Re: [israel-food] Re: Flank Steak
- I am usually in lurk mode, but I thought I'd put my 2 cents in here. For an
Israeli food group I don't understand why we're referring to cuts as not
kosher. One advantage of living in Israel is the availablility of rear cuts
which are "trebbered." Outside of Israel these cuts are not available
kosher, but, apparently, there's enough of a market in Israel so that it
makes economic sense to prepare them as kosher here. (Of course, you may
want to consult your halachic authority, but my halachic authority holds
that these cuts, if properly trebbered, are fine.)
Having said all that, though I have searched for flank steak here, I've
never found it. As many of us discovered upon moving here, the way the beef
is cut and prepared here is different than in the U.S. kosher market. So,
for example, we can't find the chuck steak we were used to in the "old
country." Flank steak is one of those cuts they just don't seem to make
here, even though the rear cuts can be found kosher.
Being a big fan of "London Broil," I have experimented with numerous cuts
here. My experiments with Sinta (sirloin) were not successful and I wouldn't
recommend using such an expensive cut, especially when one of the advantages
of the cuts sold for London Broil in the U.S. is being able to use a lower
priced cut of meat which, when prepared as London Broil, tastes and feels
like a good steak or roast beef. The best cut I have found yet for this type
of preparation is called "Spitz Chach" in Hebrew. "Chach" is a rear cut (not
to be confused with the aforementioned and absent chuck steak). The whole
cut is not suitable for London Broil, but the pointy-shaped end (ie, the
"shpitz") worked great. Another cut that worked well is the top flap of the
entrecote, which is sometimes sold in vaccuum packages at some better
supermarket meat counters. When marinated and grilled, it comes out
delicious. However, it is a pretty expensive cut (not much cheaper than
If any one has experimented with other cuts, please let us know.
> Renee, and list:
> Renee, it seems, was correct. Flank steak is not a kosher cut, flanken is
> different cut and is kosher.
> I found this site, which gives a nice overview:
> Varda Epstein
- On Wed, Aug 01, 2007 at 01:33:42AM +0300, lawmann wrote:
> I am usually in lurk mode, but I thought I'd put my 2 cents in here. For anIt's economics. In the U.S. there is a large market for non kosher
> Israeli food group I don't understand why we're referring to cuts as not
> kosher. One advantage of living in Israel is the availablility of rear cuts
> which are "trebbered." Outside of Israel these cuts are not available
> kosher, but, apparently, there's enough of a market in Israel so that it
> makes economic sense to prepare them as kosher here. (Of course, you may
> want to consult your halachic authority, but my halachic authority holds
> that these cuts, if properly trebbered, are fine.)
meat from kosher animals. Given the choice between properly preparing
the meat from the rear of the cow for sale here or destroying it, it
gets prepared and sold.
In the U.S. where labor is expensive, the traddition of not selling
meat from the rear of the cow came about. When I was growing up,
there was a large kosher slaughter house in Philly, called Cross
Brothers (yes I appreicate the pun).
Once an animal was killed it was checked according to halacha. If it did
not pass inspection, and the rear of the cow (where some of the best
parts are) it would be sold to the top restaurants and hotels as
This is what made the production of kosher meat by them economicly viable.
In effect almost every steak, hamburger, etc sold by a nonkosher restaurant
in Philly susidised kosher meat.
The same thing works in reverse here for organic meats. Since organic
meats come from animals who are more likley to be diseased and therefore
can not be used for kosher meat, small farmers can't afford to raise them.
There is not enough market for their rejects.
Geoffrey S. Mendelson, Jerusalem, Israel gsm@... N3OWJ/4X1GM
IL Voice: (07)-7424-1667 U.S. Voice: 1-215-821-1838
Visit my 'blog at http://geoffstechno.livejournal.com/
- Kosher flank steak was available in the Old Country as was skirt steak. Skirt steak was easy to find, but flank steak was available only occasionally, in Chicago at a Chicago Rabbinical Council-supervised store, so the hechsher was a reliable one.
Since flank steak doesn't seem to exist here, does anyone know about skirt steak's availability here, and how one can ask for it (i.e., cut number).
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- Flank steak is definitely kosher. I always bought them at the kosher
butcher in Atlanta. I've also bought them at a kosher butcher shop in
Freelance food writer, cookbook author, recipe developer and cookbook reviewer.