This was our first time cutting up a chuck roll. This blog post is not a how-to post, but I will link the video from YouTube that we followed. I would highly recommend learning from an expert.
|
We purchased a whole chuck roll from Sam's Club on our last grocery haul. |
|
Sharp knives are a must. |
|
I drained all the liquid from the chuck roll. |
|
We separated the actual chuck roll from the rest of the meat. |
|
This is the end where the butcher cut off the ribeye steaks. |
|
We cut off three chuck eye steaks and cut the rest into chuck roasts. |
|
We cut the rest of the meat into Denver steaks, Sierra steaks, stew meat and we reserved the beef fat to render into tallow. |
|
I will use the fattier beef chunks for Guisada (Mexican stew) and the leaner beef chunks for stew meat. |
|
The cuts are now packaged and ready for the freezer. |
|
Number One Husband started the process of rendering the tallow. I must say that we prefer the oven method over the stove top method. |
|
The oven method requires nothing but the heat from the oven and about 3 to 4 hours. Whereas the stovetop method required someone to watch it closely and it needed to be stirred to prevent burning. |
|
Number One Husband had great success rendering the fat. The only part that was discarded from the whole chuck roll was the little rendered crunchy fat pieces. I fed them to the chickens. We could have eaten them with a little Cajun seasoning, but it wasn't our thing. |
Mrs. Smith
No comments:
Post a Comment