Eating Glatt Kosher Meat
Sephardim, who follow the rulings of Rabbi Yosef Caro (The Beit Yosef) are required to consume only Glatt kosher meat. Ashkenazim, who follow the rulings of Rabbi Moshe Isserles (The Rema) may consume non-Glatt meat. However, since today Glatt kosher meat is readily available and it has become prevalent that most observant Ashkenazim eat only strictly Glatt kosher meat, therefore, Ashkenazim too should make every effort to keep to this norm.
Forbidden Fats, Arteries and Veins
Certain fats, arteries and veins must be removed within seventy-two hours after slaughter. These are found in the thighs and legs, tongue, shoulder, chest, ribs, heart and spleen. This is a difficult process and requires skill. In most countries today (except for Israel), only the forequarter is purged of these vessels. The hindquarter, which has the sciatic nerve running through it, is particularly difficult to purge and requires a high level of expertise. It is also a time consuming procedure. Much of the problem is therefore avoided by selling the hindquarter to non-kosher packinghouses.
Kosher Cuts of Meat
The following cuts of meat are from the hindquarter and usually will not be found in a kosher butcher store:
The T-bone, porterhouse sirloin, filet minion, whole flank, club steak, rump roast and round of beef.
The following cuts of meat are from the forequarter and may be found in a kosher butcher store:
The rib eye, rib steak, rib top, flank rib, London broil, brisket, neck, chuck roast, deckle, minute steak and shoulder roast.