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Meat Cuts Explained-updated

Help to clear up a bit of the mystery of meat here:

#1 Entrecote, Steak Ayin, Vered Hatzela
steaks and roast beef, suitable for roasting and grilling.
U.S.-rib, rib eye, delmonico
U.K.- forerib.

#2 Rifaan, Tzlaot
suitable for slow-roasting, e.g. pot roast, goulash and braising.
U.S. and U.K.-chuck or blade

#3 Brust, Chazeh
the favorite cut for salt/corned beef
Cheap, lean and delicious after being roasted in a slow oven for a few hours
U.S and U.K -brisket or front poitrine.

#4 Katef, Katef Mercazi
pot roast and braising
U.S. and U.K.-rib or back rib, some say shoulder

#5 Tzli, Tzli Katef
pot roast, cooking in sauce, slow roasting
sliced for minute steak (blade)
have the butcher "devein" it for 2 beautiful pieces for your flank steak and London Broil recipes

#6 Falshe, Fillet Medumeh
braising, pot roast, cooking in sauce, slow roasting
Chuck Calachel

#7 Polo, Shrir Hazroa, Shrir
for goulash, soup, cholent; with a bone -osso bucco
Top rib

#8- Shoulder Calachel , Shrir Hazroa
for goulash, soup, cholent with a bone - osso bucco.


#9-Shpundra, Kashtit
cholent, goulash and soup; with a bone - assado and spare ribs
aka: short plate, flank, flanken (boneless)
(Short ribs that are cut across the rib bones are known as flanken)

#10 Tzavar
soup and grinding

#11 Sinta, Moten
Roast beef and steaks
suitable for roasting and grilling
from along the spine, around the waist
U.S. and U.K.-sirloin or porterhouse

#12 Fillet
Steaks and carpaccio
suitable for roasting and grilling

#13 Shaitel, Kanaf Haoketz
shnitzel, steak, skewering and oven roasting.
suitable for roasting and grilling.
U.S. -round, U.K. - rump

#14 Katchke, Ozit
Braising, goulash, pot roast and grinding.

#15 Chuck, Yarcha
Braising

#16 Kaf
Braising, steak, shnitzel and roast.

#17 Plada, Kislayim
Rolada, goulash and grinding

#18 Poli, Shrir Achori
goulash, soup and cholent

#19 Weisbraten, Rosh Yarcha
Braising

information gleaned from articles in Ynet and Jerusalem Post &
http://groups.yahoo.com/group/israel-food/

20 comments:

  1. Thanks sooo much for this post! We made aliyah this summer and had no idea about the number thing.
    One question: I used to buy neck bones in Chul for my cholent, and have not seen them here (RBSA). Do you know if I can order them? From where?
    Thanks again!

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  2. Miriam, try calling Chofetz Chaim in Jerusalem (see their post under Butchers for the phone number). I know they deliver to RBS for the chaggim, maybe they also do regular deliveries, too. Please let Israel Easy know what you find out. Thanks for commenting.-Gila

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  3. Very nice, thanks for posting that. Cut and paste this link into your browser to see a visual of meat cuts with the numbers:

    http://my.ynet.co.il/pic/food/caw/caw.swf

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  4. I like how ynet spells "cow" :-)

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  5. I just updated the list-#8 is Shoulder Calchel. Now, does anyone know what calchel is???

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  6. I have published a similar list of kosher and non kosher fish and seafood. Its a work in progress but here is the link. Grateful for any additions or corrections - Graham

    http://docs.google.com/Doc?docid=dfm6jxmj_55gzxrvcv3&hl=en

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  7. London Broil is a #5 deveined. Ask your butcher to do this. I tried to devein one myself and besides taking forever, my meat did not resemble a London Broil at all. But it tasted great!

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  8. Brisket is Chazeh--breast. The best is first cut before there is a layer of fat. Ask the butcher for the spitz.

    Roastbeef--entrcote, same as steak but one big piece about 2kilos. Costs about 89sh a kilo. If you really want to be decedant, try prime rib on the bone.

    Brisket needs to cook slow, but roast beef should be sealed quickly. A 0ne kilo slab is cooked at 450 for a half hour, then let to sit in the cooling oven another hour. It will be medium rare. If you cook it longer, its just a waste of money.

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  9. I can't thank you enough for this post!! Wow, I'm not the only one who couldn't figure this out!

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  10. oh my gosh, thank you! I have been here just over a year and still considered buying meat akin to playing the lotto.

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  11. does anyone know what skirt steak is called?

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  12. what is # 17 like?

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  13. thank you so much for posting this! don't let it go down!

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  14. where can I buy "derms" to make boerewors?

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  15. This might be pathetic, but I've lived here for 15 yrs and stopped eating meat regularly because of the frustration of hit and miss with buying the meat. I will use this list and make sure that all my kids grow to be carnivores as I was (and will be again!) Thank you! Thank you!

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  16. Any idea what number a Brick Roast (a very popular kosher cut of meat in NY) would be?
    Thanks

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  17. It sounds from this CHOW link that it is the #5:
    http://chowhound.chow.com/topics/779245

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  18. Regarding #2 Rifaan, Tzlaot: So these aren't actually ribs, as is the Hebrew translation?

    I bought this after reading the Hebrew and was very disappointed that it wasn't ribs.

    Thanks.

    ReplyDelete

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