Sheldon wrote:
>
> Actually meat from a kosher butcher is no more expensive than meat
> from a non kosher butcher, in fact you can pay much more for specific
> cuts and USDA grades of beef than for kosher beef.... cuts from the
> rib and loin typically cost more than kosher cuts which are from the
> chuck.... yoose gotta compare apples with apples, not apples with
> oranges. You can pay just as much if not more for non kosher tube
> steak and horse cock* as kosher, just gotta compare equal quality.

When I was reading books about the meat-processing
industry, that was one of the ideas that occurred to me.

According to what I read, only the forequarters of beef
meeting kosher standards are used to make kosher meat.
Hindquarters from properly handled animal carcasses
technically could be butchered into kosher meat, but that
would require extensive dissection of the meat to remove
the major blood vessels, which would require a lot of
additional labor and mutilate the product.

It seems to me that this meat which meets kosher standards,
except for this formality about the major blood vessels,
should be some of the best meat, and that hindquarters from
these carcasses should have a premium (albeit non-kosher)
value.

So, how can I get this meat? Do kosher butchers conduct
a quiet trade in high-quality meat that fails a strict
religious test for kosher-ness?