Before y'all commence to yelling at me, I tried a search on this with "0" results. What's the diff between cross rib, boneless beef top blade, or chuck pot roasts? Specifically, best to smoke?
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hahahahahaha....
As long as you get something with Fat marbled through it or at the very least has a good fat cover.
As long as you get something with Fat marbled through it or at the very least has a good fat cover.
Man I don't know, but I agree with Kathy. When it comes to beef, I want some good fat marblin, and lots of it.
Here is a pretty good source for retail cuts.
Meatman's Beef
The shoulder roll,or the clod,are the marbled cut your chuck roasts come from.
If your meat dept actually cuts them,they run about 20-23 lbs.
Meatman's Beef
The shoulder roll,or the clod,are the marbled cut your chuck roasts come from.
If your meat dept actually cuts them,they run about 20-23 lbs.
Good source, Tom, thanks.