On Sun, 13 Sep 2020 11:52:56 -0400, Gary > wrote:

>Cindy Hamilton wrote:
>>
>> On Saturday, September 12, 2020 at 4:52:52 PM UTC-4, cshenk wrote:
>>
>> > Sheldon, meat types are not labeled the same across the nation. I
>> > assure you in Virginia Beach, we have 'Pot Roast' labeled cuts.
>>
>> People buy that? Without knowing which cut they're getting? Madness.
>
>I've never noticed "pot roast" meat but you know me...last
>thing I would ever look for. lol

Sometimes a beef roast has an additional sticker that says it's good
for pot roast and often includes a recipe, usually on the reverse so
to see the recipe the plastic wrapping needs to be removed... however
recommending good for pot roast has nothing to do with the cut of
meat, that will be listed on the price label. This week Tops Market
is having a sale on beef roasts and all are good for pot roast; top
round, bottom round, boneless chuck, and 2-3 others. There's no such
meat cut as pot roast, actually all cuts of meat can be used for pot
roast; pork, veal, beef, and schtinkin lamb... even a chicken can
become a pot roast. Pot Roast is a synonym for Stew, same cooking
method for either. Seafood is very often made into a stew, mussels
marinara is a stew.
I've never seen I piece of meat for sale labled pot roast and not say
what cut it is... if so that would make it Mystery Meat.