Kosher Cuts of Beef, Part 2 {Guest Post}

June 7, 2012

Yesterday female butcher Kari Underly shared the best cuts of Kosher beef to use for moist heat cooking, such as braising. In part 2 of the Kosher beef series, Kari explains the best cuts of Kosher beef for grilling and sautéing.

  • Beef shoulder ranch steak. This is a newer cut, and it’s a real gem on the grill. If your butcher doesn’t recognize this cut by name, tell him (or her) you want a boneless shoulder steak, with the connective tissue and the elbow tendon removed. What you’ll have is the same tender and lean triceps muscle as in the shoulder pot roast, but now it’s ready for the grill. If you purchase your ranch steak by quality grade, I recommend Choice – simply apply your favorite dry rub or spices for flavor. If you prefer Select quality grade because it is a bit leaner than choice, I recommend a simple non- or low-salt marinade for up to 24 hours.
  • Beef shoulder petite tender. Sometimes referred to as “Oyster Steak,” this is the true prize of the collection (it is the teres major muscle). This cut weighs in at around half a pound, which is a generous serving. The petite tender may be confused for the chuck tender, but you can tell the difference by its size – the chuck tender is approximately 5 times as large, so if your butcher brings out a really big cut, send it back! Although the chuck tender is Kosher, it isn’t tender enough for the grill, as opposed to the shoulder petite tender, which is perfect cooked whole on the grill or sliced into medallions or strips for sautéing a stir-fry.
  • Beef ribeye filet. This is the newest cut to make the butcher shop shelves. The beauty of the ribeye filet is that you get the flavor from the ribeye without the internal fat. This is one of my favorite cuts and I highlight the technique used to create it in my book, The Art of Beef Cutting: A Meat Professional’s Guide to Butchering and Merchandising. The book provides step by step photographs on how to remove the unwanted fat and create this delicious cut yourself. If your club store offers kosher beef subprimals, or if you’re simply a meat enthusiast, I’m sure you will find this book helpful. 

When it comes to beef, as with all food, remember the key to healthy eating is correct portion sizes. There’s no reason to eliminate beef from the menu at home or at a restaurant. The recommended serving of beef is 4 ounces raw (3oz cooked). This is equivalent to the size of a deck of cards or a cut that can fit in the palm of your hand. Serving and eating moderate portion sizes not only helps your waistline, but your bottom line too!

What’s your favorite cut of Kosher beef and how do you prepare it?

Kari Underly is the founder of Range, Inc., a consultancy dedicated to helping companies in the meat industry develop merchandising tools and new market strategies. She is a 2012 IACP Award finalist and 2012 James Beard Award finalist for her book The Art of Beef Cutting. She has been featured in Better Homes and Gardens, on Food Network’s “Unwrapped,” NBC’s “Today” show, iVillage and Martha Stewart Radio. You can follow Kari on Facebook and on Twitter @kariunderly.

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