No, there is no difference in tenderness between kosher and non-kosher beef. The animals are raised in the exact same way with the only difference being the way in which they are slaughtered and that as part of the kashering process, kosher beef is salted to draw out excess blood.
NO. Kosher beef has to be killed a certain way and blessed by a rabbi. It is significantly more expensive than normal beef
Rear quarters tend to be more tender. In beef cattle, brisket comes from the front and sirloin from the back.
Ice crystals may form in beef when it's frozen but they do not make it more tender. In fact, the ice crystals may be an indication that it is frostbitten, and it will not be as tender as it should be. Food should be wrapped as tightly as possible, with as little air as possible.
Chateaubriand is the most tender roast beef cut. It comes from the middle of the beef fillet. Cote du boeuf or rib of beef is considered to be the best roast beef cut because it has much more flavour than fillet steak and is still extremely tender. A Chateaubriand is actually cut from the head portion of the beef tenderloin, and is traditionally hand tied to retain its shape during cooking.
any of them with the word Chuck in it.. and if possible the bone-in for more flavor
Chicken, it has more flayour and better taste than beef, and is very tender.
This method doesn't usually apply. If using a moisture method of cooking, such as braising, then the beef will become more tender the longer it's cooked.
There really is no difference between Angus beef and "regular" beef. Pure Angus beef may have a bit more marbling to it and be a bit more tender, juicy, and (to some) be more bland than "regular" beef, but in reality, a Shorthorn or Speckle Park steer will often have the same sort of marbling quality. Because when the hide comes off, they all look the same.
In general any gelatin in a food or supplement label that isn't listed as "kosher gelatin" is most likely not kosher. Kosher gelatin is much more expensive that non-kosher gelatin so most manufacturers will not use it unless they want to create a kosher product. If you want to make sure then it is best to purchase a product with reliable kosher certification.
Cow's feet are red meat, but there is not a lot of tender meet to be found on the foot of a cow. They are often used to make beef broth and the meat becomes more tender when slowly simmered.
In eating kosher, we do not: mix meat and dairy eat shellfish eat pork eat beef that was killed by stunning eat insect-prone foodstuffs until they've been checked There's more, but these are some examples.
Generally fresh beef may be refrigerated for a week or so - especially if it is cooked properly and handled carefully. The most expensive steaks in restaurants are from "aged" beef - which means the beef is aged in a cooler for about three weeks, which makes it much more tender than fresh beef.