This week our local store has a sale for $2.98/LB for this cut. I started buying it due to chuck rarely on sale, and so far I am impressed. The store is small and I know my butcher real well. I have noticed often times certain roasts of this cut can be quite tender. When my butcher asked me what I wanted I said 2 big roasts, he said I'll center cut them for you, and grabbed a fresh shoulder clog to carve on. Which I guess is good?
He asked me if I wanted the flat iron left on I said sure. So out of a shoulder clog I got roughly 9 pounds of beef in 2 roasts. I am curious what your guys experience has been with this cut. I think it makes fabulous pot roast/chili/stew for sure. I also love the texture of it, far less stringy than chuck tends to be.