[Sca-cooks] Chuck vs Bottom Round

[Dan Brewer]

Both are leg cuts.  Depending on the type of beef that it is from should
determine the taste.  Bottom round is what I prefer because it is usually a
leaner cut.  Both can be cooked in identical ways.

Dan in Auburn

-----Original Message-----
From: sca-cooks-bounces at lists.ansteorra.org
[mailto:sca-cooks-bounces at lists.ansteorra.org] On Behalf Of Barbara Benson
Sent: Sunday, April 27, 2008 8:19 PM
To: Cooks List
Subject: [Sca-cooks] Chuck vs Bottom Round

Hello!

In keeping with the chat regarding keeping prices down for feast I
have a dilemma. I managed to find Boneless Chuck Roast on sale last
week and bought as much as I could, which unfortunately turned out to
be only enough to feed half of my feast. I have that downstairs in my
freezer. And Chuck is what I tested my recipe on, so I know how it
will react.

Now there is a sale on Bottom Round Roast and I am wondering if the
two cuts can be treated in the same manner. The cooking method is a
long, low braise (like a pot roast). For those of you who are much
more knowledgeable about meat I see my options as thus:

1) Buy the balance of the meat in Bottom Round and cook both.
2) Keep the chuck for my family's use over the next couple of months
and buy all Bottom Round at the reduced price.
3) Stick with the Chuck and make up the difference with the
non-discounted Chuck I can get at Sam's.

What should I do? Is there enough of a difference between Chuck and
Round in flavor that it will significantly impact my recipe? From what
I can determine the biggest difference is that Chuck is fattier than
Round. Can I make up the difference by getting some free beef fat and
larding the Round roast?

I appreciate any input - and the sooner the better. I need to get it
while it is on sale.

Thank you muchly,

--
Serena da Riva
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