Guide to Kosher Cuts of Beef

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.

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.

Every month I will be talking about a different kosher cut of beef and give you recipes and tips on how to cook it.  Check back regularly in The Kosher Beef Guide.

Please comment with any questions you may have, I'm the Kosher Butcher's Wife and I love to help.