How To Break Down A Whole Chuck [15 lbs.]
This large (15 lbs.) boneless cut can be found between the ribs and backbone. And is one of the easiest sub-primal cuts to break down.
It contains two main muscles, Chuck-Eye (different from Chuck Roll) and Under Blade, which are ideal for pot roasts and slow braises, given their great flavor and perfect fat ratio. Because of this, this is a highly desirable muscle to grind for burgers.
However,I prefer the ‘Under Blade.’ It has my all-time favorite cut, the ‘Chuck Flap.’ aka ‘Boneless Short Ribs.’ It’s everything you would desire in a short rib (for slow braising, or smoking) but boneless.
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Chuck-Eye Roll Roast
Why Should I Truss My Roast?
Tying (or trussing) a roast is an effort to maintain shape of the roast in the oven. If you don't truss it, it will result in a flat roast, that is more likely to be overcooked and dry.
