Image #1: The Chuck. Keep in mind this is a smaller piece, and I've already trimmed everything I need to.
Image #2: The Chuck Eye seamed off the Chuck Flap. Chuck Eye Steaks (highlighted in yellow) are a continuation of the same muscle group that makes up the Ribeye, BUT, it ends where the Longissimus Dorsi ends. My knife's tip is identifying that point.
Image #3: The Chuck Flap, denuded, with the Sierra Steak still on.
Image #4: Sierra Steak removed. The Serratus Ventralis is highlighted.
Image #5: There is no overlap of the Chuck Eye Steaks and Denver steaks. The two steaks are also cut perpendicular to one another.
Image #6: There is a seam easily identifiable that allows you to remove the entire Serratus Ventralis from the remaining Chuck Flap. The grain structure of this muscle changes pretty dramatically outside the highlighted yellow area. Small muscle fibers = tender, large muscle fibers = tough. And Denver steaks are cut from the area of this muscle with the smallest muscle fibers, highlighted in yellow.
There are so many posts asking if store-bought chuck roasts have both steaks. The answer is always no, they do not. They don't overlap. Not only that, but they're cut perpendicular to one another, as stated above.
If you want to get all the goodies, buy a whole chuck. Seam it out yourself. You'll get Denvers, Chuck Eyes, a Sierra, and plenty of chuck for other chuck uh, stuff.
by GruntCandy86
5 Comments
Thank you for this. It explains why I can’t get Denver anymore at the grocery store. And the butchers don’t even have a clue what it is when I ask for it. I used to be able to get it for $4/lb. And I’d buy every pack they had. It’s been years.
How tender is the Sierra steak? I had it one time, but it was not very good. Too lean and not very tender.
Well done sir, A+.
I saved this post, I am pretty confident in my ability to butcher but honestly your guide is very easy to follow so may as well save it to make it easy. Thank you!
Anyone else see oven mitts on picture 2?