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Guide To Kosher Beef Cuts



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Click here for a large image 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.

Braised Lamb Shanks


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 Roast Beef

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.


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About The Kosher Butcher's Wife


Sharon Lurie is The Kosher Butcher's Wife. Written in a humorous, fun style, Sharon's first book, Cooking with the Kosher Butcher's Wife, set out to dispel the old myth that kosher meat is tough, dry and boring and in doing so, took the monotony our of mince and put the bounce back into Brisket. In her latest book 'Celebrating with the Kosher Butcher's Wife, Sharon takes you on her trip down memory lane, where she proves traditional recipes don't have to be tired and old fashioned, but rather, very trendy and abosulutely delicious.. Visit Celebrating with the Kosher Butcher's Wife!




12 Responses to Guide To Kosher Beef Cuts

  1. Wow!! Thanks so much for this guide. I am always wondering what each cut means. This is so helpful.

  2. So glad you find it helpful. Enjoy every cut on the forequarter!

  3. What is the kosher equivalent of a tri-tip roast?

  4. Thaks for sharing your cooking secrets… what a bless

  5. avatar says: sofer

    Thanks! What are the best cuts/ratio for home ground beef?

  6. 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

  7. avatar says: Chris

    Can Jewish people eat the meat from behind the heart I was led to Beleave this

  8. Thank you so much. I really appreciate it.

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