Have any of you ever butchered a chuck Roll. My brother bought 3 today at Costco. They were about 25 lbs each. And they cost 4.99 a lb. The Butcher Wizard has an interesting video on butchering one. He shows you how to get Chuck eye steaks , Denver steaks , Stew meat , hamburger, Sierra steak , and Chuck roasts from a Chuck roll. My brother has done a couple of them in the past and says he is saving $100 or more on the final product after he curs them.
Chuck eye steak . You get 3-4 per chuck roll. They are cut from the end of the same muscle that rib eye steaks come from. They are VERY similar to rib eye steaks. Tender flavorful. (My brother swears they are better than rib eyes)
Denver Steaks. You get about 6-7 per chuck Roll. They look and taste similar to a New York strip. They should be cooked hot and have to be medium rare or medium at most. Over-cooking will make them tough. Flavorful and tender if prepare right.
Sierra steak. Looks cooks and tastes like a flank steak. Good for stir fry or fajitas etc. You get one per chuck roll.
Chuck roast. Everyone has eaten chuck roast. The yield is variable depending on how you cut the Chuck Roll up.
Stew meat. I always use chuck roasts that I cube for stew meat. Its is much cheaper than butcher prepared stew meat.
Hamburger. Typically ends up being about a 80-20 blend. You use the scraps from the trimmings to grind up for hamburger.
There is very little waste in a chuck roll at the worst you get Chuck hamburger for about 4.99 a lb.
And "rib eye steaks " (eye of chuck steaks) "New York Strips" (Denver steaks) "flank steak" (Sierra steak) and Chuck roasts and stew meat for 4.99 a pound is a steal these days.
You can find multiple videos on YouTube on how to butcher a chuck roll
Equipment needed. A couple of sharp knives. Slicing and boning recommended.
A meat grinder a dedicated or a Kitchen Aid mixer attachment grind will work.
A vacuum sealer and bags.
Here is an example video but there are many others on You Tube.
Chuck eye steak . You get 3-4 per chuck roll. They are cut from the end of the same muscle that rib eye steaks come from. They are VERY similar to rib eye steaks. Tender flavorful. (My brother swears they are better than rib eyes)
Denver Steaks. You get about 6-7 per chuck Roll. They look and taste similar to a New York strip. They should be cooked hot and have to be medium rare or medium at most. Over-cooking will make them tough. Flavorful and tender if prepare right.
Sierra steak. Looks cooks and tastes like a flank steak. Good for stir fry or fajitas etc. You get one per chuck roll.
Chuck roast. Everyone has eaten chuck roast. The yield is variable depending on how you cut the Chuck Roll up.
Stew meat. I always use chuck roasts that I cube for stew meat. Its is much cheaper than butcher prepared stew meat.
Hamburger. Typically ends up being about a 80-20 blend. You use the scraps from the trimmings to grind up for hamburger.
There is very little waste in a chuck roll at the worst you get Chuck hamburger for about 4.99 a lb.
And "rib eye steaks " (eye of chuck steaks) "New York Strips" (Denver steaks) "flank steak" (Sierra steak) and Chuck roasts and stew meat for 4.99 a pound is a steal these days.
You can find multiple videos on YouTube on how to butcher a chuck roll
Equipment needed. A couple of sharp knives. Slicing and boning recommended.
A meat grinder a dedicated or a Kitchen Aid mixer attachment grind will work.
A vacuum sealer and bags.
Here is an example video but there are many others on You Tube.
