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Kosher meat shortage in US looms before High Holidays after fire destroys Iowa plant

A blaze at Agri Star’s Postville plant has disrupted a major source of US kosher beef and poultry and put more than 600 people out of work; Officials have determined that the fire was accidental and started in the facility’s laundry room

ynet Global | 07.31.26

Steak or lentils: Which protein is better for your body?

Do lentils need to be paired with rice, why should lemon be added to the meal, and how can legumes help support blood sugar control? Here is what to know before replacing steak with plant-based protein

Tal Hadar Bitan | 07.27.26

Chunk Foods produces whole-cut plant-based meat using a natural fermentation process

Israeli plant-based meat breaks into three major US grocery chains

Defying the global slowdown in plant-based meat, Israel's Chunk Foods secures a rare retail breakthrough, landing its whole-cut fermented steaks in Whole Foods, Sprouts and Texas grocery powerhouse H-E-B

Navit Zomer | 06.28.26

Meat Man brothers to open fine-dining steakhouse atop Tel Aviv's Azrieli Tower

Renard will replace 2C on the 49th floor of Tel Aviv’s round tower after a 9 million shekel investment, pairing panoramic views with premium meat supplied by the Lagziel brothers’ own processing plant

Navit Zomer | 05.11.26

From Ikea meatballs to beef jerky, the Israeli chef bringing dried meat to the mainstream

Gadi Blau once made Ikea’s Swedish meatballs kosher, while at home, he made South African-style sausages; that hobby became dried meat business he now runs with his wife, as they work to get Israelis hooked on beef jerky

Tiki Golan | 05.01.26

$200 cuts and zero compromise: inside Israel’s 1% steak feast | Watch

Five premium dry-aged cuts, a 400°C grill-smoker and minimal seasoning define this high-end meat feast in Herzliya, where chef Matan Abrahams serves steaks costing hundreds of shekels in a setting far from the traditional Israel barbecue

Assaf Kamar | 04.22.26

With patience, you get the most tender lamb imaginable

7 unhurried hours, a sealed pan and total faith in the process turn lamb into something that collapses at a touch, poured over smoked freekeh mujaddara, proof that patience is the most valuable seasoning of all

Nira Rousso, Ruthie Rousso | 02.09.26

Set it and forget it: red wine beef stew that falls off the bone

This no-fuss stew combines budget-friendly cuts like veal cheek and oxtail with red wine for a rich, tender dish that cooks itself to perfection; all you need is one pot and a little patience

Ohad Kvity, Gili Ben Shahar | 01.21.26

At this restaurant, the steak makes the trip worthwhile

Overlooking the sweeping views of the Jezreel Valley, the Temerlin family offers an impressive hospitality experience in Nahalal with a butcher shop and deli, and while not everything hits the mark, the excellent steak more than makes up for it

Yehonatan Cohen | 01.18.26

This vegetarian shawarma is so good you won’t miss the meat

The dish relies on dried soy strips that are soaked, thoroughly squeezed and then heavily seasoned before being seared at high heat

Ruthie Rousso, Nira Rousso | 01.05.26

A goulash that tastes like home

A comforting twist on Hungarian goulash, inspired by grandmother’s freezer staples and adapted for modern kitchens, with a vegan version for all to enjoy

Raheli Krut | 11.25.25

Hearty beef Bolognese with basmati rice and toasted pine nuts

A Middle Eastern twist on a classic meat sauce, this comforting dish pairs richly spiced ground beef with basmati rice and a touch of sweetness from carrots and sweet potato, finished with a garnish of golden pine nuts

Efrat Moskovitz | 11.16.25

מתכונים מאפה מעולה עם תפוחי אדמה, בשר טחון ועגבניות

Classic shepherd’s pie with Israeli flair

This comforting baked dish layers savory ground beef in tomato sauce with creamy mashed potatoes and a golden crust — simple, hearty and perfect for feeding a crowd

ynet | 11.09.25

Jerusalem mixed grill goes clean and easy

A simplified take on the iconic Israeli street food swaps organ meats for chicken and turkey, making the dish more accessible — without losing its bold flavor; serve it in pita with tahini and fresh herbs for a satisfying upgrade

Liron Sapir | 11.04.25

Meat-filled burekas pastry with a stylish upgrade

This personal-sized meat pastry is not just delicious, but it’s also beautifully designed to elevate any meal; once you master the braiding technique, you’ll likely use it with other fillings as well

Naama Ran | 09.05.25