Preparing and Cooking a Rump Cap

The toughest part of this cut was figuring out what it was. After all, the majority of my experience has been briskets and ribeye, right? Part of the trouble was my US prejudice. There is no US equiva... Read More

Preparing and Cooking a #1 Rib Eye Roast

There she is, in all her beefy glory, the queen mother of roasts, the rib eye roast. I wrote an article about The Steak previously, but the whole roast from which rib eye steaks come is in a class... Read More

Preparing and Cooking #5 Minute Steaks

Do you miss cutting into a nice piece of juicy, steak? Well, before you reach for those ridiculous hockey pucks they call “steak” in this country, or shell out a couple hundred shekels for... Read More

Preparing and Cooking #5 Flatiron Steaks

At every meat counter and in every freezer in supermarkets throughout Israel, consumers are offered the exact same cuts of meat, helpfully numbered. As I’ve discussed previously, there are many,... Read More

Preparing and Cooking a #11 Sinta

For those of us who have made aliyah, it is our first exposure to meat from the part of the beef forbidden to us by edict. It appears on menus in upscale restaurants, and is spoken of in hushed, rever... Read More