Successfully Cooking BEEF (ISRAELI CUTS)
FOOD - Everyone loves it!
Israeli beef cuts
it is important to remember when choosing a cut of beef, that the more the
muscle is used, the tougher the cut of beef it will produce. This is why the
tenderest cuts of beef always come from the back end of the cow and the toughest
are from legs and throat which are in contant use. Some of the best beef is Beef from Montana
Number 1 Entrecote, Steak Ayin, Vered Hatzela.
- For steaks and roast beef, suitable for roasting and grilling.
- Known in the U.S. as rib and in the U.K. as forerib.
Number 2 Rifaan, Tzlaot.
- For cooking in sauce, roasting in a net, for cholent and for grinding, suitable for slow-roasting, e.g. pot roast and braising. You can make great goulash with this cut.
- Known in the U.S. and U.K. as chuck or blade, in France as basse-cote.
Number 3 Brust, Chazeh.
- For pot roast, oven roast, soup, goulash and pickled meat (maybe even corned beef). Its a cut for salt/corned beef, known as brisket or front poitrine. Cheap, lean and delicious after being roasted in a slow oven for a few hours.
Number 4 Katef, Katef Mercazi.
- For pot roast, cooking in sauce, goulash and grinding.
- Known as rib or back rib in the U.S. and U.K. Plates de cote to the French.
Number 5 Tzli, Tzli Katef.
- For pot roast, cooking in sauce, the same as for Number 4 or a great piece for slow roasting at low temp.
Number 6 Falshe, Fillet Medumeh.
- For pot roast and cooking in sauce or for the same as Number 4 and Number 5.
- Filet Mignon with Red Wine Sauce
Number 7 Polo, Shrir Hazroa or simply Shrir
- For goulash, soup, cholent; with a bone it can be used for Ossobucco.
Number 9 Shpundra, Kashtit. (top rib)
- For cholent, goulash and soup; with a bone it can be used for assado and spare ribs.
- Known as flank, poitrine or short plate.
Number 10 Tzavar.
- For goulash, soup and grinding.
Number 11 Sinta, Moten.
- For roast beef and steaks, or suitable for roasting and grilling.
- Known in the U.S. and U.K. as sirloin or porterhouse and in France as contre-fillet.
- Fork-Tender USDA Prime Steaks from Lobster Gram...featured in "Every Day with Rachael Ray"!
Number 12 Fillet.
- For steaks and carpaccio. This cut can be very hard to find and can be suitable for roasting and grilling.
Number 13 Shaitel, Kanaf Haoketz.
- For shnitzel, steak, skewering, grilling and oven roasting
- Cuts 13/16 are known in the U.S. are the round, in the U.K. as rump and in France as romsteak.
Number 14 Katchke, Ozit.
- For goulash, pot roast and grinding.
- 14, 15 and 16 are all similar and suitable for braising.
Number 15 Chuck, Yarcha.
- For pot roast or for braising.
Number 16 Kaf.
- For braising, steak, shnitzel and roast.
Number 17 Plada, Kislayim
- For rolada, goulash and grinding.
Number 18 Poli, Shrir Achori.
- For goulash, soup and cholent.
Number 19 Weisbraten, Rosh Yarcha.
- For pot roast.