Cuts of meat and their use

[ehl-e-chamman]

Re: Cuts of meat and their use

@khattichic

A lot of the cuts listed above don’t really have a place in desi cooking though

Like brisket..it’s not just seenay ka meat like used in salans…it’s actually the undercut from the breast/lower chest. It’s a boneless cut, with a lot of connective tissue, and the fat cap is left on to keep it moist. It has to be braised, and cooked for a very long period of time on low heat, or else it just gets stringy and tough. I’m not sure I’ve ever seen this cut applied in desi cooking.

Or the different types of roasts…chuck roast, top round, rump etc…when making a pot roast, you need to know the differences, but in Indo/Pak cuisine, I don’t see these terms or cuts used at all

i agree khatti … thats why I said best use in desi or non desi.
Many of us on this forum are into non-desi cooking too i think so i think it might be useful info.
My butcher (halaal) has all of the cuts listed above … he is a non-desi (not pakistani, indian or bengali) though and his employees are hispanics … so I literally am :rotato: at the time of orders.