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.
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.
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
U.S. and U.K.-rib or back rib, some say shoulder
#5 Tzli, Tzli Katef
pot roast, cooking in sauce, slow roasting
also-minute steak (blade)
also-minute steak (blade)
#6 Falshe, Fillet Medumeh
braising, pot roast, cooking in sauce, slow roasting
Chuck Calachel
Chuck Calachel
#7 Polo, Shrir Hazroa, Shrir
for goulash, soup, cholent; with a bone -osso bucco
Top rib
#8- Shoulder Calachel
Top rib
#8- Shoulder Calachel
#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)
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
suitable for roasting and grilling
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
#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
information gleaned from articles in Ynet and Jerusalem Post &
http://groups.yahoo.com/group/israel-food/
Posts
10 comments:
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!
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
Where's #8 on the list???
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
I like how ynet spells "cow" :-)
I just updated the list-#8 is Shoulder Calchel. Now, does anyone know what calchel is???
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
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!
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.
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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