Default User wrote:

> Reg wrote:
>
>
>>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.


Yup, it's boneless. Ask for an NAMP #116A

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

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Reg