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Forum
-> Household Management
-> Kosher Kitchen
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amother
Green
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 Tue, Jan 23 2018, 6:34 pm
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Does anyone know what kind of cut this is? My regular butcher store doesn't even carry such a cut. Is it something that's tender with quick cooking or does it need low and slow?
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amother
Burgundy
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Tue, Jan 23 2018, 7:02 pm
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Comes from the rib area. I think it needs to be cooked low and slow to break down but not sure. Your butcher should know. Prob really good in cholent
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Blessing1
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Tue, Jan 23 2018, 7:23 pm
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It's good for the chalont as it needs to cook very long for it to get soft. Even then it doesn't get extremely soft. It's a cheap cut, like the extras from the rib area.
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Frummommy138
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Tue, Jan 23 2018, 7:40 pm
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Its actually delicious and tender, either when baked in a sauce for a few hours, or in yapchik.
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abaker
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Tue, Jan 23 2018, 9:42 pm
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Never heard of it. But the name of it made me curious enough to open the post to see what it is! I'm in favor of a name change for this piece of beef.
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