Need someone that can do beef math for me (price of beef)

[LDennis24]

Alot of people don't realize ALL the good flavor in meat comes from the fat.

[Gringo31]

Except from deer

[LDennis24]

Deer fat don't bother me if it's killed before the rut and it's minimal. Definitely no deer tallow though.

[DoubleJ]

For those that have PM'd me about chuck rolls, keep an eye on the butchering forum.  I will post when I find them on sale.  Seems to be more on sale in the spring but they do pop up all year from time to time

[Carl]

Thanks, DoubleJ.

I might just try one out this week - I can't wait! 

Does this seem like a good video on cutting them up?

Carl

[DoubleJ]

t=464s

[Carl]

Thanks for the video, DoubleJ.  I just bought a chuck roll at C&C.  30 lbs.  I had to dig through boxes to find one that large.  The meat manager was very nice and brought his scale out for me to use, since the boxed ones are not labeled.

I was planning on cooking the steaks sous vide, until I looked up the time and temps.  It calls for at least 24 hours at 131 degrees!     That indicates they are pretty tough pieces of meat.

What's your experience with the steak portions?  I assume you cook them like any other steak.  Maybe I'll start them tonight for dinner tomorrow.

Thanks for the info.

Carl

[DoubleJ]

Chuck eye's are rib eyes without the bones.  Cook like you would cook a rib eye.  As for the other steaks cut in the video, I don't cut those off so I don't know.  I take the chuck eyes with the first 3-4", then I cut 2" thick chuck roasts, 2-3 of them depending on the chuck roll size, then the rest gets ground into burger

I trim it up like in the video
Then I do step 1 at the 2:20 mark
Then I do step 2 (Chuck eye's) at the 2:40 mark
Then I do step 3 (Chuck Roasts) at the 4:22 mark except I do it right after the chuck eye's.  I don't take 1/2" thick marinade steaks like he does before his chuck roast.  All of that is chuck roast meat for me.
Then I grind everything else