MR. SHELDON,

PARDON THIS BUT YOU ARN'T VERY NICE.

AND YOU DON'T KNOW SHINOLA ABOUT BUTCHER SHOPS. BONES DON'T HAVE EVEN A
LITTLE BIT TO DO WITH IF THE MEAT IS TENDER. FILETTING YOURSELF IS NOT GONNA
HELP AND IT IS MOSTLEY ABOUT FISHING.

FATTY


"Sheldon" > wrote in message
s.com...
> On Sep 15, 4:21?pm, 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?
>
> With boneless chuck if it's not labled as to which cut (it usually is
> labeled) then you pretty much need to ask the on staff meat cutter and
> hope for the best. But why don't you fillet yourself, almost always
> less money and when meat contains the bone you can be certain which
> cut you have... when chuck is cut as a steak it is almost always the
> more tender portion... when it's obviously a roast, especially if
> tied, then it will usually be best stewed, braised, or ground. There
> are also many web sites that contain images of the various cuts:
> http://www.yellowsheet.com/retail
>
> When you fillet your own beef freeze the bone to toss into a pot of
> soup at some later date, so no need to be super precise in removing
> every last shred of meat... when the soup is done pull out that meaty
> bone and it becomes cook's treat. A few chuck bones in the pot makes
> a loverly beef barley 'shroom soup... sure makes for easier cooking
> then first making stock.
>
> Sheldon
>