Beef chuck roll how do I cut it? And Restaraunt Depot!

[3montes]

Drove about 150 miles today to St. Paul for my first ever trip to Restaraunt Depot. Let me say it won't be my last trip. They have everything and at great prices but the meat prices alone were worth the trip. The store was a little disorganized and I would even say a bit dirty and rough around the edges but man the meat prices!!
I bought 74lbs of bone in pork butt @ $1.08lb. And I bought 58lbs of beef chuck roll @ $2.44lb!

So here is my question. The chuck roll is going to be made into pulled beef. I'm cooking for 100 in a few weeks and they want pulled beef and pulled pork. Each chuck roll goes about 30lbs. See pic. I want to cut each roll into thirds if not even fourths. For faster cooking and to get more bark area.
I have never dealt with these big chuck rolls before and have just always picked up the chuckie roasts at about 4lbs each in the grocery store when I wanted pulled beef.
Anything I need to know about cutting these bad boys up or just hack away until I get the size roasts I want?

I'm guessing this is what the grocery starts with when they cut their chuck roasts.

[Mark R]

I'm waitin on the answer to this, I been eying them for a while.
Or is that a rolled neck? I don't see "chuck roll" on my beef chart.

Oh ok,try this ( I don't remember how to embed it)
http://www.youtube.com/watch?v=6_dKrDEuhQk

[Mark R]

Chit, I guess I do!

[Mark R]

It's kinda close to a neck roll.

[3montes]

Thanks Mark that video is very helpful. The sign at the store said beef chuck roll neckless. I need to spend some time understanding meat cuts and name labeling.

[Mark R]

Thanks Mark that video is very helpful. The sign at the store said beef chuck roll neckless. I need to spend some time understanding meat cuts and name labeling.

It's a bit tough, they are changing the cut names. Chuck Roll is one of the "new" names. On the chart it sure looks like it comes from the same area as the neck roll, just bigger.

[Fishawn]

I have hacked up a couple of them, with really no clue on what I was doing butt I must say it turned out pretty good in the end. I followed the seams with me knife & kinda ended up with whatever that muscle was & went from there. Some were steaked up & others I left as roasts & ground everything else for burger. I was not disappointed in the results. Wanna do one again also. Good luck with it.

[3montes]

I have hacked up a couple of them, with really no clue on what I was doing butt I must say it turned out pretty good in the end. I followed the seams with me knife & kinda ended up with whatever that muscle was & went from there. Some were steaked up & others I left as roasts & ground everything else for burger. I was not disappointed in the results. Wanna do one again also. Good luck with it.

Thanks Fish thats what I will wind up doing too. Just hack away. Been doing some reading and sounds like it makes some great pulled beef. Sounds like there is a chuck eye on top of the upper blade which makes up the chuck roll.
I guess I will have a better idea when I take them out of the cryo and see what I got. They are freezing up right now.

[Fishawn]

Thanks Fish thats what I will wind up doing too. Just hack away. Been doing some reading and sounds like it makes some great pulled beef. Sounds like there is a chuck eye on top of the upper blade which makes up the chuck roll.
I guess I will have a better idea when I take them out of the cryo and see what I got. They are freezing up right now.

Good luck with it .... I think Erain mentioned that the FlatIron cut is in there somewhere also .... I think I need to get another one & hack away some more

[3montes]

Good luck with it .... I think Erain mentioned that the FlatIron cut is in there somewhere also .... I think I need to get another one & hack away some more

Considering a good chuck roast is going for $4.99lb around here these chuck rolls are a real steal if it works out but I see no reason why it should not.

[Fishawn]

Considering a good chuck roast is going for $4.99lb around here these chuck rolls are a real steal if it works out but I see no reason why it should not.

I've seen Steven Raichlen cook up on a Weber Ranch a while back. I think he sliced it, but honestly can't remember. I will search for my hacking thread, maybe it can give you some ideas

Yeah, no kidding, beef when cut up into selling portions is SPENDY! .... I like being able to cut some of it & grind some of it meself.... Been getting full beef tenderloins (smaller ones) for $6.99 lb..... Sometimes $5.99 lb... Yes, they are smaller, need some trimmming & less impressive on the grill than the bigger ones, butt taste just as good as the portioned $15.99 lb version.