On Sat, 15 Sep 2007 17:07:34 -0500, Steve Wertz
> wrote:

>On Sat, 15 Sep 2007 13:21:22 -0700, James wrote:
>
>> Is boneless cut from a different area than with bone? I can usually
>> tell which part is tender and which is stew meat when it come with
>> bone.
>>
>> How do you tell with boneless?
>
>There are a bunch of muscles in the chuck and it would be hard to
>tell you which is which without seeing it and pointing.
>
>The boneless chuck is often a cross rib or under-blade roast
>which doesn't contain any muscles that are suitable for cooking
>anything but as a stew/roast.
>
>(Don't mind FatJack - he's our pet troll)
>
Wouldn't come close to calling him a pet, but I guess he's under the
bridge most of the time. Hadn't noticed him before this.

--

History is a vast early warning system
Norman Cousins