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Jun 24, 2012 02:41 PM

Best kosher cuts for Maryland-style pit beef

Pit beef was never a big deal among Baltimore Jews, especially the ones who keep kosher, but I don't see why not. The original version is a round roast, rubbed in seasonings and put on a charcoal grill turned on the grill until cooked rare, then sliced thinly and made in a sandwich on rye bread or a kaiser roll with horseradish and maybe some barbecue sauce. The only problem for the kosher consumer is that the round is from the hindquarters, and such cuts aren't available in kosher meat markets in the States. I would think one could use an alternative cut, but I'm not sure which.

The round is very lean, but can be tough. This is dealt with by (1) serving it rare, and (2) slicing it very thin.

Here are some of the alternative kosher cut's I've seen in the 7-mile market:

Rib roast -- I once found one on sale, and once you cut away the fat, it's really good, but it's also way too expensive for a proletarian local specialty like pit beef.
Shoulder roast
"Apple Roast" (what is this? It looks like it's farily lean and has an even grain, but how would it turn out is roasted rare and sliced thin?)
Any other cuts I should know about?

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  1. Try a silver tip roast. I think it's a shoulder cut.

    1 Reply
    1. re: CWY

      as someone who resides in bmore and have had the experience of enjoying pit beef i would go with a shoulder roast preferably or a chuck roast that s rolled and tied, cooked over lump hardwood so it gets a tinge of smoke and served sliced thin and rare on a kaiser bun with horseradish. I like to add slaw to mine but that's an anomaly due to the fact that I am in fact not originally from MD

    2. I would also suggest london broil

      5 Replies
      1. re: weinstein5

        Yes, Weinstein is 95% right on this one...except that London broils are not specific cuts of meat but are rather the name of a finished dish. The round roast referred to by the OP is the most common cut used for London broils in the non-kosher world. Kosher versions include the flank steak or flatiron cut. Both would work wonderfully and save you big bucks compared to prime rib eye. If you happen to have a great relationship with your butcher, ask for the oyster cuts. While they are small, rarely larger then 10-12oz each, you will not find a more tender cut perfectly suited to your Maryland Pit beef.

        1. re: gotcholent

          Did not realize that - I just go into romainians abd buy their 'London Broil;

          1. re: weinstein5

            I agree with weinstein.
            London Broil is a cut of beef. The only issue is that there are several different cuts that are all named london broil. The Romanian NY cut london broil is IMHO, the best cut, even better than the average rib eye in many cases.

            1. re: chicago maven

              No offense C-maven, but this is not and issue to be debated. Just as each muscle, sinew and bone in our own bodies are labeled by the medical world, so too with those of a cow. Honest opinions have little place where there are irrefutable facts on the ground.

              strait from wikipedia

              "Many American butchers will label a cut of meat "London broil". This is confusing as the term does not refer to a specific cut of meat, but a method of preparation and cookery. The cut of meat traditionally used is flank steak, but in recent years butchers have erroneously labeled top round steak/roast as London Broil."

              For more information on the subject...check out

              BTW, Romanian ranks as one of the top kosher fleish spots worldwide... Ashreichem!!!

              1. re: gotcholent

                and here in southern CT, shoulder steak has been labelled London Broil for more than 50 years. Treif markets sell both top round and shoulder as London Broil, but will note which cut is featured in their advts.
                I have never seen flank steak labelled London Broil in the kosher markets or general supermarkets in CT. (Not saying it doesn't happen, but in more than 50 years of shopping I haven't run into it).
                My mother made London Broil (Shoulder) evvery Monday night for supper throughout my youth, I make it at least once a week on the BBQ for my dogs.
                I also buy it and grind it with a mix of neck and skirt for hamburger.