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Jewish Recipes --> Jewish Cooking Terms / Dictionary --> Cuts of Beef

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Round

 

Chuck

Flank
 

Brisket

Sirloin
 

Shank

Tenderloin
 

Rib

Top Sirloin
Plate Bottom Sirloin
Short Loin

Shank

Traiboring

Moreover, the forequarters of  kosher species contain various blood arteries, blood veins, glands, membranes, and tendons that must be skillfully removed by a trained expert before the soaking and salting kosherization process of the meat can begin.

Primal cuts

Beef is first divided into primal cuts. These are basic sections from which steaks and other subdivisions are cut. The following is a list of the primal cuts, ordered front to back, then top to bottom. The short loin and the sirloin are sometimes considered as one section. When looking at a diagram such as the one above, note that the closer to the middle back, the more tender the meat is. Since the animal's legs and neck muscles do the most work, they are the toughest; the meat becomes progressively more tender as distance from "hoof and horn" increases.

Upper Half

  • Chuck - one of the most common sources for hamburger.
  • Rib
  • Short Loin - the most tender, and the most expensive; from which porterhouse steaks, and filet mignon are cut.
  • Sirloin - less tender than short loin, but more flavorful.
  • Round

Lower Half

  • Brisket and Shank
  • Plate
  • Flank

Cuts that are NOT Kosher


Round Steak - is NOT Kosher.

Also see:

 
 
 

Cooking Terms

Jewish Cooking
Terms

Glossary of Ethnic Foods

Passover Terms.

 

Meat Terms

Different Cuts of
Beef

London Broil

 

Sept 2005 - 2014 - Kosher Recipes - Kosher Cooking - Jewish Cooking - Jewish Recipes - Jewish Foods