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Old 11-13-2011, 01:23 PM
 
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Kosher skirt steak is not fatty.
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Old 11-13-2011, 01:27 PM
 
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Did the almighty say that kosher can not be fatty? Are cows endowed by the creator to be less fatty if they are kosher...dont think so Walter.

Old time butcher told me that the best hamburger meat is a mixture if heart and hanger steak. Never tried it.
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Old 11-13-2011, 01:29 PM
 
Location: Kings Park, NY
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Moriches Bay Diner makes a mean burger.
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Old 11-13-2011, 01:38 PM
 
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It may depend on how the meat is butchered and made into retail cuts because all cows are kosher until they reach the slaughter house, with the exception that kosher slaughter uses a 1,400 lb. animal and most non-kosher slaughter that ends up in a supermarket meat cases uses a 1,100 lb animal, because kosher butchers in the U.S. only sell retail cuts from the fore quarter and the hind quarter from a kosher slaughter plant is sent for further processing to upscale hotels and restaurants.

In Europe and Israel, where they do not have this alternative market, they butcher the hind quarter in such a fashion (removing the veins and heavy fat that are not permitted in kosher slaughter) that, after this is done, this meat is basically only good for chopped meat and not as individual cuts.
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Old 11-13-2011, 01:43 PM
 
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Quote:
Originally Posted by Walter Greenspan View Post
It may depend on how the meat is butchered and made into retail cuts because all cows are kosher until they reach the slaughter house, with the exception that kosher slaughter uses a 1,400 lb. animal and most non-kosher slaughter that ends up in a supermarket meat cases uses a 1,100 lb animal, because kosher butchers in the U.S. only sell retail cuts from the fore quarter and the hind quarter from a kosher slaughter plant is sent for further processing to upscale hotels and restaurants.

In Europe and Israel, where they do not have this alternative market, they butcher the hind quarter in such a fashion (removing the veins and heavy fat that are not permitted in kosher slaughter) that, after this is done, this meat is basically only good for chopped meat and not as individual cuts.
But skirt steak is skirt steak. Unless you are going in and cutting every individual piece of fat off, the cows are raised the same and should develop similar marbleing.

Sent from my SPH-D700 using Tapatalk
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Old 11-13-2011, 01:56 PM
 
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Originally Posted by Gpsma View Post
Of course all american is superb but that is a fast food burger. Im looking for the good old pub burger type...the kind that make there own and not buying frozen at restaurant depot
Yummo.
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Old 11-13-2011, 01:58 PM
 
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Originally Posted by ydsavaged View Post
Moriches Bay Diner makes a mean burger.

Ew their burgers are disgusting and so obviously prefrozen. They're about the only diner that I won't eat a burger from.
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Old 11-13-2011, 02:11 PM
 
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Originally Posted by Gpsma View Post
Of course all american is superb but that is a fast food burger. Im looking for the good old pub burger type...the kind that make there own and not buying frozen at restaurant depot
All American's meat is never frozen and delivered from matthew's meats.
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Old 11-13-2011, 02:14 PM
 
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I dont know where they get their burgers from but they do have the processed taste..lots of good salt in them to enhance the flavor.

There use to be the Bunnery in Mass Park that made a great burger..alas it is no more
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Old 11-13-2011, 02:17 PM
 
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I actually just went to all American today. Good, cheap burgers but i wouldn't call them amazing. Lunch for 2 for under 10$, can't complain. I can definitely make a better burger at home.

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