What Kosher Meat to Buy for Rosh Hashanah: A Complete Buying Guide

Rosh Hashanah falls on September 22, 2026. That gives you roughly four months, which sounds like plenty of time until the last two weeks before the holiday when every kosher butcher in Brooklyn has a line out the door.

Planning what meat to buy before those two weeks arrive is not about being overly organized. It is about knowing which cuts make the best Rosh Hashanah table, how much to order per person, and what to ask your butcher for so you walk out with exactly what you need.

This guide covers the most popular kosher meats for Rosh Hashanah, cut-by-cut recommendations, per-person quantities, and how to plan your order whether you are cooking for six or for forty.

 

Why Rosh Hashanah Requires a Different Approach to Buying Meat

Most Shabbos meals involve one or two main courses. A Rosh Hashanah seudah (festive holiday meal) spans two full days with multiple meals each day, large guest lists, and dishes that need to be prepared in advance and reheated without losing quality.

This creates specific buying requirements: cuts that hold up to reheating, quantities scaled for large gatherings, a mix of proteins to cover multiple meals without repetition, and cuts that can be cooked Wednesday or Thursday before the holiday begins.

The cuts that work best for Rosh Hashanah are overwhelmingly the slow-cooking, high-fat, or bone-in varieties that improve with time rather than deteriorating.

 

The Most Popular Kosher Meats for Rosh Hashanah

Brisket (Second Cut)

Brisket is the centerpiece of the Rosh Hashanah table for most Ashkenazi families. According to Cleveland Jewish News, butchers consistently report that brisket is the single most in-demand cut for the High Holy Days.

Second cut (point cut or deckle) is strongly preferred for Rosh Hashanah over first cut because it tolerates longer cooking without drying out, produces richer flavor from its higher fat content, and reheats reliably across multiple meals.

A whole second cut brisket typically weighs 4 to 7 lbs. For a holiday with multiple meals and large guest counts, buying two briskets (one per day) and freezing one until closer to the holiday is common practice.

 

Club Roast or Rib Roast

For families who want an alternative to brisket or a separate main for the second day of Rosh Hashanah, a club roast is the most popular choice. Club roast comes from the rib primal and is bone-in, which makes it impressive on the table and flavorful through roasting.

Club roast is cooked with dry heat (roasting at 325°F), making it a good contrast to the braised brisket. It takes approximately 15 minutes per pound to reach medium and slices cleanly for presentation.

 

Flanken

Flanken appears on most Rosh Hashanah tables in some form, either as part of a soup course or as a slow-cooked second-day dish. The cross-cut rib bones give the dish rich marrow flavor, and the meat stays tender through extended cooking.

For soup, flanken is simmered with onions, carrots, and parsnips for 2 to 3 hours, producing a clear golden broth. For a braised dish, flanken in tomato sauce or wine is a traditional second-day option.

 

Chicken

Chicken is the practical protein for Rosh Hashanah. It cooks faster than beef, it is less expensive, it stretches across a large guest list, and it pairs well with both the sweet and savory elements of the holiday table.

Whole chickens, chicken portions, and chicken cutlets all appear regularly on Rosh Hashanah tables. Roasted whole chicken stuffed with garlic and herbs is a traditional Friday night opener; cutlets provide a lighter option for lunch meals.

 

Lamb (Rosh Keves)

Lamb carries specific symbolic significance on Rosh Hashanah. The lamb's head (rosh keves in Hebrew, literally "head of the lamb") is one of the simanim, symbolic foods placed on the Rosh Hashanah table to represent the prayer to be a head rather than a tail in the coming year.

Sephardic families in particular feature lamb prominently in Rosh Hashanah cooking. Rack of lamb, lamb shoulder chops, and lamb ribs are all popular options. The meat is best when marinated overnight and roasted or grilled.

 

How Much Meat to Buy Per Person for Rosh Hashanah

Use these quantities as your baseline, then adjust for your family's appetite and the number of other dishes on the table.

Children eat approximately half an adult portion for main courses.

Example: feeding 12 adults and 4 children with second cut brisket as the main course, alongside soup and two sides: plan 7 to 9 lbs raw brisket per day. Add 15% buffer for second helpings.

 

Timing: When to Order and When to Cook

Kosher butchers in Brooklyn see their highest demand in the two weeks before Rosh Hashanah. Cuts like second-cut brisket and club roast sell out quickly at full-service butchers.

For ordering from Satmar Meats of Boro Park:

• 4 to 6 weeks before the holiday: place your order if you want specific cuts or large quantities guaranteed
• 1 to 2 weeks before: walk-in availability varies; call or WhatsApp to confirm before visiting
• Nationwide delivery: order at least 5 to 7 business days before you need the meat

For cooking timing:

• Brisket: Cook Wednesday or Thursday; slice cold and reheat in braising liquid on Yom Tov
• Club roast: Can be cooked the day before; slice and reheat covered in foil
• Chicken: Best cooked the day of or one day before
• Soup with flanken: Can be made a week in advance and frozen

What to Order from Satmar Meats of Boro Park

Satmar Meats of Boro Park carries fresh, KJ-certified glatt kosher beef, chicken, lamb, and specialty cuts year-round. For Rosh Hashanah, the beef collection includes first and second cut brisket, club roast, flanken, short ribs, and ground beef.

You can order in-store at 5301 New Utrecht Ave in Boro Park, Brooklyn, or online at satmarmeatsbp.com. Nationwide overnight delivery is available for families outside the New York area who want Boro Park quality for their holiday table.

Frequently Asked Questions

What is the most popular meat for Rosh Hashanah? 

Brisket is the most traditional and widely served meat for Rosh Hashanah across Ashkenazi households. Second cut (point cut or deckle) is preferred because it tolerates long cooking and reheating without drying out. Club roast is a popular alternative or addition for the second day.

Is lamb required for Rosh Hashanah? 

Lamb is not required but carries symbolic significance. The lamb's head (rosh keves) is one of the traditional simanim placed on the Rosh Hashanah table. Many Sephardic families serve lamb as the primary protein; Ashkenazi families may serve it alongside brisket or chicken.

How far in advance can I cook Rosh Hashanah brisket? 

Brisket can be cooked up to three days in advance and refrigerated. Slice the brisket cold (it slices more cleanly when chilled), then reheat in the braising liquid, covered, at 300°F for 30 to 45 minutes. It tastes better reheated than fresh from the oven.

How much brisket per person for Rosh Hashanah? 

Plan on 0.5 to 0.75 lbs of raw second cut brisket per adult, accounting for fat that renders during cooking. For 10 adults, purchase 6 to 8 lbs of raw brisket. Add 10 to 15 percent extra if you want leftovers for subsequent meals.

Can I order Rosh Hashanah meat for nationwide delivery? 

Yes. Satmar Meats of Boro Park offers nationwide overnight delivery for Rosh Hashanah orders. Order at least 5 to 7 business days before the holiday to ensure delivery before your cooking timeline.

 

Start Planning Your Rosh Hashanah Order Now

Rosh Hashanah is not the time to improvise your meat order. Having the right cuts, the right quantities, and a clear cooking plan before the holiday rush makes the difference between a calm preparation and a stressful one.

Satmar Meats of Boro Park carries everything you need for Rosh Hashanah, from second cut brisket and club roast to fresh chicken, lamb, and specialty cuts. Browse the full selection online at satmarmeatsbp.com or text us on WhatsApp at 718-435-8200 for cut availability and pre-order guidance.