CHOLENT MEAT

Comes from scotch offcuts and is a very soft meat used for an overnight traditional Jewish stew called cholent. This stew is typically started on Friday afternoon and allowed to cook overnight to be eaten at noon on the Sabbath, and is amazing when prepared with beans, potatoes, onions, honey, or smoked paprika. You can cook it very slowly, so if observing Sabbath there is no need to tend it. Weighs approximately 500g.