List of kosher meats comparable to treif?

[faleentoby]

Is there a list that anyone knows of that will show which kosher cuts of meat are comparable for specific recipes to treif ones. I know the obvious but its things like tenderloin that i want to use a comparable type of meat basically for cooking times and tenderness etc. Input will be greatly appreciated.

[koshergastronome]

It's tough to have an exact replica for different cuts of treif meats...to replicate the tenderloin, you're looking for a piece of meat that is very lean, but with a muscle that is not used that much in a cow. If you're trying to replicate a "bottom round" or something like that, that might be a little easier to use something like the chuck, with it's high connective tissue and fat distribution. But just like it's hard to find another part of the cow that's like the brisket, I think it's hard to find one like the tenderloin.
Now in regards to "kosher tenderloin" I'm in no way shape or form a rov, or even somewhat knowledgeable in the subject, but I was told that Ashkenazim don't eat anything from the 13th rib and back...Like I said, I may very well be wrong, but if that's the case then I believe tenderloin is out of the question...does anyone know?

[masteraleph]

The 13th rib is a place often citing the back end vs the front for cows. The reason we don't see it in the US isn't primarily a kashrut one; it's because traboring and doing nikor are labor intensive and require training, and all commercial kosher meat suppliers save a lot of money by selling all of the back halves to treif meat suppliers. There are some chassidic communities that don't accept the back half as a matter of minhag, and the OU won't do back half meat as a matter of policy. You can find itin Israel, though.

[koshergastronome]

Oh ok, so you're saying an Ashkenazi can eat something posterior to the 13th rib, but most people won't spend the time Kashering it, but if you can find a place that does, then there's nothing to worry about and it's ok to eat?

[craigcep]

Yes. In fact, I think for venison it is a lot easier to trabor/nikor. Therefore, it is possible to find venison hindquarters. In addition, it is OU policy not to supervise it, but they will hecksher it if someone else supervised. I had heard a long time ago that OK will supervise but not certify. So OK was supervising, but OU was certifying it. I don't remember any specifics about that. And it may have been venison, not beef.

[masteraleph]

Venison is from a wild animal, and as such doesn't actually require nikor, which is why you can find it in the US. Traboring is easy; it's the nikor (which is only required on domesticated animals) that keeps people from making hindquarters meat more available.

[zsero]

Traboring *is* nikkur *is* "porging" (which comes from ladino). They are three words for the same thing. Venison has no suet to remove, but it does have sciatic nerves, so it does need nikkur for that. It's a lot easier than beef or lamb, though. Also, for some reason I don't know, the extensions (simponos) of the sciatic nerve are removed in beef and lamb but not in venison.

[shaytmg]

Actually there is now a butcher who sells kosher tenderloin. The real stuff.

http://www.bisrakosher.com/