Delicious roast
Fatty and very soft
Bone-in meat
Part bones, part fat
Small pieces from different parts of the cow.
Similar to second-cut brisket. Pieces instead of a roast.
Lots of fat. Comes as long strips of meat.
Very soft and delicious taste.
Taken from shoulder collichle.
Small chuck roast
Large chuck roast
A mix of French, Swiss, and neck parts.
Does not have bone
With bone-in
Very soft meat, also called "fishelech"
Soft, no fat
Makes a very rich soup. No meat on the bones.
Only bone
Includes ligament
Very limited supply
Big bone
Soft, has both meat and bone and makes a great soup
only bone
Shipping Fees:
Orders over $500 have free shipping
New Square: one-time $10 | weekly $8
Monsey area: one-time $10 | weekly $8
Lakewood: one-time $20 | weekly $15
Five Towns: $25
Upstate: $20