![]() The site tells us, for example, that the chuck shoulder pot roast also is known as the boneless English roast, book roast, clod roast, cross rib roast and shoulder roast.) Just click on "shopping for beef." The site provides cooking methods, nutritional information, recipes and tips, plus alternative names for the cuts, which can vary, especially by region. "Personally, I think you get more flavor from the chuck, so I’d probably lean toward the chuck shoulder pot roast." (One of the new features on the Beef Checkoff website, is an interactive meat case where consumers can find information about various cuts. A bottom round roast is an alternative, he added. "They have a lot of marbling, a lot of flavor."Ĭhuck is one of the best cuts for pot roast, agreed Dave Zino, executive chef of the National Cattlemen’s Beef Association, on behalf of the Beef Checkoff. "Boneless chucks or a boneless chuck shoulder roast are my favorites," said Ron Lutz, owner of The Butcher Block. "It’s one of our biggest ones, especially in the winter." "We get a lot of requests for chuck roast, and they want to know how to cook it," said Gary Gonzales, owner of Branded Meats in Henderson. ![]() Pot roast, for example, is a cozy dish perfect for winter.įirst, let’s define it: For a lot of people, pot roast is chuck roast. Seasonal availability aside, some foods just seem to be more suited to one season than another.
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