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Video By The Marble & Grain Show Episode 3

The Whole (Half) Cow

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Esther Steinfeld
Esther Steinfeld
10 months ago

great show, so excited for all the coming series

Elizabeth
Elizabeth
1 year ago

Hi, thanks for the show. I’d love some information on what the equivalent names are in other countries outside the US, eg UK and Israel. Where can this be found?

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B-sh Boshnack
B-sh Boshnack
Reply to  Elizabeth
1 year ago

There are not equivalents out side of the us. Both Europe and Israel cut their meats by a different system and they are not divided the same

chana Bader
chana Bader
1 year ago

Loved this show!!

Reena Gelbstein
Reena Gelbstein
1 year ago

What part is the skirt steak from?

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B-sh Boshnack
B-sh Boshnack
Reply to  Reena Gelbstein
1 year ago

The skirt steak is fro. The diaphragm of the steer. You have both a d inside and outside cut. I largely think they are horrible quality meat with 2 inside and 2 outside per carcass this over priced and inferior quality

Phyllis Johnpoll
Phyllis Johnpoll
1 year ago

I wish there were close-captioning. I’m a little hard of hearing and there were some cuts named that I’m unfamiliar with and I couldn’t hear them well enough to repeat.

Sarah
Sarah
1 year ago

What is a filet mignon?

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B-sh Boshnack
B-sh Boshnack
Reply to  Sarah
1 year ago

The filet mignon is a steak cut off of the tenderloin The tenderloin is from the back half of the steer it is very very lean and the most tender of the muscles in the entire animal It’s not available in America under Ashkenazi hashgachot.

B-sh Boshnack
B-sh Boshnack
Reply to  Sarah
1 year ago

If you see filet mignon at your local kosher butcher store what you’re actually getting is the center cut of a ribeye

Etty Konig
Etty Konig
1 year ago

this is exactly what type of show i need!!! never know which meats to use in diff recipes

B-sh Boshnack
B-sh Boshnack
Reply to  Etty Konig
1 year ago

Thank you