This large, boneless cut comes from between the ribs and backbone and contains a mix of tender and somewhat tough muscles. Best slowly braised a couple hours. Makes a very rich and flavorful pot roast. Also great for grinding into chopped meat.

This large, boneless cut comes from between the ribs and backbone and contains a mix of tender and somewhat tough muscles. Best slowly braised a couple hours. Makes a very rich and flavorful pot roast. Also great for grinding into chopped meat.