What Is Kosher Beef?
Kosher beef is slaughtered and prepared according to Jewish dietary laws, or kashruth. Cattle used for kosher beef are the same animals used for general consumption. They may or may not be organically fed. Kosher beef cattle are slaughtered in a different manner than beef prepared for general consumption.
The Jewish ritual slaughter is known as shechita. Cattle are not stunned before slaughter but are killed by a deep, quick, smooth, cut across the throat with a sharp knife, known as a chalaf. The knife must be inspected before and after the cut, to be sure it is sharp and even.
This method causes the animal to lose consciousness immediately. This avoids unnecessary suffering to the cattle. If this process is not completed properly, the meat will be declared unkosher. The blood is completely drained from the carcass. In order to assure this, the carcass is soaked and salted several times to completely remove any traces of blood. The entire carcass and organs are inspected and cleaned under the supervision of a Rabbi, or his representative. He then places a mark on the forequarter of the carcass to identify the meat as kosher.
In America, only certain cuts of meat are considered kosher. Meat is taken from the shoulder, leg, the rib, under the rib and behind the front leg. The back half of the cow is not considered Kosher in America, although it can be found to be kosher in Israel. In the US, Kosher meat markets sell square cut chuck, brisket, plate and shin.
USDA beef grades are based on U. S. Federal standards of quality as outlined by the Department of Agriculture. Prime grade has lots of marbling and is sold in upscale butcher shops and restaurants. Steaks and prime roasts are two examples. Choice grade beef has less marbling, but is still a very high quality meat.