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Forum
-> Recipe Collection
-> Meat
allthingsblue
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 Sat, Nov 14 2020, 6:42 pm
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What kind of meat is this? Is it tough, tender, fatty, veined...? Shabbosdig or more for a weekday dinner? Thank you!
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ra_mom
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Sat, Nov 14 2020, 6:43 pm
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Lean with no marbling, so can be dry.
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ibelongtosomebody
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Sat, Nov 14 2020, 7:29 pm
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Btw it’s really expensive
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allthingsblue
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Sat, Nov 14 2020, 7:52 pm
| ibelongtosomebody wrote: | | Btw it’s really expensive |
It's on sale this week in a supermarket
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-Sunnygirl
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Sat, Nov 14 2020, 8:48 pm
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I actually find it usually not so expensive in my local grocery stores but we find that the meat itself is tougher... even when cooked for a long time.
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allthingsblue
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Sat, Nov 14 2020, 8:50 pm
| -Sunnygirl wrote: | | I actually find it usually not so expensive in my local grocery stores but we find that the meat itself is tougher... even when cooked for a long time. |
Thanks. I think I'll be cooking something else instead!
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Amarante
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Sat, Nov 14 2020, 9:45 pm
FWIW, anything in which the animal uses the muscles is generally tough. It can be delicious if it is cooked long and slow to let the collagen in the meat and the tough muscle fibers break down. Some of the most delicious dishes use tough cuts of meat.
Meat that comes from the parts of the animal that aren't used as much tend to be the tender cuts of meat which can be eaten with a quick sear like a ribeye.
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avrahamama
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Sat, Nov 14 2020, 9:57 pm
| Amarante wrote: | FWIW, anything in which the animal uses the muscles is generally tough. It can be delicious if it is cooked long and slow to let the collagen in the meat and the tough muscle fibers break down. Some of the most delicious dishes use tough cuts of meat.
Meat that comes from the parts of the animal that aren't used as much tend to be the tender cuts of meat which can be eaten with a quick sear like a ribeye. |
Is there a diagram of the cuts of meat and whete they're from? I feel like kosher butchery names are different...
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Chana Miriam S
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Sat, Nov 14 2020, 10:01 pm
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I would only use this for stir fry and only when I velveted it first, which is a huge pain in the neck.
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Amarante
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Sun, Nov 15 2020, 2:39 am
| avrahamama wrote: | | Is there a diagram of the cuts of meat and whete they're from? I feel like kosher butchery names are different... |
Any butcher would be able to explain where the cut came from and the best way to prepare. You don’t need a recipe from the butcher but just the optimum method e.g. saute, braise, roast etc.
This link explains various cuts in terms of where they come from in the cow.
https://www.thespruceeats.com/.....95304
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Amarante
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Sun, Nov 15 2020, 1:39 pm
Here's a chart breaking down the cuts of beef even more and providing optimum cooking techniques
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avrahamama
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Sun, Nov 15 2020, 1:46 pm
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What about those weird names ... "Finger meat" "shabbis meat"
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Amarante
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Sun, Nov 15 2020, 1:48 pm
| avrahamama wrote: | | What about those weird names ... "Finger meat" "shabbis meat" |
Ask your butcher where the cut comes from. A good butcher would know that.
How can you be expected to know how to cook a cut of meat without knowing what it is since all recipes are based on specific cuts being used.
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