Which one of these meats is the best?

amother

Valerian

Mon, Jan 15 2024, 10:47 am

ra_mom wrote:

Chuck eye roast can be baked overnight at 200 until butter soft.

Shoulder roast is too lean and dry for my liking.

Minute roast doesn't shrink too much and gets nice slices but needs to simmer a long time in liquid until soft since it's very lean. (If you want to make it into minute steaks, you'd need to slice it into steaks- but it would also need to be cooked low and slow).

London broil is great for broiling and slicing over a salad if you like pink meat. Otherwise it's too dry to cook all the way through.

Pickled second cut brisket is my favorite cut of corned beef. Very flavorful and moist.

Stew meat is great for a stew/goulash but don't try to use it for anything else that isn't cooked as long.

Pepper steak also needs to be simmered for very long to soften, if you want a stir fry don't try to use this meat.

Flanken can be used as spare ribs, also as cholent meat.

I know butchers use different terms for meats. Where do you buy your meat?

amother

Seafoam

Mon, Jan 15 2024, 10:48 am

amother Tan wrote:

This is completely untrue. Your butcher must be using French roast cut thinly for their London broil.

A true London broil is terrible to use for pulled beef.

I never asked them so I can't know for sure.

Do google London broil pulled beef and see how many 100s of recipes come up.