Kosher beef sold over Kosher stall is safer than non-kosher beef. Kosher slaughterhouses usually use younger cows - between 18-24 months old - while the diseased cow believed to be 6 1/2 years old. Kosher slaughter requires that the animal's throat be slit, and potentially contaminated blood is drained away from the carcass. Need not fear of mad cow disease. Those who choose not fully cook beef are at higher risk of catch disease.
Kosher Cuts (From the Forequarters) are as follows: Brisket; Chuck (ground, filet steak, pot roast); cubed steak, Rib top; Delmonico cut, Short rib; Standing rib roast; shoulder roast; shoulder steak; hanger steak; Rib eye; rib steak; skirt steak; Round (ground, steak pot roast) tongue
Non-Kosher cuts (from the hindquarters) are as follows:- Loin; Rump; Flank Shank; Filet mignon; Sirloin; Tenderloin; Tenderloin; T-bone Porterhouse.
It was said that about 10% of the animals slaughtered in US for food each year are Slaughter by Jewish Ritual law and therefore are considered kosher.
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