The Meat We Eat - Part 10: Cheilev and Gid Hanasheh

We know that one of the Torah's is forbidden fats. In English it's called caul fat. It's actually prized cuz it has wonderful taste. Maybe that's why it goes on the mizbeach. But regardless, the the fat of the kidneys, the fat on the thighs, the the fat on the sides of the animal, the fat in the hip socket, these they all find themselves behind the behind what we call the diaphragm or the skirt steaks. And those things must be removed in order to be kosher. Now we don't really do that all that much just on the pastrami and the skirt steaks and the hanger steaks. And the reason why is because it's very time consuming and a very serious issue in the Torah. It's also not economically viable. And you lose 60, 70, sometimes 80% of the weight of that when you do nickel because of all the different communities have. You lose 80% of your weight, you lose 80% of your money. Makes [music] more sense to sell it to the general market. One of the things we actually do trade more often than in the is the mayor doc, the small intestine. The says that it goes to the cave on the arm at the end. [music] There's a what the arm at the end is exactly. Those have so we cut off an arm which generally [music] speaking in the slaughterhouse we would grab the end of it and measure an arm right from the to the elbow and we cut that off and then even though that we generally don't assume there's no blood in the we do those intestines and they commonly could be used for kishka or in other communities that you use it to make merguez, use it to make lamb sausage and that is something that that actually is done in the kidneys are often traded. You have to remove all the fat on the top of the kidneys and the minute is that even though the fat is nickel off and comes right off the outside of the kidney and the loban hot are not considered the minute is we do take those out. Here we have kidneys, kidney with the on the outside that's too nickel off. Kidney the fat come will come right off and peel with the outer membrane like this. And all that will be left in the inside is the lob naklaya. It's the white part that's inside. We traiber the liver. The liver has some fat that sits on it that we traiber. [music] And we traiber hanger steak. We traiber the skirt steaks. But the the areas that have the main chelev in the ksolim and the snayim. And of course the gida nosha which starts at the calf in the hip and runs down the back legs. That in general we do not do. Here we have a gida nosha of a lamb. It's called the gida pnimi. It starts in the backbone and it comes around the calf. This is the thigh. This part is midrabonon as we continue. The mishna discusses it but we pasken that the halacha the rest of it is midrabonon. There's another gid that's midrabonon. The gida chitzon. The outside gid it's not in the meat. Which we can find if we follow it on the other side of the animal. It starts over here and goes into the meat. It's much more challenging to remove. In Eretz Yisrael there's a a significant amount of traibering that is done. Generally speaking they only do it on the easiest pieces to traiber. In South America and the big Israeli shchitas in South America and Eastern Europe they do traiber the filet mignon, the New York strip and the picanha steak and nothing else.