This Secret Butcher’s Cut Is Like a Ribeye But CHEAPER!
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- Опубліковано 7 чер 2024
- UPDATE 2024: Butcher Wizard Knife Collection is now available. We have a 10” breaking knife and a 6” boning knife.
Check it out at butcherwizardshop.com
This is the same style of the knife I used in this video. Over the past 6 months, I have worked hard to make my own collection of knives that everyone who takes on these big butchery projects must have in order to be successful.
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Use my code BUTCHERWIZARD to get $5 off your delicious, high protein Magic Spoon cereal by clicking this link: sponsr.is/magicspoon_butcherw...
In this video I will show you the secret cut that will save you a lot of money on ribeyes. I like to call it ribeyes little brother. It is a portion of ribeye that can be found in the chuck sub primal cut. The difference in price can be staggering. It is called a chuck eye. You should definitely look for this cut on your next trip to the grocery store.
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Here are some of the tools I I used in the video.
10” Breaking Knife: www.amazon.com/dp/B0019WUKK8/r...
*****NOTE*****The knife I used in the video isn’t available on Amazon right now. I have posted a replacement link that is the same knife but has a wood handle.
6” Boning Knife: www.amazon.com/dp/B000QCNJ3C/r...
I am in the Amazon Associates program which means when you purchase an item from my link I will receive a small commission.
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I've been out of the meat department for just over a year, but they needed a little help last week. I went to cut up some chuck roasts and pulled out a prime chuck roll. Yeah, 2 SWEET chuck eyes came home with me. The new kids didn't even know what they were! The new generation don't even know. Sad stuff.
Some of us though are wise enough to learn . I love my steak so much that this is what brings me to this video.
Do you have any tips for saving more on stakes or any things that you want to run off on me,
I hope you taught them. They're not gonna know unless taught
@@ThisisStephennnexactly! Someone taught him.
They don't know because folks aren't teaching, I'm glad you feel proud of yourself, tho.
been eating chuck-eyes for bout 20 years now thanx to a few butcher friends...they are great seasoned and cryo-packed too for later enjoyment...cheers all!!!
Dude! Break down the whole chuck roll! I love these videos!
For sure
@@kirks.1854 you just need a freezer that can hold it all.
He has a video on how to breakdown an entire chuck roll. It's really good.
Don’t call him dude. Call him sir.
@@ramencurry6672 that's a good point. His food looks incredible! Sir it is!
I've been buying chuck eye for awhile now and I really like it. I think it tastes as good as a ribeye and usually $5-$10 cheaper.
DONT TELL EVERYONE !!!
Agreed. For 35-40% cheaper, it's a no-brainer. In fact for cooking at home on the stove, I think I've actually enjoyed the chuck eyes more than the ribeyes I've bought in the supermarket.
Whenever I'm fixing dinner and the fire alarm goes off my husband yells "dinners ready". Everyone comes running to the kitchen including the dogs. Sometimes its about ready and I have plenty of helpers to get things on the table. Can't beat that call to fine dining. LOL
As a guy just transitioning from Keto to Carnivore, this is just what I needed! Thanks, you just got another sub!
Can I ask why?
@@sfr2107 why what? The transition to carnivore? Inflammation management. All (and I really mean ALL) of my inflammation is suppressed to the point that the only thing I notice is that it's not present. Also, I no longer get cramps in my legs (while sleeping) arms (while exercising) or hands (while playing guitar). Oh, I nearly forgot...I just turned 54 and I'm getting erections like I did in my late 20's again (not even joking). I never feel bloated (as I did when I ate carbs) and I never really feel hungry. The only downside is that I sometimes forget to eat because of that last one. After a few weeks my cravings for junk food went away too.
@@bravo4adventure988 interesting. But do you believe that plant based foods are entirely unhealthy?
@@sfr2107 based on my own research and personal experience, it seems that most plant based foods cost you more in terms of health benefits than they provide. That being said, I love potatoes and broccoli...so I doubt I will swear them off forever.I just do much better on a meat based diet
Also transitioning from keto to ketovore (lost almost 100 pounds so far and my dad reversed his type 2 diabetes on keto). I was able to buy ribeye from aldis that was quite good but still about $7.50 per steak.
I need the fat in my meat because lean meat pushes my BG up higher than I want, so I’m keep my macros with a higher fat:protein ratio for my carnivore (ketovore). I need a good fatty cut of meat that I can afford!
Can you make a video with animations with where the different cuts come from on the cow, what the cut's of meat characteristics are, and what meals they commonly are used for?
Just wanted to say you can find this information for beef, pork, lamb ... in most older cookbooks and since it is in a cookbook the uses/recipes are also there.
@Maxthemeatguy has a decent one about all steaks. The best one I've ever seen though is @Ethan Chlebowski has a video called Beef 101. It's 38 minutes with a butcher going over every single cut of beef.
This video shows all the cuts and where they come from. ua-cam.com/video/1qReSsWr7Gw/v-deo.html
I was just turned on to these by my butcher 2 weeks ago....so excited!! Grilled with butter, sea salt, black pepper and garlic. YUM!!! Med rare😋🤗
... sometimes nice thick chuck roasts will have a very nice chuck eye on there they go on sale once in a while one can remove the steak easily then still a nice chuck roast left I'll use those for ground beef or as a roast
Full breakdown?? YES PLEASE!! Your vids are great btw. I did over 4 years in store meat departments, but most of them are very slow to train, there's some stuff you just don't get to for a while.
Same is true of pork - there are "country ribs" you can buy that have a ton of flavor (for me, often tasting like steak) that come from that end of the loin going up the to the shoulder/neck...
I need the breakdown video!
Btw love the channel. You do great work 😊
Love your kitchen! So well done, and clean!
Seriously, these are awesome. No one elee that I've come across does as good a job of explaining where each cut comes from on the side of beef.
I discovered chuck-eye steaks about 15 years ago when I was in a grocery store in Kansas City. They are great for back yard grilling. They are delicious and are cheap enough to feed to a town.
A video on the Chuck Roll breakdown would be much appreciated!
Excellent and informative video! I got your knife and a ribeye roll and I got 9 1 1/2 inch ribeye's out of it. They are fabulous! Thank you for this useful info.
Where did you find too but your roll from? I can't find it here in Northern California foothills?
Because of your videos, my husband and I are eating some great steaks on a regular basis now. Thank you so much for sharing your knowledge with others so they know what to look for in the meat case!
Been watching for a while and just subbed. Love the content been cooking in restaurants for almost 20 years, more people need to know how to do this.
YES on the full breakdown. Thanks
Thanks! I'll be looking for some chuck eye soon.
my grocer used to sell the Poor mans ribeye and it was very very cheap like in 2003 and i used to buy it all the time.. now they don't sell it but it used to be like 99 cents a pound.. I may have to go to the butcher.. but with the price of meat it is still expensive..
I see it all the time here in AZ as Chuck eye. Can’t tell you for how much though.
Boneless Chuck Roll is great primal you can really merchandise it.
Lots of cuts with great value.
Great Video 👍
I bought a package of two chuck eye steaks on manager’s special, and put it in the freezer. I made them this weekend and they were so good, very tender and flavorful.
Thanks for sharing this. I didn't know this. I can't wait to buy it and try it out because I LOVE ribeye's steaks.
I love Magic Sppon - and it never gets stale!
YEARS ago, we bought a corned beef from Von's. And I could swear, it was like eating a rib eye. I've never had another one like it. It was MAGNIFICENT! I was always sure they had the wrong cut of beef in the package 😎 This absolutely explained everything! Thank you I just forwarded this to a few people. HUNT IS DEFINITELY ON! #BonApetit
Corned beef can be made from any cut. It's basically just brined beef; sort of like ham is to pork.
😊
Please do the video for the various chuck roasts/steaks! Love It !
Yes! A butcher did tell me about the chuck eye. Been a fan ever since and yes I have to stalk the meat aisle when they put them out.
Yes on chuck roll break down video. Another great video.
Just found your channel and I am over the moon excited!! I am a long time carnivore whose primary source of food/fuel is beef. On the average I eat about a 1-1/2 to 2 pounds of beef a day, supplemented by some butter and salt. So, yay to have found you! My question is about chuck....not the eye but the portion that is labeled "shoulder" or "pot roast" in the stores. Can you address where THIS cut is on the beef roll and how the heck to know the difference. Thanks a ton and you have a new subscriber!!
Our local Wegman’s sells chuck eye steaks in the summer but chuck eye roasts fall thru spring. I prefer to sous vide the roasts then sear on cast iron or put them on the smoker and they make great pulled beef.
Can't wait to see that chuck roll breakdown vid!
Thank you for posting this video. Just checked my GA Publix store and chuck eye is $9.49 lb. We don't live in the city, but the cost of cheapest meats are ridiculously priced in GA. I never thought I'd see the day when Americans were told that 1lb of chopped beef (hamburger) would cost more per pound than a minimum wage job pays per hour. I feel so bad for the children who are home eating processed hotdogs because parents can't afford a burger for them with rent and utilities increases. Grocery stores are never made accountable for food price gouging the public.
Same price at Food Lion in Raleigh, NC area... 9.49 #
Wait, you are blaming the grocery stores? That is ridiculous. These cost increases are additive up the entire food processing chain.
@@tvideo1189 It is the Banks, the Fiat currency, debt and inflation which equals the bankers get rich, you don't. Their motto is: you will own nothing, but you'll be happy (little slaves).
I believe the correct term is Greed. Exxon Mobil had the highest Q profit in their history. We will never have gas below $3 again. Covid may not have made everyone sick but it gave every corp on the planet a perfect excuse to make sure we all got poorer. WINDFALL TAX you morons in Congress!!
In Ohio today at Meijer's I can get certified angus beef ribeyes for $9.99/lb and certified angus beef chuckeyes for $5.99/lb. These are very good, somewhere between choice and prime grades. I'll buy whatever I can stuff in my freezer.
Got a 7 bone chuck steak for 3.99/ lb. Marinated with papaya powder added for tenderizing. Magical ingredient. Grilled up, let rest, separated apart and sliced thin. Tender and very flavorful steak. Can't beat the price!!
Papaya powder! Interesting! Just getting my grill in a few days - looking forward to it!
Definitely want a whole chuck roll breakdown.
You're a gem! Thank you
I never bought the chuckeye because I thought the market was trying to fool me into buying it by making it sound like a Ribeye! Now I am definitely going to enjoy saving money and eating well. Thank you for making this video.
What I read is the chuck eye is tougher cut. Because it's only half ribeye and half chuck. Harder to cook.
@@everlastinglife5978 Yes, but is it true? That is the question.
Talk with a local butcher. I asked what is the cheapest best cut and he said these. They are soooooo good. I have a NuWave oven, and I cook them with salt only 5 minutes per side...better than a restaurant, and where I get them, like $4-5 dollars for one.
I just found you and I'm delighted! New subber here!
I cook my steaks the same way.
Would recommend using bitter herbs, Moors Mesquite Marinade, add a little butter and cooking olive oil while searing and instead of setting the oven on bake, I usually set it on High Broil and place the steak on the top rack - about 4-5” from the heating element.
Flip only once, adding a couple thin slices of butter to each side when you stick the skillet in the oven.
Cooking it this way seems to char the outside better than just a regular bake setting.
Thanks for sharing
Thanks!
In Canada we call them delmonico. They’re absolutely amazing, I’m excited to see what you do with the teres major, also known as petite tenders
Where in Canada are you? After reading your comment I went to my local grocery butcher and asked. He looked at me like I had 3 eyes.
We used to call them that in NY too.👍🏻
@@reppi8742 actually they got their name in NY from the delmonico restaurant
@@whatanitemaredelmonico IS NOT CHUCK EYE.
Same here in the north east US.
$10 for a small box of low sugar cereal is insane.
We love to reverse sear chuck roast just as you would a thick steak. It is actually our favorite steak and it’s the cheapest 👌🏻
You earned my subscription. Thank you!
When I used to cut meat for my small grocery store I remember getting usually three nice chuck eye steaks from the front of the chuck roll. Sold them a couple bucks more than chuck steaks.
would love to see a full breakdown. Where would you find a whole chuck roll. I'm in Central Florida
Thank you !!~
Please do a complete Chuck Roll. Thanks
Please do a whole video on the whole chuck roll.
Careful--we don't want this cut to become TOO popular! Then not only will it go up in price but it will become unavailable in many areas. That's what happened to oxtails in my area. Even the specialty butcher shops tell me they can't get them. Same thing happened with skirt steak for fajitas, once a cheap cut, now hard to find at any price.
Chuck eyes have become popular, they were once cheap. I remember when I was a kid, ox-tail was damn near given away for free, or dirt cheap, as though sup bones. Now they are one of THE most expensive items in a meat market.
@@miamired1YES! I'm SE Asian and I remember (and miss) all that!
That's why whole briskets are so expensive now. People would go to a restaurant and try some smoked brisket and liked it. Then they said I could cook that myself. Much cheaper. The demand sky rocketed. Prices went up. Supply was less than demand. Next the price rises because of this
First video I've seen on your channel, well done, good info.
Well, thanks to you I visited the US Food Chef Store in Utah (1.5 hours aways but so is Costco and Walmart from where we live!). I loaded up on slicing meats today. I had the commercial slicer out already. We saved so much money and are stocked up on Mears, pasta, canned peeled tomatoes. Next trip is going to be all Steak! I didn't have a cooler!
Chuck eye in California supermarket available everyday at $4.99 Lb choice grade.
Super good cut of beef!!
Thanks for the video
20 years ago I found these at Kroger on sale for 1.99 lb, regular price 2.99 lb. I bought some and have been eating them ever since. I always felt like I was beating the system with these cuts and they are still my favorite. Price has gone up over the years to 8.99 lb at Kroger for the Nolan Ryan Angus brand, but they will run them on sale for 4.99 lb periodically.
Annnnd subbed! Love these vids!
Yes! Full breakdown please?!?
I’ve always wondered about Chuckeye but never bought it because I thought it was a marketing gimmick. Now I know and will give it a try. Chuck steak has always been my goto when I have a hungry pack of meat eaters to satisfy and I can’t justify buying that much Ribeye. Looking fwd to your Chuck Roll breakdown. Perhaps you can explain the different cuts top to bottom quality.
How did you like it? I've started cooking them about a year ago and like them.
We’ve tried it and liked it. You’re right it’s a very similar cut to Ribeye. It was cheaper at my local butcher but not by allot. He said it was a popular cut and people ask him for it all the time. We now watch for it and will buy it over Ribeye if the price is lower.
Ribeye in a cheaper apt, story of my life 😂
John Malkovich will play you in a movie.
Lol, nice!
"this steak has alligator skin. Hanging around, hanging around."
😂😅
Add this to the list of compliments that women don't want to hear. "You look like Lizzo, or Dylan Mulvaney." Or "John Malkovich will play you in a movie."
@@mikepaulus4766 he's like one of the best actors ever though!
Walmart used to sell chuckeye for a very cheap price, but I think the price has gone up quite a bit in last a couple of years.
Would love to know about your knives sir… your great at what you do! I wish I could take a class on butchering and meat cutting.
500 likes? Try 8,000 plus! Such a likable guy :)
Yes please! Chuck roll break down!!!
I have bought these chuck eye steaks and sautéed them. While flavorable from the butter, garlic, thyme and shallots, the cut is tougher than ribeye.
Shut the front door!! This is awesome! Please make the break down video😊
Lol, every time I see a video or article touting “cheaper than ”, I say to myself “it’s chuck.” Haven’t been wrong yet. 😂
There’s a chefs store type of store in Baltimore that we go to. It’s called Restaurant Depot. I’ve got chicken drums on clearance for 10¢ a pound., and NY strip in a whole piece for $2.99/lb. You have to deal with 40 lb box of chicken though and you have to work fast packing it for the freezer to stop spoilage.
You have to had worked on the restaurant business with your work ID to get the membership card. We got through recent food shortages that way.
I love rib eyes, but as you say they are expensive. My next cut is chuck steak, always found them to be close to rib eye. They are just as tender as rib eye, didn’t know them as chuck eye.
Never seen chuck eye here in Australia. Only Chuck steaks which is what I always buy and use for casseroles.
That's all we buy is Chuck eye steaks, but you have to ask the butcher for any available. Very tender steak.
I love the chuck eye. My butcher does bigger cuts though and i always would rather get 8 oz, but i can't complain because it tastes amazing.
HEB in Texas has the wagyu chuck eye, and its amazing. Best find ever
Heck yeah, Chuck Eyes rock !
Ive been grilling chuck eyes for years. Nothing better.
@ButcherWizard, OMG! I actually started with large roast (cheaper) to simulate more expensive brisket when I was learning how to smoke! 2nd roast in, I noticed after trimming how nicely marbled, what I now know as the eye, it is.
I never got them to smoke right, but they ALWAYS tasted like a really expensive steak, LOL!
I’m gonna start looking more closely at these babies!
I find chuck eyes in the “Manager’s Special” section of one of my local markets. I picked up 2 the other day for 5.99 each and they both weighed over two pounds. I smoke them on my Traeger grill at 225 degrees for 2 hours, then wrapped them in foil and continue to cook until the internal temp is about 180-190. Great smoke ring, tender when cut on the bias and great for steak sandwiches for several days. A real bargain and pleasure to cook and eat. I can afford to buy any cut I want but why should I when I can find these bargains. My Mom was a meat wrapper in the olden days. It ruined her hands and wrists but she taught me about meat and those valued lessons have done me well over the years.
Fit to eat, Chef. Well done with this info.
Dude, I just grabbed chuck eyes from Publix the other day for $4.99 a pound. Cooked it up like a fillet and 🤌🏾🤌🏾💋 perfection!
Definitely need the Chuck roll breakdown.
100%. What do we do with the rest? haha
The chuck eye is my favorite!
“Fire alarm going off”
Every time. 😂👍🏻
Very well done, informative video. Next time I go to butcher and request the chuck eye.
What grinder and slicer would you recommend for processing
I used to buy the chuck eye steaks all of the time. they never put them out anymore at Krogers. I have not seen them on the shelf for at least 5 years.
I always look for Chuck Eye steak in my meat dept. A bit over $10.00 for a two pack. They are not big but I love them seared and practically rare.
This has become my family’s go to. We love it.
I reverse sear them. Love it.
I don't think I've ever seen a Chuck Eye steak before. I'll have to try to see if I can find one. Ribeye's on sale this last week were 22.99 a lb.
I suggest that you use tallow instead of what appears to be canola or some other seed oil.
Do the chuck roll breakdown. PLEASE‼️
What temperature did you put it on in the oven please.
I thought I was the only one with the fire alarm problem. My dog has gotten where he hates me cooking. He paces around and around he hates the fire alarm going off. Thanks for the video.
Love Chuck eye steaks, that’s all we buy!
Do any large or small chain meat sources have a cut that includes the round area?
New subscriber, excellent video 🙏
Things I learned about myself from this video:
- I'm cheap
- I have rolls
- I have a big brother named Rib
- I'm the poor man's version of my big brother
- A bunch of other stuff that is not appropriate to say on a family friendly channel
would love to see what you do with a Beef Ball Tip
Follow the line of the spinalis dorsi muscle to find the end of the "ribeye" leftovers in that eye cut where it then becomes a chuck eye. Some butchers leave quite a bit. It is generally the large processing houses that leave the most useable "ribeye" cuts on the chuck. Independent butchers will not do that as they want to get all the premium cuts they possibly can out of the subprimal so you will be better off buying from places like CostCo than your local butcher. (SCA Competition judge, 5 years)
Hey do you freeze your meat or what do you do with all them steaks?
Good tip
This is awesome i didnt know that!
Thanks for watching