Kosher Meat Blog
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The Different Cuts
A kosher butcher knows all of the different cuts of kosher meat, but do you?
Tenderloin: My personal favorite, this piece of meat is in between the top sirloin and sirloin, near the back end of the cow. Although this cut may not have the flavor of a fattier piece of meat, it is certainly the most tender.
Flank: Excellent on the grill, flank steak is near the bottom back of the cow. This meat tastes great marinated.
Ribs: Another summer favorite; when cooked perfectly the meat should fall right off the bone.
Brisket: Right above the leg of the cow, the brisket is tender and fatty. With BBQ sauce, this piece of meat is delicious.
Hanger steak: an increasingly popular steak, this cut hangs right by the kidneys, which give it its robust flavor. Tender towards the edges, it can be sinewy towards the middle. It is often called the kosher butcher ’s tenderloin.
Rib eye: This steak is the same as prime rib, but the latter is oven roasted, and rib eye is grilled.
T-bone steak and strip steak, or the porterhouse: The tenderloin and strip loin come connected to a T-shaped bone. T-bones usually have smaller tenderloins. Porterhouses, usually have larger tenderloins, but the strip loin is tougher.
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Posted on: Monday, July 5th, 2010 at 9:07 am
Posted in: Uncategorized
Tags: kosher butcher, kosher chicken, kosher food online, Kosher Meat, meat delivered