Carnivore Diet Costco Hack: Watch Me Transform A Chuck Roll Into Mouthwatering Steaks!
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- Опубліковано 30 вер 2024
- This is how Steph cuts the Chuck Roll into steaks. It's fast and makes meal prep super easy.
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/...
Foodsaver Gallon Zipper bags: www.walmart.co...
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
Welcome to StevenSteph™, where fun meets health and adventure! We're Steve & Steph, and our channel has evolved along with our journey through life. From our beginnings as self-proclaimed weirdos who love a good laugh, we've now embraced a lifestyle centered around health and longevity.
Currently, we're diving deep into the world of holistic health practices. Inspired by Steve’s autoimmune journey, we've adopted the carnivore diet, which has transformed our well-being. But it doesn't stop there - we're also avid practitioners of grounding/earthing, regular sauna sessions, invigorating cold plunges, mindful exercise, and meditation.
Join us as we share our adventures, games, and chats, all infused with our trademark humor and zest for life. Whether we're exploring new places, trying out holistic health techniques, or simply enjoying each other's company, we're dedicated to having a great time - and we want you to join us for the journey!
Steve & Steph
P.O. Box 691
Temecula, CA 92592
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.
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.
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:)
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.
The butcher wizard did it a few months ago.
Did they do the whole chuck as one slice? Or butcher per the cuts?
@@StevenSteph Butcher cuts. I included my comment just in case someone wanted to do that.
Oh snap, I'm going to Costco today, this will definitely be on my list, thanks for sharing! Great ideas!
Do it Girl ❤️
thank you
You can use the fat to use to fry up your steak. 😊
I got it for 8.69 lb on special in St Thomas, Ontario Canada. Bought it at Costco and butcher says its called blade roast. I air fried it and it was good
It’s strange to me that you guys in Canada pay more there for meat. I buy meat here on sale, I usually buy the primal cut ( the whole bag, the way the butcher receives it) on holidays I can get it for $4.97 a pound for bone in Ribeye (I cut it up myself) Guess where it imported from? Yes, you guessed it, Canada. Both stores I buy most of my meat from ( Fred Meyer ( Kroger) and Safeway/Albertsons) the meat is imported from Canada. I don’t know why?
Awesome 😎 Not the price but you liked it.
@user-tg9hc3lv1m well that's our Prime Minister for you. Trudeau has to go! We are paying $2000 for a two bedroom apartment in a town (not even a city)
i think im going to smoke that Chuck Roll
@@kingchan1379 OOH! Let us know how it turns out please. 😎
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.
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!
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.
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.
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…?)
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.
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!
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! 😆
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.
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.
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.
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. ☺️
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'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.
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've been waiting for you to show just how you do it.
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 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
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.
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!
I Sous Vide Chuck roll then sear it, tastes great but the sous vide is key to tenderizing it
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.
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
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!!
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 bought my first chuck roll yesterday at Sam's club. I tried breaking it down the way I see videos online. I even tried to cut the actual steaks out of it rather than to do like she's doing in this video. I stopped after about a 4th of the way through the 30 lb chuck roll and decided to cook one of the steaks in the air fryer. I did not overcook it it was still nice and pink inside however, it was so tough that I end up having to give it to the dogs. This chuck roll if cup properly will give you a few good steaks other than that you're looking at hamburger and chuck roast. I don't know how it is that these folks are able to cut it just any which way and it comes out good and tender for them, but it was tougher than shoe leather for me I literally just could not chew it I wasted over $100 because I wanted to get some decent steaks. Thank goodness I only bought one of them best wishes to all that are able to just cut it up in any random way and get tender meat but mine certainly was not tender
When that happens , do not throw out the cooked steaks. Just season them up a barbecue style seasonings and throw it in your crock pot on low for about 8 hrs or longer. Comes out awesome. I did the same thing with a tough Brisket I tried roasting in the oven. Happy cooking!
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.
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 😆
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.
Thank you so much for posting this!
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
HOW TO CUT UP A CHUCK ROLL -watch:
Butcher Wizard (This cut of meat will save you lots of money )
He will show you step by step to get you steaks, roast , ground beef Etc
Great video !
...And that video got 1.4 Million views in the past 4 months !!! Personally, I liked your video better = you were more fun to watch.
I follow him too
That was awesome! Thank you. Steph, love your pink top your wearing could you share the link to where you got it? So many of them have such huge cut outs for arms but that one looks good because you can wear a bra with it and not see it. Thanks!
Yes!! I love it! I got it for $6.99 and should have loaded up!!! They only have a few sizes and colors left and I’m so hot in my upper back all the time! That’s where I’m always hot and low back tops let me breathe! So hard to find without it being too low and cover bra straps. Hopefully they restock these!! 🤞🏼🤞🏼🤞🏼🤞🏼 a.co/d/02pSzqG5
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.
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.
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.
Yes chuck is the best and we appreciate it so much.
I think the long 3inch wide part of those cuts you did at first is called the Denver steak
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 😊
Thanks for the video. I'd watched the Butcher Wizard break down a chuck roll, and he had some steaks & roasts and a bunch of pieces to grind up. I like your method better😊. Give Puddy a belly rub for me.
Done! I gave her a smooch too!
First time watching. Let your wife speak🙏🏻
😂😂😂
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!
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.
If any of the chuck roll haters have ever had 80/20 ground beef, that's exactly where it comes from. Whoopsies lol
Don’t listen to people who don’t know how to cook meat. Chuck is juicy tender with big steak flavour we love…if you know how to cook it!! I consider rib eye, tomahawks etc indulgent. I think you deserve a long breaking knife if you’re doing a chuck roll regularly.
@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 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 🤔
Where did you get the cutting board ? Need one
Hey Steven and Steph puddy y'all are going carnivore diet today and y'all are going to eat some healthy food while y'all are on y'all's diet today and y'all are going to like all the healthy y'all are on y'all's diet today and y'all are going to try all different types of healthy food while y'all are on y'all's diet today and y'all are going to eat some healthy food while y'all are on y'all's diet today and y'all are taking about y'all diet y'all are on today and y'all are going to try it out today and y'all are going to see if it works for y'all's diet today and y'all are going to lose weight while y'all are on y'all's diet today enjoy your life
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!🤞🏼
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.
That tough, chewy connective tissue has the proteins/amino acids that we need to make and repair our own tendons and connective tissue. Cut the pieces small, chew a few times and swallow it basically whole. Trust me, it will dissolve and be absorbed long before it gets to the end of your small intestine. Meat, fat, even tendon never makes it to your colon. If you don't believe me go ask anyone with a colostomy bag. I promise you, they never found any animal products in the bag unless they chewed and swallowed bone. Some proteins/sugars from dairy may make it to the colon, but a lot of people have bacteria that can handle that and finish digesting it for them.
Yep my mind was blown when I saw this video! ua-cam.com/video/w0aUlmwoBK0/v-deo.htmlsi=tr02evJ_pR9pLSCz jump to 8 min or so and see what he says about digesting meat! 💃🏼
I have never seen a chuck roll! I would love to find one!
I don't eat meat but my partner and son eat meat . I have never heard of chuck roll meat . From Scotland
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 😊
We do this too and grind up into hamburger as we keep it simple.
Do you have a video on cooking these gorgeous steaks that you cut? How you prep and cook, what they look like when you're eating them? All of my family think ribeye steaks are the best, and I usually cook them competition style, but we love good chuck steaks, also!! I would need 4 jobs in order to feed us with ribeye every night 😂. Just curious as to how they cook up, with all the different parts of the chuck... the tenderness, flavor, etc. I don't want to sound like a steak snob AT ALL, but I don't want to spend the money on a roll if they aren't great.
Also, THANK YOU FOR THIS VIDEO!!!
Hi Jessica, I think we have shown us cooking our steaks in other videos but we haven't done a video dedicated to how we cook our steaks. We haven't had breakfast yet so we will do it today and post it today.
Our Pleasure.
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.
how long in the air fryer and what temp ?
400 degrees top rack for 12-14 min depending on the size and how close it gets to the burner-in ours it’s 13min usually. Flip half way 😋
Love all your videos. ❤️🙏
Thank you so much Janice, Glad you’re a part of our UA-cam Adventures 🙏❤️
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
Those kind of air fryer’s usually are made of plastic also though… Plastic is a serious concern, as you are aware. I got a new stove with air fryer in it, but wondering about those additional features. BTW, wow your kitchen is big! Lucky to have all that space! Just remodeled ours, have more cabinet’s than before, but somehow don’t seem to have as much space. Modern cabinets don’t seem as spacious.
I've been breaking down Chuck rolls for a long time with all of this inflation... Only once and I'still have it in my freezer that had coagulated blood and the flavor was not quite desirable... 20 other ones were perfect
On the Bearded Butchers You tube channel , they show which muscle is what type (name) of cut within the chuck roll.
Unfortunately, I can't link you to the exact episode.
carnivore makes sense because meat is so nutritionally complete. However I'm concerned about having the right balance in gut flora. Don't you need plants for that? and a wide variety at that. Gut flora seems like something complicated that doesn't cause problems until its been out of wack for years. I dunno I'm just an average person. I guess you can't argue with feeling great though *SHRUG*
Thank you for showing me how to save a ton of money! I love your videos 😊
What do you think about charcoal steak? Or I think it can be called flat iron steak. I just bought 20 lbs for $3.96 a pound ! 😮
I was full carnivore for 3 years, lost weight but had no real effect on my type 2 diabetes, no longer carnivore as I miss variety, I'm mostly high protein low carb now some fruits and salad, I sous vide chuck then finish under hot grill🎉
Could someone tell me what other stores have this chuck roll? Steph mentioned Sam's but I'm not sure if she was saying that Sam's has it. There's no Costco nearby, only Sam's or BJ's.
We are getting ready to start the carnivore diet however, I find all steak to be tough except for a tenderloin - I don't know if I just don't know how to properly cook it or maybe it's my teeth - I grind them when I get stressed so they are flatter than they should be. I hate beef fat and I especially hate any tough, gristly stuff....I absolutely cannot chew that and I have always cut off as much san I could (that's also probably why I always preferred a tenderloin). I didn't see a video of you showing how you cook it - temperature and how long. Maybe you have one and I just didn't see it but if you don't, it would be nice to see. TY
It’s not blood. Its myoglobin
From one of your other videos the quality of the meat was "one" level higher at Costco than Sam's and/or BJ's.
cow feet soup
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.
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
Thank you. Next time, leave the camera on the meat instead of going back and forth or pan out so the camera is stationary. It's too distracting. Still love you though.
Exactly! Cook it too long = TOUGH and leathery.
Chuck Roll in my area is $5.68 Lb at Sam’s. So maybe people are hung up on the price. Cutting across the grain like she does is how to go. The fat is flavor and where the collagen is and fantastic for the carnivorous diet.
Obviously the chuck cut will be tougher than the tenderloin or the rib eye roast. As long as the flavor and mouth feel is good for you,carry on!
Throw a half tsp to a tsp of baking soda in your mzrinade. You will never have a tough piece of meat again.
I was doing what you guys do and yeah it's chewy. There are videos on UA-cam on how to break down a chuck roll. You can get a lot of different cuts from one roll.
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.
Sooo how do you cook it so it’s tender? Need THAT video. I can’t handle “one hour chew” steak.😅
I like the chuck. I buy chuck roasts and then put them in the sous vide for 24 hours and it tastes and as soft as prime rib. Next month I am going to start buying a chuck role and then make roasts out of it so I can sous vide them. Why buy ribeyes when you can get just as tasty meat with the chuck.
So a avrage chuck roll is around $100 out the door then. Edit so that roll for 1 person is good for a month @ 1# steaks?
I find the chuck, shoulder, and other cheaper roasts are all plenty tender and flavorful if you air fry or grill to medium rare.
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