Which one of these meats is the best?

ShishKabob

Sun, Jan 14 2024, 11:12 am

Best for what? Depends on what you want to do with it..

I know flanken is extremely soft and delicious, but in which way would you compare it to the others?
You can compare roast to roast, not so much everything else.

Queen Of Hearts

Sun, Jan 14 2024, 11:30 am

amother OP wrote:

Can you put them in order from best to worst
Chuck eye roast

Shoulder roast

Minute roast

London broil

Pickled second cut brisket

Stew meat

Pepper steak

Flanken

For cholent cheek meat is the best.
For a roast chuck eye and minute roast are delicious cooked very low and slow.
Pepper steak and stew meat are good for soups, stews, and stir fry.
Pickled second cut brisket you cook submerged in water for around 3 hours. You can either slice it then or bake it in a sauce.

ra_mom

Sun, Jan 14 2024, 11:31 am

amother OP wrote:

Can you put them in order from best to worst
Chuck eye roast

Shoulder roast

Minute roast

London broil

Pickled second cut brisket

Stew meat

Pepper steak

Flanken

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.

Last edited by ra_mom on Sun, Jan 14 2024, 11:44 am; edited 1 time in total

Queen Of Hearts

Sun, Jan 14 2024, 11:37 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.

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.

I'm not a pepper steak user.
But I know many people like that chewy texture in a stir fry. I guess it's a matter of taste.

amother

Sun, Jan 14 2024, 11:37 am

ShishKabob wrote:

Flanken for cholent for sure.
London broil, minute steak, or pepper steak for dinner.
The others take much more preparation in advance.

Is minute steak the same as minute roast

naomi2

Sun, Jan 14 2024, 11:42 am

amother OP wrote:

Is minute steak the same as minute roast

The minute steaks are just slices of the minute roast. So yes they are the same meat and prepared the same way.

I would do chuck roast for dinner, low and slow for a long time.
Flanken for choulent

amother

Sun, Jan 14 2024, 12:08 pm

naomi2 wrote:

The minute steaks are just slices of the minute roast. So yes they are the same meat and prepared the same way.

I would do chuck roast for dinner, low and slow for a long time.
Flanken for choulent

Thank you

amother

Tan

Sun, Jan 14 2024, 1:51 pm

amother OP wrote:

Can you put them in order from best to worst
Chuck eye roast

Shoulder roast

Minute roast

London broil

Pickled second cut brisket

Stew meat

Pepper steak

Flanken

Most fool proof?
Flanken then minute roast

amother

Topaz

Sun, Jan 14 2024, 2:00 pm

ra_mom wrote:

Can you give a recipe for soft pepper steak?

Also, what type of meat would you recommend for adding to a stir fry?

ra_mom

Sun, Jan 14 2024, 6:18 pm

amother Topaz wrote:

Can you give a recipe for soft pepper steak?

Also, what type of meat would you recommend for adding to a stir fry?

1.5 lb pepper steak
1 onion
1 red pepper
1 yellow pepper
1 carton mushrooms
oil for sautéing

4 tbsp brown sugar
4 tbsp soy sauce
4 tbsp oil
4 garlic cloves, crushed

Combine brown sugar, soy sauce, oil and garlic in a small bowl and set aside.
Cut onion and peppers into strips and sauté utill crisp tender (or soft- to your liking). While peppers are sautéing, slice mushrooms and sauté an additional 3 minutes. Season with salt and pepper.
Remove vegetables from pan.
Stir fry steak in still hot pan until color starts to change. Add the soy sauce mixture and lower to a simmer. Cook until soft, about 1 1/2 to 2 hours, adding a spoon of water at a time, if necessary, while cooking.
Add vegetables back in (along with optional slurry of 1 tbsp cornstarch dissolved in 2 tbsp water) and stir for an additional 5 minutes.

For a quick stir fry, thinly slice London broil and stir fry quickly. Eat immediately.

Ellie7

Sun, Jan 14 2024, 9:23 pm

amother OP wrote:

So which one is a better minute roast or chuck eye roast.

I prefer chuck roast and I use this recipe: https://www.foodandwine.com/re.....b-rub

Also, pepper steak is the right meat for a stir fry but you’ll want to velvet it (basically marinate it in baking soda or corn starch—look up the exact method).

And I would NOT interchange London broil and brisket. London broil is best grilled and kept rare.

amother

Mon, Jan 15 2024, 10:31 am

Ellie7 wrote:

Thanks

amother

Tan

Mon, Jan 15 2024, 10:40 am

amother Seafoam wrote:

London broil comes out delicious for pulled beef. There are many recipes using brisket, and can sub with London broil.

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.