Click here for a large image to download of the the kosher forequarter
Who says we were dealt a lousy hand? Who says the inferior cuts are on the forequarter? There’s no downside to any cut on the forequarter. The same nutrients are available from both ends. We can’t change the hand we were dealt, but we can certainly change the way we play it. Let’s raise the odds, take the pot and start cooking! Remember, the “steaks” don’t have to be high, just tender.
Braising
Most beef cuts are made up of muscle tissue. As we know from the gym, the more a muscle is used the stronger/tougher it becomes. Frequently used muscles like in the leg and shoulder, need to be cooked over a longer period, either by braising (browning the meat first then adding a little liquid and cooking it for a long time) or boiling.
Dry Roasting
Cuts such as Scotch fillet and side bolo are not exercised as much, so until their personal trainers get involved, dry roasting is the best method of cooking for these cuts.
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Besides being delicious, meat has a high nutritional value and no other food group is as good a source of protein. Understanding the different cuts of beef can be confusing. Not only do they have different names in different countries, but the butcher around the corner will call his cut by a different name, too!
Buy The Cow
The forequarter is divided into the chuck, rib, foreshank, brisket and plate. The most economical way of buying beef or lamb is purchasing the whole forequarter and having your butcher cut it into the various cuts to suit your needs.
When I was a child the Kosher Butchers sold a roast called “Beaver Roast”. It was similar to brisket, and had to be cooked well done, but it was much more tender than brisket. I can no longer find it. Does it now have a different name?
Thanks for letting me know, I fixed it to a downloadable pdf
The photo link for a larger image is not working. Any way this could be fixed
Thank you so much. I really appreciate it.
Hi Chris, What cuts would you talking about?
Can Jewish people eat the meat from behind the heart I was led to Beleave this
There are a few factors that come into play here. The cut I would use would be deboned chuck. I would also go with a ratio of about 80% meat 20% fat. The chuck may need a little more fat added if it’s particularly lean and not marbled. It is sometimes hard to work the ratios out as this cut has fat in it already and you would have to use the naked eye to judge this. Of course, you could use a very lean cut and ask your butcher for some fat. Remember fat is a must as it gives taste, prevents meat from drying out and gives a softer texture. Another important factor that comes into play is the size of your mincing plate. The larger hole is great for burgers, it gives a coarser, aerated texture. Beef patties made with ground beef on a smaller holed plate results in a compact burger which can be a bit too firm. The ground beef you would get from a smaller mincing/grinding plate is better for spaghetti bolognaise. Hope that helps. Happy mincing! Sharon
Thanks! What are the best cuts/ratio for home ground beef?
Thaks for sharing your cooking secrets… what a bless
What are you wanting to do with the roast? How are you going to use it, eg, BBq, as a whole roast, in a salad?
I plan to BBQ it as a whole roast with seasonings in an uncovered aluminum pan.
What is the kosher equivalent of a tri-tip roast?
So glad you find it helpful. Enjoy every cut on the forequarter!
Wow!! Thanks so much for this guide. I am always wondering what each cut means. This is so helpful.