never knew that the side on which the meat is cooked, and the direction at which the meat is cut would affect the final tasting experience. thanks! i definitely learnt something.
What you're starting with looks just like what I call a chuck roll that I cut two or three chuck eye steaks from the I side and the rest into chuck roast or chuck steaks?
Canada AAA Prime Choice and of Angus Denvers both reminiscent of Wagyu due to meat to fat ratio, are my go to Steaks since I rediscovered them a yr and a half ago.
Excuse me, I have a question, where is the blade bone? Im having trouble locating this cuts as I always see this piece with the blade attached to it, if I am correct.
1st of all great content. I'm a meat cutter for chain stores. Been in this business for 22 years now. I know meat cutting is different from butchering (if that's a word) lol!! I love learning new cuts and different styles to better serve my customers though. in my shop we use the chuck roll (which looks a little different from what you were using there. what I'm wondering, and I'll try to describe it as best as possible..... on the chuck roll at the end where the chuck eye is we typically cut off a section about 5 to 7 inches just past the "pink skin" that piece then gets separated into two separate muscles, the bottom part being used for chuck eye steaks. my question is that top part with the "pink skin", is that where I'd cut the Denver steak??
I would say that yes, the denver steak sits atop of the blade/chuck roll and is divided by "pink skin" aka sinew aka silverskin.... Thanks for the comment
I had a Denver cut today. It was amazing!
Thanks for the vid. Do you know what the primal cut you started with is called in the UK?
never knew that the side on which the meat is cooked, and the direction at which the meat is cut would affect the final tasting experience. thanks! i definitely learnt something.
Thanks for the reply!
What you're starting with looks just like what I call a chuck roll that I cut two or three chuck eye steaks from the I side and the rest into chuck roast or chuck steaks?
You are correct
Yes. Different terminology. But yes.
Canada AAA Prime Choice and of Angus Denvers both reminiscent of Wagyu due to meat to fat ratio, are my go to Steaks since I rediscovered them a yr and a half ago.
Excuse me, I have a question, where is the blade bone? Im having trouble locating this cuts as I always see this piece with the blade attached to it, if I am correct.
Great cutting and descriptions!
Appreciate
That chuckroll rightM
1st of all great content. I'm a meat cutter for chain stores. Been in this business for 22 years now. I know meat cutting is different from butchering (if that's a word) lol!! I love learning new cuts and different styles to better serve my customers though. in my shop we use the chuck roll (which looks a little different from what you were using there. what I'm wondering, and I'll try to describe it as best as possible..... on the chuck roll at the end where the chuck eye is we typically cut off a section about 5 to 7 inches just past the "pink skin" that piece then gets separated into two separate muscles, the bottom part being used for chuck eye steaks. my question is that top part with the "pink skin", is that where I'd cut the Denver steak??
I would say that yes, the denver steak sits atop of the blade/chuck roll and is divided by "pink skin" aka sinew aka silverskin....
Thanks for the comment
@@FqButcher yea, i cut some the other day. They were amazing!!
@@threesixesinarow8265 amazing. That's great connect with you
my favorite cut
I think I like this cut seared and braised more than I do short rib
So..u only get 2 denvers.. per cow??
1 joint of Denver per cow
Is that a chuck roll?
Very nice quality, could be Prime!
Good job
I didn't know that "to butcher" could be used in a positive way. Of course, come to think of it, it does make sense...
Yeah. Every time I hear that expression I cry a little bit inside😂😂
Is blade and chuck the same? I thought those steaks are called chuck eye steaks
In my experiences, blade and chuck can be used interchangeably. Thanks
Nice mate.
Thank you
How much yield % losses from carcass to end products?
Depends on differing factors (how much you lose to fat, how much you loose to dry age, meat to bone ratio etc.) Safe to say you yield 60-70%
Mucho desperdicio, no? Que hacen con todo eso???
Chuck eye
Actually the blade is not from the meat you are cutting.
Waste of a cut of meat
Thanks
Thinking the "Denver steaks" that came in my half beef are just big chuck roast cross sections lol