Sorry if this has been posted before, but I couldn't find anything...
Kosher butchers and non-kosher butchers appear often to use different names for the same cuts. Also, just based on the whole "we don't use the hind-quarters of the animal" rule, it's not clear which cuts along that border are kosher and which aren't.
So, I was wondering if anyone could point me in the direction (or provide here) a run-down of common kosher cut names, what part of the animal they're from, and what (if-any) treif cut name it corresponds to. Moreover, sometimes it seems that the kosher cut w/ the same name as a treif cut is actually an entirely different cut!
For example, I know that "flanken" is short ribs, but what the heck is a kolichel? I grew up in a house where "london broil" was the name for "flank steak", and I know that a tenderloin is treif, but what's up with "kosher tenderloin"? where does that even come from? We didn't eat a lot of beef growing up. Usually just london broil or brisket on yantif, so I'm not all that familiar with this stuff...
Since living on my own, I've always had tiny kitchens, so I've just kept milchigs, but now I think I'm going to expand to meats. Unfortunately, I have no idea what any cut is called, other than what something might say in a recipe, and then, unless it's a kosher cook book, I have no idea if the cut is kosher or not, or if it's even a name that a kosher butcher will recognize. and chas v'shalom I should walk into a kosher butcher and blithely ask for a treif cut what my cook book recommends!
I wish there were some sort of kosher meat buying guide...
this is seriously frustrating. it's like the kosher butchers don't *want* you to buy their stuff and try to confuse you on purpose!
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