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Number of meat?

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e1234

Tue, Mar 24 2009, 1:18 pm

what number meat is good? (in the israeli numbering system?
which is the shoulder? which number is which type?
if anyone knows please answer asap -- I need to order my meat tonight for pesach

Mrs.K

Tue, Mar 24 2009, 2:09 pm

I usually get 3 or 5. I have no idea what the Mispar Chamesh is called in English but it's GOOD!

e1234

Tue, Mar 24 2009, 2:21 pm

thanks I found a list and ordered #3

Tamiri

Wed, Apr 22 2009, 11:20 am

Mrs.K wrote:

I usually get 3 or 5. I have no idea what the Mispar Chamesh is called in English but it's GOOD!

#5 is end shoulder roast, with a line of gristle running through it.

Mrs.K

Wed, Apr 22 2009, 11:25 am

Tamiri wrote:

Mrs.K wrote:

I usually get 3 or 5. I have no idea what the Mispar Chamesh is called in English but it's GOOD!

#5 is end shoulder roast, with a line of gristle running through it.

Very true...it's a very fatty piece.

Tamiri

Wed, Apr 22 2009, 11:26 am

Fatty? I don't rememer that. The gristle is like soft cartilage, not fat. But it's been a while since I made it.

Mrs.K

Wed, Apr 22 2009, 11:48 am

Each slice has a line of gristle splitting it in half, plus a circle of fat running through. Maybe that's why it's soft.

Tamiri

Wed, Apr 22 2009, 11:50 am

You can get any piece soft if you know how to cook it. The fat adds richness. I think.

Cow

Tue, May 19 2009, 8:21 am

Can anyone give meat numbers and recipes to go with them? Also, does anyone know an inexpensive cut that one can make something with during the week?

bubby

Tue, May 19 2009, 8:38 am

As a butcher's daughter I have absolutely NO CLUE what you're talking about! Can someone please enlighten me about this numbering system & what you cook & eat? Confused

Thanks!

Mrs.K

Tue, May 19 2009, 8:42 am

bubby wrote:

As a butcher's daughter I have absolutely NO CLUE what you're talking about! Can someone please enlighten me about this numbering system & what you cook & eat? Confused

Thanks!

It's an Israel thing Smile

Mrs Bissli

Mon, Sep 07 2009, 4:53 pm

OK, I just spoke with my SIL in EY. She gave me the instruction for roast, and I think it got ruined because I used the wrong type of meat here. This is what she gave me--can anyone in EY verify this is correct translation?

#1: Rib eye, Rib joint--for steaks and roast
#2: she didn't know the name, tougher than #1, for slow cooking. Shoulder?
#3: chaze, Brisket
#4 and 5: she said it's for potroast. Don't know what it corresponds to. Is this round/prime/side bola?
#7: shrir, She said it's for cholent.

So I'm missing numbers for the following cuts--London broil, Fairy steaks, Shin (makes great stock, I love this)

And what cut do I use for roasting dry?
And UK imamothers what cut do you use for roasting? (Not pot roast). My bola came with a grisle in the middle which made the meat tough/chewy.

ShakleeMom

Mon, Sep 07 2009, 4:59 pm

Wow! We need such a system in the USA!

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