Ribeye steaks

On Wed 10 Aug 2005 06:18:37a, Peter Aitken wrote in rec.food.cooking:

Quoted message said:

"Wayne Boatwright" <[email hidden]> wrote in message
news:[email hidden]...

Quoted message said:

On Wed 10 Aug 2005 05:08:41a, Peter Aitken wrote in rec.food.cooking:

Quoted message said:

"Wayne Boatwright" <[email hidden]> wrote in message
news:[email hidden]...
> On Tue 09 Aug 2005 09:50:51a, wrote in rec.food.cooking:
>
>> I think Rib Steak is a kosher cut of meat, whereas, Porterhouses and
>> Filet are not. Even though most Jews are not Kosher, they're used
>> to eating Rib Steak.
>
> Wrong!
>

What's wrong? It is true that ribeye is kosher and many other cuts are
not - strictly speaking only cuts from the forequarters are kosher
which lets out sirloin, tenderloin, etc. I believe it has to do with
the presence of nerves in the hindquarters - I am not sure of the
precise reason.

It is wrong to think that just because a cut of meat comes from the
forequarters it is Kosher. Unless the beef from which a ribeye has
been cut has been ritually prepared in accordance with Jewish law, it
is not Kosher. There are no exceptions.

Yes, I know and I assumed other readers did too. The fact remains that a
ribeye and other forequarter cuts from a ritually prepared steer are
kosher without any special preparation, while the hindquarter meat is
not. Since many communities lacked a trained porger to perform the steps
needed to make sirloin, etc. kosher, those cuts were often sold only to
gentiles while the ribeye and other kosher cuts were reserved for Jewish
customers. Thus the OP's claim that ribeye is a traditional Jewish cut
of steak is correct.

A traditional Jewish cut, yes. Automatically Kosher, no. As I said and
you restated, it is only Kosher if from a ritually prepared steer. The OP
did not say that, IIRC. One should not assume.

--
Wayne Boatwright *¿*
____________________________________________

Give me a smart idiot over a stupid genius any day.
Sam Goldwyn, 1882-1974

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Wayne Boatwright said:

On Wed 10 Aug 2005 06:18:37a, Peter Aitken wrote in rec.food.cooking:

Quoted message said:

"Wayne Boatwright" <[email hidden]> wrote in message
news:[email hidden]...

Quoted message said:

On Wed 10 Aug 2005 05:08:41a, Peter Aitken wrote in rec.food.cooking:

> "Wayne Boatwright" <[email hidden]> wrote in message
> news:[email hidden]...
>> On Tue 09 Aug 2005 09:50:51a, wrote in rec.food.cooking:
>>
>>> I think Rib Steak is a kosher cut of meat, whereas, Porterhouses and
>>> Filet are not. Even though most Jews are not Kosher, they're used
>>> to eating Rib Steak.
>>
>> Wrong!
>>
>
> What's wrong? It is true that ribeye is kosher and many other cuts are
> not - strictly speaking only cuts from the forequarters are kosher
> which lets out sirloin, tenderloin, etc. I believe it has to do with
> the presence of nerves in the hindquarters - I am not sure of the
> precise reason.

It is wrong to think that just because a cut of meat comes from the
forequarters it is Kosher. Unless the beef from which a ribeye has
been cut has been ritually prepared in accordance with Jewish law, it
is not Kosher. There are no exceptions.

Yes, I know and I assumed other readers did too. The fact remains that a
ribeye and other forequarter cuts from a ritually prepared steer are
kosher without any special preparation, while the hindquarter meat is
not. Since many communities lacked a trained porger to perform the steps
needed to make sirloin, etc. kosher, those cuts were often sold only to
gentiles while the ribeye and other kosher cuts were reserved for Jewish
customers. Thus the OP's claim that ribeye is a traditional Jewish cut
of steak is correct.

A traditional Jewish cut, yes. Automatically Kosher, no. As I said and
you restated, it is only Kosher if from a ritually prepared steer. The OP
did not say that, IIRC. One should not assume.

Ignoranuses... as stupid a discussion as is the Pope Top Wop.

Sheldon

"Wayne Boatwright" <[email hidden]> wrote in message
news:[email hidden]...

Quoted message said:

On Wed 10 Aug 2005 06:18:37a, Peter Aitken wrote in rec.food.cooking:

Quoted message said:

"Wayne Boatwright" <[email hidden]> wrote in message
news:[email hidden]...

Quoted message said:

On Wed 10 Aug 2005 05:08:41a, Peter Aitken wrote in rec.food.cooking:

> "Wayne Boatwright" <[email hidden]> wrote in message
> news:[email hidden]...
>> On Tue 09 Aug 2005 09:50:51a, wrote in rec.food.cooking:
>>
>>> I think Rib Steak is a kosher cut of meat, whereas, Porterhouses and
>>> Filet are not. Even though most Jews are not Kosher, they're used
>>> to eating Rib Steak.
>>
>> Wrong!
>>
>
> What's wrong? It is true that ribeye is kosher and many other cuts are
> not - strictly speaking only cuts from the forequarters are kosher
> which lets out sirloin, tenderloin, etc. I believe it has to do with
> the presence of nerves in the hindquarters - I am not sure of the
> precise reason.

It is wrong to think that just because a cut of meat comes from the
forequarters it is Kosher. Unless the beef from which a ribeye has
been cut has been ritually prepared in accordance with Jewish law, it
is not Kosher. There are no exceptions.

Yes, I know and I assumed other readers did too. The fact remains that a
ribeye and other forequarter cuts from a ritually prepared steer are
kosher without any special preparation, while the hindquarter meat is
not. Since many communities lacked a trained porger to perform the steps
needed to make sirloin, etc. kosher, those cuts were often sold only to
gentiles while the ribeye and other kosher cuts were reserved for Jewish
customers. Thus the OP's claim that ribeye is a traditional Jewish cut
of steak is correct.

A traditional Jewish cut, yes. Automatically Kosher, no. As I said and
you restated, it is only Kosher if from a ritually prepared steer. The OP
did not say that, IIRC. One should not assume.

--
Wayne Boatwright *¿*

I do like to assume that readers of my posts have at least some knowledge
and intelligence. Otherwise I have to explain everything in bloody detail
and they will bore most people to death.

--
Peter Aitken

Wayne,

I was referring to the kinds of steak the kosher butcher had to sell.
All I remember my mom ever buying was Rib Steak and Minute Steaks.
She never bought Porterhouse, Sirloin or Tenderloin because it wasn't
there to buy. With those facts, multiply that times all the people
who grew up in Kosher homes and you have lots of people used to eating
Rib Steak and preferring it. I don't but sometimes, if you spice it
up and cook it right, it can be quite tasty.

As far as eating in places outside of the Jewish areas, it's certainly
tasty enough not to discard. Someone, maybe Andy, said he used it for
chopmeat, good idea. Next time it comes down to $3.99 a pound, I'm
going to try it.

We have a premium not-kosher butcher here, on Long Island, that sells
all their prime only steaks at $28 a pound but I think Rib Steak is
$19. We bought some chopped sirloin their once at a miniscule (for
them) $4.99 per pound.

Quoted message said:

A traditional Jewish cut, yes. Automatically Kosher, no. As I said and
you restated, it is only Kosher if from a ritually prepared steer. The OP
did not say that, IIRC. One should not assume.

Peter Aitken said:

Quoted message said:

A traditional Jewish cut, yes. Automatically Kosher, no. As I said and
you restated, it is only Kosher if from a ritually prepared steer. The OP
did not say that, IIRC. One should not assume.

--
Wayne Boatwright *¿*

I do like to assume that readers of my posts have at least some knowledge
and intelligence. Otherwise I have to explain everything in bloody detail
and they will bore most people to death.

Unfortunately, that is not a always a safe assumption here :-)
I have to admit that you had me wondering too because it sounded like youwere
suggesting that one cut out of a cow could be kosher and was thinking of
replying that the whole slaughter process had to be kosher.

"Peter Aitken" <[email hidden]> wrote

Quoted message said:

I do like to assume that readers of my posts have at least some knowledge
and intelligence. Otherwise I have to explain everything in bloody detail
and they will bore most people to death.

I was born and raised in a community with no Jews, that I know of. Since
then, if I've known any Jews, I wasn't aware of it. I've always had some
vague notion that in order for food to be kosher, it must be blessed by a
Rabbi, or some such thing.
I guess, according to you , I have neither knowledge or intelligence.
What a conceited snob you are.

Dave

On Wed 10 Aug 2005 09:24:43a, wrote in rec.food.cooking:

Quoted message said:

Wayne,

I was referring to the kinds of steak the kosher butcher had to sell.
All I remember my mom ever buying was Rib Steak and Minute Steaks.
She never bought Porterhouse, Sirloin or Tenderloin because it wasn't
there to buy. With those facts, multiply that times all the people
who grew up in Kosher homes and you have lots of people used to eating
Rib Steak and preferring it. I don't but sometimes, if you spice it
up and cook it right, it can be quite tasty.

<snip>

Thanks for clarifying.

--
Wayne Boatwright *¿*
____________________________________________

Give me a smart idiot over a stupid genius any day.
Sam Goldwyn, 1882-1974

Hairy said:

I was born and raised in a community with no Jews, that I know of. Since
then, if I've known any Jews, I wasn't aware of it. I've always had some
vague notion that in order for food to be kosher, it must be blessed by a
Rabbi, or some such thing.
I guess, according to you , I have neither knowledge or intelligence.
What a conceited snob you are.

I was in a similar situation living in a small town as a child. During my first
year of high school I moved to a city and in my new school about 30% of the
students were Jewish. They were easy to spot at lunch time. They were the
people who ordered the bacon cheeseburger at the A&W across the road from our
school. :-)

Peter Aitken said:

I do like to assume that readers of my posts have at least some knowledge
and intelligence. [snip]

Oh come on, Peter, you knew you were dealing with Wayne.... -aem

On Wed 10 Aug 2005 11:47:00a, aem wrote in rec.food.cooking:

Quoted message said:

Peter Aitken said:

I do like to assume that readers of my posts have at least some knowledge
and intelligence. [snip]

Oh come on, Peter, you knew you were dealing with Wayne.... -aem

Likewise, I knew I was dealing with Peter....

--
Wayne Boatwright *¿*
____________________________________________

Give me a smart idiot over a stupid genius any day.
Sam Goldwyn, 1882-1974

Peter Aitken said:

I do like to assume that readers of my posts have at least some knowledge
and intelligence.

<sigh>

Otherwise I have to explain everything in bloody detail

Quoted message said:

and they will bore most people to death.

You already do. <yawn>
--
Cheers
Cathy(xyz)

Tomatoes and oregano make it Italian; wine and tarragon make it French.
Sour cream makes it Russian; lemon and cinnamon make it Greek. Soy sauce
makes it Chinese; garlic makes it good.

Alice May Brock

Wayne Boatwright said:

On Wed 10 Aug 2005 06:18:37a, Peter Aitken wrote in rec.food.cooking:

Quoted message said:

"Wayne Boatwright" <[email hidden]> wrote in message
news:[email hidden]...

Quoted message said:

On Wed 10 Aug 2005 05:08:41a, Peter Aitken wrote in rec.food.cooking:

>"Wayne Boatwright" <[email hidden]> wrote in message
>news:[email hidden]...
>
>>On Tue 09 Aug 2005 09:50:51a, wrote in rec.food.cooking:
>>
>>
>>>I think Rib Steak is a kosher cut of meat, whereas, Porterhouses and
>>>Filet are not. Even though most Jews are not Kosher, they're used
>>>to eating Rib Steak.
>>
>>Wrong!
>>
>
>What's wrong? It is true that ribeye is kosher and many other cuts are
>not - strictly speaking only cuts from the forequarters are kosher
>which lets out sirloin, tenderloin, etc. I believe it has to do with
>the presence of nerves in the hindquarters - I am not sure of the
>precise reason.

It is wrong to think that just because a cut of meat comes from the
forequarters it is Kosher. Unless the beef from which a ribeye has
been cut has been ritually prepared in accordance with Jewish law, it
is not Kosher. There are no exceptions.

Yes, I know and I assumed other readers did too. The fact remains that a
ribeye and other forequarter cuts from a ritually prepared steer are
kosher without any special preparation, while the hindquarter meat is
not. Since many communities lacked a trained porger to perform the steps
needed to make sirloin, etc. kosher, those cuts were often sold only to
gentiles while the ribeye and other kosher cuts were reserved for Jewish
customers. Thus the OP's claim that ribeye is a traditional Jewish cut
of steak is correct.

A traditional Jewish cut, yes. Automatically Kosher, no. As I said and
you restated, it is only Kosher if from a ritually prepared steer. The OP
did not say that, IIRC. One should not assume.

Wayne, you hit the nail on the head! There is an old saying that goes:
'If you assume - you make an "ass" out of "u" and "me"'!

--
Cheers
Cathy(xyz) - who is guilty of far too many clichés tonight 🙂

On Wed 10 Aug 2005 12:11:56p, cathyxyz wrote in rec.food.cooking:

Quoted message said:

Peter Aitken said:

I do like to assume that readers of my posts have at least some
knowledge and intelligence.

<sigh>

Otherwise I have to explain everything in bloody detail

Quoted message said:

and they will bore most people to death.

You already do. <yawn>

:-)

--
Wayne Boatwright *¿*
____________________________________________

Give me a smart idiot over a stupid genius any day.
Sam Goldwyn, 1882-1974

On Wed 10 Aug 2005 12:19:45p, cathyxyz wrote in rec.food.cooking:

Quoted message said:

Wayne Boatwright said:

On Wed 10 Aug 2005 06:18:37a, Peter Aitken wrote in rec.food.cooking:

Quoted message said:

"Wayne Boatwright" <[email hidden]> wrote in message
news:[email hidden]...

>On Wed 10 Aug 2005 05:08:41a, Peter Aitken wrote in rec.food.cooking:
>
>
>>"Wayne Boatwright" <[email hidden]> wrote in message
>>news:[email hidden]...
>>
>>>On Tue 09 Aug 2005 09:50:51a, wrote in rec.food.cooking:
>>>
>>>
>>>>I think Rib Steak is a kosher cut of meat, whereas, Porterhouses
>>>>and Filet are not. Even though most Jews are not Kosher, they're
>>>>used to eating Rib Steak.
>>>
>>>Wrong!
>>>
>>
>>What's wrong? It is true that ribeye is kosher and many other cuts
>>are not - strictly speaking only cuts from the forequarters are
>>kosher which lets out sirloin, tenderloin, etc. I believe it has to
>>do with the presence of nerves in the hindquarters - I am not sure of
>>the precise reason.
>
>It is wrong to think that just because a cut of meat comes from the
>forequarters it is Kosher. Unless the beef from which a ribeye has
>been cut has been ritually prepared in accordance with Jewish law, it
>is not Kosher. There are no exceptions.
>

Yes, I know and I assumed other readers did too. The fact remains that
a ribeye and other forequarter cuts from a ritually prepared steer are
kosher without any special preparation, while the hindquarter meat is
not. Since many communities lacked a trained porger to perform the
steps needed to make sirloin, etc. kosher, those cuts were often sold
only to gentiles while the ribeye and other kosher cuts were reserved
for Jewish customers. Thus the OP's claim that ribeye is a traditional
Jewish cut of steak is correct.

A traditional Jewish cut, yes. Automatically Kosher, no. As I said
and you restated, it is only Kosher if from a ritually prepared steer.
The OP did not say that, IIRC. One should not assume.

Wayne, you hit the nail on the head! There is an old saying that goes:
'If you assume - you make an "ass" out of "u" and "me"'!

Yep, I learned the hard way years ago. I try never to assume anything that
would make a difference.

--
Wayne Boatwright *¿*
____________________________________________

Give me a smart idiot over a stupid genius any day.
Sam Goldwyn, 1882-1974

"Hairy" <[email hidden]> wrote in message
news:[email hidden]...

Quoted message said:

"Peter Aitken" <[email hidden]> wrote

Quoted message said:

I do like to assume that readers of my posts have at least some knowledge
and intelligence. Otherwise I have to explain everything in bloody detail
and they will bore most people to death.

I was born and raised in a community with no Jews, that I know of. Since
then, if I've known any Jews, I wasn't aware of it. I've always had some
vague notion that in order for food to be kosher, it must be blessed by a
Rabbi, or some such thing.
I guess, according to you , I have neither knowledge or intelligence.
What a conceited snob you are.

Dave

Well, you have no knowledge of Jewish dietary laws. So what? But if someone
is responding to a post on that topic, and acting knowledgeable, I assume
they know the basics and I don't have to explain them. As for your
intelligence, your response throws it into serious doubt.

--
Peter Aitken

Sheldon said:

Wayne Boatwright said:

On Wed 10 Aug 2005 06:18:37a, Peter Aitken wrote in rec.food.cooking:

Quoted message said:

"Wayne Boatwright" <[email hidden]> wrote in message
news:[email hidden]...

>On Wed 10 Aug 2005 05:08:41a, Peter Aitken wrote in rec.food.cooking:
>
>
>>"Wayne Boatwright" <[email hidden]> wrote in message
>>news:[email hidden]...
>>
>>>On Tue 09 Aug 2005 09:50:51a, wrote in rec.food.cooking:
>>>
>>>
>>>>I think Rib Steak is a kosher cut of meat, whereas, Porterhouses and
>>>>Filet are not. Even though most Jews are not Kosher, they're used
>>>>to eating Rib Steak.
>>>
>>>Wrong!
>>>
>>
>>What's wrong? It is true that ribeye is kosher and many other cuts are
>>not - strictly speaking only cuts from the forequarters are kosher
>>which lets out sirloin, tenderloin, etc. I believe it has to do with
>>the presence of nerves in the hindquarters - I am not sure of the
>>precise reason.
>
>It is wrong to think that just because a cut of meat comes from the
>forequarters it is Kosher. Unless the beef from which a ribeye has
>been cut has been ritually prepared in accordance with Jewish law, it
>is not Kosher. There are no exceptions.
>

Yes, I know and I assumed other readers did too. The fact remains that a
ribeye and other forequarter cuts from a ritually prepared steer are
kosher without any special preparation, while the hindquarter meat is
not. Since many communities lacked a trained porger to perform the steps
needed to make sirloin, etc. kosher, those cuts were often sold only to
gentiles while the ribeye and other kosher cuts were reserved for Jewish
customers. Thus the OP's claim that ribeye is a traditional Jewish cut
of steak is correct.

A traditional Jewish cut, yes. Automatically Kosher, no. As I said and
you restated, it is only Kosher if from a ritually prepared steer. The OP
did not say that, IIRC. One should not assume.

Ignoranuses... as stupid a discussion as is the Pope Top Wop.

Sheldon

Do you have some psychological need to embarrass yourself in public?

jim

Hairy said:

"Peter Aitken" <[email hidden]> wrote

Quoted message said:

I do like to assume that readers of my posts have at least some knowledge
and intelligence. Otherwise I have to explain everything in bloody detail
and they will bore most people to death.

I was born and raised in a community with no Jews, that I know of. Since
then, if I've known any Jews, I wasn't aware of it. I've always had some
vague notion that in order for food to be kosher, it must be blessed by a
Rabbi, or some such thing.

For food to be fit, or kosher, it must be an allowed food prepared in an
acceptable manner. For meat, the animal must not be forbidden in
Leviticus 11 or Deuteronomy 14, must be properly slaughtered and drained
of blood (Lev. 17:14), and cooked properly (Deut 14:21).

If you do all this yourself or by someone you trust, no problem. If you
allow others to do this, how do you know it was done properly? Well, if
the method of preparation was approved and overseen by a rabbi, could
be. So, the hechsher symbol is just an accommodation to modern life
where you no longer directly raise and prepare your own food, yet still
have a restrictive diet.

"cathyxyz" <[email hidden]> wrote in message
news:[email hidden]...

Quoted message said:

Peter Aitken said:

I do like to assume that readers of my posts have at least some knowledge
and intelligence.

<sigh>

Otherwise I have to explain everything in bloody detail

Quoted message said:

and they will bore most people to death.

You already do. <yawn>
--

So learning things bores you? It shows.

--
Peter Aitken

"Andy" <Q> wrote in message
news:[email hidden]...

Quoted message said:

"jmcquown" <[email hidden]> wrote in
news:[email hidden]:

Quoted message said:

Definitely marinate it at least all day in the fridge. But how much
salt is in that McCormick seasoning?

Jill

Jill,

1/4 teaspoon = 170 mg sodium, so *4 *4 = 2720 mg sodium. Probably over
the %DA. But oh well... yum!!!

--
Andy
High Blood Pressure an' all

You could make your own- a little garlic, black pepper, crushed red pepper,
oregano, fennel seed, and salt- all to taste-

b

"slugbrad" <[email hidden]> wrote in
news:BPwKe.257904$xm3.76630@attbi_s21:

Quoted message said:

You could make your own- a little garlic, black pepper, crushed red
pepper, oregano, fennel seed, and salt- all to taste-

b

b,

Huh??? All to taste??? thanks for nothing.

Andy