Beef that is processed using specific guidelines of Jewish law and with the supervision of special rabbis. Kosher beef must also be cooked and consumed using specific guidelines. The strict rules of slaughtering have necessitated the creation of regional centers where the slaughtering is performed. The meat is then shipped to local butchers.
Only the forequarters of a kosher animal are allowed for human consumption. For beef, this would include the area from the tenth rib forward. The hindquarters of the animal contain the sciatic nerve and fats, which are not allowed for consumption. This means that a wide range of beef cuts, such as sirloin and T-bone steaks, are not available as kosher products. Many large food stores stock a range of pre-wrapped kosher beef and frozen kosher beef products.
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