I was at the supermarket looking for a decent chuck roast to make Guinness stew this weekend, but all they had were the pre-cubed chuck “stew meat”, which was totally lacking any sort of fat marbling. Looking around I came across this “spinella” and figured I’d give it a shot. A quick google search redirects me to “spinalis”, which this is clearly not. Any idea if this will work well in a braise? I’d rather not put in all the time to make a stew with this just for it to come out not so great. Thanks!
by RevolutionaryAir5916
4 Comments
Commenting to boost engagement. I have no idea, but I am now desperate to find out.
Sounds Italian. Maybe a redwine ragu or something similar
This is one of the things that irked me about working in the meat world. Every area had a slang for cuts.
Even in my tiny state, Id work in 3 different stores within the same company, and they’d have 3 different names for strip steak. And sometimes they’d just make shit up to sell it.
Looking at it closely, my guess, its a chunk of the shoulder. We’d get them is labeled Shoulder clod w/wo the flat iron
Found this
https://preview.redd.it/qfuadcevnmmg1.jpeg?width=1080&format=pjpg&auto=webp&s=5f653b0c0feb3707b088a94d671720a845fccdb2
Do maybe randomly labelled as spinella?