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-> Recipe Collection
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ra_mom
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 Sun, Oct 13 2024, 6:13 am
| amother OP wrote: | | https://I.imgur.com/eCf3RYo.jpeg |
2nd cut brisket
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amother
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Sun, Oct 13 2024, 6:13 am
Yeh? Cuz there was stew meat there also, labeled.
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amother
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Sun, Oct 13 2024, 6:14 am
| ra_mom wrote: | | How thin/thick is this slap of meat? Can we see the side view? |
Pretty thick
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ra_mom
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Sun, Oct 13 2024, 6:15 am
| amother OP wrote: | | https://I.imgur.com/vsGPMb7.jpeg |
1st cup brisket
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ra_mom
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Sun, Oct 13 2024, 6:16 am
| amother OP wrote: | | https://I.imgur.com/rmWr2KD.jpeg |
How thick is this? Trying to figure out of this is a London broil or minute roast.
This one is minute roast.
| amother OP wrote: | | https://I.imgur.com/K4xDTC7.jpeg |
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ra_mom
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Sun, Oct 13 2024, 6:19 am
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The 2 in the net, should be made like chuck-eye roast (the longer one maybe a bit higher grade, but treat it as chuck-eye, both will be great).
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ra_mom
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Sun, Oct 13 2024, 6:24 am
| amother OP wrote: | | https://I.imgur.com/iERYs2v.jpeg |
| amother OP wrote: | | https://I.imgur.com/vsGPMb7.jpeg |
Treat these like 1st cut brisket and they should be good (the bottom one could possibly be French roast).
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amother
Gardenia
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Sun, Oct 13 2024, 7:27 am
Not stew meat.
Stew meat is not one big cut. It's a compilation of pieces that are left over from when bigger cuts are trimmed.
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amother
Snowflake
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Sun, Oct 13 2024, 7:36 am
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Don't know if you identified all the pieces already, but you can upload the photos to chatgpt and it will identify
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