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Old 04-25-2013, 12:28 AM   #2
landarc
somebody shut me the fark up.

 
Join Date: 06-26-09
Location: sAn leAnDRo, CA
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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.
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