Please help me- no idea what kind of meat I have

amother

OP ↓

Fri, Apr 08 2022, 9:28 am

I received a gift of 3 roasts for yomtov.
They are not labeled so I don’t know what each one is.
One is supposed to be a chuck eye
One should be a minute roast
And one should be a shoulder roast
How do I know which one is which?

One roast is 10 pounds! What do I do with all that??

How do I cook each one??

Please help me so this doesn’t get cooked the wrong way and go to waste.

ra_mom ↓

Fri, Apr 08 2022, 9:35 am

amother [ OP ] wrote:

The chuck eye is the rolled roast in the net. It needs to be cooked and cooled while still in the net, in order for it to slice nicely. It is marbled.

The minute roast is long, roundish, narrower one end. It has one grain running through the middle

The shoulder roast may be the flat one. It's probably lean without marbling.

amother

↑ OP ↓

Fri, Apr 08 2022, 9:47 am

ra_mom wrote:

Thanks for responding
2 of the meats are in a net.
The one without the net sounds like the shoulder roast. It’s flatter, more red without fat. Is that the same thing as kalachel?
I’m still not sure about the 2 with nets. Maybe I could see the grain more clear in one?
Would it matter if I would cook them both the same way?

↑ ra_mom ↓

Fri, Apr 08 2022, 9:52 am

amother [ OP ] wrote:

I actually think the one without the net is the minute roast.
Is one of the net meats marbled and one nor as much?

amother

↑ OP ↓

Fri, Apr 08 2022, 9:55 am

ra_mom wrote:

I actually think the one without the net is the minute roast.
Is one of the net meats marbled and one nor as much?

Both netted meats are fatty/marbled
One is very oversized
Thanks for trying to help me

amother

Honeydew

Fri, Apr 08 2022, 10:03 am

Another hint, minute roast will have a silver/white tough 'skin' on one side
Also, any roast you cook slow and low should only be sliced once it is completely cool in the fridge. After slicing, you can rewarm in the sauce

amother

Calendula

Fri, Apr 08 2022, 10:45 am

amother [ OP ] wrote:

Can you post pictures?

amother

DarkViolet

Fri, Apr 08 2022, 11:01 am

You can cook the chuck and minute similarly. Never cooked a 10 pound roast though.
I like to do the chuck in a pot, with root veggies and some chicken stock. Couple of bay leaves.
Minute with onions, mushrooms and white wine, bake on 300 for about 5 hours, covered tightly.

Rappel

Fri, Apr 08 2022, 11:29 am

10 pounds: cook covered and slow in the oven, pot roast recipe.

If it doesn't fit, feel free to divide it.

Devote half a day of oven work to that meat alone. Leave it to rest covered when it's done. When it's cooled, spend the next hour slicing it thin, and then divide it up into meal size portions in tin pans. Ladel in the sauce, cover and freeze the pans, and then pull it out of the freezer any time you want to serve meat at the meal. Voila! Insta freezer pot roast.

↑ ra_mom ↓

Fri, Apr 08 2022, 2:11 pm

Minute Roast - I don't think this would come in a net
https://kehillabutcher.com/#!/hb/c/921-0/r/62/he/
This is the same cut that is split into 2 London Broils, with the white vein in the middle being removed after it's split.

Shoulder Roast
https://kehillabutcher.com/#!/hb/m/000000/r/61/he/Brooklyn-New-York/

Chuck Eye
https://www.growandbehold.com/.....oast/

amother

↑ OP ↓

Mon, Apr 11 2022, 10:30 pm

This is the very large meat in a net. It has a thick layer of fat on the bottom.

file:///var/mobile/Library/SMS/Attachments/b9/09/95D01B23-FCDC-49A2-9EA0-26D2B1FB5A45/IMG_0043.JPG

This is another large piece of meat in a net. It’s a drop more flat than the first one

file:///var/mobile/Library/SMS/Attachments/40/00/0AAE4295-EAF7-462D-94A3-E38B20DA7ECA/IMG_0044.JPG

This is the 3rd piece of meat. Smaller, more lean and more red than the others. No net

file:///var/mobile/Library/SMS/Attachments/a7/07/8E6069CF-8190-470F-B9DB-27BF9FB85D85/IMG_0045.JPG

This is the label that came on the box with all the meats.

file:///var/mobile/Library/SMS/Attachments/00/00/D7341DA1-5E90-4788-9C48-C65E25D715E9/IMG_0046.JPG

Any ideas which meat is which type? Should I cook them all the same with spices, sliced onion, a little water in the oven on 300 until ready?

↑ ra_mom

Mon, Apr 11 2022, 11:25 pm

amother [ OP ] wrote:

I can't see your links but from your descriptions,

Chuck

Minute

Shoulder

in that order.

amother

DarkRed

Tue, Apr 12 2022, 12:19 am

amother [ NeonPurple ] wrote:

I actually use chuck eye for cholent on pesach, and it's amazing! Just put in pot with tons of fried onions, potatoes, salt, and water.

I think Im going to try this, thank you!