How to Butcher: Beef 116A Boneless Chuck Roll

[whittenbarger]

I bough a whole chuck roll. Cleaned a little hard fat and silver tendon off. Started the larger side first. Slices large steaks. When I was half way I cut the roll in three part sections. Sliced those sections into smaller steaks. About 6 inches at the smaller ends I thought would be too tuff for steaks. But I sliced into smaller steaks. Cooked it all on the grill. Me and my two children ate delicious steaks every day for two and a half weeks now. I think for $95 to $100 or more or less. It’s worth it. And yes there is some chewy fatty parts but I have ate in expensive steak houses and got the chewy fatty parts also. That’s a caution eating meat. I’d rather have enough meat. This large whole chuck roll looks intimidating but my children practiced cutting some steaks also. But I also teach my children how to process meats and cook at home. When was the last time you went to a local steak house and got a steak 8 inches tall 1 foot wide ? I didn’t get to make a roast like I planned. I steaked the whole roll.

[Biosynthnut]

I got one of these today. Thought it was another video you did. Shoulder clod one.

But, learned a lot on my own. Followed muscle seams still got what I needed. Stock up for winter.
Now I know for next time.

Thank you.

[davidsolomon]

Excellent craftsmanship enhanced with superior anatomical knowledge!!!

[Roberto-oilm]

I just did my first chuck roll two days ago. For those (like me) who know nothing about the art and science of butchering, be aware that the chuck roll you purchase may or may not include that first strip of meat that was removed right at the beginning of this video. Sometimes that piece is removed before it is sold. For a complete newby like me, looking for something which isn't there can be confusing. Now you know.

[davidsolomon]

Excellent butcher! Great anatomical knowledge! Sure-handed! Confident!!!

[miroslavaorozco]

Well I just butchered this yesterday. And my intention was to get carne asada out of it. I followed all the connective tissue and pulled the sections off. Then cut the bellies into 5 inch sections and filleted them them out into beautiful flat pieces kind like the roll he made but thinner. That gets seasoned and goes on the grill. Fantastic inexpensive meat.

[feliciavale]

Wow thank you this is useful. I am going to get a chuck roll in about a month and this a great guide for how to break it down

[itawambamingo]

This is just mesmerizingly fascinating. Thank you!

[emanuelaturco]

Thank you a lot of skill requires as I see, thanks for sharing.

[Fred-ErikStenslund]

The breaking down of the peace like this will only increase the price for costumers of his shop. So many cuts and trimming. For diys home at the kitchen counter making a few different types of possible dishes after about spending 100$++ on a chuck roll from the butcher shop it’s great.👍

[macro]

This is a fantastic video!! Very informative! I’m quite new to butchering and this is a great reference for knowledge.

[KeysIdaho]

Pepper Steaks- had to google what that is. Never heard of that term before, but then I caught that he said, "Pepper Steaks... "Stir Fry" up-State.." I guess it's only Pepper Steaks in NYC, and Stir Fry (or Fajitas) in most of the rest of the US. Interesting!

[weggy]

question .. do you think the chuck roll would make good corned beef as a whole? or is it to good for corning

[adriancerezo]

I've watched this several times. I do honestly think that he announced the sections backwards. He cut an obvious denver steak section from what he called the 'upper part' of the chuck roll. But the 'upper part' contains the chuck eye, or delmonico steaks and the sierra. He did cut a sierra from that 'upper section'. Then when he cut the other section, which should be the under blade section, that is where he made a roast, instead of having the denver steak section. I'm so confused. Am I alone here ?

[elway]

Thank you for the video at around the 11 min mark what would be the name of the cut. What would it be called

[altheamcnabb]

You should of had an over head camera. You can see anything your cutting. The camera is in completely the wrong place, dangit.

[billlandgraf]

I've never seen someone hack a piece of meat that bad.

[tiagoj]

Watching him over trim is giving me anxiety!

[PizzaForkCooking]

I tried to follow along but legitimately can't with this camera angle. Guess this is all ground beef now....

[davidsolomon]

To me, he cuts away an awful lot of meat, even though it can be used in stews and as ground meat!!!