#kosher meat

[the-library-alcove]

Seeing that post about the Jewish man being harassed because he wanted to have a minyan in his house...

I want to share a bit of Jewish positivity about my old hometown.

Specifically, if any of my fellow Yidden end up in Cleveland at any point, you need to check out Boris' Kosher Meats in University Heights. Boris is an old school Jewish butcher; he came to the US from Russia in the mid-1980s, and has been making kosher meats ever since.

One of my first memories was going into his shop at age 3 and asking for "oval meat" (angle-sliced salami). He makes his own, and they're amazing. His hot dogs are legendary. And it's all glatt kosher, so nobody has any excuse as to "oh, that's not kosher enough for me."

I currently live in Germany and my spouse is German; I'd been hyping up Boris' hot dogs to her for our entire marriage, and when we went to visit my parents two years ago (for the April 8 eclipse and Passover), she got to try some. Once she tried them, she went, "I'd been worried that you'd overhyped these. That they weren't as good as you'd been saying." She took another bite. "You didn't hype them up enough. Wow."

So yeah. If you're ever in the area, stop in and say hi for me ^_^

[askjumblr]

Hi, I feel really embarrassed to ask this, but...is it out of line for me as a gentile to shop at a kosher market for meat and fish? I don't eat pork for religious and health reasons (it's a weird story) and I'm allergic to shellfish so this isn't a "ooh trendy diet" thing, it's more a "please don't cross-contaminate my food and make me sick for the next 8+ hours" kind of thing. That being said, I HAVE worked at a meat market before and I've seen how quickly stuff goes out of stock, especially during peak seasons, and with there being very few kosher markets in my area I'd rather not take resources away from Jewish families.

.

[kosherian]

Chicken za'atar by Ariellenir on Instagram

[askjumblr]

I was reading a jumblr post (excellent post, very good at explaining things and therefore very educational for me) and it mentioned "You shall not eat anything with its blood." Which made me think. My dad was Jewish and he always wanted his steak cooked well-done, no pink inside. I picked up eating it that way from him. My mom on the other hand isn't Jewish and prefers her steak medium rare. I'd always thought it was a health thing, but is it actually a Jewish thing to want your meat well-done? I get so much flack for wanting it well done when some people think it's a waste of meat to cook it like that.

Is it a Jewish thing to want meat well-done?

Yes, am Jewish and want well-done

No, am Jewish and don't want well-done

Nuance, vegetarian, vegan, bald

I'm not Jewish and I want well-done

I'm not Jewish and don't want well-done

Voting ended onAug 3, 2024

Mod note: no anon, kosher meat gets salted to get rid of all the blood. That's what the term "kosher salt" comes from, it is salt used for kashering meat. People who keep kosher can have rare or even raw meat if they felt like it, as long as it's kosher.

[kosherian]

[kosherian]

[kosherian]

Change chicken stock to vegetable stock or leave out/substitute the heavy milk to make kosher

Source: @themediterraneandish on Instagram

[satmar-meats-of-boro-park]

Preparing Kosher Meat Properly: What Home Cooks Need to Know

Kosher meat that has been properly processed at the butcher level still benefits from informed handling in the home kitchen. Understanding how the koshering process affects the meat produces better results across every cooking method.

Salt Content and Seasoning

The koshering process uses coarse salt to draw out blood from the meat, resulting in a final product that has absorbed some of that salt. Recipes that call for heavy pre-seasoning should be adjusted accordingly. Tasting before adding additional salt is particularly important in braises and stews where liquids reduce and concentrate.

Soaking Before Cooking

Some home cooks soak kosher meat briefly in cold water before preparation to reduce the surface salt content. This is particularly relevant for cuts used in dishes where the final salt level needs precise control, such as clear broths.

Liver Requires Broiling

Liver cannot be koshered through the standard salting process because of its high blood content. Kosher law requires that liver be broiled over an open flame before it can be eaten. Liver purchased from a kosher butcher has already undergone this process.

Resting After Cooking

Resting meat after cooking allows juices driven to the center by heat to redistribute through the cut. This is worth emphasizing because of the relatively lower fat content in some kosher cuts compared to their non-kosher equivalents. A proper rest improves juiciness across the board.

Satmar Meats of Boro Park provides premium kosher cuts with knowledgeable guidance for home and professional cooks. Visit satmarmeatsbp.com for more information.