Bone vs boneless chuck

Pleased to meat you.

No offence but this is a down right stupid question.
Boneless is the meat that don't have the bone. When the critter is born it
comes with bone but the butcher can remove it. Than they call it boneless.

Get it.

Fatty

"James" <[email hidden]> wrote in message
news:[email hidden]...

Quoted message said:

Is boneless cut from a different area than with bone? I can usually
tell which part is tender and which is stew meat when it come with
bone.

How do you tell with boneless?

James said:

Is boneless cut from a different area than with bone? I can usually
tell which part is tender and which is stew meat when it come with
bone.

How do you tell with boneless?

With boneless chuck if it's not labled as to which cut (it usually is
labeled) then you pretty much need to ask the on staff meat cutter and
hope for the best. But why don't you fillet yourself, almost always
less money and when meat contains the bone you can be certain which
cut you have... when chuck is cut as a steak it is almost always the
more tender portion... when it's obviously a roast, especially if
tied, then it will usually be best stewed, braised, or ground. There
are also many web sites that contain images of the various cuts:
http://www.yellowsheet.com/retail

When you fillet your own beef freeze the bone to toss into a pot of
soup at some later date, so no need to be super precise in removing
every last shred of meat... when the soup is done pull out that meaty
bone and it becomes cook's treat. A few chuck bones in the pot makes
a loverly beef barley 'shroom soup... sure makes for easier cooking
then first making stock.

Sheldon

James said:

Is boneless cut from a different area than with bone? I can usually
tell which part is tender and which is stew meat when it come with
bone.

How do you tell with boneless?

There are a bunch of muscles in the chuck and it would be hard to
tell you which is which without seeing it and pointing.

The boneless chuck is often a cross rib or under-blade roast
which doesn't contain any muscles that are suitable for cooking
anything but as a stew/roast.

(Don't mind FatJack - he's our pet troll)

-sw

faTHEADjack said:

Pleased to meat you.

No offence but this is a down right stupid question.
Boneless is the meat that don't have the bone. When the critter is born it
comes with bone but the butcher can remove it. Than they call it boneless.

Get it.

FatheadjACK

Piece of [censored] FATHEADJACK Idiot can't read.

Steve Wertz said:

James said:

Is boneless cut from a different area than with bone? I can usually
tell which part is tender and which is stew meat when it come with
bone.

How do you tell with boneless?

There are a bunch of muscles in the chuck and it would be hard to
tell you which is which without seeing it and pointing.

The boneless chuck is often a cross rib or under-blade roast
which doesn't contain any muscles that are suitable for cooking
anything but as a stew/roast.

(Don't mind FatJack - he's our pet troll)

Wouldn't come close to calling him a pet, but I guess he's under the
bridge most of the time. Hadn't noticed him before this.

--

History is a vast early warning system
Norman Cousins

MR. SHELDON,

PARDON THIS BUT YOU ARN'T VERY NICE.

AND YOU DON'T KNOW SHINOLA ABOUT BUTCHER SHOPS. BONES DON'T HAVE EVEN A
LITTLE BIT TO DO WITH IF THE MEAT IS TENDER. FILETTING YOURSELF IS NOT GONNA
HELP AND IT IS MOSTLEY ABOUT FISHING.

FATTY

"Sheldon" <[email hidden]> wrote in message
news:[email hidden]...

Quoted message said:

James said:

Is boneless cut from a different area than with bone? I can usually
tell which part is tender and which is stew meat when it come with
bone.

How do you tell with boneless?

With boneless chuck if it's not labled as to which cut (it usually is
labeled) then you pretty much need to ask the on staff meat cutter and
hope for the best. But why don't you fillet yourself, almost always
less money and when meat contains the bone you can be certain which
cut you have... when chuck is cut as a steak it is almost always the
more tender portion... when it's obviously a roast, especially if
tied, then it will usually be best stewed, braised, or ground. There
are also many web sites that contain images of the various cuts:
http://www.yellowsheet.com/retail

When you fillet your own beef freeze the bone to toss into a pot of
soup at some later date, so no need to be super precise in removing
every last shred of meat... when the soup is done pull out that meaty
bone and it becomes cook's treat. A few chuck bones in the pot makes
a loverly beef barley 'shroom soup... sure makes for easier cooking
then first making stock.

Sheldon

On Sun, 16 Sep 2007 07:36:59 -0500, "faTjack" <[email hidden]>

Quoted message said:

MR. SHELDON,

PARDON THIS BUT YOU ARN'T VERY NICE.

AND YOU DON'T KNOW SHINOLA ABOUT BUTCHER SHOPS. BONES DON'T HAVE EVEN A
LITTLE BIT TO DO WITH IF THE MEAT IS TENDER. FILETTING YOURSELF IS NOT GONNA
HELP AND IT IS MOSTLEY ABOUT FISHING.

FATTY

Dear Fatty,

Sheldon is more correct than you are. Bones indicate what part of the
carcass the meat came from. So if you know your bones, you know your
meat.
--

History is a vast early warning system
Norman Cousins

"faTjack" <[email hidden]> wrote in message
news:[email hidden]...

Quoted message said:

MR. SHELDON,

PARDON THIS BUT YOU ARN'T VERY NICE.

Thank you for bringing that to our attention. Who knew?????????

YOU ARE WELCOME. IFIN I WAS A BETTING MAN; ID' BET MR. SHELTON IS TOUGHER
THAN AN OLD BOOT AND THEREFORE BONE LESS.

FATTY

"Edwin Pawlowski" <[email hidden]> wrote in message
news:[email hidden]...

Quoted message said:

"faTjack" <[email hidden]> wrote in message
news:[email hidden]...

Quoted message said:

MR. SHELDON,

PARDON THIS BUT YOU ARN'T VERY NICE.

Thank you for bringing that to our attention. Who knew?????????