Israeli Meat Cuts and Their American Equivalents

Israeli Meat Cuts and Their American Equivalents

Navigating a new country's culinary landscape can be exciting, especially when it comes to buying meat. In Israel, butchers use a unique numerical system to categorize meat cuts, which can be confusing if you're more familiar with American naming conventions. This guide aims to help you decode the Israeli meat numbering system by providing the correct English names – used in the kosher meat industry – Hebrew names, transliterations, and their accurate numbers. Whether you're a seasoned chef or a home cook, this reference will assist you in selecting the right cuts for your recipes.

Understanding the Israeli Meat Numbering System

The Israeli meat numbering system standardizes cuts across the country, making it easier to purchase meat wherever you are. Each number corresponds to a specific cut, and knowing these can significantly improve your shopping experience. Below is a detailed list of the Israeli meat cuts, their numbers, Hebrew names, transliterations, and American equivalents.

Israeli Meat Cuts: Numbers, Names, and American Equivalents

• Rib, Ribeye (אנטריקוטת, סטייק עין)
  Transliteration: Entrecote, Steak Ayin
  Number: 1
  American Equivalent: Ribeye
  Best For: Grilling or pan-searing; highly marbled and flavorful.
• Chuck Eye Roast (ורד הצלע)
  Transliteration: Vered HaTzlah
  Number: 1A
  American Equivalent: Chuck Eye Roast
  Best For: Roasting or slow-cooking; tender and flavorful.
• Chuck Roast (צלעות, ריפען)
  Transliteration: Tzlaot, Rifaan
  Number: 2
  American Equivalent: Chuck Roast
  Best For: Braising, pot roasts, and hearty stews.
• Brisket (חזה בקר)
  Transliteration: Chazeh Bakar
  Number: 3
  American Equivalent: Brisket
  Best For: Slow-cooking and smoking; ideal for barbecue and traditional dishes.
• Silver Tip Roast (כתף מרכזי)
  Transliteration: Katef Mercazi
  Number: 4
  American Equivalent: Silver Tip Roast
  Best For: Roasting; lean and tender when cooked properly.
• Minute Steak Roast (צלי כתף)
  Transliteration: Tzli Katef
  Number: 5
  American Equivalent: Minute Steak Roast
  Best For: Quick cooking methods; ideal for fast meals.
• Petit Tender (פילה מדומה)
  Transliteration: Fillet Medumeh
  Number: 6
  American Equivalent: Chuck Tender (Mock Tender)
  Best For: Roasting or grilling; benefits from marinating.
• London Broil (מכסה הצלע)
  Transliteration: Michaseh HaTzlah
  Number: 7 or 4
  American Equivalent: Chuck C London Broil
  Best For: Grilling or roasting; slice thinly against the grain.
  Important Info: This is a term that has no real definition but usually comes from the shoulder/silver tip roast or from the other side of the shoulder which can be called in the States butcher’s London broil and is more tender.
• Short Ribs, Flanken (אסאדו, קשתית)
  Transliteration: Asado, Kashtit
  Number: 9
  American Equivalent: Short Ribs / Plate
  Best For: Braising and slow-cooking; rich and flavorful.
• Shank, Shin (שריר קדמי, שריר אחורי)
  Transliteration: Shrir Kidmi (Fore Shank), Shrir Achori (Hind Shank)
  Number: 18
  American Equivalent: Shank / Shin
  Best For: Slow-cooking, braising; perfect for soups and stews.
• Neck (צוואר)
  Transliteration: Tzavar
  Number: 10
  American Equivalent: Neck
  Best For: Stocks, soups, and stews; adds depth of flavor.

Back Half for Information Purposes

• Sirloin (סינטה, מותן)
  Transliteration: Sinta, Moten
  Number: 11
  American Equivalent: Sirloin
  Best For: Grilling or roasting; tender and versatile.
• Tenderloin (פילה בקר)
  Transliteration: Fillet Bakar
  Number: 12
  American Equivalent: Tenderloin
  Best For: High-end dishes; extremely tender, best cooked quickly.
• Rump (שייטל, כנף העוקץ)
  Transliteration: Shaitel, Kanaf Haoketz
  Number: 13
  American Equivalent: Rump
  Best For: Roasting or braising; benefits from slow cooking.
• Top Sirloin (אווזית)
  Transliteration: Avazit
  Number: 14
  American Equivalent: Top Sirloin
  Best For: Roasting, grilling, or slicing into steaks.
• Thick Flank (ירכה)
  Transliteration: Yarcha
  Number: 15
  American Equivalent: Thick Flank
  Best For: Braising or roasting; great for slow-cooked dishes.
• Topside (כף)
  Transliteration: Kaf
  Number: 16
  American Equivalent: Topside
  Best For: Roasting or slow-cooking; lean and benefits from moist cooking methods.
• Silverside (ראש ירכה)
  Transliteration: Rosh HaYerech (Yarcha)
  Number: 19
  American Equivalent: Silverside
  Best For: Roasting or braising; often used for corned beef.

Additional Cuts and Offal

• Beef Cheeks (בשר ראש)
  Transliteration: Basar Rosh
  Best For: Slow-cooking; becomes tender and flavorful, often used in stews or braised dishes.
• Hanger Steak (נתח קצבים)
  Transliteration: Netach Kitzavim
  Best For: Grilling; often referred to as the 'butcher's cut' for its flavor. Best cooked to medium rare.
• Liver (כבד)
  Transliteration: Kaved
  Best For: Grilling or frying, often used in pâtés or as part of a classic Jewish dish like chopped liver.
• Oxtail (זנב שור)
  Transliteration: Zanav Shor
  Best For: Slow-cooked stews and soups; gelatinous and flavorful when braised for an extended time.
• Skirt Steak (חצאית)
  Transliteration: Chatzait
  Best For: Grilling or pan-searing; highly flavorful and best cooked quickly at high heat. Great for fajitas or stir-fries.
• Sweetbreads (שקדים)
  Transliteration: Shkeidim
  Best For: Delicacy, often grilled, sautéed, or fried. Known for their tender, creamy texture.
• Tongue (לשון)
  Transliteration: Lashon
  Best For: Boiling and then thinly slicing; often used in sandwiches, tacos, or served as a main dish in Jewish cuisine.

Tips for Shopping at Israeli Butcher Shops

• Meat Origin: In Israel, the majority of kosher meat is imported from South America, primarily Argentina, Uruguay, and Brazil. This origin significantly influences the meat's characteristics, including its cooking properties, flavor profile, and tenderness, which differ from those of North American beef due to the feed and terrain. The kosher meat exported to Israel may be of lower grade compared to that imported to the U.S., potentially due to differences in import standards or market demands.
• Familiarize Yourself with the Numbers: Keep this list handy when visiting the butcher shop. Understanding the numbers will help you get exactly what you need.
• Communicate Clearly: Don't hesitate to ask the butcher for advice on how to cook the meat. Many butchers in Israel are knowledgeable about cooking methods and can provide great suggestions based on the cut you're purchasing.
• Specify Your Preferences: Let the butcher know whether you prefer lean or marbled cuts, thick or thin slices, or specific recommendations for your recipe.
• Explore Local Cuts and Offal: Israel has a variety of cuts that may not be as common elsewhere, such as tongue, liver, and sweetbreads. Be open to trying them—they can offer new textures and flavors that are popular in traditional Jewish and Middle Eastern cuisine.
• Kosher Practices: In Israel, kosher meat is widely available, meaning it adheres to specific religious laws regarding the slaughter and processing of animals. It’s important to consult your rabbi to ensure the certifications meet your personal standards. Certain cuts from the hindquarters are more common than in the U.S. due to the complexity of kosher butchering practices and stricter regulations.

Cooking Tips for Israeli Meat Cuts

• Marinating: Cuts like London Broil (מכסה הצלע) and Silver Tip Roast (כתף מרכזי) greatly benefit from marinating, especially if you're grilling them. Marinades help tenderize the meat and infuse it with flavor. Use a marinade that has tenderizing properties like an acid or a base.
• Slow Cooking: Tougher cuts such as Brisket (Chazeh Bakar) and Shanks (Shrir Kidmi / Achori) are perfect for slow-cooking methods like braising or stewing. Cooking low and slow breaks down connective tissues and results in tender, melt-in-your-mouth meat.
• Quick Cooking: Tender cuts like Ribeye (Entrecote) and Minute Steak Roast (צלי כתף) are ideal for grilling or pan-searing over high heat. These cuts cook quickly and don't need much more than a sprinkle of salt and pepper to shine.
• Resting Meat: After cooking, let the meat rest for a few minutes before slicing. This allows the juices to redistribute, keeping the meat moist and flavorful, especially important for roasts and steaks.
• Slicing Against the Grain: For cuts like Brisket (חזה בקר) and London Broil (Michaseh HaTzlah), slicing against the grain will make the meat more tender by shortening the muscle fibers.

Embracing Israeli Culinary Traditions

• Local Spices: Consider using Israeli and Middle Eastern spices such as za'atar, sumac, harissa, and baharat in your cooking. These spices add depth and authenticity to dishes, whether you're grilling a sirloin or slow-cooking brisket.
• Pair with Traditional Sides: Many Israeli meals include simple, wholesome sides like hummus, tabbouleh, roasted vegetables, or pita bread. These pair well with almost any meat dish and complete the meal with fresh flavors.
• Holiday Recipes: Many of the cuts in this guide are staples in traditional Jewish holiday meals. For example, brisket is a go-to for Rosh Hashanah or Passover, while asado short ribs might grace a Sukkot table.

Understanding the Israeli meat numbering system transforms the experience of shopping and cooking into an enjoyable adventure. With this guide, you're now equipped to confidently select the right cuts for your recipes, bridging the gap between Israeli and American butchery. Whether you're exploring traditional Jewish dishes or experimenting with new flavors, these cuts offer a world of culinary possibilities.

Take your time to explore, savor the flavors, and, most importantly, enjoy your time around the table with loved ones.

Happy cooking!