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What cut of meat is cholent meat? Is it Flanken?

 
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flmommy




 
 
 
 

Post  Tue, Apr 07 2020, 4:30 pm
Title says it all, thanks!
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Blessing1




 
 
 
 

Post  Tue, Apr 07 2020, 4:36 pm
Chalont meat is beef stew.
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aliavi




 
 
 
 

Post  Tue, Apr 07 2020, 6:03 pm
Flanken can be used but it’s more expensive. Shin meat is amazing in cholent. Stew meat is tougher.
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mommish613




 
 
 
 

Post  Tue, Apr 07 2020, 6:50 pm
I use oyster steak in my cholent many times flanken with bone. Many many butchers sell something labeled as boneless flanken which is NOT the real thing. I find the ones with the bone usually are authentic.
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Girl@Heart




 
 
 
 

Post  Tue, Apr 07 2020, 7:15 pm
It’s whatever your butcher calls it. There is no part of the cow called the cholent.
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dena613




 
 
 
 

Post  Tue, Apr 07 2020, 8:13 pm
Lots of ppl use flanken. I'm my opinion, cheek meat is the best
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flmommy




 
 
 
 

Post  Tue, Apr 07 2020, 8:20 pm
Op here. I bought something called “cholent meat” and I want to use it in a yapchik recipe. I’m wondering if it will be good or I need flanken.
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oneofakind




 
 
 
 

Post  Tue, Apr 07 2020, 8:23 pm
Flanken ends are the best and cheap too. I will be using stew meay for my pesach cholent though.
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ra_mom




 
 
 
 

Post  Tue, Apr 07 2020, 8:40 pm
flmommy wrote:
Op here. I bought something called “cholent meat” and I want to use it in a yapchik recipe. I’m wondering if it will be good or I need flanken.

Any meat will be fine since it's cooking low and slow.
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aliavi




 
 
 
 

Post  Tue, Apr 07 2020, 9:23 pm
flmommy wrote:
Op here. I bought something called “cholent meat” and I want to use it in a yapchik recipe. I’m wondering if it will be good or I need flanken.


I used cholent meat and precooked it to be used in yapchik for Pesach. It didn’t turn out like I wanted so I chopped it and put a sauce on it. It will be a weekday meal.
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jweiss




 
 
 
 

Post  Tue, Apr 07 2020, 11:02 pm
flmommy wrote:
Op here. I bought something called “cholent meat” and I want to use it in a yapchik recipe. I’m wondering if it will be good or I need flanken.


The meat kosher butchers use for "chulent meat" or "stew meat" is generally chuck. There are different parts of the chuck which will depend on the butcher or package you picked up. Any recipe for low and slow should work great. It's a very underrated cut with a ton of flavor if done right.
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