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-   -   Pulled beef question. (http://www.bbq-brethren.com/forum/showthread.php?t=159465)

Pyle's BBQ 04-24-2013 11:11 PM

Pulled beef question.
 
Besides brisket or chuck roast is there another cut that could be used for pulled beef? I can get brisket for $2.19 and chuck clod for $2.54. Also, is there a difference in yield between the brisket and chuck?

landarc 04-24-2013 11:28 PM

You could use tail, shank, and neck, even cheeks. But, I think the chuck is the best value wise. I think there is a difference between brisket and chuck when pulled, with chuck winning in terms of taste and mouth feel.

I do believe you lose a little more in terms of yield with chuck, as more connective tissue and fat renders. It might be as much as 10% less yield. Caveat, I have only cooked chuck roasts, not a chuck roll. I am a little surprised at the pricing you have there, it is higher than I would have thought for restaurant wholesale.

Daggs 04-24-2013 11:43 PM

Not to thread jack but how do you do pulled beef?

landarc 04-24-2013 11:48 PM

Quote:

Originally Posted by Daggs (Post 2459787)
Not to thread jack but how do you do pulled beef?

Well, this is a thread jack, I think we should go to Q-Talk and start a thread. LINKY


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