Celebrating The Kosher Steak: What Makes a Kosher Steak?

What is Kosher Steak, and Why is it Different from Nonkosher Cuts of Meat?

This article will talk about a variety of steaks, kosher steaks and nonkosher steaks. What cuts of meat are considered kosher and why.

What Makes Meat Kosher?

The below applies to Kosher Beef, Lamb Veal, and Goat

(1) Animal Must Be Slaughtered The Kosher and Humane Way, Ritual Kosher Slaughter (SHICHITA / שחיטה In Hebrew)

(2) Proper Salting To Remove and Extract The Blood, Blood is not kosher and can not be consumed.

(3) According to Jewish law, you can not Slaughter an animal that is not healthy.

(4) Checking the internal organs for any disease or illness, for example, if the lungs have a growth.

(5) Animals need to be treated with kindness and humility

Why Do Hasidim Only Use The Front Of The Cow?

(A Hasid, Or plural Hasidim, is a member of a strictly orthodox Jewish sect)

We only use the forequarter of the animal because they claim that we do not know how to remove the hindquarter tenderloin vain safely; therefore, we only use the front of the animal.

Kosher Steaks Sorted By Popularity

Rib Steak (Bone-In)

Rib Eye (Boneless)

Rib Eye and Rib Steak Is the most popular and favored steak. It’s the go-to steak and a must-have in most restaurants. The reasoning might be that a good quality steak is hard to mess up or simply a classic that patrons expect them to have on their menu.

Skirt Steak

Skirt steak is prized for its profoundly rich flavor, and the koshering method requires salt be put on all sides of the meat. Skirt steak is usually skinny, so it retains more salt than thicker meat pieces. Skirt Steak is Famed Cook and Food Tester Alton Brown’s favorite steak.

See his Youtube Video On How to Cook Steak on Coals

Tip (1) Soak in water for about an hour. It is very salty.

Tip (2) Bring skirt steak to room temperature sometime before cooking or BBQing.

Chuck Eye Steak

Also known as Delmonico steak or chuck roll steak

Chuck eye steak comes from the upper shoulder of the cow; the region butchers refer to as the square-cut chuck primal

More affordable, round, and smaller than the rib eye, it has some of the same flavor and tenderness as the ribeye.

Flat Iron Steak

The flat iron steak comes from the minute roast, also known as shoulder top blade steak, top blade filet, top blade steak, butler’s steak, or oyster blade steak.

Flat iron steak is exceptionally tender, well-marbled, and juicy best when cooked no more than medium; you don’t want this well done.

* Great For Pan Searing Or BBQing

Tip (1) Remove The Meat From The Fridge 40 Minutes Before Cooking

Tip (2) For a Nice Crust Preheat a Skillet or Grill.

Hanger Steak

Also known As Hanging Tender, Onglet Steak, Butchers Cut

Hanger Steak Is A Forgotten Cut Of Meat That Has Been Gaining Popularity Over The Years Among Chefs. Often Overlooked, But High In Flavor and Tenderness Just Don’t Mess It Up.

Interesting Fact: There Is Only One Hanger Steak Per Animal. This Is Why It’s Hard To Find and when you Do Find it, It Is Pretty Expensive.

Pro Tip: Cut In Half and Remove Tendon Prior To Cooking Click Link For Instructions

Oyster Steak

Oyster Steaks is a dish that is usually served as an appetizer but can also be served as an entree.

Also Known As Petite Tender or Teres Major can be Cooked In The Oven, Grilled, Or Pan Seared, Preferably with a skillet.

Oyster steaks are perfect for serving at a party or event because they require little preparation beforehand.

Oyster steak is a delicacy and is often not that expensive in comparison to other high-quality steaks.

Oyster steaks make for a great appetizer to serve at any event because they don’t require much preparation in advance before cooking them. They also make for a great entree if you want something different than your typical steak. See Kosher.com Recipe

.Sandwich Steak Also Known As French Roast Steak Or Boneless Short Rib Steak
Tomahawk Steak, Also Known As Cote Du Boeuf or Tomahawk Chop
Surprise Steak
Shoulder Steak
great piece of meat for slow cooking
Minute Steak
Chuck Steak Bone-In
Chuck Steak Boneless
Club steak 

Other Meat products such as beef fat, is also kosher, although consumers generally don’t buy it you can be that your favorite restaurant adds beef fat and other kosher fat like lamb and chicken fat to their burgers and other delicacies. 

You Won’t Find these steaks at your local kosher butcher or restaurant as they are from the hindquarters (back of the animal)

Chuck roast, or chuck eye roast, or Delmonico roast 
Rib Roast
Silvertip or shoulder roast
As with any kosher product, when shopping please make sure that the products you are buying have proper kosher certification 

Non-Kosher Cuts Of Beef

T-bone Steak
Porterhouse Steak
New York Strip (Boneless)
Tenderloin Steak
Top Tenderloin, Kansas City Strip (Bone-in)
Chateaubriand
Flap Steak
Flank Steak
Tri-Tip
Rump Steak

How to Store and Freeze Kosher Meat or Any Meat For The Matter

The most efficient way to store and freeze kosher meats is to vacuum pack or wrap them in sealable plastic bags or freezer paper, then immediately place them in the freezer.

other questions regarding kosher: what are kosher animals?
a kosher animal has split hooves and chews its cud

What animals chew their cud you ask

Sheep, Goat, Antelope, oxen, gazelles, ibex,roebuck
Always a good idea to get your local Butcher Shop Recommendations as they know what meats have good marbling, what meats are healthier, and why for example, American beef is injected with hormones and antibiotics, while USDA organic beef from Uruguay has no injections what so ever and are 100% grass-fed.
As plant-based foods are on the rise, kosher consumers now have more kosher options than ever.
A brand like beyond meat and impossible burger are kosher certified.

How to handle raw meat

Keep raw meat out of the room’s temperature unless you are amount to cook it. Always keep it chilled or frozen. Keep raw meat separate from cooked and uncooked food (like natural fruit, vegetables, and salad). The bottom of your refrigerator is the ideal location to keep raw meat.

Additional Food Safety Practices

• Clean—Wash hands and surfaces often.
• Separate—Don’t cross-contaminate.
• Cook—Cook to proper temperatures, checking with a food thermometer.

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