We call them bits and pieces we usually take the small pieces of meat that are leftover after cutting all the roasts and use them for it .season the flour with garlic powder, steak seasoning and old bay dredge the meat in the flour then an egg wash and corn meal to finish. It seems to help keep the breading on the meat if I let it sit for awhile to dry out. Through the meat in a deep fryer in small batches so that the oil doesn’t cool too much. I have never tried it using a roast to cut it uniform pieces but it sounds good may have to do it for the super bowl