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allthingsblue
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 Wed, Dec 14 2016, 2:49 pm
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What is the different between these two boneless roasts? If a recipe calls for a shoulder roast, can I use a boneless neck roast instead?
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iyar
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Wed, Dec 14 2016, 5:53 pm
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I'm not the expert here, but in my experience- the neck roast comes out softer and tastier, but it usually falls apart and you can't cut neat, pretty slices from it. If I'm having company and worried about appearance I usually buy the shoulder because it tastes good too, just doesn't have that tenderness that some people in my family like.
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allthingsblue
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Wed, Dec 14 2016, 5:54 pm
| iyar wrote: | | I'm not the expert here, but in my experience- the neck roast comes out softer and tastier, but it usually falls apart and you can't cut neat, pretty slices from it. If I'm having company and worried about appearance I usually buy the shoulder because it tastes good too, just doesn't have that tenderness that some people in my family like. |
Thanks.
So what I'll do is cook it, refrigerate it, and then slice it cold the next day; maybe it will slice neater that way.
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ra_mom
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Wed, Dec 14 2016, 6:11 pm
I prefer veal neck (but we don't buy it anymore). My friend prefers veal shoulder.
If you're more of a dark meat person go with neck. If you're more of a white meat person take the shoulder.
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