Find the right cut for your next meal.
Walk into a butcher shop in Israel, and you’ll notice something different right away: instead of just seeing names like “brisket” or “ribeye,” many cuts are labeled with numbers. For anyone unfamiliar, it can feel like a secret code. But once you understand the system, it actually makes choosing the right cut much easier.
Note: numbering can vary slightly between butchers, but this guide covers the most common Israeli system.
| Number | Cut | Best for |
#1 | אנטריקוט • Entrecôte / ribeye | Use it for steaks or roast beef. It is juicy, tender and cooks well on the grill or in a frying pan. |
#2 | צלעות / אונטריב • Onterib / Chuck Roast | Use it for cholent, stews or minced beef. It can be tough, so it needs slow cooking unless it is minced. |
#3 | חזה / בריסקט • Brisket | Use it for sliced roast, cholent or pulled beef. Give it plenty of time to become tender. |
#4 | כתף מרכזי • Central shoulder | Use it for roasts, stews or minced beef. It is quite lean, so cook it slowly with plenty of sauce or liquid. |
#5 | צלי כתף • Shoulder roast | A classic choice for a sliced roast. After cooking, chill it before slicing, then reheat it gently in the sauce for neat slices. |
#6 | פילה מדומה • Mock tender | Use it for a slow-cooked roast or stew. Although it looks like a fillet, it needs long, slow cooking with liquid. |
#7 | מכסה הצלע • Rib/chuck cover | Usually used for minced beef, burgers, meatballs or kebabs. It also works well in slow-cooked dishes. Ask your butcher how it has been trimmed, as this can vary. |
#8 | שריר הזרוע • Fore shank | Use it for soup, cholent or stew. It gives the dish a rich, beefy flavour. Slices with the bone may be sold as osso buco. |
#9 | אסאדו • Short ribs / flanken | Use it for cholent, soup or a slow-cooked roast. It is fatty and full of flavour. Strips cut across the bone are often called flanken. |
#10 | צוואר • Neck | Use it for soup, stews or minced beef. If you cook it whole, give it plenty of time to become tender. |
The Quickest Way to Choose
Cholent
→ #2, #3, #8 or #9. Choose #9 when you want something especially rich and fatty.
Roast
→ #5 is the classic choice. #4 or #6 also work well when cooked slowly with enough sauce.
Soup
→ #8 gives body and richness; #9 adds more fat and a deeper beef flavour.
Steak
→ #1 is the classic choice. It’s juicy, well-marbled and forgiving to cook.
Mince
→ #2, #7 or #10 are common choices. Ask the butcher for the right fat level for burgers, meatballs or Bolognese.
Quick Chicken Guide
- חזה עוף – Chicken breast
- שניצל – Thin sliced chicken breast
- ירכיים – Thighs
- שוקיים – Drumsticks
- כרעיים – Leg quarter (thigh + drumstick together)
- כנפיים – Wings
- כנף שלם – Whole wing
- כבדי עוף – Chicken livers
- גרונות – Necks
- עצמות – Bones
- עוף שלם – Whole chicken
- פרגיות – Boneless chicken thighs
- חזה עם עצם – Bone-in breast
- שיפודי פרגית – Pargiot skewers
Save this list on your phone, and the next trip to the meat aisle should feel a little less confusing.
