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Beef questions

 
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phil c
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Joined: 18 Jul 2011
Posts: 589
Location: Center Point, IA

PostPosted: Wed Feb 17 16 11:54 am    Post subject: Beef questions Reply with quote

We have a client who is looking at changing their order. They had been looking at brisket but are now thinking a more traditional roast beef. What would you recommend for a cut? I was thinking clod or top round. This will be for approx 300 people.
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Mr Tony's BBQ
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Joined: 01 Aug 2010
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Location: Fredonia Wi

PostPosted: Wed Feb 17 16 8:35 pm    Post subject: Reply with quote

I would personally go with clods. The top loin is too lean in my opinion, and will be dry and tough, requiring paper thin slices and lots of sauce!
Clods are great for both sliced or pulled/chopped. The edges get pulled and center sliced in my world....Both end up being great product from the same pc of meat.
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