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  1. Never had a chuck eye because our "stores" do not have them. I did have a flat iron and it was good but as a steak, I thought it was too thin.
    Would be interesting to see you remove that "chuck" from the side of beef.

  2. Ribeye Steak / Scotch Fillet is what we call it here Downunder in NZL 🇳🇿.
    I prefer to hang in chiller, all my beef cuts for 21 days before using for any cooking/eating preparation mmmm 😋😋just so tender. All trim is used for mince ….. or sausage other various dishes. I raise crossbred prairie feed Simental-Brahman known as 'SIMBRAH'. Note: beef in NZL, is leaner than American Beef. I guess that because you raise on grain feed. So much less carcass fat trim.

  3. You know that it's always a great day when we get another video from The Best Butchers in the YT World 🌎 an thanks again for whatever you are doing for us fan's, an I like a good Chuck Roast with potatoes and veggies myself 🎉🎉🎉😊

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