Stewing Beef for Burnt Ends

[Little-m]

Yes? No? Figured since they are already cut up it might be a viable cheap(r) option...

 

[smokerjim]

I would say it depends on what they're cut from, a lot of stew beef is cut from the round. might be a little tough and dry

 

[Little-m]

I would say it depends on what they're cut from, a lot of stew beef is cut from the round. might be a little tough and dry

Okay. I won't bother then. Thanks.

 

[chopsaw]

Yeah . That stew meat is tough stuff .

 

[Little-m]

Yeah . That stew meat is tough stuff .

I thought since it is slow cooking for a long period it might be okay. But regardless, no point in wasting time and smoke on it...

 

[smokerjim]

you could ask the butchers what it's made from, but I would guess 9 out 10 times it will be round not chuck because round is cheaper.

 

[pete mazz]

My butcher cuts his from brisket point

 

[Steve H]

For what they charge us up here for it. You would think it was cut from tenderloin for gods sake! I do agree that it probably be tough.

 

[chopsaw]

For what they charge us up here for it. You would think it was cut from tenderloin for gods sake! I do agree that it probably be tough.

Yup . I was gonna say at least 5 or 6 bucks a lb . here .

 

[Steve H]

Yup . I was gonna say at least 5 or 6 bucks a lb . here .

7-8 here. Which I never understood. I just get a sirloin roast and cut it up myself.

 

[Little-m]

7-8 here. Which I never understood. I just get a sirloin roast and cut it up myself.

I agree. Sirloin is usually fairly cheap comparatively speaking but tough too if you snag the tip.

 

[Steve H]

I agree. Sirloin is usually fairly cheap comparatively speaking but tough too if you snag the tip.

Very true. Though usually with that I'm marinating it Or using my newly found love. The instant pot. For making stews.