Did you know that cuts of beef in Israel are numbered 1-19 depending on the part of the cow the meat is from. It is commonly found in the frozen section at most supermarkets. Fresh meat is also avaliable by number and any reputable butcher would know these numbers by heart. Here is a sample list of the first 3, including differences, where applicable, between U.S.A & U.K cuts.

#1 Entrecote, Steak Ayin, Vered Hatzela

Good for steaks and roast beef, suitable for roasting and grilling.

Known in the U.S.A as-rib, rib eye, delmonico

Known in the U.K as- forerib

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#2 Rifaan, Tzlaot

Suitable for slow-roasting, e.g. pot roast, goulash and braising.

Known in the U.S.A and U.K. as-chuck or blade

#3 Brust, Chazeh

The favorite cut for salt (U.K.)/corned beef (U.S.A)

Cheap, lean and delicious after being roasted in a slow oven for a few hours

Known in U.S.A and U.K as -brisket or front poitrine

Useful words for “At The Butcher”:-

  1. Butcher – קצב – Katz’av
  2. Traditional butcher shop – אטליז – Atleez
  3. Lamb chops – צלעות כבש - tzla’ot keves
  4. Chicken pieces – חתיכות עוף- Chatichot off
  5. Fresh/frozen meat – בשר טרי/קפוא- Basar Tar’i-Kafoo
  6. What is the price per kilo? -מה המחיר לקילו – Ma ha mechir le kilo