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phil c
BBQ Pro
Joined: 18 Jul 2011
Posts: 587
Location: Center Point, IA
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 Posted: Feb 17 2016 Post subject: Beef questions |
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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
Posts: 5067
Location: Fredonia Wi
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| Posted: Feb 17 2016 Post subject: |
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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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