My mom got this from an Asian grocery store and they labeled it as beef belly. Is that correct?
by Organic_Ad5411
21 Comments
oldschool-rule
Stew/scrap
oxcypher12
Scrap meat. Slow cook it
Georginapotsnob
if using for stew,cut all the fat off
Georginapotsnob
lots of fat,you would be better off grinding it
haydnspire
Looks like belly
I_Saw_The_Duck
Kibble
BellHater
Prob scrap from different cuts. Verry fatty burnt ends? I’d eat that. Run a knife through them to bite size, season em up with a dry rub and smoke them a few hours.
Ok_Two_2604
Off
kvnkillax
Looks like short rib scraps
Comment_Alternative
Scraps with silver skin
Top-Analysis-406
Donkey
[deleted]
[removed]
redditsuckshardnowtf
Chunked
evonebo
Yes its correct, beef belly. I just bought some and making Chinese beef stew with beef tendons. It is being braised at the moment.
bonn84
No common westerner will know what this is (as you’ve seen in the comments).
This is cubed “rough flank”, and is located near the belly. So it’s labeled partially correct, and fully correct for convenience sake. If you go directly to the butcher at the Asian market, they’ll sell you the entire rough flank by the pound, which includes the sinewy, fatty membrane layer on top (as you see in your chunks). Western butchers/supermarkets don’t sell this cut and they usually remove all the sinew and membranes and sell it as cheap flank steak.
This is usually slow-cooked and stewed with turnips, five spice/anise, and a soy/oyster sauce base; and will be marketed as “ngau lam” (Cantonese braised beef brisket, because it falls apart like slow-cooked brisket even though it’s not really brisket). If you ever go to a teahouse for a dimsum brunch, they’ll have a huge pot of this ready on order and you can try what I’m talking about. Also if you order “beef brisket noodle soup” at any Hong Kong-style Cafe, this is the meat you’re getting.
But if you wanna cook it your own way, just remember it needs to be stewed or slow-cooked for hours before all the tough membranes and sinew will gelatinize and turn into a melt-in-your-mouth texture. When a fork or knife goes through it like soft butter, it’s ready.
Hope that helps.
whoocanitbenow
Yummy! 😋
sevenoutdb
In the states (specifically here in Texas) that would be “stew beef”
Pure_Panic_6501
Parts
St3vi3J
Puebic beef
Mitch_Darklighter
I was thinking beef belly before reading your caption; the thick layers of fat and dense connective tissue look like belly.
Schw1kopfsuelze
Next time post a picture of ground beef and ask what cut that is
21 Comments
Stew/scrap
Scrap meat. Slow cook it
if using for stew,cut all the fat off
lots of fat,you would be better off grinding it
Looks like belly
Kibble
Prob scrap from different cuts. Verry fatty burnt ends? I’d eat that. Run a knife through them to bite size, season em up with a dry rub and smoke them a few hours.
Off
Looks like short rib scraps
Scraps with silver skin
Donkey
[removed]
Chunked
Yes its correct, beef belly. I just bought some and making Chinese beef stew with beef tendons. It is being braised at the moment.
No common westerner will know what this is (as you’ve seen in the comments).
This is cubed “rough flank”, and is located near the belly. So it’s labeled partially correct, and fully correct for convenience sake. If you go directly to the butcher at the Asian market, they’ll sell you the entire rough flank by the pound, which includes the sinewy, fatty membrane layer on top (as you see in your chunks). Western butchers/supermarkets don’t sell this cut and they usually remove all the sinew and membranes and sell it as cheap flank steak.
This is usually slow-cooked and stewed with turnips, five spice/anise, and a soy/oyster sauce base; and will be marketed as “ngau lam” (Cantonese braised beef brisket, because it falls apart like slow-cooked brisket even though it’s not really brisket). If you ever go to a teahouse for a dimsum brunch, they’ll have a huge pot of this ready on order and you can try what I’m talking about. Also if you order “beef brisket noodle soup” at any Hong Kong-style Cafe, this is the meat you’re getting.
But if you wanna cook it your own way, just remember it needs to be stewed or slow-cooked for hours before all the tough membranes and sinew will gelatinize and turn into a melt-in-your-mouth texture. When a fork or knife goes through it like soft butter, it’s ready.
Hope that helps.
Yummy! 😋
In the states (specifically here in Texas) that would be “stew beef”
Parts
Puebic beef
I was thinking beef belly before reading your caption; the thick layers of fat and dense connective tissue look like belly.
Next time post a picture of ground beef and ask what cut that is