Celebrate Israel’s Independence Day with a family BBQ and the best beef cuts, fish and vegetarian options.
You’re stuck on sirloin or rib-eye steak, but it’s time to break out with other beef cuts that are equally as good. Which beef cuts are recommended for your Israeli BBQ and Independence Day celebration? When it comes to steak, Israeli chef’s will almost always recommend entrecote, sirloin and fillet. These 3 beef cuts are full of flavor, but are very expensive (120NIS – 160NIS/kg). But, what about lesser-known cuts of steaks that work well on the barbecue? Large amounts of beef are imported from Poland and Argentina but local Israeli-grown beef is of high quality and rich in flavor. Not available in supermarkets, you will have to look out for locally-grown beef at a privately owned butcher or supplier who specializes in it.
- Entrecote – (Same name in Hebrew) This cut is similar to a ribeye and is well-marbled, making it flavorful and tender when cooked. The price point is upwards of 130 NIS/kg.
- Ribeye – (Steak Ayin in Hebrew) This cut is from the cow’s rib section and is well-marbled, making it juicy and flavorful when cooked. It can be grilled or smoked for barbecue. A pre-pack of frozen ribeye will cost around 80 NIS for frozen and 120 NIS/kg for fresh. Frozen meats are cheaper than fresh meats but are of incomparable quality.
- Fillet steak – (Fileh Bakar in Hebrew) comes from the cow’s loin. It is prized for its tenderness, juiciness, and mild flavor. The fillet is located beneath the ribs, and because it is not a weight-bearing muscle, it is very tender. Fillet steak may be served with a rich sauce, herbs, or mushrooms. Because it is a premium cut of beef, fillet steak can be expensive, but it is a popular choice for special occasions or as a treat, and Yom HaAtzmaut is the perfect occasion. The queen of beef, you can expect to pay upwards of 180 NIS/kg
- Brisket – (Same name in Hebrew) This cut is from the cow’s lower chest and requires hours of slow cooking to become tender. It is popular at barbecues and can be served sliced or shredded. Price point – 80 NIS/kg
- Short ribs – (Assado in Hebrew) These are cut from the cow’s rib section and have meat on the bone. They are best cooked low and slow to become tender and flavorful. Expect to pay upwards of 70 NIS/kg depending on the quality.
- Flank steak – (Same in Hebrew) This cut is from the underbelly. The flank muscle is well-developed, and has plenty of connective tissue. It is not very juicy but has a strong beef flavor. Slice it thinly for serving.
- The sheitel comes from the back of the cow. Sheitel has a full flavor and is low in fat. Butchers recommend sheitel that has been aged for at least 14 days. It is also recommended to slice the sheitel into finger-thick steaks. Sheitel is best-eaten medium-rare, brown on the outside and red on the inside. Price Point – 100/kg
- Brazilian Cut – (Spitz Chach in Hebrew) is growing in popularity in Israel. The Spitz Chach is characterized by a thick cap of fat. It is not as popular as sirloin, entrecote, or fillet, but demand is increasing, and its price point is similar to the premium cuts – around 100 NIS/kg
- Denver Steak- (same name in Hebrew) is an increasingly popular cut of meat. Denver steaks are relatively tender, with a nice beefy flavor and a good amount of marbling. Denver steaks are great for cooking on the grill. Expect to pay around 120 NIS/kg
- Delmonico Steak (same in Hebrew) – is a large, thick steak— up to two inches. Delmonico is a high-quality cut of beef with plenty of marbling and good flavor. Supermarket butchery price is around 100 NIS/kg.
- The Flank Steak – (Flank or Flanken in Hebrew) must be aged. It is exceptionally versatile and is similarly suitable to the sirloin cut.
- Top Sirloin – (Avazit in Hebrew), from the back thigh area of the cow is mainly used for preparing minced meat dishes and stews. You should ask the butcher to cut a very thick steak, 4 fingers thick (7 cm) and weighing about 1.4 kg). Once cooked, the steak should rest for 15 minutes. Slice thinly, serve seasoned with olive oil, salt, pepper and lemon zest.
Always cook beef cuts to a safe temperature of at least 145°F (63°C) for medium-rare and above for food safety.
Lamb or Mutton
The best kebabs are made with lamb or mutton, but the lamb price in Israel is outrageously high. There is a way to get around it and take advantage of the great flavor. Fresh lamb price 120 – 180 NIS/kg
For around 20 NIS, you can purchase a small block of lamb fat (Shuman Keves – שומן כבש). Add a small quantity of minced, raw lamb fat to your raw beef mince and other ingredients, and you’ll get a very flavorsome result.
Chicken
Butterflied or spatchcocked chicken, marinated in a sauce of your choice, hot off the grill served with grilled lemons and roasted garlic, is an inviting Yom HaAtzmaut meal. Reminiscent of a medieval feast, there is something satisfying in tearing the freshly grilled chicken off the bone—grilling time 45-60 minutes. Chicken thighs (with the skin) need 10-15 minutes on the grill.
Price Point – 19/kg (whole chicken)
Price Point – 28/kg (thighs)
Fish
Basted with fresh lemon juice, olive oil, garlic, salmon, and whole fish like Denise, Amnon, and Bass are also delicious on the barbecue.
Price Point – 120 NIS/kg (Fresh Salmon)
Price Point – 60 NIS/kg (Denise)
Price Point – 50 NIS/kg (Amnon)
Price Point – 125 NIS/kg (Bass)
Look for special offers wherever you can. Israelis consume hundreds of tons of meat, poultry, and fish over the Yom HaAtzmaut weekend, buy in advance or else expect shortages.
NOTE: Prices quoted here are from the Shufersal website. Shufersal has not participated in the price check in any way whatsoever.
Smoked Foods
Smoked foods are all the rage, and while not barbecued, meats prepared in a smoker truly hit the sweet spot. Less-expensive, tougher cuts are better suited to the low and slow smoking process. Fat and connective tissues break down into tender morsels. Thinner cuts are not well-suited to being smoked and will be tough and dry. A smoked chicken, served cold with a slaw and potato salad, makes a welcoming delightful summer meal. You can smoke fish too – thicker, fattier fish like salmon and tuna, smoke well.
Vegetarian
Try our vegetarian black-bean burger. Price Point – 20/2 large patties.
Chag Atzmaut Sameach!
