which cut of beef

[Verminskti]

Yeah my brisket went up over 10% to £4.99 per kilo.

[keith157]

Give Chuck a try, it is delicious taken to the pulled stage and if for some reason it hasn't quite reached that stage it slices beautifully.

[derekmiller]

Its also good for a Pepper Stout Beef.

[somapop]

Love the beef pepper stout. Will try that recipe with the chuck.
I wanted to do something different with the beef this weekend (if it's chuck or brisket), so may take it to pulling stage (last brisket went to around 97c and all but melted. Treat it like pulled pork but gently carve into slices before eating?
I've been looking at brisket at around £7 per kilo at the moment - £4.99 is pretty good...
Definitely give the chuck a whirl (would this ever be sold bone in?).

Many thanks.

[tommo666]

Nearest thing to bone in chuck is 7 bone roast, it's cut from the same area. Not a common cut so you would need a traditional butcher to get it.

[aris]

I'll be honest, i've never seen 'Chuck' roasts here in the UK. Do they sometimes go under another name?

[Clayfish]

Chuck gets cut up and sold as braising beef or by other names, your butcher will be able to cut a roast from the whole Chuck, even a supermarket butcher can do it, see my post viewtopic.php?f=18&t=5338

[keith157]

Love the beef pepper stout. Will try that recipe with the chuck.
I wanted to do something different with the beef this weekend (if it's chuck or brisket), so may take it to pulling stage (last brisket went to around 97c and all but melted. Treat it like pulled pork but gently carve into slices before eating?
I've been looking at brisket at around £7 per kilo at the moment - £4.99 is pretty good...
Definitely give the chuck a whirl (would this ever be sold bone in?).

Many thanks.

I would think you would need to contact a butcher who uses an abattoir rather than a meat market. (Chuck is usually boned and sold off the bone). I believe that's how Simon got the delicious Chuck rib we ate.

[somapop]

Love the beef pepper stout. Will try that recipe with the chuck.
I wanted to do something different with the beef this weekend (if it's chuck or brisket), so may take it to pulling stage (last brisket went to around 97c and all but melted. Treat it like pulled pork but gently carve into slices before eating?
I've been looking at brisket at around £7 per kilo at the moment - £4.99 is pretty good...
Definitely give the chuck a whirl (would this ever be sold bone in?).

Many thanks.

I would think you would need to contact a butcher who uses an abattoir rather than a meat market. (Chuck is usually boned and sold off the bone). I believe that's how Simon got the delicious Chuck rib we ate.

Cheers. I'm just experimenting at the moment, gathering ideas so I can fine tune as I go along. Be good to strike up a good relationship with a local butcher again (we moved a year or so back). Plenty local to me, but some pricier than others depending on location.
If possible, would you always consider smoking with the bone in (makes a difference in other methods of cooking meat so I presume the answer is yes)?

As for supermarkets (I'll be honest, I find myself at these places more often than not), I too haven't seen 'chuck' referenced anywhere, but if it's braising steak then there's plenty of that.
Morrison's seem to have a much larger and selective range than the others.

Many thanks.

[YetiDave]

Try the High Street Meat Market in the Arndale centre, somapop, they've always been really helpful and the prices are the best I've seen in Manchester. Ask for a bone in neck end cut of pork and you'll end up with a proper Boston butt