Pesach, Yom Ha´atzmaut Have Cows on the Run (INN) ISRAEL NATIONAL NEWS) By David Lev 04/23/12)
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During an average month, Israelis eat 1.7 kilograms (a bit less than
four pounds) of meat. But that number jumps during the five weeks
between the beginning of Passover and Lag Ba´omer; during that
period, beef and lamb consumption jump to 2.3 kilos (over seven
pounds) per Israeli on average.
The reason? Besides the festive meals on Passover, which in most
years includes 2 full holiday (Yom Tov) days and a Shabbat - plus
intermediate days during which families are on vacation and there is
much barbecuing, - that period includes Yom Ha´atzmaut, when “al
ha´esh” - the Israeli version of barbecue – is a near-universal
custom, even among national religious and many hareidi Israelis, some
of whom shun the concerts and dances that many Israelis attend on the
night of Yom Ha´atzmaut.
In an average month, Israelis will consume a total of about 9,500
tons of meat, but during the holiday period, that number jumps to 15
thousand tons. Officials of the Agriculture Ministry say that the
average Israeli eats 18 kilos of beef and lamb (mostly beef) a year.
Traditionally, most meat in Israel has been imported frozen from
South America, but in recent years Israelis have preferred fresh,
home-grown beef, and today about 56% of meat sold is fresh. Because
of the demand for fresh cuts of meat suitable for the grill, the
price of cuts like entrecote and deveined sirloin has risen
significantly. However, the price of cuts suitable for oven or
stovetop cooking has actually fallen.
Editor´s note: In Israel, as opposed to the USA, the entire cow is
koshered (in a method called treibering which removes a non kosher
tendon) and Israelis can buy cuts of meat unavailable to the kosher
consumer in the USA (IsraelNationalNews © 2012 04/23/12)
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