with the big ‘eye’ in other videos, I never see either in what I get at the grocery. Thx for giving us an example that does not require tons of video (and commercial) watching!!
Excellent video! My wife can't stand to work with raw meat so it's all up to me. Steph is far more an expert at cutting than I and there is no waste which is great. You guys seem so excited about all the meals it will make so I'll have to give it a try. The meat seems a bit expensive (as everything is nowadays) but for the vacuum sealing part I'd highly recommend getting a vacuum sealer like a VACMASTER to freeze the meat or even to keep it in the frig for a quite a bit lot longer. A bit spendy but it's the best investment we've ever made and hoping to enlighten others about it. The bags are incredibly cheap compared to the ones necessary for the ones required for your style of vacuum sealer.
The only knife I use to cut all my meat is a fillet knife. It's a very thin blade and I keep it sharp. Today it is cut through any piece of meat that I've purchased. Love you videos keep up the good work.
Wow. Glad I found your channel. Im going to try this chuck roll. Also another idea for storage is to use the zwilling System. I got mine on Amazon and I love it. Bags come in different sizes as well. Thanks for all the ideas.
You guys are the best, I myself love the chuck, and it is very affordable and very tender. Try not to listen to all the pre- madonnas. Keep doing what your doing, also thanks for that Costco hack I never knew chuck was that affordable in bulk. Thanks!!!!
Thank you for sharing this. Comment Per Salt Treating the Meat... it may have gotten dry because of doing it on a rack. What should happen is initially the salt draws out moisture as salt is absorbed into the meat and works on the protein fibers to soften them, THEN after a while the moisture gets drawn back into the meat, and the meat holds the moisture inside. What I do is place the salted meat in a container about the size of the meat OR wrap it (in parchment, foil, or saran) and do at least an hour ...or overnight. What is not used then gets freezer prepped. I am not an expert, but been exploring it. Hope this helps (if you read this ;^) Thank you again!
So cool you guys are showing this- I think people over complicate it in our minds, I know I used to, but it's truly this easy. I just looked up a bunch of videos a couple years back, learned how easy it is, & went to town. I always get the same chuck eye steaks, the denvers, &/or stew meat/roasts they do, if I want to take the time to seperate the sections of muscle, which is also easy. But you don't have to, just cut it up how you like~ the way Steph's doing. *Yes, you're right~ that top, slightly rounded section is the "chuck eye roll", which people cut into chuck eye steaks, but you only get 2 usually. Just under that is one large "sierra" steak~ which looks like flank or flat iron steak. Under the sierra is where the "denver" steaks are~ you get 4-6 of those if you want them an inch or more thick. Of course you don't have to, you can cut it any way you want. I think it's fun to cut it up plain & simple too, same as you do Steph, so you get part of the eye, part of the denver, sierra, chuck roast, etc. Stores cut them too thin & take off too much of the fat, imo~ we leave as much on as we can. We also use our air fryer for all our steaks (it's an airfryer/grill that gets to 510 degrees), & never went back either. We had a Ninja one first, but had to replace it after 2 yrs of daily use~ you can never, EVER get them clean after a while. Just have to get a new one after so much grease buildup where you can't reach it to clean. We have a Cosori now, identical to the Ninja, also goes to 510 degrees, which is the key imho~ cook it hot as possible, least amount of time, & get nice crispy crunchy outside layer~ YUM!! I've never had it be tough either. *Isn't crazy how excited we get about the beef?! It's like our brains & appetites are now synced up w/our bodies~ which are thanking us for finally figuring it out, right?! AMEN
Wow!! That was a lot of awesome info!! Thank you! I want 510 degrees! I’ve looked at the Corsori brand before but they’re all nonstick! I’m trying to have zero of that and only stainless if possible-is yours nonstick (I also gather my tallow drippings and I don’t want them touching nonstick coatings (or parchment because it’s sprayed with silicone)…makes it hard to find a truly stainless of anything and this ninja does it--but I’d love higher temp even! That’s why I use the top rack 😆 so it’s right up near the broiler! Yuuuummy! Also no on the oven style-I like the deep pot style for cleaning (dishwasher) because it’s a nightmare on the oven styles 😆 so awkward to get to and so greasy in there 😆
@@StevenSteph I hear you~ the NInja & then the Cosori airfryer grill we bought are "ceramic coated" w/heavy element lid that closes down from top, not oven style~ learned my lesson w/the first one we bought years ago, errgghh. Still don't trust ceramic coating though, so I'm ordering the stainless insert & rack for it~ off brand, but it fits.👍If the Ninja 14-in-1 ever comes back in stock, I'll likely get that one & do the same. Stainless steel, cast iron or clay are the only cooking surfaces I feel ok with anymore. There's just too much risk w/anything else at this point. *I thought I'd found a baking paper w/no coating of any kind, but turns out it's just for wrapping or serving cooked food~ not oven/airfryer proof, so boo on that too!Sammie
I agree with some of this but the way they are doing it is wrong in so many levels being every cut of steak cooks differently. I wouldn’t be surprised if you cut it this way one part is tender that it melts in your mouth & the other part just chewy. To eat the skin felt is not only tougher then boot leather but it’s the skin is just yuck. But to eaches own but to pay that much money I can’t see wasting good quality meat with many who don’t have money to throw out the window.
@@sweetpeace5 no you’re right they’re not wasting anything. They’re eating at all even the skin, but many people don’t have money to burn so putting false information out there in my opinion is bad.
Here in Ecuador i buy osso busco for $4.49/kg yes there is a bone and yes it is tough unless cooked for a long time or under pressure. But its AMAZING and i put the bone marrow on it.
Yessss…I’ve seen the proper butchering videos and they’re a lot of work for us beginners! 😆 maybe later I’ll care, but I love it this way! Easy and fast and every steak is delicious! Just don’t overcook-I think that’s where the magic lies!
Get your chuck steak put it on a plate and salt it both sides . Then squeeze a lemon or lime over it and leave 1 to 2 hours then cook it how you want . More than a traditional steak cut but it tastes amazing
This looks like a great piece of meat to smoke for a big barbecue. I just recently saw a video about beef shoulder clods that you can break down into lots of separate cutts of meat also. The shoulder cloud looks like it comes from just beneath the Chuck roll. Thank you both for the great video.👊
Hello, I used to buy chuck steak, at that time I didn't have BBQ, I had always made it in the oven from the top only. broiling. Oh man it always came out as it has been on the BBQ. I'm like you I love my meat medium rare but I made it well done for the children & it wasn't tough for them. Now I'll be lucky to find a chuck steak in the store, not to mention they started to make it very thin & the price shot up 5 times what it used to be. Thank you for your response, I went to Costco here in Canada British Columbia, unfortunately they do not sell it. I prefer the chuck meat to any other meat cut for a steak. Thank you for doing this again. You're making me hungry. 🤗🤗😘😘
In Canada its called Blade roast, Blade eye roll etc. I just love it, but I dont think it was that cheap at costco here in canada. I think it was like $18, $19 a kilo which is about between $8 and $10 a lb. Check it out.
Wonderful video! Couple of thoughts. First off, your choice of knife is fine. You don't seem to be fighting it. It cuts well. Your not "sawing" the meat and have nice clean faces to the cuts. IMO a large chef knife would probably be a bit easier to work with.... but you seem to have no issues with this. I live by the "if it's not broke... don't fix it" mentality. I don't need to look for problems. Got plenty already! Thank you for making this wonderful video to try to help people! I think a lot of the difference in the finished product comes down to how its cooked. That same new york strip can be tough as nails, or wonderfully tender depending on how it's cooked. Understanding the grade of the meat, the amount of overall fat and marbling, connective tissues, how often the muscle is used... etc will greatly impact how reasonably tender it can get and more so how it needs to be cooked. Filet is wonderfully tender. But the meat on it's own doesn't have much of a real flavor. If the meat's really only going to taste like the seasonings, spices, dressins and so on then why pay triple or more? A nice, juicy, medium cooked ribeye has a wonderful flavor all on it's own. For me, that steak only needs salt and pepper. I sometimes do go further than that, but it's all it really needs. Filet? I'm loading up on seasons or eating it with steak sauce or something. I think the difference is people who don't like the chuck roll are getting sub quality grades of meat and or just not cooking it properly. I'd be curious to see how you prep / pack this for the freezer. That roll you cut on the video looks like those tubs just go in the fridge and you eat from them till the meats all used. How long will you let this fresh cut steak sit in the fridge? I'd be tempted to go get one of these myself, but my local food wholesaler just put boneless pork loins on sale for $1.79 a pound so I'll be buying 3 or 4 loins and chopping those up. Very similar process. I can cut a 11-13lb loin down in about 10 min flat and that's taking my time, weighing my cuts and trimming off all the extra fat I don't want. Food savers up in a jiffy. I thawed and ate a pack yesterday on the grill with nothing but a little bacon chipotle seasoning and some garlic salt. Even overcooked a wee bit (about 165 internal) it was delicious. I crushed the 8oz serving I had prepared before my broccoli could even finish steaming. You do a great job processing this meat and you save a lot of money! Thank you for making this video to help people!
Wow thanks for this awesome helpful comment! 😀 I usually keep one of the chuck rolls in the fridge in the tubs and we eat it in about a week…it’s never been off or even brown or had a smell by then so I’m not sure how long it lasts but it’s as excellent on the last day as the first so I’m going with it! I think the fact that it’s in the cryovac bag when I get it helps with the age-from The grocery store we don’t know how old it is and once it’s exposed to air it starts to brown so I suppose this is fresher than grocery store this way? We eat it so fast I’m not sure of an answer 😆 I try not to open the tubs til we get to them. For the frozen ones, I use gallon zipper foodsaver bags and suck the air out and wash and reuse them. I also have a few XL mega Stasher bags that I pack full and I can smoosh most of the air out and freeze them. Eventually I’ll buy enough of those to use them exclusively (I can put those in the dishwasher inside out😆) but for now I think I have only 3. I used to use the foodsaver rolls but my Machine is acting up and sucking at sealing for some reason so I’ve been using their zipper bags. I love them. $9.99 for a dozen and I keep reusing them. The gallon size is a nice size for thawing in the fridge a few days so I have those rotating and thawing as we go. ☺️
We bought a box from Costco Friday, same $4.19lb and National Beef. We cut it up today and had grilled steaks tonight cooked to 123 degrees topped with lots of butter and was very good! Thanks for the heads up on picking these up from Costco. In the past we got them from Chef Store/Cash and Carry and Costco's tastes better.
For those who find your Chuck meat tough, consider Sous Vide. 130 degrees for 24-48 hours and it comes out medium rare. Use an infrared grill, or pan sear and it's fork tender, but has the texture of a Beef Ribeye
Thank you so much for this video! Im new to carnivore and i would love to save money on meat. Now that I know how to cut this up I can go to Costco and buy one ofe these slabs of goodness!!
I would cut them into 2" thick roasts for myself and throw a roast in the crockpot for 3h45m-4hrs... so fall apart tender and delicious. cutting them like this makes them a chuck roast/pot roast.
Hi, I came across your channel by searching carinvore. i will def be going to costco and trying this chuck roll. Tomorrow is my first day :) I am excited and nervous, I watched several of your videos. Thank you
@StevenSteph I learnd a trick to make any meat juicy and tender. The trick is to put backing soda over the meat. I sprinkle it over both sides with a spoon then let it sit for 15 minutes, wash it off then either put it in a strainer to drip dry or get paper towels and pat it dry. Then make it anyway you want.I would put the baking soda on if you dont use the seasoning, try it one time and see how you like it. I make a bowl of seasoning With 3 Tbs of kosher Salt, 3 Tbs smoke Paprika, 2 Tbs Onion powder, 2 Tbs Garlic Powder, 2 Tbs Dried Oregano, 2 Tbs black pepper, 1 Tbs brown sugar and 1 Tbs of Cumin. Mix well and pinch the brown suger into the mix make sure its mixed well then season your steaks.
I used to get pork loins at Sam's for like $16-18 a loin. I think it is a little more expensive these day, but not crazy. Bring it home and break it down, the wrap a few pieces per bag. I use a Foodsaver for long term frozen storage.
I souvie mine because it is super tough even in the air fryer 😢 But if I sous vide it then it's just perfect and super tasty 🎉🎉 Because of you ma dear Steph, I know buy the whole Ribeye roast. I didn't know I could do that😮 But yes, while roast Ribeye or Chuck... but I haven't bought chuck again.. its just tough and my hubby doesn't like the souvie steak❤❤
I’m too scared to sous vide! Because of the “safe” plastics…they say they’re safe but I haven’t doubts and feel like later they’re going to come out saying even those ones aren’t…I’ve got silicone and the foodsaver bags that can handle sous vide “safely” but I’m too nervous about it…just bringing it up in case you haven’t considered it or maybe you’ve got another method…glass? Would that burst 🤔
Chuck roll or chuck clod is my go to because of the price. I don't get fancy. Cut it down the middle the long way and however many lbs the entire piece is, that is how many steaks I make. Yeah, some of it is tougher than other parts but I just cut it into smaller pieces before putting it in my mouth. Chuck is flavorful. I am paying more than you guys but the nearest Sam's or Costco is 120 miles away. The chuck eye would only be in the first 4-6 inches in from the side you started cutting The first slice on that end is where the last ribeye was.
@@StevenSteph I am with you on keeping things simple, but this video does show where the chuck eye is located. Going to try the air fryer today on a chuck steak and see how that works
Suve' almost killed me. Literally I was crying I was in so much pain. I already have so much inflamation I try to do anything I can do to get the inflamation down.
@@StevenSteph SOOOOO delicious!! I just finished an amazing 3 inch chuck underblade "steak" that I cut out of a 3 1/2 Lb roast. Sear all sides in a bit of butter in a cast iron pan, then finish in the oven. Tender, flavorful and juicy! Who needs expensive rib eyes, eh? 😆
nice job! you two are power couple who support each other! I just bought a usda prime ribeye roast from costco here in TX, $13.99 a pound at 17.58 pounds. $255 lasts me 16 big steaks at 1-1.5 inches thick, then 1 pound of beef fats. It’s $16.99 presliced prime ribeye at costco, so get your prime ribeye roast is very worth it. Our local HEB costs $20+ per pound with prime ribeye steak presliced. So i’m already saving a ton of money every 3 weeks i would buy again. I normally only pressure cook prime chuck roast. Will try your way next time I buy a prime chuck roll in costco next time :) I also air fry my steaks, using the $300Kalorik air fryer. I only like usda prime. It’s $6.99 per pound at HEB for prime, hopefully I can get them in costco in 3 weeks. I just started carnivore diet for 6 days now.
Summary of the first 4 minutes: chuck roll. Skip to 3:57 to save time. At 7:57 she starts on the meat so if you aren't interested in plastic containers, you can skip to that. If you want the cutting, it starts at 10:57
I just bought us a case of chuck roll yesterday for $4.19 a pound. The butcher was shocked that I wanted an entire case, I guess nobody has caught onto this in my area. I just cut it up the lazy way into 2 inch cuts with one of them like you did the other day but thanks for posting this more detailed one because I have two more to go lol. by the way, the ones we kept, two, and just did them in the air fryer were so delicious.
Agreed!!! LOVE the Chuck Roll!!!! Still having trouble figuring out the whole process…..but what I have done works and it is AWESOME! The fresh ground hamburger is the BOMB!!!!
Spoiler alert on a video coming up! Costco was $1.49/lb cheaper than Sam’s yesterday! That’s like $120 more if you get a box of 80lbs from Sam’s! Wooooah! Or call both of your stores and ask the price per pound for a chuck roll before you go!🤞🏼
Really enjoy your videos. I started Carnivore Jan 20 2024. After 2 months - my hubby joined me. We both had separate issues - he sciatica in his back and me hormonal corrections. We are both living such a better life now. I would love to see how long you cook your chuck in your air fryer. I am baking 3-4 hours in the oven @ 275 and it gets hot in the house. We need it tender for his teeth. We have ninjas. Oh and try the beef ribs from Costco! Delicious. But again I slow cook those in foil for 2 - 2 1/2 hours then brown @425 for 10 minutes. But you gotta take the membrane (silver skin) off the back. I also discovered if you crush the salt in a ninja it sticks to the meat better. So good!
I didn't have to buy a whole crate to try it. My Sam's club offers a single one so I bough one. I've cut up whole ribeye from Sam's so good but $15.98 a lb. Carnivore for 16 mos. Love this kind of video thanks for sharing your finds and skills.
I had the chef at the restaurant work at help me with your Chuck roll and we got several different cuts out of it and a lot of chuck steak. We cut some chuck roast, chuck steaks, flank steak, 1 Denver steak and stew meat. He also cut all the silver skin off.
Thanks for the info on the Chuck roll! Also they have a cheap price at sams on lamb roast. My wife got a membership just to get it because it's hard to find lamb in my area. Same thing, just cut it up into pieces and air fry
Just a heads up-video coming soon-I price checked Sam’s vs Costco on the chuck roll box yesterday and it was $1.49/lb higher at Sam’s! $5.68 vs $4.19!! 🤯
It’s so hilarious how you guys are geeking out over your meat! I do the same thing!!! I’m on a 30ish hour fast today and am super excited for some beef short ribs. Weird bits are the best! I think our body craves the collagen? Love it! Carnivores are passionate about our meat…😂
Must be! I used to hate the fat and cartridge and tendons and skin and even meat on the bone! They’re my favorite now! It’s like a special treat to have something weird on a cut 😆
I love my air fryer for just about everything! As long as the knife is cutting. You have to cook chuck to rare to medium rare only or it becomes tougher and chewier. Thank you for showing how to butcher chuck roll. I actually prefer chuck steak to rib eye.
Well, I have not bought a Chuck Roll yet (I am going to in the near future), but I have bought chuck roast (the one you would use in a pot roast) and I have now been using this as steak. I marinade it with olive oil, some worcestershire sauce, small amout of soy sauce and minced garlic overnight. As a bonus, add in some rosemarry or any other herbs you like. It's litteraly the best thing ever! Salt and Pepper 30 mins before cooking. I just do it in a pan with avocado oil to get the crust - butter later. Like a regular steak. You can reverse fry as well; put in oven first, then fry after. You will not be dissapointed. My favorite cut is the Rib Eye. If you do this right with the chuck, it is just as amazing.
Texas expat living in Thailand I get my whole chuck roll it comes from Australia great beef cut it up into 8 to 12 steaks put in glass containers cook what I want on cast iron sear and finish in glass container in electric cooker usually sear enough for 3 days!
Thanks For your Chuck Roll vid. CA Costco $4.49 a pound and this is a great money saver for steaks for me on carnivore. Cook them in the air fryer makes it perfect and tender and juicy.
I agree with Chuck being generally pretty tough. I've given it few chances on the grill and air fryer. Its generally slightly better in the su vide and Pan Fry
I am learning about the chuck roll as well. I believe the end you started with is where the chuck eye is. The flatter piece under that is the Denver steak/roast. The Denver is supposedly very good as well. As you progress through the chuck roll, the meat gets tougher .. traditionally this is made into burger or stew meat. Also, when you first take it out of the package, get a butter knife and scrape off the the white stuff I believe that is bone dust from the saw. Credit to Bearded Butchers for that one.
I just did a dry brine for the first time today, just learned about yesterday. I did it on a rib eye for about two hours and I wasn't super impressed. The steak was very tender but it was a little dry like you said. I'm looking for a really tender way to cook beef. I did some ribs in the crockpot and they turned out pretty good and tender. I love the air fryer! I'm excited to try the air fryer fat
So I bought one to try it before buying the whole box. I certainly didn’t know how to cut it up once I got it out of the package. Dang, that thing was heavy!!😅. We had the first one two nights ago and it was very good! I was also able to cut off some of the fat and we will have that later. I really need to learn how to cut it up correctly. Thank you for showing us how to actually do it.
I have to go check out my Chef Store and see how much is a Check Roll... I know they have a refrigerator section with huge packages of meat. I'll check out all your other Carnivore videos... I want to do that *bone* *broth* and any other great ideas.
If they have a butcher area at the back, you might want to ask the butcher what the cheapest way to get chuck-by the case? By the roll? See what he says! 🤞🏼🤞🏼 very few of us want this much chuck 😆 so they won’t put them out in the case I’m sure
Sam's has caught on and raised the price of the chuck rolls here in Michigan. We have been buying boxes of them for the past year to feed my husband's carnivore desires and to can for the prepper's pantry. Cost is $5.98 a pound now, whereas three months ago it was $5.48. I tenderize the steaks a little before putting up and like you said do not overcook. Love the chuck roll!
TRY THIS;;; cleaning or replacing the FOOSAVER gaskets..., even flipping them over on the unexposed side might help it seal better agin. When they keep sucking and take for ever to draw the vacuum ... it's often because the gaskets are allowing the air to leak and not sealing well... also buying replacements on ebay is CHEAP... ALSO, for seal/freezing beef (not chicken/pork) cut the orig. bag about 6-8"longer than needed and when you clean/sanitize the bag there's enough left to use it again 2-3 times for the same size then even more for smaller items.
My husband and I got our butcher knives from the local goodwill. We have a two sided stone that keeps our knives razor sharp. They usually have them behind glass cases. A few weeks ago, we bought a 23 lb brisket, which was in one of those hard form fitting plastic bags. It was $4.49 a lb. Well, I cut it up in hardly no time at all. We had the pieces either roasted or smoked in our smoker. Delicious. And, since it was full fat, I trimmed the excess fat and rendered a whole pan of tallow. 😊
Hi, my first time viewing your videos. Did you say all 4 containers will go into the fridge? Meaning, none of the containers will be in freezer? Thanks.
I've done a couple of chuck rolls, and I've cut the steaks out nicely, separating the chuckeyes and the Denver steaks and all that, and grinding up the odd bits. But honestly . . . your way looks more interesting, and a lot easier! I thinkI I'll do that next time.
Yes! I think this way you get some of different cuts on one steak 😆 it’s weird for the ones that love the look of a pretty steak but for those of us who don’t care and want it simple, this is super easy! 😆
Links for things we showed:
Link to Stainless rack amzn.to/3VMmHeb
Ninja Foodi 8qt 14-in-1 but it looks like they’re out of stock on Amazon at the moment: amzn.to/3xdkbo1
They do have a 12 in 1 though (doesn’t do sous vide or have a thermometer but otherwise it looks the same! amzn.to/4c7l2FF
Stainless pot for Ninja (they have both sizes): amzn.to/4eKiLSE
Stasher Mega XL silicone bag: amzn.to/4cmAIoO
Realllllly good deal on stasher bags multipack if you need some: meh.com/deals/stasher-reusable-food-storage-bag-bundles/checkout
Foodsaver Gallon Zipper bags: www.walmart.com/ip/15777785
Solid wood cutting board (no glue):
amzn.to/3zoR6Xk
Lap tray: amzn.to/3VKmhnp
Dash Deluxe Express Egg cooker amzn.to/3RBsTTK but it’s on sale at Target right now for $19.99
Illinois-4.49 pound. They will sell individuals too. Thanks for sharing!
*Oh my word Steph! You're not kidding, that's a GREAT deal~ thx for the link sweetsPretty sure I just bought 6 for the price of 2~woohoo!!
Thanks for the awesome video. Chuck is awesome! If it's tough, then they didn't cook it right.
Hi my dears. For decades we used to butcher, and process our own beef and pork. We had a meat band saw, tubs to make hamburger, to mix sausage in, etc, etc. We had great knives too, but if any knife is sharp it will cut. People are so spoiled nowadays. If it isn't wrapped in plastic and on a styrofoam plate they don't want it. We buy straight from the farmer, or our local butcher shop, we cut out the middle man. Cut and wrapped in butcher paper. Keep up the good work Steph!! God bless you both. 🙏💖
That is so cool!!! 🎉🎉
I was going to ask you why you not using just the butcher’s paper to wrap the meat instead of vacuum sealing it ?
Do you ever have problems with freezer burn with butcher paper? What kind of shelf life does paper wrap have vs vacumn sealed plastic?? I have no idea of either! lol @@mar1video
@@woodzeedragonmy father was a butcher. If you wrap it tightly twice you never have freezer burn. If you do get freezer burn. Wrap it tighter.
@sylviaivie7047 growing up, my folks bought beef and pork, twice wrapped in butcher paper. Not once was it ever freezer burnt.
We also got to go to the ranch and pick out the beef on the hoof!
A good channel to know which parts are which cuts is Butcher Wizard. He names them as he cuts them. It's a good reference if the names and cuts matter to you.
Hello! I was a butcher in my youth. I think people may be confused since you are not breaking down the chuck like we are all used to seeing it in the stores. You cut the entire roll as a steak instead of breaking down each cut along the muscle lines. No big deal. What we know as the chuck "eye" is a small part of the chuck that is closer to the rib of the animal than the neck, if that makes sense. The eye itself is the most far forward part of the muscle that makes up the ribeye. It is a pretty small part of the chuck roll as a whole, and does not run throughout the entire roll. The eye is by far the most "tender" part of the roll. Hope this helps. :)
Awesome! Thank you for the information David, you described it perfectly. Thanks for watching and taking the time to comment we appreciate it. 😊
Chuck has the most amazing flavor! But what is the chuck roll?
Yeah, breaking it down gets you some delicious Denver steaks, Sierra steak, and chuck eye steaks. I generally can turn a 20lb chuck roll into 17 steaks, 3 roasts, and 2 bags of stew meat.
I love how down to earth you both are! I'm going to look for chuck roll at costco. thanks guys
thank you for showing how easy it can be to break down a chuck roll. This was much less intimidating to watch than a lot of the other videos on UA-cam. I feel much better about the process now.
Agreed! I was overwhelmed with the proper butchering too! I just said screw it let’s go for it and see what happens as a slice! It works! We love it this way! 😆
You spoke about “throwing away” your Foodsaver bags, but all you have to do is to cut them a few inches longer than you need, then once you use them you turn them inside out and wash I the dishwasher and re-use them until they get too short and THEN throw them away. We’ve been doing that for decades. Saves a LOT of bag material. Costco also has their own vacuum bag material that works perfectly and is more economical. Amazon too.
YES, Absolutely you do need to pay attention to turning the corners of the bags out as much as possible, but we have Never had any problem with any contamination in 30 years. We originally saw it recommended on the Foodsaver site ages ago, and if you can reuse the FS ziplock bags, why not the heat-seal bags. You just lose an inch or so per use, but if you think ahead you’re fine for several uses.
That’s true I have reused them before but they seem to always get tossed-I’ve tossed a few of the zipper ones too 🫣 I’m getting better though about it!
Yes, I do this, too!
Good way to get that cancer by heating up the plastic.
@@polak3015 IF you are using bags Specifically made for vacuum sealing and/or Sous vide, they do NOT contain the chemicals that are linked to cancer causing effects.
Also Sous vide is done nowhere near the temps that might even get close to levels that the plastic could become reactive.
This is completely aside from the radically lower cancer issues associated with Carnivore. Check out the studies.
I’ve eliminated 2 “incurable” autoimmune diseases doing carnivore, and I have been using vacuum sealing for nearly 30 years. I’ve lost 42 pounds and am off of almost all meds in 4 months.
Is there some slight theoretical risk with ANY plastics? Probably/possibly, but so is driving in a car or breathing the air in traffic. We’ve been converting our non- stick cookware to cast iron and carbon steel which I suspect are likely much higher potential for issues.
Everything is a case of “relative risk/benefit”. The world is not and cannot be made risk free. Deal with it and make your choices. Everybody has to do what they think best. I am so much healthier (corroborated by my Primary Doctor) than I was 4 months ago it is nearly unbelievable.
A healthier metabolism (like when any of us are younger) is going to be MUCH better able to deal with environmental stresses.
I had all but given up, it was a Very dark place.
You have to pick your battles, this is my choice.
@@Kenobiedon Thanks from someone that has an undiagnosable condition! Good info.
I dont listen to people that dont understand the carnivore diet. To them its about how steaks look and taste. Like, dude, its about health. Everything else is second.
What's not to understand? Eat only met any meat, eggs, bacon. stop eating that process stuff.
@@realcleanecspressurewashin6387 thats what Im sayin'
I think they’re kind of emphasizing the look of it because you need fat. I’m just guessing
There are no details on how you cook it. Setting, time?
@lindafoster8182 cook it how you like it. Watch the mix rubs you buy from the store, most have sugar.
bought my 1st chuck roll at costco today.. $4.49 / lb ... weighed 20.78 lbs. will be breaking it down tonight and i know it will be delicious. thank you so much for sharing!
They let you buy just one roll? Not the whole box of three? That’s awesome! Great way for someone hesitant to try this vs a whole box! 🎉🎉
@@StevenSteph Yes, I thought the same. Plus you dont need a bunch of freezer space.. truly a game changer! 👊 I did wonder if the slight price per lb increase was because I bought a single vs the box of 3; seems others in chat got the $4.19 / lb price. I'll ask them next time, could just be a location thing too.. I'm in NE Indiana.
So Costco will sell just a single Cryovac Chuck roll? I need to ask at my local Costco. Thanks!
@@VeldaE12 Yes indeed. :)
We bought a single roll of the Chuck roll this weekend. So glad they would sell just one!
Stopped bt my Costco yesterday verfied they sell the individual chuck roll for 4.39/lb..I am totally inspired!! this makes it look simple and doable! thanks so much!!
Dude! You have the greatest wife in the world! You guys are a great couple. And people who want to be experts typically have only one point of view that they insist as right. Not so in hind sight...
She wields a blade with suitable expertise and speed. Not to mention portion accuracy. Creativity and valuing the "waste" as well, this woman is a role model.
Ditto the last comment! I’ve learned a lot about preparing the chuck cut. I did try the Costco Chuck Beef but it apparently didn’t cook right and it came out really hard to enjoy. I cut them about 1.5-inch thick, used Cosori air dryer to cook the steak for about 14 min at temp of 450 F and it came out too hard to eat. Can you guys comment where did I go wrong? Thx- I’m just a 73-year-young living alone and cooking was not one of my virtues… Thanks and God Bless! You are great couple ❤ (BTW, can I clone the wife, the greatest wife I’ve seen in my long life…?)
Watch a breaking down a chuck roll UA-cam video. You'll get so many amazing cuts out of it.
I did my 1st Chuck Roll ever a couple of months ago, after seeing all of the videos...got it from Chef's Store...it was WELL WORTH IT! I'm on board. I appreciate your air fryer tip, and I'll be trying it ASAP.
I love chuck roast in my slow cooker, i make one nearly every week, i actually crave it! Wonderful to have on hand in the refrigerator with bone broth. So healing for your bones! This was a great video, thanks for making it!
I watched your previous video on chuck roll and decided to go back on Carnivore (I have tried six times over the last year, but the keto flu killed me). This time, I experienced no flu and it was easy to get in. I found I craved meat over other things and it has been the easiest time yet. Still on it. I cut mine into steaks, roasts, broth waste pieces and jerky. For 4.38 a pound in Spokane WA, I find this the perfect solution to carnivore! I feel incredible and cannot believe I have not gotten the keto flu. I also agree that the air fryer is incredible. The roasts I do in a crock pot and the broth from it is incredible! Thanks for your videos, it definitely has changed life for me!!
Awesome! Glad you didn’t have the keto flu this time. I wonder why? The great news is you’re thriving! We hope your carnivore journey improves your quality of life. 🙏❤️
Liam did you take electrolytes for the keto flu?
I just found you two, you popped up on my UA-cam today. Love it! Thank you for this video, I've never heard of a chuck roll only chuck roast but I'm definitely going to go looking for them! You two are a hoot! Thank you for sharing. I look forward to watching your other videos!!
We hope you enjoy the Chuck roll as much as we do. Thanks for watching and taking the time to comment.
I'd throw the roll in the freezer and get it super cold, almost frozen.
Then cut up in your desired cuts.
Also you mentioned not being able to remove all the air from the reusable ziploc bags.
Wrap the meat in cling wrap first then freeze in your bags.
Great idea I've been doing for years.
I tend to break mine down into the muscle groups.
I like to remove any grisle or silver skin. Sure the steaks are smaller, but I just eat 2 steaks or 3.
When you mentioned putting in the freezer it made me think of just grinding up the chuck roll and making patties. Mixes the tender with the stew meat and makes it easy to cook. Thanks!
Just bought one at Sam’s club, opened up UA-cam to search “how to cut steaks from a chuck roll” and here y’all are with this video!
I hope my video helps you. I'm not a professional 😂
Find Butcher Wizard so you can cut it properly this is so wrong it’s not funny
@jackieedler1572 yes, but as she said, she's not a professional, buy this works for their needs.
There are some good videos on UA-cam with instruction on how to cut and all the different cuts you can get from the chuck roll. Thanks for the videos SteveSteph!
Thank you for the encouragement. I am seven months in the carnivore and I do have a Costco card. I’m going to check it out.
Okay, I watched your other video first; where you went to Costco and purchased the two cases of chuck roll. I thought that video was absolutely great because it opened my eyes to the potential savings. Then I watched this video and I think it is absolutely awesome how you just cut steaks from one end to the other without any sort of attempt to break it down into its “proper” cuts. I actually like this way more because it allows for multiple different cuts within the same steak. This way allows the person to enjoy different tastes and textures within the same steak; AND it makes breaking down the whole chuck a ridiculously easy process.
If someone has one of those stand mixers in their kitchen, I am pretty sure that they can buy a grinder attachment for it which would allow for those misc. trimmings and rough cuts to be turned into ground beef.
Again, thank you for creating and sharing this video. I am almost certainly going to use this same method myself.
We’re so glad that you found the videos helpful! Thanks for watching 😊❤️
With the silver skin and other bits of gristle, I slice those off then salt them and put them in the air-fryer until they are crunchy like pork rinds.
Are they hard to chew when made like that?
@@sharonbelieves If they're still chewy they haven't been cooked long enough. It can take quite a while (especially with the bigger pieces of gristle) but they eventually get crunchy.
I've missed watching yalls videos. Work is just crazy right now. I'm just starting out on the carnivore way of life. I'm so excited. 😊 great video as usual. 😊😊
We hope your Carnivore journey enhances you quality of life. 🙏❤️
Follow Butcher Wizard & get the proper knives as well as the right way to cut it so you don’t end up with chewy tough meat
Just found your channel and am SO happy! You have so many good ideas and as a newbie carni, any type of steak cooking is helpful to me. And THANK YOU for going to Costco on the 4th of July weekend!!! I stay away from Costco on any weekend out of self-preservation...you're a real champ!
Definitely not going to Costco on weekends or holidays anymore 😂 Thanks for choosing to be a part of our UA-cam adventures. We hope your Carnivore journey improves the quality of your life.
The Chuck roll starts where the rib roast stops so there are parts that will look like a rib eye. So the first couple steaks will be tender like a rib eye but get tougher as it gets further away from the rib roast end. I love Chuck but it can be tough depending on what part it is. I love to sous vide Chuck for 48 hours at 134F then sear before serving. Now I want to see you cook Chuck with the air fryer.
Greetings from Germany. 😊 Chuck Roll is the best. I keep buying it weekly and cutting it into steaks. 👍
Remember just a few years ago chuck roll was like 1.25 a pound!! Same with flank steak-used to be sooo cheap. Found y’all looking into carnivore diet. New sub! ❤
I've been waiting for you to show just how you do it.
Thanks for the video. I always stay away from them because I don't know how to cut it. Now I'm all in. Thanks for my newfound confidence.
The big roasts and chuck rolls with the big ‘eye’ in other videos, I never see either in what I get at the grocery. Thx for giving us an example that does not require tons of video (and commercial) watching!!
Glad the video was helpful. Thanks for watching William 😊
Excellent video! My wife can't stand to work with raw meat so it's all up to me. Steph is far more an expert at cutting than I and there is no waste which is great. You guys seem so excited about all the meals it will make so I'll have to give it a try. The meat seems a bit expensive (as everything is nowadays) but for the vacuum sealing part I'd highly recommend getting a vacuum sealer like a VACMASTER to freeze the meat or even to keep it in the frig for a quite a bit lot longer. A bit spendy but it's the best investment we've ever made and hoping to enlighten others about it. The bags are incredibly cheap compared to the ones necessary for the ones required for your style of vacuum sealer.
The only knife I use to cut all my meat is a fillet knife. It's a very thin blade and I keep it sharp. Today it is cut through any piece of meat that I've purchased. Love you videos keep up the good work.
Nice! Thanks for watching Marty
I am somewhat new to carnivore and new to your UA-cam channel. I am learning so much watching you too. Thanks
Hi Teresa, We’re happy our videos are helpful, makes us happy! We hope your Carnivore journey leads you to better health and quality of life.🙏❤️
Thank you for that video - great tip for getting more cost efficient meat! Subscribing to your channel now as I just found you.
Thanks for watching and choosing to be a part of our UA-cam family.
Thank you so much for posting this!
I Sous Vide Chuck roll then sear it, tastes great but the sous vide is key to tenderizing it
Yes chuck is the best and we appreciate it so much.
Wow. Glad I found your channel. Im going to try this chuck roll. Also another idea for storage is to use the zwilling System. I got mine on Amazon and I love it. Bags come in different sizes as well. Thanks for all the ideas.
You guys are the best, I myself love the chuck, and it is very affordable and very tender. Try not to listen to all the pre- madonnas. Keep doing what your doing, also thanks for that Costco hack I never knew chuck was that affordable in bulk. Thanks!!!!
Thanks Johnny 😊
I I've been watching videos about chuck roll for days and this is my favorite because you cut it regularly.
Thank you for sharing this. Comment Per Salt Treating the Meat... it may have gotten dry because of doing it on a rack. What should happen is initially the salt draws out moisture as salt is absorbed into the meat and works on the protein fibers to soften them, THEN after a while the moisture gets drawn back into the meat, and the meat holds the moisture inside. What I do is place the salted meat in a container about the size of the meat OR wrap it (in parchment, foil, or saran) and do at least an hour ...or overnight. What is not used then gets freezer prepped.
I am not an expert, but been exploring it. Hope this helps (if you read this ;^)
Thank you again!
So cool you guys are showing this- I think people over complicate it in our minds, I know I used to, but it's truly this easy. I just looked up a bunch of videos a couple years back, learned how easy it is, & went to town. I always get the same chuck eye steaks, the denvers, &/or stew meat/roasts they do, if I want to take the time to seperate the sections of muscle, which is also easy. But you don't have to, just cut it up how you like~ the way Steph's doing.
*Yes, you're right~ that top, slightly rounded section is the "chuck eye roll", which people cut into chuck eye steaks, but you only get 2 usually. Just under that is one large "sierra" steak~ which looks like flank or flat iron steak. Under the sierra is where the "denver" steaks are~ you get 4-6 of those if you want them an inch or more thick. Of course you don't have to, you can cut it any way you want. I think it's fun to cut it up plain & simple too, same as you do Steph, so you get part of the eye, part of the denver, sierra, chuck roast, etc. Stores cut them too thin & take off too much of the fat, imo~ we leave as much on as we can.
We also use our air fryer for all our steaks (it's an airfryer/grill that gets to 510 degrees), & never went back either. We had a Ninja one first, but had to replace it after 2 yrs of daily use~ you can never, EVER get them clean after a while. Just have to get a new one after so much grease buildup where you can't reach it to clean. We have a Cosori now, identical to the Ninja, also goes to 510 degrees, which is the key imho~ cook it hot as possible, least amount of time, & get nice crispy crunchy outside layer~ YUM!! I've never had it be tough either. *Isn't crazy how excited we get about the beef?! It's like our brains & appetites are now synced up w/our bodies~ which are thanking us for finally figuring it out, right?! AMEN
Wow!! That was a lot of awesome info!! Thank you! I want 510 degrees! I’ve looked at the Corsori brand before but they’re all nonstick! I’m trying to have zero of that and only stainless if possible-is yours nonstick (I also gather my tallow drippings and I don’t want them touching nonstick coatings (or parchment because it’s sprayed with silicone)…makes it hard to find a truly stainless of anything and this ninja does it--but I’d love higher temp even! That’s why I use the top rack 😆 so it’s right up near the broiler! Yuuuummy! Also no on the oven style-I like the deep pot style for cleaning (dishwasher) because it’s a nightmare on the oven styles 😆 so awkward to get to and so greasy in there 😆
@@StevenSteph I hear you~ the NInja & then the Cosori airfryer grill we bought are "ceramic coated" w/heavy element lid that closes down from top, not oven style~ learned my lesson w/the first one we bought years ago, errgghh. Still don't trust ceramic coating though, so I'm ordering the stainless insert & rack for it~ off brand, but it fits.👍If the Ninja 14-in-1 ever comes back in stock, I'll likely get that one & do the same. Stainless steel, cast iron or clay are the only cooking surfaces I feel ok with anymore. There's just too much risk w/anything else at this point. *I thought I'd found a baking paper w/no coating of any kind, but turns out it's just for wrapping or serving cooked food~ not oven/airfryer proof, so boo on that too!Sammie
I agree with some of this but the way they are doing it is wrong in so many levels being every cut of steak cooks differently. I wouldn’t be surprised if you cut it this way one part is tender that it melts in your mouth & the other part just chewy. To eat the skin felt is not only tougher then boot leather but it’s the skin is just yuck. But to eaches own but to pay that much money I can’t see wasting good quality meat with many who don’t have money to throw out the window.
@@jaxjax9696doesn’t sound like the waste ANYTHING & they seem to love if all So not sure what you’re talking about?
@@sweetpeace5 no you’re right they’re not wasting anything. They’re eating at all even the skin, but many people don’t have money to burn so putting false information out there in my opinion is bad.
Here in Ecuador i buy osso busco for $4.49/kg yes there is a bone and yes it is tough unless cooked for a long time or under pressure. But its AMAZING and i put the bone marrow on it.
This is great! I watched the butcher wizard to learn this, but seeing how simple your doing it is helping me feel So Comfortable with doing it!!!
Yessss…I’ve seen the proper butchering videos and they’re a lot of work for us beginners! 😆 maybe later I’ll care, but I love it this way! Easy and fast and every steak is delicious! Just don’t overcook-I think that’s where the magic lies!
*you're
Get your chuck steak put it on a plate and salt it both sides . Then squeeze a lemon or lime over it and leave 1 to 2 hours then cook it how you want . More than a traditional steak cut but it tastes amazing
This looks like a great piece of meat to smoke for a big barbecue. I just recently saw a video about beef shoulder clods that you can break down into lots of separate cutts of meat also. The shoulder cloud looks like it comes from just beneath the Chuck roll. Thank you both for the great video.👊
Thanks for the tip😊
Thank you for showing me how to save a ton of money! I love your videos 😊
Hello, I used to buy chuck steak, at that time I didn't have BBQ, I had always made it in the oven from the top only. broiling. Oh man it always came out as it has been on the BBQ. I'm like you I love my meat medium rare but I made it well done for the children & it wasn't tough for them. Now I'll be lucky to find a chuck steak in the store, not to mention they started to make it very thin & the price shot up 5 times what it used to be. Thank you for your response, I went to Costco here in Canada British Columbia, unfortunately they do not sell it. I prefer the chuck meat to any other meat cut for a steak. Thank you for doing this again. You're making me hungry. 🤗🤗😘😘
In Canada its called Blade roast, Blade eye roll etc. I just love it, but I dont think it was that cheap at costco here in canada. I think it was like $18, $19 a kilo which is about between $8 and $10 a lb. Check it out.
@@joannemorrison9492 Thank you so much for doing that. I know we're too expensive here. but at least now I know what look for. 😊
Great Video! Can you do a follow up video, where you cook the steak in the ninja? So we can see how it turns out:)
Done! ua-cam.com/video/dl2U7dONlGk/v-deo.htmlsi=28cN9mVn68xRLNKf
@@StevenSteph Thanks so much:)
Wonderful video! Couple of thoughts.
First off, your choice of knife is fine. You don't seem to be fighting it. It cuts well. Your not "sawing" the meat and have nice clean faces to the cuts. IMO a large chef knife would probably be a bit easier to work with.... but you seem to have no issues with this. I live by the "if it's not broke... don't fix it" mentality. I don't need to look for problems. Got plenty already!
Thank you for making this wonderful video to try to help people! I think a lot of the difference in the finished product comes down to how its cooked. That same new york strip can be tough as nails, or wonderfully tender depending on how it's cooked. Understanding the grade of the meat, the amount of overall fat and marbling, connective tissues, how often the muscle is used... etc will greatly impact how reasonably tender it can get and more so how it needs to be cooked. Filet is wonderfully tender. But the meat on it's own doesn't have much of a real flavor. If the meat's really only going to taste like the seasonings, spices, dressins and so on then why pay triple or more? A nice, juicy, medium cooked ribeye has a wonderful flavor all on it's own. For me, that steak only needs salt and pepper. I sometimes do go further than that, but it's all it really needs. Filet? I'm loading up on seasons or eating it with steak sauce or something. I think the difference is people who don't like the chuck roll are getting sub quality grades of meat and or just not cooking it properly.
I'd be curious to see how you prep / pack this for the freezer. That roll you cut on the video looks like those tubs just go in the fridge and you eat from them till the meats all used. How long will you let this fresh cut steak sit in the fridge?
I'd be tempted to go get one of these myself, but my local food wholesaler just put boneless pork loins on sale for $1.79 a pound so I'll be buying 3 or 4 loins and chopping those up. Very similar process. I can cut a 11-13lb loin down in about 10 min flat and that's taking my time, weighing my cuts and trimming off all the extra fat I don't want. Food savers up in a jiffy. I thawed and ate a pack yesterday on the grill with nothing but a little bacon chipotle seasoning and some garlic salt. Even overcooked a wee bit (about 165 internal) it was delicious. I crushed the 8oz serving I had prepared before my broccoli could even finish steaming.
You do a great job processing this meat and you save a lot of money! Thank you for making this video to help people!
Wow thanks for this awesome helpful comment! 😀 I usually keep one of the chuck rolls in the fridge in the tubs and we eat it in about a week…it’s never been off or even brown or had a smell by then so I’m not sure how long it lasts but it’s as excellent on the last day as the first so I’m going with it! I think the fact that it’s in the cryovac bag when I get it helps with the age-from
The grocery store we don’t know how old it is and once it’s exposed to air it starts to brown so I suppose this is fresher than grocery store this way? We eat it so fast I’m not sure of an answer 😆 I try not to open the tubs til we get to them. For the frozen ones, I use gallon zipper foodsaver bags and suck the air out and wash and reuse them. I also have a few XL mega Stasher bags that I pack full and I can smoosh most of the air out and freeze them. Eventually I’ll buy enough of those to use them exclusively (I can put those in the dishwasher inside out😆) but for now I think I have only 3. I used to use the foodsaver rolls but my
Machine is acting up and sucking at sealing for some reason so I’ve been using their zipper bags. I love them. $9.99 for a dozen and I keep reusing them. The gallon size is a nice size for thawing in the fridge a few days so I have those rotating and thawing as we go. ☺️
We bought a box from Costco Friday, same $4.19lb and National Beef. We cut it up today and had grilled steaks tonight cooked to 123 degrees topped with lots of butter and was very good! Thanks for the heads up on picking these up from Costco. In the past we got them from Chef Store/Cash and Carry and Costco's tastes better.
That’s great to know!!! I think the key might be to not overcook chuck! Maybe that’s what people are experiencing? It’s always super tender for us!
For those who find your Chuck meat tough, consider Sous Vide. 130 degrees for 24-48 hours and it comes out medium rare. Use an infrared grill, or pan sear and it's fork tender, but has the texture of a Beef Ribeye
Thank you so much for this video! Im new to carnivore and i would love to save money on meat. Now that I know how to cut this up I can go to Costco and buy one ofe these slabs of goodness!!
I would cut them into 2" thick roasts for myself and throw a roast in the crockpot for 3h45m-4hrs... so fall apart tender and delicious. cutting them like this makes them a chuck roast/pot roast.
Thats what I do too , but I sous Vide mine 25hrs at 131F.
Hi, I came across your channel by searching carinvore. i will def be going to costco and trying this chuck roll. Tomorrow is my first day :) I am excited and nervous, I watched several of your videos. Thank you
@StevenSteph I learnd a trick to make any meat juicy and tender. The trick is to put backing soda over the meat. I sprinkle it over both sides with a spoon then let it sit for 15 minutes, wash it off then either put it in a strainer to drip dry or get paper towels and pat it dry.
Then make it anyway you want.I would put the baking soda on if you dont use the seasoning, try it one time and see how you like it. I make a bowl of seasoning With 3 Tbs of kosher Salt, 3 Tbs smoke Paprika, 2 Tbs Onion powder, 2 Tbs Garlic Powder, 2 Tbs Dried Oregano, 2 Tbs black pepper, 1 Tbs brown sugar and 1 Tbs of Cumin. Mix well and pinch the brown suger into the mix make sure its mixed well
then season your steaks.
I think the long 3inch wide part of those cuts you did at first is called the Denver steak
I used to get pork loins at Sam's for like $16-18 a loin. I think it is a little more expensive these day, but not crazy. Bring it home and break it down, the wrap a few pieces per bag. I use a Foodsaver for long term frozen storage.
I have never seen a chuck roll! I would love to find one!
I souvie mine because it is super tough even in the air fryer 😢 But if I sous vide it then it's just perfect and super tasty 🎉🎉 Because of you ma dear Steph, I know buy the whole Ribeye roast. I didn't know I could do that😮 But yes, while roast Ribeye or Chuck... but I haven't bought chuck again.. its just tough and my hubby doesn't like the souvie steak❤❤
I’m too scared to sous vide! Because of the “safe” plastics…they say they’re safe but I haven’t doubts and feel like later they’re going to come out saying even those ones aren’t…I’ve got silicone and the foodsaver bags that can handle sous vide “safely” but I’m too nervous about it…just bringing it up in case you haven’t considered it or maybe you’ve got another method…glass? Would that burst 🤔
Chuck roll or chuck clod is my go to because of the price. I don't get fancy. Cut it down the middle the long way and however many lbs the entire piece is, that is how many steaks I make. Yeah, some of it is tougher than other parts but I just cut it into smaller pieces before putting it in my mouth. Chuck is flavorful. I am paying more than you guys but the nearest Sam's or Costco is 120 miles away. The chuck eye would only be in the first 4-6 inches in from the side you started cutting The first slice on that end is where the last ribeye was.
Ohhh that’s good to know! I still can’t picture it! I’ll try to find it next time! ❤
@@StevenSteph I am with you on keeping things simple, but this video does show where the chuck eye is located. Going to try the air fryer today on a chuck steak and see how that works
Suve' almost killed me. Literally I was crying I was in so much pain. I already have so much inflamation I try to do anything I can do to get the inflamation down.
Chuck has been my jam for a year now... my fave!!!!
Can you please tell everyone it’s not shoe leather at all and we’re not pulling their leg? It’s delicious! 😆
@@StevenSteph SOOOOO delicious!! I just finished an amazing 3 inch chuck underblade "steak" that I cut out of a 3 1/2 Lb roast. Sear all sides in a bit of butter in a cast iron pan, then finish in the oven. Tender, flavorful and juicy! Who needs expensive rib eyes, eh? 😆
nice job! you two are power couple who support each other! I just bought a usda prime ribeye roast from costco here in TX, $13.99 a pound at 17.58 pounds. $255 lasts me 16 big steaks at 1-1.5 inches thick, then 1 pound of beef fats. It’s $16.99 presliced prime ribeye at costco, so get your prime ribeye roast is very worth it. Our local HEB costs $20+ per pound with prime ribeye steak presliced. So i’m already saving a ton of money every 3 weeks i would buy again. I normally only pressure cook prime chuck roast. Will try your way next time I buy a prime chuck roll in costco next time :) I also air fry my steaks, using the $300Kalorik air fryer. I only like usda prime. It’s $6.99 per pound at HEB for prime, hopefully I can get them in costco in 3 weeks. I just started carnivore diet for 6 days now.
Summary of the first 4 minutes: chuck roll.
Skip to 3:57 to save time.
At 7:57 she starts on the meat so if you aren't interested in plastic containers, you can skip to that.
If you want the cutting, it starts at 10:57
I just bought us a case of chuck roll yesterday for $4.19 a pound. The butcher was shocked that I wanted an entire case, I guess nobody has caught onto this in my area. I just cut it up the lazy way into 2 inch cuts with one of them like you did the other day but thanks for posting this more detailed one because I have two more to go lol. by the way, the ones we kept, two, and just did them in the air fryer were so delicious.
Agreed!!! LOVE the Chuck Roll!!!! Still having trouble figuring out the whole process…..but what I have done works and it is AWESOME! The fresh ground hamburger is the BOMB!!!!
Awesome 😎
You talked me into it, I'm getting a chuck roll tomorrow.
Spoiler alert on a video coming up! Costco was $1.49/lb cheaper than Sam’s yesterday! That’s like $120 more if you get a box of 80lbs from Sam’s! Wooooah! Or call both of your stores and ask the price per pound for a chuck roll before you go!🤞🏼
Really enjoy your videos. I started Carnivore Jan 20 2024. After 2 months - my hubby joined me. We both had separate issues - he sciatica in his back and me hormonal corrections. We are both living such a better life now. I would love to see how long you cook your chuck in your air fryer. I am baking 3-4 hours in the oven @ 275 and it gets hot in the house. We need it tender for his teeth. We have ninjas. Oh and try the beef ribs from Costco! Delicious. But again I slow cook those in foil for 2 - 2 1/2 hours then brown @425 for 10 minutes. But you gotta take the membrane (silver skin) off the back. I also discovered if you crush the salt in a ninja it sticks to the meat better. So good!
I didn't have to buy a whole crate to try it. My Sam's club offers a single one so I bough one. I've cut up whole ribeye from Sam's so good but $15.98 a lb. Carnivore for 16 mos. Love this kind of video thanks for sharing your finds and skills.
$15.98 Yikes! Thanks for watching and taking the time to comment Lynn, we appreciate you.
Love this channel!
Aww! Thank you Elaine 🙏 and Thank you for choosing to be a part of our UA-cam adventures.
I had the chef at the restaurant work at help me with your Chuck roll and we got several different cuts out of it and a lot of chuck steak. We cut some chuck roast, chuck steaks, flank steak, 1 Denver steak and stew meat. He also cut all the silver skin off.
Thanks for the info on the Chuck roll! Also they have a cheap price at sams on lamb roast. My wife got a membership just to get it because it's hard to find lamb in my area. Same thing, just cut it up into pieces and air fry
Just a heads up-video coming soon-I price checked Sam’s vs Costco on the chuck roll box yesterday and it was $1.49/lb higher at Sam’s! $5.68 vs $4.19!! 🤯
It’s so hilarious how you guys are geeking out over your meat! I do the same thing!!! I’m on a 30ish hour fast today and am super excited for some beef short ribs. Weird bits are the best! I think our body craves the collagen? Love it! Carnivores are passionate about our meat…😂
Must be! I used to hate the fat and cartridge and tendons and skin and even meat on the bone! They’re my favorite now! It’s like a special treat to have something weird on a cut 😆
Very cool thanks for sharing. I’m going to give it a go!
Hope you enjoy
Chuck has one of the best taste
I love my air fryer for just about everything! As long as the knife is cutting. You have to cook chuck to rare to medium rare only or it becomes tougher and chewier. Thank you for showing how to butcher chuck roll. I actually prefer chuck steak to rib eye.
I find the chuck, shoulder, and other cheaper roasts are all plenty tender and flavorful if you air fry or grill to medium rare.
Well, I have not bought a Chuck Roll yet (I am going to in the near future), but I have bought chuck roast (the one you would use in a pot roast) and I have now been using this as steak. I marinade it with olive oil, some worcestershire sauce, small amout of soy sauce and minced garlic overnight. As a bonus, add in some rosemarry or any other herbs you like. It's litteraly the best thing ever! Salt and Pepper 30 mins before cooking. I just do it in a pan with avocado oil to get the crust - butter later. Like a regular steak. You can reverse fry as well; put in oven first, then fry after. You will not be dissapointed. My favorite cut is the Rib Eye. If you do this right with the chuck, it is just as amazing.
Texas expat living in Thailand I get my whole chuck roll it comes from Australia great beef cut it up into 8 to 12 steaks put in glass containers cook what I want on cast iron sear and finish in glass container in electric cooker usually sear enough for 3 days!
Thanks For your Chuck Roll vid. CA Costco $4.49 a pound and this is a great money saver for steaks for me on carnivore. Cook them in the air fryer makes it perfect and tender and juicy.
Awesome! Glad you can save money and still eat healthy ❤️
Love all your videos. ❤️🙏
Thank you so much Janice, Glad you’re a part of our UA-cam Adventures 🙏❤️
I agree with Chuck being generally pretty tough. I've given it few chances on the grill and air fryer. Its generally slightly better in the su vide and Pan Fry
I am learning about the chuck roll as well. I believe the end you started with is where the chuck eye is. The flatter piece under that is the Denver steak/roast. The Denver is supposedly very good as well. As you progress through the chuck roll, the meat gets tougher .. traditionally this is made into burger or stew meat. Also, when you first take it out of the package, get a butter knife and scrape off the the white stuff I believe that is bone dust from the saw. Credit to Bearded Butchers for that one.
Thanks for the info and tip.
I just did a dry brine for the first time today, just learned about yesterday. I did it on a rib eye for about two hours and I wasn't super impressed.
The steak was very tender but it was a little dry like you said.
I'm looking for a really tender way to cook beef. I did some ribs in the crockpot and they turned out pretty good and tender.
I love the air fryer! I'm excited to try the air fryer fat
Try sous Vide!
I really want to see the cooking process and how thy looked cooked ❤
Go to about 7:00 minute mark of this video to see how we cook it. ua-cam.com/video/0xEDoowBSvs/v-deo.htmlsi=HVm77788wNZefkyW
I started buying bulk and breaking down! So much better price wise especially with how expensive everything is.
So I bought one to try it before buying the whole box. I certainly didn’t know how to cut it up once I got it out of the package. Dang, that thing was heavy!!😅. We had the first one two nights ago and it was very good! I was also able to cut off some of the fat and we will have that later. I really need to learn how to cut it up correctly. Thank you for showing us how to actually do it.
Woohoo!! Glad it was good! We’re not lying! It’s a delicious and so easy without being a butcher pro! ❤️❤️
I have to go check out my Chef Store and see how much is a Check Roll... I know they have a refrigerator section with huge packages of meat. I'll check out all your other Carnivore videos... I want to do that *bone* *broth* and any other great ideas.
If they have a butcher area at the back, you might want to ask the butcher what the cheapest way to get chuck-by the case? By the roll? See what he says! 🤞🏼🤞🏼 very few of us want this much chuck 😆 so they won’t put them out in the case I’m sure
I just bought a chuck roll at the Chef Store in Fayetteville, NC. The price was $5.09/lb.
I am going today and hope my Costco has one! I am a bit nervous about cutting this up but I think I can!
Did you get one Linda? You can do this! Cutting up the steaks doesn't have to be perfect. You will get better evey time you do it. ❤
This will make nice fatty ground meat as well. I use to do that with brisket, but this looks even better.
Sam's has caught on and raised the price of the chuck rolls here in Michigan. We have been buying boxes of them for the past year to feed my husband's carnivore desires and to can for the prepper's pantry. Cost is $5.98 a pound now, whereas three months ago it was $5.48. I tenderize the steaks a little before putting up and like you said do not overcook. Love the chuck roll!
Thanks! Good to watch/learn. Sidenote: What you called "skin" is fascia.
TRY THIS;;; cleaning or replacing the FOOSAVER gaskets..., even flipping them over on the unexposed side might help it seal better agin. When they keep sucking and take for ever to draw the vacuum ... it's often because the gaskets are allowing the air to leak and not sealing well... also buying replacements on ebay is CHEAP...
ALSO, for seal/freezing beef (not chicken/pork) cut the orig. bag about 6-8"longer than needed and when you clean/sanitize the bag there's enough left to use it again 2-3 times for the same size then even more for smaller items.
My husband and I got our butcher knives from the local goodwill. We have a two sided stone that keeps our knives razor sharp.
They usually have them behind glass cases.
A few weeks ago, we bought a 23 lb brisket, which was in one of those hard form fitting plastic bags. It was $4.49 a lb. Well, I cut it up in hardly no time at all.
We had the pieces either roasted or smoked in our smoker. Delicious.
And, since it was full fat, I trimmed the excess fat and rendered a whole pan of tallow. 😊
Awesome 😎
Have a 28 lb Chuck Roll in my refrigerator as I type. Waiting on 2 Victorinox knives to arrive. A 6" Boning and 10" Breaking knife.
Outstanding! 😎
I bought the refurbished Ninja ya'll have and I LOVE IT
Yessss!!! Did you get the extra stainless pot? I love it so much! amzn.to/3L7Ik2E
@@StevenSteph I will now!!
Oh snap, I'm going to Costco today, this will definitely be on my list, thanks for sharing! Great ideas!
Do it Girl ❤️
Hi, my first time viewing your videos. Did you say all 4 containers will go into the fridge? Meaning, none of the containers will be in freezer? Thanks.
Correct! The other two chuck rolls got chopped up and frozen for later 😆
Thank u for sharing. I wished I could find a 100% grassfed chuck rolls. I get those from Sprouts now for around 12 per pound.
Great video. It’s so much cheaper to buy primal cuts and process them yourself.
I'll have to try this out, the chuck eye is at the ribeye end, If you were to go farther the Chuck eye turns into ribeye.
Steve you are a lucky man
I've done a couple of chuck rolls, and I've cut the steaks out nicely, separating the chuckeyes and the Denver steaks and all that, and grinding up the odd bits. But honestly . . . your way looks more interesting, and a lot easier! I thinkI I'll do that next time.
Yes! I think this way you get some of different cuts on one steak 😆 it’s weird for the ones that love the look of a pretty steak but for those of us who don’t care and want it simple, this is super easy! 😆