On Mar 15, 10:51�pm, Mark Thorson > wrote:
> 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?

Kosher butcher shops buy only the hanging portion of the forequarter
that they can use... they don't bring the disallowed portion into
their shop. I was about 14 years old before I realized there is such
a thing as porterhouse steak.

I guess we a (cats and I) ate a sinful meal tonight, eye round, with
roasted spuds... these spuds from Sam's Club weighed nearly two pounds
each, so I quartered them, half a potato was still a lot. I cut the
fat off the roast and put it aside thinking after dinner I'd toss it
out in the yard as breakfast for the crows in the AM... but then I
realized Jilly was awfully quite when all at once I knew, there she
was in a corner munching that fat, got it away before she did much
damage... Jilly is like a spoiled two year old, whenever she's quiet
you can bet she's up to no good.

Pic was an after thought so is not a great rendition:
http://i30.tinypic.com/fw698o.jpg