not for burnt ends

Discussion in 'Beef' started by mosparky, Oct 17, 2015.

  1. 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.
     
  2. mneeley490

    mneeley490 Master of the Pit OTBS Member

    It would have to be something fairly fatty, like a chuck or the point end of a brisket.
     

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