I’ve been in a bit of a brawl with my minute roast lately.   Perhaps it’s the name.   It’s a misnomer really, grossly playing on every home cook’s dream of turning out a luscious roast in nearly a minute…the name just plays with our expectations, don’t you think?   The minute roast, a common cut in kosher meat cookery, both because of its great flavor as well as its modest price, is quite versatile.   When split, the minute roast is the source of the much loved London Broil or can be sliced for minute steaks.   Making the most of your minute roast requires a bit of consideration, though.  Coming from the shoulder joint area of the animal, which gets a fair bit of exercise, there is a lot of muscular tissue and sinews, which make for a tougher piece of meat.   A grilled or broiled London Broil is excellent right off the grill or out of the broiler, but wait two hours to eat it and you might as well chew on a riding saddle.  So the choice of how to prepare this cut greatly depends on the needs of the cook: does it need to be prepared right before serving time or can it be done in advance…and will that taste good?  A tough cut such as this can become fall-apart tender when slow-roasted a brilliant solution that can be done in advance.   It may not have the same delectable crusty exterior of a flame-charred roast, but the warming mellow flavors resulting from a long slow cook have a special quality all their own.  In addition, slow roasting has the added benefit of more even cooking and less shrinkage, so your meat will stretch further.

Slow-roasting is best done between the temperatures of 200-250°F.  When roasting conventionally, I usually give my roasts a preliminary sear on a high temperature (like 450°F) for about 20-30 minutes.  In the case of slow roasting though, browning the roast for a minute or two on each side is sufficient to caramelize the exterior of the meat and enhance the flavor, preventing the outer layers of meat from being overcooked. 

When slow-roasting, you can expect very tender results, whether you like it rare, medium or well done.  I’ve even slow cooked a minute roast overnight until all the connective tissue melted away – granted, it was no longer a sliceable roast, but it sure made great sandwich fixings!  

The following recipe for Slow-Roasted BBQ Minute Roast is a great weeknight choice, as it can be started earlier in the day and cook until dinner time…it may take more than a minute, but it’s worth it!

Slow-Roasted BBQ Minute Roast

A flavorful homemade BBQ sauce glazes this tender roast, adding a boost of flavor.  Baste every hour or so.  As it reduces during the long cooking time, it will become deliciously concentrated.

• 2 Tbsp. vegetable oil, divided
• 1 large onion, chopped (about 1 ½ cups)
• ¾ cup red wine vinegar
• 1½ cups ketchup
• 1/3 cup molasses
• 1/3 cup water
• ½ cup bourbon
• 1 tsp. salt
• ½ tsp. black pepper (scant)
• ¾ tsp. dried thyme
• 3-4 lb. minute roast
• Freshly ground black pepper

Directions

Place 1 Tbsp. oil in a large, heavy saucepan and heat over medium-high heat.   Add onion and sauté until translucent, about 6 minutes.  Add vinegar, ketchup, molasses, water, bourbon, salt, pepper and thyme.  Stir to blend and bring to a boil.  Reduce heat to low and simmer for about 10 minutes to blend flavors.  (Sauce can be prepared one day ahead.  Cover and refrigerate.)

Preheat oven to 225 degrees Fahrenheit.

Place 1-2 tsp. oil in a large skillet on high heat.   Place minute roast in skillet and brown each side for about 1 minute per side.  Transfer roast to a rack and place in a roasting pan.  Rub remaining oil all over the roast and season with freshly ground black pepper.  Pour sauce over roast and cook uncovered for 4-5 hours (or longer if you like it well-done), basting about once per hour.  For best results, test for doneness with a meat thermometer: 145°F= rare, 160°F =medium, 170°F =well.

Remove from oven and tent foil over roast, allowing roast to rest for 15-20 minutes.  Slice roast and serve with remaining sauce from the roasting pan.

Serves 6-8.

By Naomi Ross
 

“Marak” – Hebrew for “soup”- is derived from the word “mareik,” which means to cleanse.  When a soup is being cooked, the ingredients are cleansed, and the impurities are released.  Think of your chicken soup – the scum rises to the top and is then skimmed off.  Take it a step further.   Perhaps consuming soup cleanses a person’s ailments.  Chicken soup, the classic home remedy goes back way further than one could imagine.  The Talmud mentions Rabbi Abba, who was said to have consumed fowl that was soaked in hot water as a remedy (Shabbos 145b).  Maimonides prescribed chicken soup as a cure for individuals suffering from hemorrhoids (Treatise on Hemorrhoids).  And to this day, what nurses the common cold better than a bowl of mom’s chicken soup?

Hot and satisfying, a good soup can restore your health and mood on the coldest of days, arming you with renewed strength and energy.  The following recipe is one of my favorite winter soups and is certainly hearty enough to be considered a meal all by itself.   It features “flanken”, a Yiddish term referring to a small, juicy and tender rib.  The best soups are made with the best ingredients, so look for the freshest vegetables and the leanest flanken you can find, and don’t forget to freeze a container to warm up a cold night to come.

Meaty Mushroom and Barley Soup

White mushrooms can be used exclusively in this soup, but a combination of mushroom varieties will add more depth of flavor.  Cremini and/or baby bella mushrooms are wonderful choices in addition to the white mushrooms.

1. 1/3 cup dried porcini or wild mushrooms
2. 1 ½- 2 lbs. beef flanken, cut into 6-8 pieces
3. 3 quarts (12 cups) water
4. 2 medium onions, chopped
5. 2 large celery stalks, sliced
6. 2 large or 3 small carrots, peeled and sliced
7. 3 large garlic cloves, minced
8. 2 lbs. fresh mushrooms, roughly chopped
9. 1 cup pearl barley
10. 1 Tbsp. kosher salt
11. Freshly ground black pepper, to taste
12. ¼ cup chopped parsley, for garnishing

Soak the dried mushrooms in enough hot water to cover for 20-30 minutes.  Strain the mushrooms in a sieve, reserving the water.  Coarsely chop the dried mushrooms.

Place 3 quarts water (not the mushroom water) and flanken in a large soup pot (at least 8-quart) over medium heat.  Bring to a simmer and skim off the foam that rises to the surface.  After all the impurities have been removed, add all of the remaining ingredients, including the chopped dried mushrooms and the reserved mushroom water.  Stir and raise heat until soup is boiling.  Reduce heat to low, cover with lid slightly ajar and simmer for one hour.  Season to taste with plenty of salt and freshly ground pepper.   If the soup is too thick, add some additional water.

Ladle soup into bowls, giving each serving a generous portion of the flanken.  Garnish with a sprinkling of chopped parsley.

Serves 12.

By Naomi Ross

In our home, each year we spice up our festive meal by choosing an international cuisine around which we plan the entire menu.  It’s been great fun having a “Down Home Purim”, and a “Purim Fiesta!”  This year, though, we decided to let one of the themes of the Purim story, namely, hester panim, be the theme of our meal.  Hester Panim means “hidden face,” referring to the notion that G-d watches and assists us even though we don’t see Him.  This is a key theme in the story of Purim, where the Jews were miraculously saved, even though no seas were split and no walls mysteriously crumbled.  In fact, that is the reason we wear costumes on Purim!  With that in mind, our guests will be discovering all kinds of hidden treats during the course of the meal this year.   From the mysteriously stuffed oven-roasted tomatoes to the beggar’s purses for dessert, we’ll keep ‘em guessing from start to finish!

An elegant choice for a “hidden” main entrée is the following recipe for a Veal Roulade stuffed with Butternut Squash.  A roulade is a French term for a thin slice of meat rolled around a filling.  It sounds complicated, involving all kinds of fancy techniques like “searing” and “deglazing”, but you’ll be surprised at how simple it is if you just follow the steps carefully.  Beautiful to the eye, this dish is well suited for a tender cut of meat such as a boneless breast of veal (a.k.a. “veal brisket”), but would also work well with a butterflied boneless turkey breast (be sure to type “butterflied” in the special instructions field when ordering online).   Once sliced, your guests will discover the flavorful stuffing hiding within.

Have a happy and tasty Purim!

Veal Roulade with Butternut Squash Stuffing and Maple-Wine Glaze

This elegant entrée can easily be doubled to serve a larger crowd.  For a 5 lb. brisket, cooking time after searing should be extended to 1½ hours at 350 degrees.

Serves 4-6.

Stuffing:

1. 3 Tbsp. olive oil
2. 1 cup (1 medium) onion, chopped
3. 1 garlic clove, minced
4. 2 cups butternut squash, peeled, seeded and diced
5. 1 ½ tsp. fresh chopped thyme
6. 1 cup baby bella or crimini mushrooms, coarsely chopped
7. ¼ cup coarse fresh bread crumbs or panko bread crumbs
8. Kosher salt and freshly ground black pepper, to taste

Heat olive oil in a large skillet over medium high heat.  Add chopped onion and sauté for 3-4 minutes, or until just translucent.  Add garlic and butternut squash, stirring to coat with oil.  Sauté for another 6 -7 minutes, or until squash starts to become tender.  Season to taste with kosher salt and freshly ground black pepper.  Add thyme and mushrooms.  Stir to blend and sauté another 4-5 minutes, or until mushrooms begin to wilt. Turn heat off, and add bread crumbs to the pan, stirring to distribute.  Set mixture aside.

Roulade:

1. 2 Tbsp. olive oil
2. 1 tsp. paprika
3. ½ tsp. black pepper
4. 2 ¼ lbs. veal brisket
5. 10 pieces kitchen twine, approximately 16-18” long (for tying the roulade)
6. ½ cup dry white wine, divided
7. ¼ cup pure maple syrup
8. Kosher salt and freshly ground black pepper

Preheat oven to 450 degrees.  Combine olive oil, paprika and black pepper in a small bowl.  Mix to blend and set aside. 

Lay brisket out flat on a large cutting board or work space.  Season the brisket with salt and freshly ground black pepper.  Spread the stuffing mixture all over the brisket, leaving a 1 inch border all around.  Starting from one end, roll the brisket up, being careful that the stuffing doesn’t slide out.  Tie the roulade closed with kitchen twine at 1-2 inch intervals (if you are having trouble tying the roulade without it falling apart, secure with a few toothpicks and then remove them after you have finished tying it up).   Place the tied roulade in a heavy roasting pan and rub spice mixture all over the exterior. 

Place roulade in oven and sear for 15-20 minutes (exterior will be browned).  Pour ¼ cup white wine into the bottom of the roasting pan and cover with foil.   Reduce heat to 350 degrees and bake for approximately 45 minutes. 

Remove from oven and allow roulade to rest for 15 minutes.  Transfer roulade to a cutting board, reserving pan juices in the roasting pan.  Place roasting pan on stove over medium heat, scraping up browned bits with a spatula*.  Add maple syrup and remaining ¼ cup wine.  Bring to a boil.  Reduce heat to low and simmer for about 15-20 minutes or until sauce is thickened and slightly syrupy.  Remove from heat.  Skim off excess fat if necessary, and season to taste with salt and pepper. 

When ready to serve, snip pieces of twine and discard.  Slice roulade into 1” rounds, and carefully place on a serving platter.  Drizzle glaze over roulade slices.  Serve and enjoy.

* If your roasting pan is not suited for stovetop cooking, simply pour the pan juices and any scraped bits into a small saucepan and continue with directions.  If your pan is non-stick, be sure not to use a metal spatula!

   By Naomi Ross

Kosher beef tongue

1 big spoon of oil

2 table spoons of saltpeter

1 teaspoon of sugar

Lots of garlic

Sweet pepper

Bay leaves

Parsley root

Cooking a kosher pickled tongue:

Chop garlic cloves finely.
Prepare a mixture of salt, saltpeter, garlic and sugar. Rub it in the tongue thoroughly and put the kosher tongue in a bowl.

Cover the beef tongue with a heavy press and leave it there for two weeks. Flip the kosher tongue over every day.

After two weeks, use the liquid that is formed in the bowl, add water to it. Add pepper, bay leaf and parsley root to the mixture.

Put on a stove and boil on small fire until cooked.

Serve cold, decorating with greenery.

Symbolism of the meal:

This meal is symbolizing Moses, who was a great prophet. He was given a very complicated task by the God to give people the laws of Torah and to explain them the meaning of the Jewish religion. For this reason tongue in this meal is symbolizing how complicated it was for Moses to speak to Jewish people in the dessert. The big beef tongue is very heavy and hard to move. And when the kosher beef tongue is pickled, then it is even harder to move!

The fact that the kosher beef tongue is put under the press is symbolizing the heavy yoke that Moses had to bear.

Deer meat is meat of a mammal of different deer species. Deer meat can be used for preparing kosher recipes with deer meat, such as steaks, stroganoffs, roasts, stews, minced meat, salads, jerky, sausages and a lot more. It is richer than beef, although has a similar taste. It is much better than beef in terms of texture of meat and is much leaner. Venison meat is much healthier than other meats, such as beef or lamb, as it contains less calories and fat, and has lower cholesterol level. For these reasons the meat has been growing in popularity over the past decade. And although deer meat was previously considered a very urban food for poor country citizens, it is now an exotic meal that is served in most sophisticated restaurants. Even some airlines now serve deer meat on board!

Another advantage of deer meat is that it is usually cheaper than beef, and it is also possible to hunt a deer, if you enjoy hunting. At the same time deer farming is very popular nowadays, so you can purchase dear in many stores and on-line. Farms are working on breeding different kinds of deer to make various sorts of deer meat for different deer meat recipes. Farm-raised deer are different from traditional forest deer, as they are smaller and give much higher quality of meat with special mild taste and flavor. Animal on the farms are fed properly and their diet includes grains, fruits and hay. Farmers try to eliminate all negative factors, such as stress causing noises, and provide perfect conditions for growth of healthy animals. No chemicals or steroids are used to raise deer in a farm. These factors make farm-raised deer meat more delicate. The exceptional taste of farm-raised deer is unforgettable. And the nutrition of the product is worth taking a try.

Deer meat can be used for kosher recipe with deer meat. Deer is kosher, as it is a ruminate with completely split hooves. Kosher food stores in Israel, America and Europe usually offer kosher deer meat for purchase, and you can surely order finest kosher deer meat on-line, especially during the hunting season. Deer meat, sold in supermarkets, usually comes from New Zea land, which is the biggest breeder of deer. When buying deer meat in a kosher store or from a kosher food company on-line, you can be sure that the animal was slaughtered properly, checked, prepared and put in packaging according to traditional Jewish laws and under supervision of a Rabin.

Kosher deer meat is one of the best choices for a kosher recipe. Deer meat not only has a fine-grained texture and an exquisite taste, but also has unique nutrition characteristics, that no other meat or poultry can offer. Even skinless chicken breast has more calories and higher cholesterol level that deer meat (lets not even start talking about veal, beef or lamb!).

Here are some tips for cooking kosher recipe with deer meat

* Deer meat should not be overcooked, as meat prepared beyond medium rare will usually have unpleasant taste and will be stiff as rubber. * When using deer meat for burgers, you will definitely find it too dry and not fat enough to be cooked properly and taste well in a burger. In this case it is necessary to add something fattening to the burger, such as olive oil or cheese. If you like the taste it is possible to mix deer meat with beef.

* To add mild flavor to your kosher recipe with deer meat, marinate it some time before cooking. Use Italian dressing, olive oil or beer to prepare marinade for deer meat.

* Pre-heat the cooking surface before placing meat on it.

* Cook meat on high heat.

* To find out what is the doneness of meat, cut the piece in the center and see the color of meat inside. Take into account that deer meat is more red, than beef, so it will look quite red, when it is already cooked medium.

* Make the meat rare or medium rare.

* Serve meat right after cooking.

* To achieve different taste of kosher recipe with deer meat, after cooking meat, cover it with foil and let it stand for 5-10 minutes.

Enjoy delicious taste of your kosher recipe with deer meat and eat healthy with nutritious deer meat!

Kosher catering services can be used not only for celebrations or parties. You can use catering services for every-day home or office meals, or in any other location you could think of. Top-class kosher catering services will usually offer you a huge number of locations that you can choose from. The Kosher catering menus are usually modern and innovative at the same time, offering top-class prepared food and service. When choosing your kosher caterer, make sure that he uses only the best and fresh ingredients for the meals and that all food is made according to kosher rules and traditions under strict supervision. The best kosher catering services usually offer delicious food cooked according to the most modern trends, but at the same time having an exquisite traditional Jewish flavor (usually called kosher fusion food).

Sephardic Jews are from Mediterranean countries, like Spain and Portugal (“Sephard” is translated “Iberian Peninsula” from Hebrew). Sephardi are also subdivided into Sephardim (Jews from Spain and Portugal) and Mizrachim (Jews from Middle East and Northern Africa). The first Jewish settlers in America where Sephardic and organized their congregations in New York and Philadelphia. Most of the Jews in Israel are now Sephardic, particularly Mizrachim.

Ashkenazi (“Germany” from Hebrew) means the areas of land alongside the Rhine River. German tribes long time ago resided in these areas. Most of the Jews living now in America are Ashkenazi, as they are descendants of those big groups of Jews, who migrated from Germany in 1800s.
And due to this difference in locations and surroundings of Jewish people in different areas, where they lived, Ashkenazi and Sephardic Jews different food eating traditions developed.
One of the main Ashkenazi and Sephardic Jews different food eating traditions is that Sephardic food is more exotic, while Ashkenazi food is a lot more familiar and casual, for instance, traditional Ashkenazi food is gefilte fish or matzo ball, while Sephardic common foods are hummus and shakshuka.
Ashkenazi cooking traditions are less influenced by local cuisines, than Sephardic food cooking traditions. Sephardic Jews are mostly living according to Orthodox Judaism laws. Its is easy to notice Ashkenazi and Sephardic Jews different food eating traditions during such holidays, as Passover, when Sephardic Jews are allowed to eat corn, rice, beans and peanuts (Ashkenazi don’t eat such products during Pesach). Sephardic Jewish cooking traditions are more integrated with local cooking traditions.

So where do the Ashkenazi and Sephardic Jews different food eating traditions come from? The main reason for such differences lies in location and the weather conditions. Ashkenazi Jews live in colder regions, such as Russia, Germany, Eastern Europe, and Sephardic Jews live in such warm areas as Morocco, Spain and Portugal, and other Mediterranean countries. For this reason, in colder areas the Jewish cuisine has to be more nutritious and heavier. At the same time, in Ashkenazi cooking you will usually see a lot of meat, pastry, bread, potatoes, pickled products, and so on. The sunny weathers of Mediterranean countries cause the use of such products, as fruits, spices, fresh vegetables, fish and other in Sephardic cooking. Use of such products in cooking makes meals a lot healthier, and at the same time more bright and colorful.

In some sense Ashkenazi and Sephardic Jews difference in food eating traditions is not as significant, as it might seem. For example, there are some dishes, which are the same for both Ashkenazi and Sephardi, but they might be called differently  and are cooked with minor variations (like special spices and flavors or different way of cooking the same ingredients).
And it’s not only the Ashkenazi and Sephardic Jews different food eating traditions that make the Jewish cuisine so varied, as nowadays Jews live all over the world in many different countries. Their cooking is slightly influenced by the countries they live in. Visiting Jewish homes around the world you would definitely be able to see Jewish dishes cooked with Moroccan or Russian flavor, Polish or American traditional products, but the taste of Jewish dishes is always delicious, no matter, Ashkenazi or Sephardic Jews cooked them.

Kashrut is a Jewish way of making eating not just a physical pleasure, but more a spiritual thing. It is a way that Jews use to follow Torah and live a Jewish life, as well as to show that you are a Jew. Jewish people believe that eating a very significant effect psychologically, physiologically and spiritually. Following kashrut and keeping the Jewish dietary laws causes you to think and make a choice every time you put something in your mouth. Jewish food traditions are passed from one generation to another.

It is wise to say that Jewish food traditions have been affected by the geographic positioning – as Jewish people live all over the world, as well as local agriculture and economics, but Jewish food is a lot more traditional and a lot more meaningful, than any other national food in the world.

Jewish food varies in style and is different for Jewish people from different areas:
• Ashkenazi – Jews that live in Central and Eastern Europe. Jewish food from these areas is usually characterized by a lot of various seasonings in a special style with sweet and sour flavor. Dishes from these areas are usually sweeter;
• Sephardic – Jews that are Iberian Jews descendants (Jews from Balkans, Italy, Turkey and Greece). This type of cooking usually include lots of herbs, olive oil and spices that are traditional to these areas, as well as lots of such fruits and vegetables, as lemons, tomatoes, ginger, garlic, cumin and other;
• Mizrahi – Jews from North African countries, such as Tunisia, Morocco, Algeria, as well as Syria, Iraq, Lebanon, Yemen, and even Indian Jews;
• Jews from Israel adapted most of these cooking traditions, also adding the Middle Eastern flavor, creating the Jewish fusion cooking style;
• Jews from Central Asian countries also have distinctive cooking traditions in Jewish food.
Following kashrut requires Jewish people to understand the Torah and its meaning. Here are the major Jewish food laws that Jews should follow:
1. Animal, bird and fish meat in Jewish food. Has to be ruminant with split hooves (like cows, goat, sheep). Pig is not kosher. Birds that come from prey are not kosher, kosher birds include chickens, geese and ducks. Tuna, founder and salmon, as well as other sea creatures that have scales and fins are kosher. Squids, shellfish, whales meat is not kosher.
2. Slaughtering of an animal or bird should be performed according to Jewish laws, called shechita.
3. Animal or bird, in order to be kosher, should not have one of the 70 different categories of injuries and diseases, called treifot.
4. Some fats, called chelev, are not allowed for eating. Meat should not contain blood. Sciatic nerve has to be remover in each of the animal legs, as well as all surrounding fat.
5. It is not allowed to mix milk and meat (animal or bird) in Jewish food in either eating or cooking.
6. Tithes should be separated from all crops, such as barley or wheat, and fruits.
7. Milk products are only kosher, if they come from a kosher animal.
From these rules and traditions in the Jewish food we can see that keeping kosher is mostly about discipline and self-control. Eating is an important spiritual and psychological part of Jewish tradition, so Jewish food habits are important for any Jew in the world.

Cooking according to Jewish cooking recipes:
Take three cups of milk and pour into a pot. Dissolve one cup of sugar in the milk. Set the pot with kosher food on fire and slowly stirring the contents, add 3 tablespoons of semolina. Cook the kosher deserts for 8-10 minutes until it boils down.
Take five eggs and separate the white from the yolk. Whip up the egg whites.
Cool down the kosher deserts from semolina and add 50gramms of butter, lemon peel and keep constantly stirring the kosher product, add 5 egg yolks one by one. Stirring the mixture of kosher food products, add the beaten egg whites.
Oil an oven pan and lay the mixture of kosher food products there. Strongly heat the oven. Bake the kosher palette for about 30 minutes.

Sauce for kosher recipe (desert):
Take 4 eggs and separate the yolks from whites. Grind the yolks with 0,5 glass of sugar. Add 2 cups of milk and bring to a boiling point, stirring products kosher constantly. Remove sauce from heat and add a few packs of vanilla.
Cool down mixture, stirring it.
Put the baked semolina mixture into a dish and pour sauce.

Symbolism of the kosher deserts:
Semolina is a symbol of the manna from heaven, which the Jewish people ate during their wanderings in the desert. All 40 years, manna was the only food for the Jewish people. Sugar and vanilla symbolize the sweetness and pleasantness of manna.

Bison meat (also known as buffalo meat) is one of the healthiest and best tasting meats you could ever eat. Buffalos are usually grass-fed and grow healthy, so you can enjoy the taste of kosher bison meat. Their meat is very tender and delicious, if cooked properly. Bison meat is becoming more and more popular nowadays. Some luxurious restaurants offer bison meat foods in their menus.

Bison meat is very nutritious (actually kosher bison meat is the most nutritious meat that you could ever find!). Because of its nutritious value the kosher bison meat is strongly recommended by many food and medical experts. The taste of bison meat is similar to the taste of high class beef meat. But at the same time, you will find that the taste of bison meat is a lot more tender and sweet.

Kosher bison meat contains a lot more minerals and proteins that other meats (relatively to the value of its calories). At the same time, the level of cholesterol, fat and calories in kosher bison meat is much lower than in any other meat. Bison meat is also considered healthier for eating than other meats due to its higher content of fatty acids and iron.

Kosher bison meat nutrition facts (accounted for 100g of cooked meat):

                             Kosher Bison Meat           Beef         Pork        Chicken

Fat contents:                 2.42g                           9.28g         9.66g      7.41g

Calories:                      148Kcal                         211Kcal    212Kal    190Kcal

Cholesterol content:     82mg                        86mg        86mg         89mg

As you can see from the table above, kosher bison meat is perfectly suitable for people, who are on low calorie, low-fat or low cholesterol diet. The taste of bison meat is fresh and exclusive, and it can also be used for different dishes and in different forms. Kosher bison meat is very easy to prepare. Kosher buffalo meat can be easily used in any dish, which contains meat, in order to substitute beef or chicken. And you can be absolutely sure that it will not only make your meal healthier, but will improve its taste as well.

Kosher bison meat is very easy to prepare and you do not need to be a specialist to make it taste good. You can cook kosher bison meat just like you usually cook beef, as just like beef, this meat tastes better, when cooked rare or medium. Try to cook the meat so that all the meat juices stay inside.

Check out offerings of kosher bison meat to taste the tender and delicious meat and eat healthier today!