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Catering, Vending and Cooking For The Masses. this forum is OnTopic. A resource to help with catering, vending and just cooking for large parties. Topics to include Getting Started, Ethics, Marketing, Catering resources, Formulas and recipes for cooking for large groups.


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Unread 04-04-2011, 11:33 AM   #1
DMDon
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Default chooped/pulled Beef sandwiches

I have a small request for beef sandwiches for a grad party. Since it doesn't have to be brisket, what cuts do you recommend and what are the yields. I am thinking about chuckies, but not sure what the yield is, but is has to be better than brisket.
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Unread 04-04-2011, 11:35 AM   #2
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Chuck roll, It pulls just like pulled pork and you will get 50% yeild
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Unread 04-04-2011, 12:50 PM   #3
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clod
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Unread 04-04-2011, 12:51 PM   #4
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How much is chuck roll per lb and where do you buy it?
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Unread 04-04-2011, 01:12 PM   #5
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Don, I've seen them at Sam's on occasion. If you ask the super nice meat counter guy he may get you one out of the back room :)
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Unread 04-04-2011, 02:35 PM   #6
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Thanks guys, Does anyone use any other cuts? I'm thinking if the price is over $2.00/lb, I might as well use brisket and practice at the same time
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Unread 04-04-2011, 03:23 PM   #7
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If you're in KC before the event, RD has clod and chuck roll
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Unread 04-04-2011, 04:53 PM   #8
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Quote:
Originally Posted by KC_Bobby View Post
If you're in KC before the event, RD has clod and chuck roll
What does it cost per lb?
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Unread 04-04-2011, 05:58 PM   #9
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Last time I got a chuck roll at sams it was 2.39 a lb or so....
I think the yield was much better than brisket, and I didn't have to trim it much.
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Unread 04-04-2011, 10:58 PM   #10
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I get mine at Sam's, you may have to call and see if they have it, if not they can order it. 2.39 is what I paid 2 weeks ago and it was 3 cryovacs and the case weighed 58 lbs. Very little waste I cook hot and fast and took them to 210 and they just fell apart. I will never chop brisket again. (hopefully)
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Unread 04-05-2011, 12:17 AM   #11
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Quote:
Originally Posted by worthsmokin View Post
I get mine at Sam's, you may have to call and see if they have it, if not they can order it. 2.39 is what I paid 2 weeks ago and it was 3 cryovacs and the case weighed 58 lbs. Very little waste I cook hot and fast and took them to 210 and they just fell apart. I will never chop brisket again. (hopefully)

Starting with 58 lbs, roughly what did you end up with?
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Unread 04-05-2011, 12:53 AM   #12
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It was right at 29 lbs 50%. Scott with WildBlue is the one that told me to try the chuck roll. I weighed them because he was also interested in the yield. When I cooked them I cut them into 3rds so I wasn't cooking a 20lb peice of meat.
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