Post by BBQ Butcher on May 20, 2007 8:03:06 GMT -5
Beef Boneless Shoulder Clod, fat side down
Let's make something out of it!
Cut thru the meat at points "A" and "B" first...just a tad off and at the angle across the grain. If you don't see it, don't worry about it. Every thing in A & B can be used for burger or for stew. If for stew, you might want to take out some of the sinew, veins, etc.
Now follow the natural seam along line "C", don't worry if it isn't perfect. The piece on the top is known as the Beef Chuck Boneless Top Blade Roast. You can 'roast' it if you want, but it makes better Flat Iron Steaks. If you want to steak it, cut it in half vertically from top to bottom and then follow this link for more instructions...
askabutcher.proboards.com/index.cgi?board=essays&action=display&thread=1120161534
The big hunk you got left will make excellent Pulled Beef or even a "Brisket" type low and slow. You can leave it whole or cut it into 2 or 3 more chunks...up to you. You could cut some 1½-2" Shoulder Steaks" out of the center and cook them ala London Broil style, but usually it helps if the grade is Choice or better. Cut them thinner for some "Swiss" style steaks. I've had some customers slice it super thin and make Jerky out of it.
Let's make something out of it!
Cut thru the meat at points "A" and "B" first...just a tad off and at the angle across the grain. If you don't see it, don't worry about it. Every thing in A & B can be used for burger or for stew. If for stew, you might want to take out some of the sinew, veins, etc.
Now follow the natural seam along line "C", don't worry if it isn't perfect. The piece on the top is known as the Beef Chuck Boneless Top Blade Roast. You can 'roast' it if you want, but it makes better Flat Iron Steaks. If you want to steak it, cut it in half vertically from top to bottom and then follow this link for more instructions...
askabutcher.proboards.com/index.cgi?board=essays&action=display&thread=1120161534
The big hunk you got left will make excellent Pulled Beef or even a "Brisket" type low and slow. You can leave it whole or cut it into 2 or 3 more chunks...up to you. You could cut some 1½-2" Shoulder Steaks" out of the center and cook them ala London Broil style, but usually it helps if the grade is Choice or better. Cut them thinner for some "Swiss" style steaks. I've had some customers slice it super thin and make Jerky out of it.