I was wanting try something but didn't know what it was called or even how to discribe it. Lurking around here, I discovered Burnt ends. Sounds very much like what I had in mind.
I see where they are traditionaly made from brisket, but sometimes from chuck ( I assume from the neck roll ).
Any suggestions what NOT to use ?
I work in a grocery meat dept and can arrange to get my stew meat exclusively from just about any cut.