Post by BBQ Butcher on Jul 16, 2009 10:21:54 GMT -5
I've had several requests on "What can I do with a Boneless Beef Chuck Roast, other than making a roast out of it?"
Well, it makes great hamburger! Almost without taking any more trim off, it will give a nice 85/15 Ground Chuck (85% lean and 15% fat ratio). Stew Beef is another item, as well as Chuck Eye and Denver Style Steaks.
This little picture tutorial is going to be on the steaks above.
You can do this with most first to middle cut Chuck Roasts, but not from any cut that's near the neck end. The one pictured is about a second cut. I'm not going to label each pic, as it's self explanatory, but if you have any questions, shoot away. The Chuck Eye is great grilled as is, but I suggest some marinating for the Denver Steak.
A widdle biddle 3lb chuck roast. You can see the Chuck Eye, as it looks like a Rib Eye.
Separated at the natural seam between Chuck Eye and the Denver muscle (serratus ventralis which is a very highly marbled muscle, and is of adequate tenderness)
I then trimmed away the Denver Steak and used the rest for grinding material.
Post by mcmanus1000 on Oct 25, 2012 1:37:12 GMT -5
how can you tell which end of a chuck roast is closer to the neck and which is closer to the rib? also how can you tell if a chuck roast is a first or middle cut roast and not from the chuck end? thanks again!
Post by BBQ Butcher on Oct 25, 2012 6:03:37 GMT -5
The easiest way to tell which end of the chuck you are buying is the size of the chuck eye muscle. The muscle runs all the way thru the chuck, but is almost non-existent in the neck end and quite prominent on the end next to the rib. So, the bigger the chuck eye, the better it will be. As an unwritten rule, butchers usually on get 2-3 good chuck eye steaks from the chuck.