Further question on beef roasts

<[email hidden]> wrote

Quoted message said:

Since I am looking to have a roast that falls apart into stringy
pieces, then the underblade was considered the best for that.

Quoted message said:

chuck pot roast

This is what I think you want. It's what I would get. It's also
what I use to make stew beef.

Those rounds are not what you want for the purpose you
stated.

nancy

Siobhan Perricone said:

email hidden said:

I have found 3 chuck roasts there, although only one seems to be
stocked daily.

7 bone chuck
chuck blade
chuck pot roast

The first two are too big for the crock pot. What is chuck pot roast?
Is that a different name for the one the chucks listed above?

Cut them up into pieces, use one, then freeze the others.

Those two have bones. It wouldn't be a problem if I were baking it, but
even the large crockpot won't hold them, and I don't have a meat saw.

I'd actually like to cook as much as I can at once time. I just want to
make sure I get the kind that will turn out like I want. I've been
disappointed by some of my previous purchases.

In article <[email hidden]>,
"[email hidden]" <[email hidden]> wrote:
(snippage)

Quoted message said:

Quoted message said:

Cut them up into pieces, use one, then freeze the others.

Quoted message said:

Those two have bones. It wouldn't be a problem if I were baking it, but
even the large crockpot won't hold them, and I don't have a meat saw.

Would the 'butcher' cut them in half for you with their saw? Assuming
they have one. :-/
--
-Barb
<http://jamlady.eboard.com> Updated 4-2-06, Church review #11

"If it's not worth doing to excess, it's not worth doing at all."

In article <[email hidden]>,

Quoted post said:

Siobhan Perricone said:

email hidden said:

I have found 3 chuck roasts there, although only one seems to be
stocked daily.

7 bone chuck
chuck blade
chuck pot roast

The first two are too big for the crock pot. What is chuck pot roast?
Is that a different name for the one the chucks listed above?

Cut them up into pieces, use one, then freeze the others.

Those two have bones. It wouldn't be a problem if I were baking it, but
even the large crockpot won't hold them, and I don't have a meat saw.

Purchase a regular hacksaw and use it only for food. :-)
That's what I have done. IMHO a "bone saw" is an invaluable kitchen tool.

A medium toothed blade works best for me.

Quoted message said:

I'd actually like to cook as much as I can at once time. I just want to
make sure I get the kind that will turn out like I want. I've been
disappointed by some of my previous purchases.

I recommend 7 bone, but that's a personal preference.
--
Peace, Om.

"My mother never saw the irony in calling me a son-of-a-[censored]." -Jack Nicholson

Quoted message said:

chuck pot roast

You probably want this one.

Quoted message said:

Now, for the other roasts available at the store:

Quoted message said:

top round roast
round bottom roast
eye of round
round tip roast

The chuck is from the "shoulder" of the steer, near the head.
The round is from the "hip/butt" of the steer, near the tail.
Both groups of muscles do lots of work.

Quoted message said:

Are any of those chuck roast without the word chuck? Is the eye of
round different that chuck eye? Would any of these roast fall apart
into the stringy pieces? The ones I have done in the past that happened

Are you looking to make shredded beef? Chuck is your best bet, but, in
the past, I've used bottom round roast with ok results to make italian
shredded beef for sandwiches, or tex-mex shredded beef for burrito
filling. Bottom round is leaner than chuck, but still shreds ok.

My preference for burrito filling is shredded pork -- Boston butt is
the cut to use. Despite the name, it is actually pork shoulder,
similar to beef chuck in where it is located on the animal. It is
fattier (and juicer and tastier, IMO) than beef chuck.

J

Melba's Jammin' <[email hidden]> hitched up their
panties and posted news:[email hidden]:

Quoted message said:

In article <[email hidden]>,
"[email hidden]" <[email hidden]> wrote:
(snippage)

Quoted message said:

Quoted message said:

Cut them up into pieces, use one, then freeze the others.

Quoted message said:

Those two have bones. It wouldn't be a problem if I were baking it, but
even the large crockpot won't hold them, and I don't have a meat saw.

Would the 'butcher' cut them in half for you with their saw? Assuming
they have one. :-/

The butchers here will do anything you want. I don't know about Sam's Club
though. I'm sure they have butchers that might do it but I am not positive
about that. When I buy meat in bulk at Sam's it is usually for a party and
the meat will wind up on the grill. I have never been to Costco so I don't
have a clue about their meat.

Michael

--
"The most remarkable thing about my mother is that for thirty years she
served the family nothing but leftovers. The original meal has never been
found."

--Calvin Trillin

OmManiPadmeOmelet <[email hidden]> hitched up their panties and
posted news:[email hidden]:

Quoted message said:

Purchase a regular hacksaw and use it only for food. :-)
That's what I have done. IMHO a "bone saw" is an invaluable kitchen tool.

A medium toothed blade works best for me.

ROFLMAO... I just got a mental image of Julia Child.

Michael <- prefers his big meat cleaver

--
"The most remarkable thing about my mother is that for thirty years she
served the family nothing but leftovers. The original meal has never been
found."

--Calvin Trillin

J <[email hidden]> hitched up their panties and posted
news:[email hidden]:

Quoted message said:

Are you looking to make shredded beef? Chuck is your best bet, but, in
the past, I've used bottom round roast with ok results to make italian
shredded beef for sandwiches, or tex-mex shredded beef for burrito
filling. Bottom round is leaner than chuck, but still shreds ok.

I've never had a problem with any cut I've purchased BUT bottom round. The
first one I made was horrible. Now the second one came out great. I stuck
it in the crock pot for 10 hours. Turned out just fine. I sliced it very
thin and made sammiches out of it with some horseradish on kaiser rolls.

Michael

--
"The most remarkable thing about my mother is that for thirty years she
served the family nothing but leftovers. The original meal has never been
found."

--Calvin Trillin