In a word, Yiddish. Remember when I said that there were a bazillion ways to butcher a cow? Well, Yiddish is apparently one of them. Fleisch, a frozen meat brand here in Israel, markets some of the alter haim cuts of meat. So when you’re in Osher Ad and you keep picking up and putting down this cut, at least now you’ll know what it is. It means, literally, under the rib. Rib is “rif” in Yiddish. It’s a cut from the chuck, under the shoulder (what I would call the #4,#5, & #6), next to the French Roast. It’s good for pot roast, chulent, or other moist heat cooking methods.
How do I know? I tracked down Yaakov, the butcher who named it. And it was no surprise that he spoke with a Yiddish accent. Mystery solved.
So now here’s the real question: should I add it to my meat chart? Leave your vote in the comments below.