Michael - That's good stuff! I knew about the siatic nerve and not being able to remove it at a reasonable price, but I did not know the blood flow through it was the reason to trash the best parts of the animal! You know what? Even if kosher included the short loin, the salt would kill that decent meat anyway!
Oops...Now we're talking about a biblical reason for trashing the siatic nerve. This is really getting involved! Kosher means clean...I always thought the rear of the steer was trashed because it was considered "dirty." Same reason shellfish (scavangers) and swine (use to eat slop and garbage) were not allowed. Milk and meat...upset stomach. Etc etc. Thanks again for the clarification..
Can you imagine growing up and never having bacon,sausage ham, shrimp, lobster, scallos and crab meat in your home? Unbelievable.
My uncle owned a kosher kill plant in Denver in the 60's. They killed the animal with a manual knife, supposedly by a Rabinical specialist....Yes, it was all about draining the life blood from the animal. It renders the meat like cardboard IMHO. Plus, the front of the steer is the part that gets all the exercise and it is the toughest part of the animal.
So, you get the shoulder meat that call shoulder steak (a nighmare in toughness) and chuck steak or roast (lovely) and whatever else ...all those cuts that force Jewish foods to be stewed and braised. The Rabbi blesses it all as he looks intothat salt water in the sinks and of course this adds 50 cents or one dollar per pound! You know Muslims buy Kosher meat too.
When I watched the slaughtering process, it looked like a Mexican with a yarmaka (sp)
was doing it! They probably shipped out the hind quarters to other local fabricators. I grew up in a Kosher home. The only thing that was decent was the hamburger meat because it was a combination of neck meat (very sweet) tenderloin and chuck.
The only legitimate steak we had in the house was a rib steak, which is so rich and so fatty. Half of it has to be thrown away. Or, we had a standing rib roast that was always over-cooked. All the rest of the meats were just terrible, tough, and flavorless.
When I went away to college, I ate more swine in the next few years than most Gentiles ate in their entire lives! To this day, it's my favorite meat. Pork fat rules!