Arm cut chuck roast, (Boneless English cut) is how it is described in their AD.
Label after picking my roasts from the meat case only shows this.
I bought 4, almost 2 inches thick, with a cartilage seems down the middle and at ends. (thinking of buying more before sale runs out. Can always grind for burger and use some for stew like meals.
Not as much fat on it inside, as a normal chuck roast has.
If I separate these at the cartilage seem and remove it, I'm thinking I could treat it either as a slow cooked braised roast, or hot and fast (London Broil method) sliced cross gain, on the bias thinly, when serving. Is this cut of meat that versatile? Or is too thick to use for London Broil?
PS. The shot with the ruler looks narrow. It was the same roast, but my lens cap fell into the bottom of the frame.
Label after picking my roasts from the meat case only shows this.
I bought 4, almost 2 inches thick, with a cartilage seems down the middle and at ends. (thinking of buying more before sale runs out. Can always grind for burger and use some for stew like meals.
Not as much fat on it inside, as a normal chuck roast has.
If I separate these at the cartilage seem and remove it, I'm thinking I could treat it either as a slow cooked braised roast, or hot and fast (London Broil method) sliced cross gain, on the bias thinly, when serving. Is this cut of meat that versatile? Or is too thick to use for London Broil?
PS. The shot with the ruler looks narrow. It was the same roast, but my lens cap fell into the bottom of the frame.
