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Knowing your cuts is key to cooking them perfectly. Our meat gurus, Chef Bosh and Chef Yos, are here to demystify all those delicious cuts of meat you love to eat but never knew their origins. They discuss chuck, brisket, marrow bone and much more, so you can beef up your meat knowledge!
For more chef talk on the world of kosher meat, check out The Marble & Grain Show.
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great show, so excited for all the coming series
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?
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
Loved this show!!
What part is the skirt steak from?
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
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.
What is a filet mignon?
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.
If you see filet mignon at your local kosher butcher store what you’re actually getting is the center cut of a ribeye
this is exactly what type of show i need!!! never know which meats to use in diff recipes
Thank you