So I got a 21.5 Chuck roll to do some weekend butchering. It was tougher and took longer than I thought it would. Here is what I got out of it. All weights rounded:
2.8 lbs of boneless short ribs for Korean BBQ
2lbs of Chuck eye / Chuck steak
2 lb Chuck roast
1.25 lb Sierra flank steak
5.5 lbs of stew or to grind
4.8 of tougher lean meat to make corned beef for St. Patty’s day soon
2.0 lbs of fat and scraps. Some will be boiled for dog treats
by Timsauni
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Tell me what you think about [this post](https://www.reddit.com/r/Butchery/s/qKYjqs6IKz) I made a while ago.