All the above mentioned come from the "chuck" sub-primal but should be identified with different nomenclature,
Beef Chuck 7 bone Roast
Beef Chuck Shoulder Clod
Beef Chuck Boneless Chuck Roast (7-bone removed)
The variations are many. Waht you see on the label depends on local regulations..... some more strict than others
All the above mentioned come from the "chuck" sub-primal but should be identified with different nomenclature,
Beef Chuck 7 bone Roast
Beef Chuck Shoulder Clod
Beef Chuck Boneless Chuck Roast (7-bone removed)
The variations are many. Waht you see on the label depends on local regulations..... some more strict than others
This I understand, and we use a few more variations than these. But I am looking to see if anyone is familiar with my local nomenclature, and what success they have had smoking low & slow, with the different cuts.
I thought I recently saw someone (landarc?) say they would rather cook chuck than brisket.