A while back when meat $ were a bit high, we didn't want to pay the going prices for chuck, ground chuck for hot dogs and hamburger patties, making boneless rib pastrami, etc. So, I picked up an almost 24 pound choice chuck roll from Restaurant Depot at $3.25 per pound. After a few youtube videos, I tried my hand at breaking it down. Turned out to be pretty easy, and we got the cuts proportioned the way we wanted at an average $3.93 per pound. Here's a few pictures:
The vacuum packed chuck roll after wet aging 50 days after the labeled pack date:
The chuck eye roll and underblade separated:
Final break down:
The resulting yield:
And, even the scrap got used to make a quart of salt and fat free broth.
The vacuum packed chuck roll after wet aging 50 days after the labeled pack date:
The chuck eye roll and underblade separated:
Final break down:
The resulting yield:
And, even the scrap got used to make a quart of salt and fat free broth.
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