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My thoughts on "FUNNEL BUTTS"
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<blockquote data-quote="Running Arrow Bill" data-source="post: 349212" data-attributes="member: 9"><p>IMO...</p><p></p><p>Regardless of the breed...</p><p></p><p>"Round" steak, eye of round, round roasts, all tend to be on the tough side. They are best cooked VERY slow at lower temperature (or) made into ground beef (or) stew meat (or) Swiss steak (or) ____?.</p><p></p><p>Of course, I have "occasionally" bought a rump roast (or similar) that ended up on the tender side.</p><p></p><p>Bottomline: Any "cut" that has had a lot of exercise in the live animal will tend to be on the tough side (arm, shoulder, rear leg, butt, neck, etc.).</p></blockquote><p></p>
[QUOTE="Running Arrow Bill, post: 349212, member: 9"] IMO... Regardless of the breed... "Round" steak, eye of round, round roasts, all tend to be on the tough side. They are best cooked VERY slow at lower temperature (or) made into ground beef (or) stew meat (or) Swiss steak (or) ____?. Of course, I have "occasionally" bought a rump roast (or similar) that ended up on the tender side. Bottomline: Any "cut" that has had a lot of exercise in the live animal will tend to be on the tough side (arm, shoulder, rear leg, butt, neck, etc.). [/QUOTE]
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My thoughts on "FUNNEL BUTTS"
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