PDA

View Full Version : Restaurant depot confusion re buying chuckie


TailGateJoecom
12-19-2013, 11:35 AM
Ok, so I have been using chuck roast from costco to make pepper stout beef and been getting great results, as seen at the bottom.

The chuck roasts are great at costco, they are pretrimmed and ready to go, just season and into the FEC120. The problem is when I want to do 60-80 lbs it is just too expensive at costco.

I went to restaurant depot. I don't buy much in the way of beef at restaurant depot and holy hell it is confusing! What cut should I be looking for? I found something labeled "superior angus beef beef chuck tenders" it weighed 20lbs. Is that it?

Also, anyone know of some good video/tutorials on how to break down/trim these hunks of meat?




http://www.tailgatejoe.com/promos/stoutbeef.jpg

TrueBlueEagle
12-19-2013, 12:35 PM
I have no insight for you in terms of RD or cutting the meat, but that pic is droolworthy!:clap:

WineMaster
12-19-2013, 12:39 PM
I just made PSB using a 15lb Beef Shoulder Clod. Its was great. Breaking it down was just slicing it into 3-4 lb Chunks.

Jason TQ
12-19-2013, 12:42 PM
I just made PSB using a 15lb Beef Shoulder Clod. Its was great. Breaking it down was just slicing it into 3-4 lb Chunks.

I have also done pulled beef using the shoulder clod from RD using the same method and it was great.

Will work for bbq
12-19-2013, 12:56 PM
X3 on the shoulder clod, the Costco near me has them in the 20-25 lb range and I just cut it into thirds.

Untraceable
12-19-2013, 01:12 PM
yep, Ive done just the 20lb shoulder/clod whatever. cut it into uniform chunks if possible a cook away.

TailGateJoecom
12-19-2013, 01:13 PM
X3 on the shoulder clod, the Costco near me has them in the 20-25 lb range and I just cut it into thirds.

I have also done pulled beef using the shoulder clod from RD using the same method and it was great.

I just made PSB using a 15lb Beef Shoulder Clod. Its was great. Breaking it down was just slicing it into 3-4 lb Chunks.

Thanks, that was a good option to know. I did see the clod. I have never cooked clod, I know there is a decent amount of fat on the exterior, did you guys trim that off?

WineMaster
12-19-2013, 01:48 PM
Yep trim off what don't look good. Plenty of fat on the inside.

Bbq Bubba
12-19-2013, 08:16 PM
I just made PSB using a 15lb Beef Shoulder Clod. Its was great. Breaking it down was just slicing it into 3-4 lb Chunks.

ORRRRRRRRRRR.......suck it up and cook that sucker whole!!! :thumb:

In 20 hrs you'll have a chunk of beef heaven! :wink:

TailGateJoecom
12-19-2013, 10:04 PM
ORRRRRRRRRRR.......suck it up and cook that sucker whole!!! :thumb:

In 20 hrs you'll have a chunk of beef heaven! :wink:

Actually I liked doing smaller roasts to get lots of smoke penetration

BobBrisket
12-19-2013, 10:34 PM
I can't help with the RD or Costco ?'s as I don't shop at Costco and we don't have a RD. BUT, we do shop at Sam's. I don't know if Costco has these, but you can't beat Chuck Roll as far as yield goes. They are massive. I have cooked em whole and it was a 24 hour Smoke a thon! Here's a thread of some Stout Beef I made a while back using a Chuck Roll. I don't know if the chuck tenders is the same thing though. Hope I was of some help.

http://www.bbq-brethren.com/forum/showthread.php?t=169898&highlight=chuck+roll

ButtBurner
12-20-2013, 06:28 AM
the chuck tenders are kind of like the "eye" of the chuck roll. Its pretty lean. Dont really know why they call it "tender" lol

tortaboy
12-20-2013, 08:50 AM
I get untrimmed tri tips on sale for $2.99/lb. Smoke them for about 30 minutes to color up, then wrap in foil for HOURS (Just like cooking a brisket) until almost all the external fat renders. It pulls just like a chuckie.

The key is getting the untrimmed briskets on sale. If I'm paying $5.99/lb, I'm not going to be smoke/steaming them.

Anyone that slams this idea has never actually tried it. :shocked:

TIMMAY
12-20-2013, 09:00 AM
That pron looks really, really good! Maybe I need to make pepper stout beef this weekend...

thirdeye
12-20-2013, 09:08 AM
Buy big + trim and cut down yourself = big savings. :wink:


Here is the breakdown, the two popular halves of a beef shoulder are the clod, and the chuck roll. Chuck roll is a hair leaner and the yield is a hair more. Chuck roll is easier for me to buy because Sam's carries them. BTW, they are never in the case, only the walk-in, because they sell them mostly to businesses that grind their own burger. Clod is popular in BBQ circles because of the higher fat content.

http://img.photobucket.com/albums/v377/thirdeye2/Cooking/chuckrollclod.jpg


Here is a chuck roll fresh out of the cryo and after I turned it into three roasts. These are boneless so it takes a few minutes to remove some of the silver skin and heavy fat, and cut it down into roasts.

http://img.photobucket.com/albums/v377/thirdeye2/Barbecue%207/DSC04415a.jpg


http://img.photobucket.com/albums/v377/thirdeye2/Barbecue%207/DSC04418b.jpg