On the eve of Independence Day, as on dozens of weekends throughout the year, one of Israel’s most distinctive consumer phenomena takes place. Thousands of fire pits are lit simultaneously, parks fill up, balconies turn into temporary kitchens, and meat becomes the center of attention. Behind placing a cut on the grill lies a complex system of consumer decisions, information gaps, and traditions built over many years. The Israeli consumer spends hundreds and sometimes thousands of shekels on a single event, but in most cases does not have the tools to understand what they bought, what the quality of the product is, and whether they paid a fair price.
The Complete Guide to Cuts for the Israeli Grill Master
One principle guides all understanding: Muscles that worked hard will be more fibrous, muscles that rested will yield tender meat. But in the past decade, thanks to advanced butchering techniques, new cuts have entered awareness from areas once considered less attractive, offering high value at a lower price.
Entrecôte | ★★★★★
Characteristic: Comes from the rib section, rich in intramuscular marbling that melts during grilling and bastes the cut from within. The most accessible cut for grillers of any level.
Ideal doneness: Medium rare to medium (55–62°C). Minimum thickness 2.5 cm.
Advantage: Relatively forgiving of mistakes. The ultimate freedom of the Israeli grill.
Sirloin | ★★★★
Characteristic: Leaner rear cut, with a pronounced beefy flavor. Requires precision in grilling.
Ideal doneness: Medium rare (54–58°C). Do not remove the outer fat layer before grilling.
Picanha | ★★★★
Characteristic: South American rear cut with a thick fat cap that gives deep flavor.
Method: Cut into slices, folded into a crescent shape, fat side outward. Do not cut the fat at any stage.
Denver | ★★★★
Characteristic: From the inner shoulder, surprisingly tender. One of the biggest “hidden value” cuts on the market.
Secret: Cutting against the grain when serving is critical.
Flat Iron | ★★★
Characteristic: Shoulder cut after tendon removal. Good tenderness, beefy flavor. Buy only fully cleaned.
Butcher’s Cut | ★★★★
Characteristic: From the diaphragm area, with an unusually deep flavor. Considered a cut for connoisseurs.
Important: Medium rare only. Beyond medium, the cut becomes chewy.
Beef Filet | ★★★
Characteristic: The most tender in texture, but mild in flavor. Not forgiving of mistakes.
Note: Rare to medium rare only (50–57°C). The softest cut, but not necessarily the tastiest.