Canada Beef E-Learn

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@88KeysIdaho 16 күн бұрын

Teres Major! Can't wait to try! I've learned this is the same muscle as "Backstrap" on wild game animals. Interesting!

@thomasbrogan8036 20 күн бұрын

"del monocle" Man, Sounds fancy

@jaymiller6009 2 ай бұрын

Wow, awesome video!! For me, the Denver is THE finest cut of beef on the animal for steak. I find filet to be too boring to the point that it literally needs sauce in order to enjoy it. At that point, what’s the difference between needing sauce because of the boring flavour or needing marinate to break down toughness and add flavour? I absolutely love rib eye and I am well known by family and friends as the Prime Rib Guy because I enjoy serving the full seven bone prime rib roast at get togethers. However, these better cuts are now at the point where I would literally rather enjoy a really good burger at a reasonable price than spend a fortune to enjoy rib eyes. This has all led me to searching for more economic cuts of beef and eventually finding the Denver. It is a cut that is very rarely (if ever) found at grocery stores or butchers so the only way to get them is to custom cut the chuck roll. A little hint for anyone who has read this far…. If you are the type to LOVE burgers, then I think it’s worth it to ask your grocery store or butcher to grind up a few kgs of chuck into ground beef. I have found this to be the ideal mix of lean-fat for burgers. I will put the ground beef into a large stainless bowl with seasoning and then put in the same number of egg yolks (zero egg whites) to burgers I plan to form. For me, 3 kgs of ground will be enough for about 12 nice thick burger patties. I wrap them individually in parchment paper and then put one into a ziplock and freeze them as singles. Another tip- grill them on the top warming rack of your bbq at medium heat. This will keep the flare ups from charring the burger and giving that burnt taste. Enjoy!

@Bugnetblue 2 ай бұрын

Excellent video. I am old and I have found many steaks from chuck cuts I had were absolutely tender and wonderful. This video explains to me why that is true. I have looked at a full chuck roll from Costco Business Centre and felt it was a bit over my head. The roll was almost more than I could lift. After this video I know I can do it. Thank you.

@nathanwahl9224 3 ай бұрын

Excellent explanations! Thanks!! A lot of us are starting to recognize those cuts like the flat iron. Unfortunately it seems today that all the "good stuff" that didn't used to be well known has taken off in price as people find out. Try affording a hangar steak any more. Just four years ago, I'd have looked right past it in the case.

@victorbenner539 3 ай бұрын

This was one of the better videos i have seen on working on a clod. Thank you and have a great day 🌤.

@Lemonarmpits 4 ай бұрын

You would turn the chuck eye steaks into a roast? What a shame !

@renejr2296 5 ай бұрын

Beef animal must be a new breed of cow lol 🤔💭

@Superman-xr1oh 5 ай бұрын

A GAIN!

@kjb6749 5 ай бұрын

Very detailed. Thank you.

@9hundred67 6 ай бұрын

Where do we get boneless ribs from?

@essiebessie661 7 ай бұрын

This is an excellent video that should have had many more views. Thank you!

@Benni-rp9or 7 ай бұрын

Ugh, I wish I had watched this last night before I mangled my chuck roll. I'll re-watch this the next time I buy one.

@kjb6749 5 ай бұрын

😂 Same here. I bought a case of chuck roll yesterday and messed up some good cuts. I'll do my last two tonight with better success, after watching this video.

@cookinmum 7 ай бұрын

Thank you for your tutorial

@Matt-ug7nb 8 ай бұрын

This is by far the most simple yet effective video on KZbin. Wish I found it sooner!

@davidpetrus1748 8 ай бұрын

thank you i was gonna switch to another video in the beginning but held out a little bit and i am glad because that was a very informative video thanks again hope you don't mind a little constructive criticism i always appreciate peoples comments positive or negative and im in a total different line of work being collision work have a good one

@batchelerjr 8 ай бұрын

Lets do some e learning!

@tmoomoo42 9 ай бұрын

This is the 4th video of a chuck roll. everyone i see is the chuck roll is 20lbs or more. I want to know where you guys are getting them so big. Every where i go the biggest has been 11lbs.

@soniasbooks 6 ай бұрын

The meat department at Costco will sell whole chuck roll, but you have to ask for it. I usually get it from Chef Store. Look around for a restaurant supply store.

@Bugnetblue 2 ай бұрын

@@soniasbooks You can get the full chuck AAA from the Costco Business Centre and they go on sale about once a year which would probably be good for most families. If the chuck is on sale at the Business Centre but not at your regular Costco you can ask them if the will honour the Business Centre price. Just show them the ad. I have found Costco to be awesome in that regard and they will likely give you the discounted price. It is a big piece of meat but is so good. Costco is the best!

@cliftontaylor2425 10 ай бұрын

Great video! Very informative. You know your beef.

@patricksalazar687 11 ай бұрын

Excellent video sir vary clear and informative. God bless you.

@tobyihli9470 11 ай бұрын

What the hell happened to the Chuck eye?

@jimchoo7670 5 ай бұрын

I believe this hunk of meat is from above the shoulder blade. The chuckeye steak is from the chuckeye roll below the shoulder blade.

@88KeysIdaho 17 күн бұрын

@@jimchoo7670 Thank you! I've been trying understand the difference in the two sub-primal cuts (Chuck Roll and Shoulder Clod), and couldn't find that info.

@iskandartaib Жыл бұрын

The local Kroger used to sell "top blade steaks" with the connective tissue in the middle. I actually like the connecting tissue - something about the texture when you chew it. The steaks themselves were pretty tender, I'd just pan-sear it, eat it with rice. Now I know why they were so tender.

@johnsonpaul1914 Жыл бұрын

Just bought a chuck clod yesterday (dec 13,2023) 22 lbs @4.49. I portioned it all into 12-13 ounce steaks and it is now in ziplock bags in my freezer. I seamed it out into 3 muscle groups. I don't care if some of it is tough, it is cheap eating.

@DonTrades1031 7 ай бұрын

You should be paying $3.99 for that meat at most. Still great value.

@JEM133 Жыл бұрын

I've been watching a few chuck,etc break down vids.You do very well making this understandable. Thank you,just subbed.

@tooldiebum Жыл бұрын

Great Instructional video love the steaks and roasts grind stew meat awesome way to utilize the chuck roll

@jaredeisenach9678 Жыл бұрын

Best video on breaking down the chuck eye roll. Thank you!

@coryhaggarty Жыл бұрын

I attend Sait in about 97 and you were my instructor. I took a very long break from meat cutting but 3 months ago I opened a small shop in Trochu. Seeing this video make me feel like I'm back in class!!

@ZoKitchen Жыл бұрын

Loved this video! ❤

@Nigelaquaticsfish Жыл бұрын

3:55 roll it tie it

@coryhaggarty Жыл бұрын

Hey, I was one of your students from SAIT!!!

@survivalpodcasting Жыл бұрын

What happened to the teres major steak?

@Mauitaoist Жыл бұрын

This is the best video I found on the chuck roll and how to cut it. thank you very much

@triller269 Жыл бұрын

Wheres flat iron?

@tammiehinkle2040 Жыл бұрын

On a different subprimal(the shoulder clod contains a flat iron....this is a chuck roll) Happy butchering :-)

@michaellee1002 Жыл бұрын

Flat Iron is just a awesome flavorful steak. Underrated if you ask me. Whenever I see them I grab them up. Same with Chuck eye steaks lol

@tiagoj8020 Жыл бұрын

Just watched the niman ranch guy cut a chuck roll and I gotta say you put him to shame with your cutting and explanation. You actually merchandised it properly with high yields in mind!

@edwardmontoya50 2 жыл бұрын

My problem is with nomenclature. Terms are shared or misused. I watched a ton of these chuck break down videos. There isn't agreement as to what call what what.

@濠-g4m 2 жыл бұрын

Somebody give him a script. Yikes

@濠-g4m 2 жыл бұрын

Excellent butchery. Terrible presentation skills

@wbball15 2 жыл бұрын

Smoke it whole. Don't break it down.

@thesmokingplank 2 жыл бұрын

Awesome video! I wanted to do some homework before diving into a chuck roll this told me everything i needed to know.

@clerkerman 2 жыл бұрын

Really want to take the last section he had for barbacoa and smoke it like a brisket. Even if it’s not as great as brisket, it’s considerably cheaper and you get so many great cuts along with it

@Nightfighter82 2 жыл бұрын

Amazing to find this video with beef prices going nuts retail, I was able to get one of these very cheap comparably, at a local Restaurant Supply Chain. This makes it easy to get the right cuts. I did a different packer beef, Inside Top Round and did it on my own basically doing what you did, following the natural seams and where the grains went. Turned out to be top sirloin and got some very tender cuts out of it. Hoping to score again with this large pack of meat. Then I'll be more confident to break them down in the future.

@YouCanIwill 2 жыл бұрын

One Butcher to another...Very efficient as well as productive!

@sircornieleous4826 2 жыл бұрын

FINALLY, ive been trying to get a solid answer on what a delmonico is for 7 years. thank you.

@broken_clock_right_twice 8 ай бұрын

It kinda depends who you ask... At shops I've worked at Delmonico is always boneless ribeye. Two high dollar shops I was at we wouldn't even waste time taking chuck eyes out of whole chuck - they just got sold in chuck roasts. Kinda like a London Broil - most shops will label a thick cut top round roast as London Broil but London broil is not a cut but a recipe Meat can have a lotta different names depending on region. But the term Delmonico originates from the Delmonico steakhouse in NYC dating back to 1800s