Reg wrote:

> Pierre wrote:
>
> > Ran into this while surfing cooker sites. This cut seems to evaded
> > for the most part a presence on afb. Anybody ever try one of these
> > monsters? Also looks like a nice alternative to the usual gang of
> > four.
> >
> >
> > The method described indicates the writer knows what they're doing.
> >
> > http://www.peoriacustomcookers.com/n...chuckroll.html
> >

> The chuck rolls I get run around 20 lbs. I almost always cut
> them in half and freeze one piece, cook the other. Works
> great.
>
> I think that's one of the reasons it's not a real popular
> cut... people think they need to cook the whole thing at once.
> At 50% shrinkage, you end up with 10 lbs of meat.

Is that a boneless cut?

I think it is from reading the following site, but I'm not sure.

<http://www.beeffoodservice.com/Cuts/Info.aspx?Code=15>

I also didn't seem any mention of bone in the site Pierre mentioned.




Brian
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