I purchased a 20 pound Beef Chuck Roll-Neck off and about 15 pounds of SAB Chuck Ribs.
Am I on the right track as far as a good burger mix?
I have never bought the chuck roll before....no idea what is in the cryo?
Anything out of the Chuck Roll makes good burger, IMHO
I've had several requests on "What can I do with a Boneless Beef Chuck Roast/Roll, other than making a roast out of it?"
Well, it makes great hamburger! Almost without taking any more trim off, it will give a nice 85/15 Ground Chuck (80-85% lean and 20-15% fat ratio). Stew Beef is another item, as well as Chuck Eye and Denver Style Steaks.
This little picture tutorial is going to be on the steaks above.
You can do this with most first to middle cut Chuck Roasts, but not from any cut that's near the neck end. The one pictured is about a second cut. I'm not going to label each pic, as it's self explanatory, but if you have any questions, shoot away. The Chuck Eye is great grilled as is, but I suggest some marinating for the Denver Steak.
A widdle biddle 3lb chuck roast. You can see the Chuck Eye, as it looks like a Rib Eye.
Separated at the natural seam between Chuck Eye and the Denver muscle (
serratus ventralis which is a very highly marbled muscle, and is of adequate tenderness)
I then trimmed away the Denver Steak and used the rest for grinding material.
Hope this helps?
