Before I started smoking, I never really paid any attention to larger cuts of beef or pork. I've been reading posts here, but I'm still confused...
So, I'm at the grocery store tonight and see boneless chuck arm roast, boneless chuck petite roast, boneless chuck pot roast, petite pot roast, chuck blade, etc., not to mention ground chuck...
The meat guys at this store aren't the brightest nor particularly helpful and I will be buying from a different store.
Are all these really the same piece of meat or as the guy at the store said "from the same part of the cow"?
When I go to the other store, I'd like to have a better idea of what I'm talking about.
My goal is to have enough shredded beef (like pulled pork) for 35 people. What do I ask for?
Many thanx,
Jerry
So, I'm at the grocery store tonight and see boneless chuck arm roast, boneless chuck petite roast, boneless chuck pot roast, petite pot roast, chuck blade, etc., not to mention ground chuck...
The meat guys at this store aren't the brightest nor particularly helpful and I will be buying from a different store.
Are all these really the same piece of meat or as the guy at the store said "from the same part of the cow"?
When I go to the other store, I'd like to have a better idea of what I'm talking about.
My goal is to have enough shredded beef (like pulled pork) for 35 people. What do I ask for?
Many thanx,
Jerry
