/ck/ - Food & Cooking

Good morning /ck/! I'll be online for a few hours if anyone has any questions.

>>4178845
For the pot roast it depends on if you want it to hold together in pieces, or shred itself apart. The Chuck Roast will rip apart very well based on the structure of the muscle whereas a Bottom Round, Rump, Bolar roast or Chuck Tender roast will hold together quite well. I would say your best bets (for the cost) are Chuck Roast (as it has adequate fat and excellent qualities) and the Rump roast (marbling and tenderness) so long as you're letting it sit for a long duration in the pot.

You can always ask questions about the beef that they may not know... Using secondary names for cuts still confuse me on occasion. Ask for English roasts/steaks (shoulder meat), silverside or gooseneck (both bottom round) sometime and see what they give you. Or if you have a real butcher, ask for a baron of beef or poderosa hip if you're looking to entertain for company and see what they try to sell you (pic related)

>>4178873
We don't mind answering questions at all typically. If I'm having a bad day in the shop, sometimes the questions make me feel better knowing that I'm furthering someone's learning.

If I would cut myself while working, the piece that gets contaminated with blood would either be thrown out, or I would take it home for my dinner; as typically cleaning it or refacing the piece would fix the problem- but I'd rather not risk customer health or satisfaction for a single piece of beef on such an important sanitation instance.

As far as the horse meat goes... Horse meat used to be relatively prevalent in the market for centuries in the past; in Europe the shops had to be properly marked with signs so people knew what the meat was. In the US, we have to label each product with its own individual label... so if there's horse meat involved, we would have to label it. You wouldn't find horse meat in anything at the shop I work at, and it is rarely found in local stores.