How to Break Down a Chuck Roast: Unveiling Chuck Eye and Denver Steaks!

My name is Ron, and I want to give you a way that I save money on this way of eating. A big slab of meat can sound intimidating, but chuck roasts give us 2 awesome cuts of steak. I want to show you all how easy it can be and how much money you can save.
Instagram / overcomingcarbs
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I am not a doctor or nutritionist, and this is not intended as medical advice. This is my experience of using the carnivore diet as a means to lose weight and conquer my addiction to carbs.
#MeatLovers #carniore #weightlossjourney #carnivoresuccessstories #budgetfriendly

[@mikechun4734]

The chuck eye is delicious! I just learned about it recently and your going through all those roasts helped confirm the identity of the cuts. Thx!

[@Toki52]

Lay a towel down underneath your cutting board and sharp your knife, at least steel it up. Throwing the meat in the freezer for about 30 minutes will make the cuts much easier.

[@JasonSmith-qx3zh]

A Little time in the freezer and a bigger knife would have that much easier Job. Great vid awesome price👍🥳

[@OvercomingCarbs]

I agree. I wanted to show it can be done without purchasing a breaking knife. Thanks for watching.

[@mariannebrowne7398]

Thanks for the great information I learned a lot

[@OvercomingCarbs]

Thank you for watching and commenting. I am glad you got something from it.

[@Bugnetblue]

Excellent video. Thank you. IT people who do well at IT can do anything well at anything they want to do. IT is an additional degree in life. The reason I like IT is that there is no grey area. It works or it doesn't work. No BS. IT people share information because they know it is so big and changing so fast sharing knowledge with others makes everyone better off. Life is good.

[@OvercomingCarbs]

You know it. We know because we did it. Yoda is the best for IT people. Do or do not, there is no try. We are the modern day Jedi….lol. Thanks for watching and subbing.

[@Slivings911]

Very helpful. Thank you!

[@OvercomingCarbs]

Good luck. Has saved me quite a bit of money.

[@Slivings911]

@@OvercomingCarbs My husband bought a package of two Chuck roasts at Sam’s today. I’m looking forward to trying this. 😊

[@OvercomingCarbs]

@@Slivings911 my first place to get them. Also get them for $3.97/lb when on sale at other grocers.

[@Slivings911]

@@OvercomingCarbs They were $5.98 at Sam’s today. I’m keeping my eyes peeled for bargains.

[@OvercomingCarbs]

@@Slivings911 the only drawback to Sam’s is that they mix the 2 packs with 1 that has the center fat with another that is only good for roasting. But, they usually have many to choose from.

[@CarnivoreQuest]

Nice👍

[@OvercomingCarbs]

Thanks Cassie or Larry

[@1Hope4All]

7:00 You could surely use a 10" Breaking Knife for that.

[@OvercomingCarbs]

A breaking knife would make it easier, but 10" may be too much for these cuts. Plus, not everyone has one including me. Showing that this can be done with regular knives.

[@1Hope4All]

@@OvercomingCarbs True about that. And I just think the 10" one would make it easier for the one swoop cut instead of back and forth sawing because of the difference in size between the roast and the knife. I have the same exact piece of meat that I got from Sam's (2 in a pack) so I measured it and it was about 9 inches long and 2 inches thick.

[@1Hope4All]

@@OvercomingCarbs Is that piece of meat really going to be tender if I cut it into two steaks? I'm so afraid to try it that way. I put that whole hunk of meat in my crock-pot for 10 hours just to make sure it's not tough.

[@OvercomingCarbs]

@@1Hope4All Most of the chuck eyes are not that big, and a smaller knife may be needed while separating the steaks. If you have one, then by all means use it. I wish I had a few different sizes of them.

[@OvercomingCarbs]

@@1Hope4All Yes. More time is needed the thicker it is. I purposely showed using a reg knife. My reg knives are dull and old. They wouldn't cut a sirloin without a lot of sawing. I wouldn't eat them or show this video if they were tough after cutting them in half. 10-12 mins at the most. about 8 for med rare.

[@barbarahoule6372]

❤ thank you. Awsome video. Are there special knives used to cut the meat? A particular meat grinder to make ground beef?

[@OvercomingCarbs]

With these, you don’t need to make ground meat. They are normal knives. You can use a chef knife but may want to use something smaller for more control. Thanks for commenting.

[@426superbee4]

When i purchase meats in packages? I fill around on them, pushing down and around to fine the ones with less hard gristles hard fat ect. bones ect. Even Brisket. When your cutting one into halves? Just lay the other halve over, not cutting into, for bigger size steak 👉 Its all about the thickness of a steak > 11/2" up to 2 3/4" thick makes for excellent steaks

[@426superbee4]

Chuck Eye is hard to fine around me. Chuck Roast is plentiful here in E. Texas

[@RV-there-Yet]

Such a great demo. I also like to partially freeze them before making that final cut into two steaks, after separating the roast. Makes it even easier for me. =)

[@OvercomingCarbs]

I may have to try that. Thanks

[@andrewmcbride88]

Walmart near me charges like $11/lb for Chuck eye. $7/lb for the roast

[@OvercomingCarbs]

I just got 5 roasts at $3.97/lb at Kroger. Sam’s sells theirs for $5.98/lb.

[@andrewmcbride88]

@@OvercomingCarbs nice! I definitely need to check out more places and maybe a butcher shop

[@1Hope4All]

15:07 Whoa! 😲 I didn't know you were going to cook ALL of them! Do you purposely undercook them so that you can cook them fully when you're actually ready to eat?

[@OvercomingCarbs]

They were cooked to medium rare to medium depending on their thickness. That is fully cooked to me. Also, you do not want to reheat a well done steak. Yuck. This is why they were not tough to cut with a reg knife. Overcooking them is not good.

[@1Hope4All]

@@OvercomingCarbs when I said, "so that you can cook them fully when you're actually ready to eat" I didn't mean to cook them well done. I meant medium rare. Because to me "fully cooked" is medium rare.

[@1Hope4All]

@@OvercomingCarbs It's just myself eating steak so if I were to cook more than 2 or 3 steaks, I would cook all except for one to RARE. The one I'd be eating right away, of course I would cook to MEDIUM Rare. But then why even bother? I just cook one steak at a time.

[@OvercomingCarbs]

@@1Hope4All agreed

[@1Hope4All]

14:32 Wow! 😍 That's a lot of Steaks! 🥩🥩🥩🥩 I hope you have room in your freezer! 🤣

[@OvercomingCarbs]

No need. As I said in the video, each steak is about .5 lbs. You can eat 1 or more depending on how hungry you are. Where I and my boys may eat 2 or 3, my wife may eat only 1. When you have 4 people eating them, it may only last 3 days. I eat OMAD and everyone else eats 2 or 3 times.

[@1Hope4All]

@@OvercomingCarbs Oh, so that's why you cook all of them at once! 😃

[@1Hope4All]

@@OvercomingCarbs Do you cook some of them to a lower temperature so that you can reheat them and them not be dried out?

[@OvercomingCarbs]

@@1Hope4All Exactly. Got to keep the family fed. lol

[@OvercomingCarbs]

@@1Hope4All I like my steaks no more than med. I will cook mine at med rare so that reheating does not dry them out. Butter on top while reheating also helps with this. My wife likes it more well done. She can handle medium but prefers more.

[@1Hope4All]

11:24 Hmm 🤔 I heard you do the opposite, so that when you're eating the steak, you'll be actually cutting it against the grain. It's better to cut against the grain when you're actually eating it. I got that pointer from a pro. 🤷🏻‍♀️ It made sense to me at the time.

[@OvercomingCarbs]

You have evidently not had a denver steak. It is kind of like brisket in that you would have long strips of cuts and those cannot be grilled. Unlike a brisket, the denver does not require low and slow to be tender.

[@1Hope4All]

@@OvercomingCarbs Oh, so you would cut it lengthwise? To have long strips instead of short cuts? 🤷🏻‍♀️ What if I cut it with the grain if I didn't want to cut it in long strips and cut it against the grain when I'm eating it to have shorter pieces of meat?

[@OvercomingCarbs]

@@1Hope4All The flexibility of the denver is great. As you can see in the video, the grain is short while the steak is long. I prefer the way I cut them, but you can do them how you like. That is what is great about them. But to retain the tenderness, I have found the way I did it to be better for that short amount of grain.