I accidentally discovered a new cut of Meat for BBQ and it's amazing

[@waggs000]

that's a chuck roll bro... butchers have been cutting 'poor man's ribeyes' from them since the beginning. it's truly undervalued beef. delicious!

[@norm4907]

We get chuck roast in Canada, do you think it’s the same cut. It’s used here primarily for stews.

[@hcjr781981]

A chuck roast is a chunk of a chuck roll that has been trimmed.

[@ArkhamNorth]

​​@@norm4907I've never seen "Chuck" labeled on anything outside a boutique butcher shop. (Toronto). Usually best place would be an Asian grocery chain, they regularly advertise chuck. In chain grocers we get Blade Roast, which is the lower part of the chuck/shoulder. I wish chuck would be easier to find.

[@michaelpalacios8881]

The 😮😮😮😮😮😮😮😮😮😮😮😮😮😮😮😮😮😮😮😅😅ipollo 😅😅😅😅😅😅😅😅😅😅😅😅😅😅😅😅😅😅😅😅😅😅😅😅😅😅😅😅😅😅😅😅😅😅😅😅😅😅😅😅😅😅😅😅😅😅😅 pp pl😅iljlll

[@michaelwaninger3155]

Thought that was a chuck roll. Just bought one at bj's for $5.30/lbs. My son thought I was nuts, but it was like $2/lb cheaper.

[@BigHeinen]

I buy these primal cuts at the local US Chef Restaurant Supply Store. Current these are priced around US$6 to US$7 per pound for the entire Angus Beef Chuck Roll. I live between Seattle and Tacoma in WA State.

[@heatwave1990]

Thanks for the breakdown

[@nicholasherman8155]

Cook and cut it exactly as you did with the first cut. Cut with the grain to cut it into slices then when you cross cut those slices on the plate you get that tender short grain from the meat. Basically cutting it like a pichana for serving

[@wendyhammett]

Yep that's a chuck roll here in the United States. I'm carnivore and that's all I eat is the chuck roll delicious everyday.

[@bernardsbbq]

Beef neck (Chuck) is my favorite "everyday" BBQ, it's easy to make a flaverful roast and if you overdo it, it makes great pulled beef!

[@Allegronaut]

I've been making chuck roast steaks for 30 years! Believe it or not but, you can buy good meat from Walmart, I buy the extra thick roasts and smoke or grill them!

[@Matt-1926]

Buy those all the time. Love that cut of beef. So versatile to buy, you get a little bit of everything.

[@albertgenter486]

Great video, I love the flavor of chuck roast made into a pot roast "delicious". Wanted to try Sous Vide 2-1/2 lb. 2" thick Chuck Roast to eat as a steak. Seasoned with steak seasoning vacuumed sealed and SV @130deg F for 24 hrs. Then seared for 2 min a side on a 550 deg F charcoal grill. It turned out a fantastic, medium rare very tender and flavor full like an expensive steak. Very easy to do just need to plan in advance for the 24 hr SV soak. My new go to for Chuck Roast. BTW London Broil or Flank Steak the same SV method is fantastic. I still love it cook as Pot Roast but if I want a medium rare inexpensive steak it"s fantastic. Happy grilling.

[@jforno18]

I live in northeast USA. I grew up in the butcher shop and now retired. We always called this cut a french roast.

[@berteisenbraun7415]

The first part you removed would be boneless beef short ribs. Also the large part has a few great steaks called the Chuck eye that is part of the Ribeye.

[@JulianKeller-om6wz]

Chuck eye is a fantastic steak! Taste is as good as a ribeye, and if cooked properly, just as tender. A slight bit of waste, but at half the price, I'll buy and eat it anytime!

[@singerap]

In the US it's called a chuck roll. My local Business Costco caries USDA Select chuck roll for $4-6/lbs.

[@davidward1259]

Called a "Chuck Roll" in the USA

[@Jeremy5speed]

Pitmaster says a new cut of steaks, I say I’m listening!

[@seandupuie3552]

Smoke a chuck roll like a brisket, its incredibly juicy and so delicious!

[@BeeRich33]

"Primary cuts", Rollie. Hi from Canada. "I had too much rabbit in Switzerland" was me.

[@padders1068]

Looks delicious smoked, and I bet it would make an exceptionally tasty low and slow casserole, as do all cheaper and tougher cuts, so much more flavour for your money,

[@janelleragusin1347]

My sister works at a meat processor plant here in south Texas. That is neck meat. What I have seen is the chuck roll is a bit thicker in diameter.

[@peterplantec7911]

Well done, this was fun. Unfortunately the price has gone off the charts in Nov '2024, Somebody leaked this secret.

[@felipesoto2761]

That’s a chuck roll where I’m from, you can get a couple chuck eyes, a few sierra steaks, and several Denver steaks. The rest I grind for burger.

[@arejetko]

What a great, informative video. I hope I can get beef neck at my local. But how much did you get from that massive piece of meat. Great dissection, literally, and testing. Glad you saved the BIG chunk for the punchline.

[@Hunting_Air_Cal]

Season it and sous vide @136 for 24 hours then cut against grain and make a gravy from juices for chuck roast and it will eat like a chuck steak.

[@boatworkstoday]

In the States, is this what's also known as a whole chuck roll?

[@hcjr781981]

Yes

[@frankkottwitz6279]

Always learning something new from your videos great job as always

[@johnnycampbell3422]

In Texas. Never see Denver cut here. Sometimes I find chuck-eye which is better than rib-eye in every way and often cheaper.

[@michaelshifflett6597]

reminds me of a brisket. should try cooking like a brisket.

[@gemsurf208]

Just search for how to cut chuck roll here on youtube. There are several good videos on how to break them down into chuck eye steaks, denver steaks, roast and more.

[@sandramarshall-ju4tu]

ditch the processed oil and use tallow!

[@JuanGutierrez-vm3iz]

Hi Pitmaster X love your videos thanks for that, also just to let you know that we use that part of the cows for Mexican Barbacoa, try you will love it.

[@PITMASTERX]

Thank you! Thats a great idea

[@hcjr781981]

It’s a steer not a cow.

[@JuanGutierrez-vm3iz]

@@hcjr781981 Sorry thanks for that information

[@alexnijborg1808]

Poah!!!! Dat ziet er echt gruwelijk lekker uit Roel! 😮

[@scottkimleslie4576]

I am curious enough to try. Will check with my butcher!

[@manuelmedrano6819]

I hear Steve-O in your voice. Good video bro.

[@garryhammond3117]

Great "find" Roel - Glad you found the secret way to make it excellent. - Cheers!

[@lucascady4992]

I think I would love to make Beef Bacon out of that?! 😮😮

[@sillyheadphone]

how much is a chuck roll in your area? Choice in local Costco in Sugar Land TX is $5.69 a pound, it’s actually more expensive now 😅 and my Costco doesn’t carry Prime Chuck Roll 😢

[@51rwyatt]

Would that neck cut cook up like a brisket? It looks like it has that potential.

[@PITMASTERX]

Only one way to find out.. Let's make that video right?

[@suzukibanditos]

Been there, it's great. Great beef flavors. Chuck eye roast ✌️

[@kiphackman6343]

Yes, please do it! We need the video

[@kiphackman6343]

I've found i perfer tri tip over brisket. Season and cook it like a brisket. Slow n low. I use oak lump charcoal with cherry wood or mesquite lump. When i need to add lump charcoal, i put it in a charcoal chimney to get it going, and when the coals are 90% to 95% I dump em in the firebox, and when needed add cherry wood. You will Still get that lump charcoal flavor without it being overpowering. Make sure you get an untrimmed tri tip so you can leave some fat on it. When it reaches 165 to 175, wrap it in butcher paper. Save the fat you trimmed off for a tallow, but make sure to leave fat on the tri tip like you would for a brisket. I dont have the time to do a 20hr cook. A sub 10hr cook is better while still being able to do a slow n low.

[@JulianKeller-om6wz]

I've made tri tip like brisket also, and yes, it is just as good. Also I stumbled onto a recepie for slow cooker Jewish Potoast that I thought looked good. I made it using a thick tri tip. It turned out really, really good.

[@bradleymarshall5489]

Sounds awesome. How does it compare to brisket?

[@PITMASTERX]

Very similar, but I think we might need to put that to the test.

[@dancedad5094]

I love the 2 hanging pheasants gently aging to your right! How long do you age them?

[@battlemorph]

We'd call the big, unprocessed packs Primals in the UK when I was a lad.

[@peetsnort]

That is what i always struggle with..find the grain I suppose its practice and patience Thanks

[@carbybirett]

Looking at this lovely piece of meat I think it would be perfect for a nice beef goulash ........ I can just about taste it !

[@greenlightstudios3469]

Is the Flat Iron Steak in that Chuck area?

[@ronjones1414]

Yes. The center of what he was calling a chop is the chuck eye, which is just the end of the rib eye. The flat piece on top of the chuck eye us the flat iron. There are several ways to do it, but I prefer to start on the chuck eye end and separate the flat iron from the chuck eye like you are filleting a halibut. To the left will be a piece that has the Denver steak in it (he called the whole thing a Denver steak) and the rest of that meat is sometimes sold as boneless beef short ribs. The flat iron ends where the short ribs begin and wraps over the chuck eye.

[@crisworkizer1523]

What knives are you using to cut the meat

[@hector6005]

That looks like a shoulder clod. We have those at all the costcos in the US

[@Mjansen77]

Chuck roll, its from the shoulder not the neck, excellent beef flavor

[@tayaoj4]

NICE VIDEO! but at around 11:33 you mentioned the temperatures in reverse, Celcius is a lower number converted into Farenheit. 100C +212F , F = (1.8 x C) + 32

[@manydan1209]

watches as beef necks prices go up

[@PITMASTERX]

Hope not

[@dallasgoracke2191]

Chuck Rolls are currently near all time highs in the US.

[@samuelpyper345]

You're gonna need a bigger board!

[@mikelyon1119]

Could you cut it super thin and then marinade to make a Korean BBQ style cut? I feel like the intramuscular fat would be perfect for a good super thin cut and fast grill

[@ronjones1414]

This is where most Korean BBQ beef comes from in the US

[@susievidal4134]

I have never seen a beef neck? Where can I find it my local butcher most likely doesn't have it he didn't even have chicken gizzards I wanted. Can you just cook it whole like a brisket?

[@AaaAaa-ye5ho]

I discovered this new place that cuts up beef That’s amazing

[@joedman7815]

So I have cooked a chuck steak like a brisket, getting internal to 202, was damn good! Rest I used for burgers!

[@davidgalietti3398]

Interesting.. but I always see these videos suggesting these different cuts of meat... That are just literally not available in any grocery store or butcher. Where do you guys find this stuff? Im not getting an entire cow butchered so i can get a beef neck.

[@FreeYourBrains]

costco, restaurant depot, restaurant supply stores, any DEDICATED butcher knows them

[@Scrap5000]

I see the matching pork cappa cuolo cut, which is an exquisite charcuterie. I wonder how a beef one would taste!

[@PITMASTERX]

Sounds good!

[@dannydowell9979]

Did you smoke any of the rest of the beef?

[@fhertlein]

So many cuts of meat out there that are great if you know what you're doing.

[@glennvanderwerff4985]

You sound like a Dutchman. My dad kept that accent for as long as I recall. Ahhhh dacht ik well hoor. :)

[@FREEDOM-bk4rv]

So what would this cut of beef be called up here in Canada ?

[@cilldublin07]

Lamb neck is another great cut. Smaller but full of fat and flavour when cooked for ages

[@toddcathyfranklin4189]

How does it compare to brisket

[@joedevine404]

That looks like it would make a great Pastrami. Brine it next time before smoking

[@Super2wheels]

Million dollar question, waar heb je dit mooi stuk vlees vandaan gehaalt?

[@PITMASTERX]

Dit is een rundernek van het Regio rund. Gekocht bij de Hanos

[@WhoStoleMyAlias]

Ook wel te vinden bij Makro en Sligro. Die zijn wat toegankelijker omdat je daar niet per se horeca hoeft te zijn.

[@insearchof____2871]

Breaking down a chuck roll: kzbin.info/www/bejne/pKHdg6qOiNt4r8k The chuck eye, sierra, and denver steaks are completely undervalued, if you can even find them already cut. The chuck eye roast is awesome smoked and pulled.

[@soumynonareverse7807]

Ik wilde inderdaad net zeggen. Heet een chuck steak aan een stuk niet een chuck roll toen ik de overige commentaren zag. Hoe noem je dit stuk in het Nederlands? Heb ik trouwens iets gemist? Je hebt volgens mij niet laten zien hoe je een Denver gaart toch? Nou kan ik dat ong zelf wel bedenken, maar was toch leuk om te zien.

[@tanlaw]

Lol, did you say butching? 😂😂😂

[@pv4669]

Did I see you turn on your gas grill with the lid closed?

[@berteisenbraun7415]

That is Neck off Beef chuck roll just to let you know.

[@sheckydiamond7533]

We get those from Costco.

[@danielsaporta7495]

But, What if?… Dry age that beef before cutting into it, then after a quick cleanup, smoke it on the kamado Joe (;

[@Creek_Hunter]

Reinventing the wheel....Folks around here have been cooking these for ages.

[@guerro327]

You need a breaking knife or a maybe a cimiter to cut that chuck roll apart. Doing everything with a boning knife seems odd.

[@scdoty777]

Chuck roast. The flavor is from the fat.

[@chadswanson2295]

did i miss it? You never said where you got the whole neck.

[@MrRebar15]

*Pitmaster X -----> The Denver Steak Wizard*

[@PITMASTERX]

I don't know about that LOL

[@TheSilverSphincter69]

I WOULD TRY TO SEPARATE EVERY INDIVIDUAL MUSCLE FROM THE NECK AND TEST THEM INDIVIDUALLY ....

[@warmsteamingpile]

I love to make burgers from beef neck.

[@ONE31707]

Not anything new😂 the marble makes it juicy

[@Phazur]

Are you Dutch?

[@michaelschmidt6536]

I was enjoying this video until you ruined it by using highly processed, inflammatory seed oil on the grate. Tallow would’ve been a much cleaner choice.

[@MyDailyPerspective]

😱

[@426superbee4]

All you got to do is follow the fat lines, and separate the muscle

[@pheflin526]

Where is his accent from? I can’t place it

[@dub3dude]

Holland is my guess. If you ever can't quite place an accent, it's almost always Dutch

[@tuberNunya]

Not neck, shoulder or chuck.

[@danielsalach1234]

I dont like WAGO stake because you can eat a big meal and be hungry and hour later.

[@4abetterfuture]

Sunflower Oil..... Really ??? What about using Dripping ? Aluminium Foil..... Really ??? What about anything but Alfoil ?

[@LimitedState]

There are no "new" cuts of meat. Cows have been the same forever as have primal and sub-primal cuts and so forth. They have not changed a single bit.. This is just an age old chuck roll man, we've known forever that it is good.

[@maxspaugh3666]

90

[@jasonbogdovitz7357]

If it would’ve been good for steaks, they would’ve used it for steaks they just didn’t invent cows you know

[@o.bartlett6007]

Excellent video and we enjoyed it quite a bit. If you have questions or are looking for ideas on how to easily break down large cuts of meat checkout KZbinr Butcher Wizards channel. He often does all kinds of teaching videos on all things related to the subject. BTW - Liked, Subscribed and All Notifications are on.

[@Lou.B]

How does a "Pitmaster" NOT know how to cut primals?

[@RogelioCavazos-lo8ky]

U blew it.. when u used seed oil! That's a no no no. Very unhealthy

[@perjohansson4240]

It´s a chuck,nothing new.

[@kaybee2052]

Mmmm, meat in a heavy plastic bag; YUM. 🤮

[@dantheairboatman1234]

Waaaaay to much talking imho

[@unclerojelio6320]

“New cut of beef”. lol, I stopped watching.

[@pizzaguy8134]

Get out of here with that stupid celsius, crap.For Folks in america it's fahrenheit, ounces, and pounds, you're just coming across arrogant. Nice video other then that. And one more THING , next time make enough for everyone to try.

[@jacksilhavy3393]

Uhm…. I believe he lives in Netherlands. It’s YOU who comes across as arrogant, expecting everyone in the world to follow US standards.

[@pizzaguy8134]

@jacksilhavy3393 and proud of it , thank you for noticing. If you re-read it you will notice the whole post was Satire. Good day mate

[@lhynguntharova5587]

Can't see any satyre in your post. Just an average US citizen thinking the rest of the world should abide to the US way of thinking

[@pizzaguy8134]

@@lhynguntharova5587 o-boy, you sure set me straight now. All is well in the universe

[@clarencecarter960]

The rest of the world wants to abide to US standards or they wouldn't be trying to get here for a better life?!