Sunday, August 19, 2007

Bison - On The Table and In the NYTimes

Okay, bison/buffalo meat has the New York Times hechsher. (You don't know what hechsher means? Here.)

A close friend of mine told me she had kosher bison recently, and maybe it was at this restaurant:-

Shilo's Kosher Steakhouse
8939 W Pico Blvd
Los Angeles, CA 90035
Phone: (310) 858-1652

She is originally from LA. Maybe you've had some here:

Talia's Steakhouse & Bar
668 Amsterdam Avenue
New York, NY 10025
Phone: (212) 580-3770
Fax: (212) 580-6196

If anyone has eaten, leave a comment on its taste, please?

But what I found strange (okay, and funny, too) was how one firm advertises its kosher bison:-

In summary, the standards that have earned the bison patty and ground I offer the O.U. Glatt Kosher certification are:

Every part of the bison examined by rabbis to ensure absolutely no flaws, blemishes or health issues

Blessed by a rabbi (four rabbis actually participate in the procedure, each with a particular function)

Meat located in front of the 12th rib of the bison

Meat rinsed in salt water solution several times

Processing plant re-certified as kosher each year; this plant, located in South Dakota, is the only one in the world who performs this kosher bison processing!

The O.U. Glatt Kosher bison patties and ground I offer are acceptable for all Jewish holidays, including Passover, but this meat will be prized by everyone for its premier quality and exceptional taste.

Blessed? Hail Miriam maybe?

I'm still waiting for an Israeli eatery to start the trend. Given our provincialism, that should take up to five years.

P.S. Instructions for buffalo steak:

Rib-eye steaks

Sear the steaks two minutes on each side.
Reduce heat a little and continue cooking: for a thick steak, five to six minutes more, turning once, for medium-rare, and for a thin steak just 30 to 60 seconds more.
Season with salt and pepper.
Let thick steaks rest a minute or two; thin steaks, less than a minute.


Anonymous said...

What's funny about it? I live out here in South Dakota, only a couple hours from the Bison plant & the Rabbis had a great idea & worked with local bison ranchers to produce a fabulous & healthy product that means we can once again enjoy red meat without feeling guilty about it. Like any other animal processed for meat the bison is handled the same way. Nothing funny or weird about it. Just its better for you.
Sincerely A. David

YMedad said...

I am sorry you didn't understand exactly what I found funny - and I, of course, meant nothing disparaging about attempts to provide kosher bison meat.

I was referring to the phrase "blessing the bison" by a Rabbi. He really doesn't "bless" anything but simply supervises to make sure that all is done in that four-stage process according to Jewish halacha aka ritual law.

I can't wait to try a slice.