Preparing and Cooking a #5 Minute Steak Roast

When perusing the meat section for your holiday roast, you’ll come across a piece of meat that’s as long as your forearm, as thick as your palm on one end, and as thin as your finger on th... Read More

Q&A: Gamey Lamb

I saw your recent post about boning-out lamb quarters and have a question for you. Is the taste of the lamb quarters very “gamey” (like the taste of lamb stew made with lamb shanks) or if ... Read More

Preparing and Cooking A #9 Asado (Boneless)

I spoke previously about the many varieties of cuts of meat, depending on the country doing the butchering. In Israel, most of our meat comes from South America, so we’ve borrowed a few things... Read More

Q&A: Grilling a #5 or #6

Your questions, answered. How to grill using a #5 or #6 cut of meat.... Read More

Where There’s Beef

This post contains an unsolicited plug. I just bought this piece of meat at my local makolet, Super Turgeman. It is a #2/Tzlaot, or Chuck Blade Roast. Actually, in this case, it’s pretty much a... Read More

Culinart Kosher

Sure you can eat octopus.... but why?

Tag: cut of meat

Preparing and Cooking a #5 Minute Steak Roast

Q&A: Gamey Lamb

Preparing and Cooking A #9 Asado (Boneless)

Q&A: Grilling a #5 or #6

Where There’s Beef