Cut from the shoulder this roast is flavorful but somewhat tough, though
not as tough as round. It'd be too chewy cut into steaks and fried or
broiled, but it is great for cutting into chunks and maranading or for any long
cooking method such as braising or roasting. The photo specimen was 9-1/2
inches long, 5-1/2 inches wide 1-1/2 inches thick and weighed 2.6 pounds.
It's a moderately priced cut.
Yield: The 2.6 pound photo specimen, after cutting to remove all fat and connective tissue weighed 1.94 pounds for a yield of 75%. The offcuts, however, are low in fat, meaty and high in connective tissue making them excellent for soup stock so they were frozen for future use. If you roast or braise the entire cut the connective tissue melts into the meat keeping it moist so yield will be effectively higher.
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