in Hebrew: כף – Kaf

This is a very large cut from the back of the animal. It has very little fat which is mostly in one layer covering the cut (the "lid"). It can be cooked as a whole with moist heat cooking methods, or ground \ cut into small pieces and cooked with other methods. It's often marinated to soften the meat a bit if cooked as a whole. This cut is also good when sliced thin and roasted quickly, or made into Schnitzels \ Escalopes.