HOW MANY OF YOU STILL CUT THIS ROAST, I REMEMBER THE DAYS WHEN ON THE WEEK END YOU BETTER HAVE TWO ROWS OF THEM THREE HIGH
I have never seen that in a meat case except once while I was on the east coast (USA). It's been long gone from California meat cases. Out here since that late 70s and before we have always made boneless cross rib roast. I think that's a pre 70 cut and an east coast cut. I bet they would make a fantastic pot roast. With (mostly) smaller families now and almost no carcass beef, that's a cut you wont see much. I started in a market where we had carcass beef and we sold lots of freezer orders where people would buy a half beef or a quarter and we'd cut everything they way they wanted. I was there 3 years. We sold at least quarter a beef per day (to one family) plus the counter sales and not once did anyone ever ask for that cut.
The one in the picture looks super nice. I think it's probably Prime beef.
As a matter of fact, I cut some of them a few weeks ago. Bone in Arm roast. Or as we called them years ago, bone in shoulder roasts. I also cut some 7 bone roasts, or bone in chuck roast. I still get in a few front qtrs during the winter. I was brought up on breaking down the sides of beef.We had a full service meat counter when I started. I loved the good ol days.
