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

We know that one of the isur in the Torah is forbidden fats. In English, it's called fat. It's actually prized because it has wonderful taste. Maybe that's why it goes on the misbeh. But regardless, the the fat of the kidneys, the fat on the thighs, the fat on the sides of the animal, the is the fat in the hip socket. These are all ulcer. They all find themselves behind the tish, behind what we call the diaphragm or the skirt stakes. And those things must be removed in order to be kosher. Now we don't really do that all that much just on the pastramia and the skirt stakes and the hanger steak. And the reason why is because it's very timeconuming and a very serious iss in the Torah. It's also not economically viable and you lose 60 70 sometimes 80% of the weight of the when you do nicaray because of all the minhagim that different communities have. You lose 80% of your weight. You lose 80% of your money. >> [music] >> makes more sense to sell it to the general market. One of the things we actually do travert often that's in the prim is the mayadak the small intestine the garra says that the amma closest to the cave on the at [music] the end there's a mlo is what the amma at the end is exactly those have k so we cut off an amma which generally [music] speaking in the slaughter house we would grab the end of it and measure an amma right from the zeras 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 so consult those intestines and they commonly could be used for kishka or in other communities that you use it to make marquees, you use it to make lamb sausage and that is something that that actually is uh done in the kapim. Kidneys are often traed you have to remove all the fat on top of the kidneys and the minig is that even though the fat is tusuma nikluff and comes right off the outside of the kidney and the lobenos are not considered kov the minigas we do take those out. Here we have kidneys. The kidney with the kale on the outside that's tus two nicl the kidney the fat come will come right off and peel with the outer membrane like this and all the will be left in the inside is the loan aa is the white part that's inside we traber the liver the liver has some fat that sits on it that we traber [music] and we traber a hanger steak we traber the skirt steaks but the the areas that have the main innim And of course the giranosha 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 giranha of a lamb. It starts in the backbone and it comes around the calf. This is the thigh. This part is mid and as we continue discusses it but we pass that the rest of it is midon and that [music] is called the outside git. It's not in the meat. There's another gid that's midraan that's called the gapimi which we can find if we follow it on the other side of the animal I guess maybe that's the reason why it's called the gapimi the gapimi starts over here and goes into the meat and that's and it's much more challenging to remove there's a significant amount of trabering that is done generally speaking they only do it on the easiest pieces to traber in South America and the big Israeli kitas in South America and Eastern Europe they do trade neighbor, the filet minan, the New York strip and the pana steak and nothing else.