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Beat cut of beef for New Orleans style poboys
Posted on 12/7/23 at 9:52 pm
Posted on 12/7/23 at 9:52 pm
I remember watching a show where one restaurant used beef clods, some use chuck roast, brisket sounds good and I'm contemplating using beef navels. Does anyone know what cut R&O's uses?
This post was edited on 12/7/23 at 9:57 pm
4
Posted on 12/7/23 at 11:10 pm to sleepytime
Not sure want R&Os uses but I would guess chuck.
With that said I made some roast beef and gravy for poboy last weekend and it did not disappoint
With that said I made some roast beef and gravy for poboy last weekend and it did not disappoint
Posted on 12/8/23 at 6:40 am to sleepytime
There is a episode of Man vs Food where that red head dude goes to R&Os and they take him back in the kitchen to show the beef prep. I can’t remember exactly what it is but they show the type of cut on that episode.
Posted on 12/8/23 at 7:24 am to sleepytime
Sirlion tip roast makes great poboys. I find chuck to be nowhere near as good.
Posted on 12/8/23 at 8:03 am to sleepytime
Bottom or top round is also an option besides chuck.
Posted on 12/8/23 at 4:52 pm to tigerpimpbot
Here's the pics from R&O's... looks like a whole sirloin or top round. Can anyone tell for certain?
Posted on 12/8/23 at 4:56 pm to sleepytime
The round is the most common cut used. I was surprised when I heard that, but nevertheless.
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