While highly learned Jews do usually know that the back half of mammals are kosher they also often times wrongly believe that Ashkenazi custom forbids the trabering of these hindquarters. The truth is that well into the 20th century Ashkenazim in the U.S. were performing full nikkur on animals while in Israel and around the world many still do today. Specific Sephardi and Ashkenazi Jewish communities have discontinued the practice of nikkur at different times in history but this was only due to a lack of properly trained menakrim as well as the ease of selling the back half of an animal to the non-kosher market. Over the last 50 years the U.S. Jewish community has slowly transitioned into this category for much the same reasons. Although, trabering is still performed on a few select parts of kosher mammals; including the tail, liver and hanging tender as well as the entire hindquarters of wild animals such as deer and bison.*
Despite all this no national kosher certification in the U.S. is willing to supervise the nikkur of the more commonly eaten domesticated meats such as beef and lamb. This not only deprives consumers of access to some of the choicest cuts but also makes it harder to start small-scale kosher operations that could really benefit from the extra revenue generated from these premium pieces of meat. While I refuse to pass judgment on these organizations, which hold the monumental task of providing million with kosher meat, I do hope to see them do more to expand the availability of these products in the future.