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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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Old 04-24-2013, 11:11 PM   #1
Pyle's BBQ
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Default 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?
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Old 04-24-2013, 11:28 PM   #2
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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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Old 04-24-2013, 11:43 PM   #3
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Not to thread jack but how do you do pulled beef?
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Old 04-24-2013, 11:48 PM   #4
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Quote:
Originally Posted by Daggs View Post
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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