Why Can't I Find Kosher Filet Mignon?

I thought Filet Mignon could simply be made with kosher ingredients! Reply

How can you learn to do nikkur Reply

if you eat meat and don't mix with milk, is it kosher? Reply

The tenderloin rums along the. Sirloin so technically most or all of it comes from center mass muscles Reply

My grandfather, Berish Pisarek, was one of the "skilled" people deveining hind quarter beef in pre-war Lodz, Poland. Reply

Kosher aged beef When a certain kosher restaurant in Los Angeles first opened, they served dry aged beef. Now they serve Teva Kosher beef. Dry aged beef has to be a lot more expensive for obvious reasons.
To keep washing it, as well as storing it, is costly. Reply

I don't know what kabbala has to do with this... Not messing with the sciatic nerve has nothing to do with sephardim/ashkenazim. It's a commandment, period. Also, the manner in which an animal dies has everything to do with it being kosher. Think of it like this: the animal itself must be kosher, one that has training and education must slaughter it in a kosher way, the animal gets inspected again to make sure it is kosher before being butchered, then the meat has to be drained of blood and/or soaked/salted. If the cut is near the sciatic nerve, it has to be cut precisely to avoid traifing up the cut you are after. If someone isnt' satisfied you know what you are doing, they won't eat it no matter what you say. The problem here is that it is expensive, and most shops won't keep a hind quarter because people won't pay what it costs to de-nerve/de-vein that section of the beef. Reply

If you are still looking for any meat from the back of the animal, you can find it, but it will be expensive. Go to Europe and you will find the hind end is used nearly as often as the front. The reasoning is simple. Ritual slaughter is not as common there. Several countries, in the name of kindness, have outlawed it. So once an animal is determined to be dead and still kosher as much of it as possible will be used in the kosher sphere. You do need to go to a city where there are kosher restaurants. I recommend Paris. :-) Reply

To clarify.. I would like to add/clarify, that a reason for selling the hind-quarters --which was mentioned in the answer -- is solely in Ashkenazic circles (who, unlike the Sephardic, do not retain a tradition, or "kabbala", for the latter half of the animal as knowing what it is to be kosher). Reply

your footnote your footnote says "Genesis 35:34", but I can't find that in any bible, how come? Maybe a misprint? Reply

RE: Aged beef Kosher.com sells aged beef. I think you don't see it for sale often just because it's expensive and there isn't much of a market for it. Reply

What about aged meat? Is that kosher? and if so, how come you never see aged meat on at a kosher restaurant? Reply