Preparing and Cooking A #4 Shoulder Roast

If you’re familiar with my Meat Cuts by the Numbers chart, you’ll probably recognize this cut no matter where you came from before moving to Israel. For anyone that likes a nice,juicy, red-in-the-middle roast beef, it’s as easy to prepare here as it is anywhere.

There is a bit of work to do when preparing this type roast beef. The layer of silverskin on the top of the roast needs to be removed, or the roast will shrink into a meatball when cooking. Using a sharp slicing knife, separate a corner of the silverskin from the meat. Holding firmly with your fingers (and with the aid of a towel of your hands are too slippery), slice the silverskin away with a firm back and forth motion while angling the blade up into the silverskin. This will enable you to remove the sliverskin with minimal loss of meat from the roast.

If you don’t have butcher’s twine available, when putting it in the pan for the oven, set the roast on its narrow side. Push the roast down into a rounder shape so it cooks more evenly.



10 thoughts on “Preparing and Cooking A #4 Shoulder Roast”

  1. Informative as usual. Great pics , but no sauce? Quick white horseradish with some mayo? Or pareve sour cream with the au jus? side question, how different is the meat in israel? What is the availability of cuts from the back half? Shanna tova.

    1. Not even jus lie. Plain au jus. Not adventurous eaters here.

      The meat here is shechted in South America, frozen and shipped here. I discuss some of the taste issues in my next post.

      The tenderloin is widely available here. The other cuts aren't widely available retail.

  2. This was very helpful, since I'm clueless when it comes to meat, let alone Israeli meat. My husband told me it was #4, but mine seemed to have more pieces and "loose bits" than the one in your pictures and no solid silver membrane, though I did trim it a bit just in case. We shall see…

  3. Following up: this was tasty but a little tough. I was amazed that it really was done in such a short amount of time, but is there a longer cooking method that might "loosen" it up a little more? I cooked this Thursday night for Shabbos dinner, cooled it down completely, and then reheated it gently for the seudah. I expected that this would make it more tender, but it was still on the very chewy side.

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