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Post by cowguy on Jun 29, 2008 10:23:49 GMT -5
On several occasions, I've have read that for a great tasting burger; to use the part of the chuck from "around the neck area". 2 questions: How do I explain this to my butcher; is there a IMPS/NAMP number that I can refer to? Is this just a chuck roll, or portion thereof or other familiar cut that I can pluck off the shelf? I'll then grind it myself at home. Thank you.
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Post by BBQ Butcher on Jun 29, 2008 10:39:47 GMT -5
On several occasions, I've have read that for a great tasting burger; to use the part of the chuck from "around the neck area". 2 questions: How do I explain this to my butcher; is there a IMPS/NAMP number that I can refer to? Is this just a chuck roll, or portion thereof or other familiar cut that I can pluck off the shelf? I'll then grind it myself at home. Thank you. No problem...using a Chuck Roll (#116A), just ask your meat person to cut the end off OPPOSITE the Chuck Eye (where it's split from the Rib).....and now you have your neck meat.
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