Issuu

S TA R - K

KO S H E R C E R T I F I C AT I O N

‫ד ב אלטי מ א ר‬

‫הכ ש ר ו ת‬

‫ועד‬

Kashrus Kurrents VOLUME 38

N O. 1

S P E C I A L M E AT E D I T I O N

Winter 5776–2016

KOSHER MEAT IN THE

ASSURING THAT Glatt REALLY MEANS Kosher

Marketplace

RABBI MOSHE T. SCHUCHMAN K ASHRUS ADMINISTRATOR

RABBI MOSHE HEINEMANN STAR-K RABBINIC ADMINISTRATOR

Keeping kosher does not preclude being a locavore,1 but it definitely presents substantial challenges, particularly for carnivores. Barely a handful of communities in the world today still host facilities where kosher meat is processed from slaughter to salting, and sold from steak to salami, all within close proximity to a kosher consumer base. Like most items in the modern marketplace, it’s much more common to find beef and poultry products traveling vast distances from slaughterhouse to processor, and from distributor to retailer, before reaching the dinner table. THE OLD WAY This very untraditional configuration has uprooted the once prominent communal fixtures of shochet and bodek (one who checks for abnormalities that render meat treifah). It’s also a complete departure from an extreme version of locavorism that was practiced in many pre-war European kehilos, which legislated bans on ‘sh’chutay chutz’, not allowing meat slaughtered in a different city to be sold in town. Besides protecting a major source of municipal income through meat taxes, such a policy also served to allow the local rabbinate to closely monitor and uphold kashrus standards. The first generations of immigrants to America maintained this personal relationship with their meat sources. Up until the 1940s, at least 5,0002 meat purveyors making a kosher claim blanketed New York City;3 even smaller Jewish communities accommodated hundreds of stores advertising kosher meat.4 Every neighborhood was served by multiple butchers who were entrusted to provide kosher meat.5 Trust was key because disorganized and fragmented certification regimes opened the door to rampant fraud. The temptation to cheat has always been strong, due to the higher price fetched by kosher meat and the limited methods of detecting kosher status of the final product.6 Systems from the Old World that effectively ensured kosher integrity no longer worked in a land of democracy and religious freedom.7 C O N T I N U E D O N PA G E 2 1. The definition of a locavore is “one who eats food grown locally whenever possible.” According to the 2008 Farm Act, the total distance that a product can be transported and still considered a “locally or regionally produced agricultural food product” is less than 400 miles from its origin, or within the state in which it is produced. Reflecting the growing trend, the U.S. Dept. of Agriculture reports that local farmer’s markets have quintupled in the past 20 years. 2. This figure is mentioned in The Butcher Workmen: A Study of Unionization by David Brody, Harvard University Press, 1964. Prof. Timothy Lytton in Kosher: Private Regulation in the Age of Industrial Food (p.27) writes there were 6000 NYC butchers in 1915 advertising kosher meat, of which, 3600 sold non-kosher too. Numbers of kosher butcher shops were tabulated under President Roosevelt’s National Industrial Recovery Act (1933) which attempted to directly interfere with the kosher meat trade. In 1935, the Supreme Court struck down the Act as unconstitutional when Schechter Poultry, a kosher business in Brooklyn, successfully sued the government. 3. The site of the UN building in NYC was formerly a slaughterhouse with kosher production! 4. Chicago Jewish Chronicle, Dec. 1, 1933 (flps.newberry.org), notes 370 Chicago area kosher meat markets systematically inspected by the Central Vaad Ha-Kashruth. In that same decade, about 300 Baltimore butchers made a kosher claim. 5. The 1935 banquet journal of the fledgling Yeshivas Ner Yisroel in Baltimore (founded 1933), contains an ad thanking the 34 butcher shops who each donated half a calf once a year. (Reprinted in Yeshurun Journal 18, Kisleiv 5767, p. 170) By mapping the printed addresses one can appreciate the high density of kosher butchers, especially considering that this list represented just 1/9 of the total number in the city. 6. Albeit, spiritually sensitive people are known to possess an innate aversion to non-kosher meat. See Chullin 5b. Rav Chaim Soloveitchik recounted an incident with his father, Rav Yoshe Ber (the Beis HaLevi) who once visited Rav Yehoshua Leib Diskin, rabbi of Brisk, during Aseres Yemei Teshuvah. Before departing, R’ Yehoshua Leib provided his distinguished visitor with half a chicken to eat during his journey for the se’udah hamafsekes prior to the Yom Kippur fast. When the time came to eat, R’Yoshe Ber felt something was wrong and did not partake of the chicken. Later on, he received a telegram from R’ Yehoshua Leib informing him that a question arose concerning the chicken’s kosher status. R’ Chaim remarked that this episode does not demonstrate that his father was endowed with prophecy or even ru’ach haKodesh. Rather, it’s a matter of course for someone who is always meticulous to avoid foods with even a questionable kosher status that non-kosher food will never cross his lips! (See Toras Chaim, R’ Y. Herskovitz, p. 185) 7. Prof. Lytton outlines various attempts to regulate the kosher meat industry in America throughout the late 19th and early 20th centuries, and explains why each failed.

Leadership in

It is written in our Torah, “Ubosor basodeh treifa lo socheilu” (Shmos 22:30), it is forbidden to eat treif meat. While the expression “treif” (non-kosher) has become the universal connotation for food that is not kosher, in truth, the word treif specifically refers to an animal whose flesh was torn or ripped. Technically speaking, if a kosher species of animal or fowl was attacked by a predator, the meat of the victim may be deemed treif. However, the meat of an animal improperly kosher slaughtered is not treifah, it is called a neveila. Technically, meat of a non-kosher animal species is the meat of a temeiah. Yet, the term “treif” has found its way through the portals of the slaughterhouse, as well as the aisles of the non-kosher meat section of the supermarkets. No matter what the name, all of these categories of meat are forbidden to be eaten. The halacha requires that all animals and fowl used for kosher consumption be of a kosher species and slaughtered by a shochet. Once shechted, the freshly slaughtered animal or fowl must undergo a series of inspections (bedikos), assuring the health and wholesomeness of the animal. If the animal was found to have suffered an internal defect such as a rip, puncture, or broken bone, or if the animal appeared to be suffering from an illness or defect that was determined to be terminal had the animal lived, the animal would more than likely be treif. While some treif characteristics may be determined by external examination, an animal or fowl cannot be kosher approved before being examined internally. The internal C O N T I N U E D O N PA G E 5

Inside this issue Kosher Meat in the Marketplace.................................................Page 1 Making the Cut..................................................................................Page 1 Shechitah Checklist...........................................................................Page 2 Consumer Confidence.....................................................................Page 3 New Under Star-K..............................................................................Page 7 Star-K Mashgichim Review Seminar...........................................Page 8

Kashrus Education

KOSHER MEAT IN THE Marketplace RABBI MOSHE T. SCHUCHMAN K ASHRUS ADMINISTRATOR C O N T I N U E D F R O M PA G E 1

CHECKLIST FOR A CURRENT SNAPSHOT With the development of refrigeration and transportation networks, economic exigencies RABBI SHMUEL HEINEMANN, KASHRUS ADMINISTRATOR dramatically altered the shechitah landscape. It is 1. All the knives of the shochtim must be checked to ensure that they easier and more cost-effective to deliver large amounts are sharp and without even the slightest ‘pegima’. This must be done of post-slaughter meat packed into a truck or railcar before and after the shechitah. than to transport livestock with its attendant needs for adequate spacing, food and shelter. Therefore, major beef 2. There must be a sink with running water near the place of shechitah production eventually consolidated into the Midwestern for the shochtim to sharpen their knives. heartland,8 where the majority of cattle is raised and then 3. Animals may not be prodded to the shechitah box with a plug-in transferred to modern feedlots containing over 100,000 electric prod. head of cattle. Feedlots, which proliferated alongside 4. The head restraint in the box which holds the animal during shechitah the growth of the fast-food industry post-WWII, are must be calibrated so that the animal’s head cannot move during designed to ‘finish’ cattle (usually 12-18 month old) by shechitah, but not so tightly that it affects the animal’s breathing. feeding them high protein mixtures consisting of grain, 5. A system must be in place, to track any animal that becomes a nevaila. corn, hormones and antibiotics. A few months of this diet rapidly increases their weight and gives their meat the 6. Animals may not be stunned at any time after the shechitah. taste and texture consumers crave.9 7. No hot water may be used on the animals anywhere in the slaughter Today, a few large plants with the capacity to house. shecht hundreds every day have replaced the formerly 8. No electric current may be applied to the animal at any point, ubiquitous city slaughterhouses.10 Similarly, cattleincluding when used to tenderize the meat or to facilitate removing raising regions in Argentina, Australia, Chile, Costa Rica, the hide. Mexico, and Uruguay export kosher beef to markets in 9. All organs, etc., of each animal must be numbered to identify the Eretz Yisroel and North America. Despite the struggle animal from which they came i.e., tongues, livers, sweet breads, tails, to remain viable, smaller beef operations still exist in cheek meat, etc. Baltimore, Detroit (lamb), New Jersey, St. Louis, Toronto 10. The bodek must be able to see the stomach(s) as they are removed from and Montreal. Eretz Yisroel, England, Poland, Ireland and the animal to make sure there are no problems with the stomach(s). France also sport operations for local consumption. 11. There must be adequate space and time for the bodek pnim to be able Commercial poultry growing is concentrated in the to make an internal inspection of the lungs (bedikas pnim). Northeast,11 so the large kosher processors are located in Pennsylvania and New York, but there is also one in Iowa. 12. A table with running water and compressed air must be available for Eretz Yisroel, Mexico, and Canada also have significant checking the lungs of the animals. kosher poultry industries. 13. Meat and offal of Glatt Kosher and Beis Yosef meat must be tagged In the few localities which still maintain local and marked accordingly by the mashgiach. shechitah, as well as a central recognized rabbinic 14. The mashgiach must note the date and time of the shechitah on each authority in the realm of kashrus, an interesting forequarter of meat and offal. phenomenon occurs when outside companies contract 15. The chemical spray used to spray the meat to protect against E. coli with slaughtering facilities and want to import their own and listeria must be checked to see if it is Kosher l’Pesach. shochtim and bodkim. Rav Yitzchok Elchonon Spector of Kovno, the eminent 19th century posek, issued strong 16. A daily accounting must be kept of how many animals are Glatt rulings that require visiting shechitah teams to first Kosher and how many are Beis Yosef. present their credentials and gain approval from the local rabbinate before operating.12 Even if all the meat will be exported and sold in other markets, they must adhere to the kashrus standards of that community. This occurs regularly in Baltimore, where shechitah teams arrive weekly from Lakewood and Brooklyn to work alongside the local professionals, all under the auspices of Rav Heinemann, shlit”a, STAR-K Rabbinic Adminstrator.13

Approving a Shechitah Facility

CHANGES ABOUND! Outside companies and agencies sometimes undertake the expense of sending their own teams, even though qualified and experienced shochtim and bodkim already work in the plant. They believe their target market prefers to purchase meat produced by people who conform to their own distinctive modes of religious practice and custom. Some Chassidic communities take this demand further by insisting that even the wives and families of team members must follow their societal norms. As a result of this insistence, large kosher processors who seek wide-range marketability have stopped employing non-Chassidic shochtim over the past 15 years.14 C O N T I N U E D O N PA G E 3 8. Domestic shechitah now takes place in Illinois, Iowa, Minnesota, Nebraska, and Texas. There is also shechitah in California. 9. High quality beef is derived from Black Angus steer, slaughtered at 2 years and weighing up to 1500 lbs. Cull beef is used for ground and processed meats (deli, hot dogs) and comes from milking cows, mother cows, and breeder bulls that are past their useful prime. Treifos are more prevalent in cull animals. Grass-fed beef that avoids the feedlot system is also available. 10. Unlike chicken facilities, beef slaughterhouses are rarely Jewish owned. Non-Jewish ownership alleviates the burden of selling off treifos and the hindquarters; it also circumvents questions of Matnos Kehunah. 11. The time from when a chick is hatched until it’s shechted is usually 6-8 weeks. Kosher birds are taken at 3-4 lbs; non-kosher is often heavier. 12. Teshuvos Rabbeinu Yitzchok Elchonon (Machon Yerushalayim 5770), siman 33. See also Teshuvos v’Hanhagos II:365. 13. The classic expression of a shochet’s respect for a rabbi is to submit his knife for review when requested. The Talmud (Chullin 18a) records that a shochet who does not comply is subject to excommunication and banishment from working with meat. 14. The original difference between Chassidic and traditional shechitah was regarding the knife. For generations, knives were fashioned from forged steel. However, for various reasons, 18th century leaders of the nascent Chassidic movement introduced knives made from molten steel. Each type has its halachic merits. Prolonged and heated disputes on this topic split communities, although the Alter Rebbe of Lubavitch (teshuvos printed in the end of Shulchan Aruch HaRav, siman 7) wrote that each side has legitimate basis and neither should impugn the other’s kashrus. Eventually, all shochtim uniformly adopted today’s stainless steel knives. Chassidic shechitah nowadays is distinguished by the shochet’s outward appearance (i.e., growing a beard and peyos, clothing style) and practices (i.e., immersing in a mikvah every day). There are no differences relating to the requisite piety of the shochet or the act of shechitah per se.

Leadership in

Kashrus Education

KOSHER MEAT IN THE Marketplace C O N T I N U E D F R O M PA G E 2

Other changes to the way kosher meat is sold came from the drive for consumer convenience. Formerly, the most arduous and time-consuming task performed in a kosher kitchen was the process of kashering meat by soaking, salting, and rinsing - a process that could take a few hours. A few decades ago, the kashering board went the way of the clothing washboard when kosher meat began to arrive in the kitchen as a ready-to-cook item.15 On-site kashering also benefits transportation from remote slaughtering locations because it relieves the pressure to reach the destination before the 72-hour maximum time allotment between shechitah and the pre-salting soak. Another household routine that has been largely forgotten involves frequent trips to the neighborhood rabbi when abnormalities were discovered while cleaning a chicken. Someone had to be dispatched immediately to present the shai’loh to a rov, who would determine if the bird was treifah. Today, such bedikos are done in the processing plant. Rabbis lost this source of supplemental income, and consumers lost a chance to appreciate what kosher meat processing entails.16 In the educational realm, ordination curriculum has shifted with the times and most rabbonim are no longer qualified to make halachic decisions on the topics of shechitah or treifos. The inability of communal rabbis to navigate a slaughterhouse, let alone perform basic functions such as checking knifes for smoothness and sharpness or examining lungs, is a major departure from the classic rabbinic model. In bygone eras, pulmonary knowledge was part of a rabbi’s basic knowledge set with pedagogical skills just an added benefit. The kashrus expertise of contemporary rabbis primarily focuses on common issues that arise in the kitchen. Job availability has also been severely affected by these changes. Procuring steady well-paying employment as a shochet or bodek often involves leaving one’s family for the entire work week, or traveling across the country or overseas for weeks or months at a time. The alternative is to live in rural locations, isolated from the conveniences of cities with well-developed Jewish infrastructure. Other jobs have been lost from the community of kosher consumers, as well. Many people are astonished to learn that the labor-intensive processes of salting C O N T I N U E D O N PA G E 4 15. A few medakdikim are still particular to kasher meat themselves at home. For the general public, unkashered meat is largely unavailable. 16. Mashgichim in the plant check each chicken, but things do infrequently slip by. STAR-K KOSHER CLASSROOM’s free full color poster titled ‘Common Shailos On Packaged Chicken’ can be downloaded at www.star-k.org

Leadership in

Consumer Confidence Often when consumers purchase meat from a butcher shop, or eat at a restaurant or catered event, they are unaware of the original hashgacha that certified the meat as kosher at its point of origin. They place their confidence in the retail establishment’s kosher certification to determine the acceptability of the received product. Some shoppers have a preference for meat produced by specific companies, trusting that this producer always conforms to a single set of kosher standards. However, unbeknownst to the consumer the company may actually produce their products at different locations, supervised by various hashgochos that do not all share the same standards. In January 2016, Congress repealed country-of-origin labeling laws for packaged meat products, making it more difficult for consumers to track where their meat comes from. STAR-K certified meat/poultry companies and retail establishments consistently satisfy the requirements set by HaRav Moshe Heinemann, shlit”a, regardless of the brand name or kosher symbol that appears on the final packaging.

CURRENT LIST OF STAR-K CERTIFIED MEAT PROCESSORS AND RETAILERS: HANGING (UNSALTED, NON-TRAIBORED), THAT NEED FURTHER KOSHER PROCESSING •• Bierig Brothers - Vineland NJ (Veal and Lamb) •• George G. Ruppersberger - Baltimore, MD (Beef and Lamb) •• JW Treuth and Sons - Baltimore, MD (Beef)

BOXED, KOSHERED AND TRAIBORED MEAT & POULTRY •• •• •• •• •• •• •• •• •• •• •• •• ••

Ameriprime/Alony Glatt - Baltimore MD (Beef, Veal and Lamb) Bierig Brothers - Vineland NJ (Veal and Lamb) Birdsboro Kosher Farms - Birdsboro, PA (Poultry) Empire Kosher Poultry - Mifflintown, PA (Poultry) George G. Ruppersberger - Baltimore, MD (Beef and Lamb) Glatt Ranch - Dallas, TX (Beef) Kol Foods - Washington, DC (Beef, Lamb, Poultry) M&D Glatt - Brooklyn, NY (Beef, Veal and Lamb) Prime Fleisch - Brooklyn, NY (Beef, Veal and Lamb) Quality Kosher/KJ Poultry - Monroe, NY (Poultry) Regal Glatt Kosher Meat - Brooklyn, NY Shuky Kosher, Mexico City - Mexico (Beef, Lamb, Veal and Poultry) Wise Organic Pastures - Brooklyn, NY (Poultry)

PROCESSED MEATS • • • • • • •

Aufschnitt Meats - Baltimore, MD Birdsboro Kosher Farms - Birdsboro, PA Holy Cow - Newark, NJ Kol Foods - Silver Spring, MD Quality Meat Processing - Monsey, NY Regal Glatt Kosher Deli - Brooklyn, NY Shuky Kosher, Mexico City - Mexico

BUTCHER SHOPS • • • • • • •

Glatt Mart - Brooklyn, NY Seasons - Baltimore, MD (coming soon) Seven Mile Market - Baltimore, MD Shlomo’s Meat Market - Baltimore, MD Shoprite of Plainview, Kosher Experience - Plainview, NY Shuky Kosher, Mexico City - Mexico (four locations) Wasserman & Lemberger - Baltimore, MD

Furthermore, STAR-K maintains a detailed list of meat and poultry, certified by other hechsheirim, that is reviewed regularly, in person, by STAR-K Shechitah staff for acceptability per Harav Heinemann’s guidelines. This list is constantly revised. Mashgichim working at STAR-K certified retailers, caterers, and restaurants verify that incoming meat to their facility originates only from STAR-K certified or approved sources. Over the course of any given year, STAR-K responds to thousands of inquiries from consumers, rabbonim and local vaadim who are interested in ensuring that the meat they eat has been reviewed by STAR-K Shechitah staff and approved by Rav Heinemann, shlit”a. STAR-K is dedicated to providing kosher consumers and communities first-hand information on the kashrus standards of meat. For more information, contact us at 410-484-4110 or star-k@star-k.org.

Kashrus Education

KOSHER MEAT IN THE Marketplace C O N T I N U E D F R O M PA G E 3

to extract the blood and traiboring (also called nikur), which entails skillfully removing the forbidden fats, blood vessels and veins, is widely performed by non-Jews whose work is merely verified by a mashgiach. Nikur itself is becoming a lost art; unique customs formerly upheld by various communities are now disregarded, even in plants that otherwise maintain meticulous standards of kashrus.17 AGENCY ACCEPTABILITY We have witnessed the evolution of kosher certification over the past half century. The responsibility of ascertaining kashrus has unwittingly been wrested away from local rabbonim and entrusted to capable kashrus organizations. A faint precedent for such an institutional modification can be found in Shulchan Aruch (Yoreh Dei’ah 18:17), which records how communities in medieval times relieved local scholars of their obligation to periodically check on the local shechitos by appointing special inspectors for this task. The proffered justification for this divergence from the Talmudic system is that checking knives for the slightest nick requires a rare combination of qualities, including: diligence, alertness, patience, calm, and fear of Heaven, besides halachic knowledge. Certifying a meat processor today goes well beyond checking knives, especially in beef slaughterhouses where the kosher animals and their many pieces must be tracked and kept separate from their non-kosher counterparts. Kashrus organizations are charged with engaging professionals who meet all the Shulchan Aruch’s qualifications at a minimum. When determining the acceptability of an agency’s certification on meat, it’s important to distinguish between the level of competence needed to certify retail establishments or simple food processors, and a meat producer. Ne’emanus, a presumption of honesty and trustworthiness in someone who personally adheres to kosher regulations, has limits. For example, a regular mashgiach in a retail establishment can be relied upon to verify that the meat arrives from approved sources with requisite stamps and seals. However, without specialized training and experience in kosher meat production, he will be oblivious to the systems and nuances which must be observed during slaughter and meat preparation.18 Likewise, not all agencies are equipped to properly certify meat production. The qualification for Yiras Shomayim, fear of Heaven, is applied generally to all aspects of kashrus but has greater emphasis with regard to kosher meat production.19 Subtle mishaps, such as vertical pressure on the knife or a slight pause while making the cut, can invalidate a shechitah. Rubbing a lung with too much vigor can rip off a sirchah (adhesion), making it appear glatt (smooth) when it is really just ‘regular’ kosher or actually treif. Since these mistakes are imperceptible to an onlooker, all involved personnel must be vetted to possess impeccable moral fortitude and not be swayed by any outside pressures, financial or otherwise. 17. Some hechsherim in Eretz Yisroel accept untraibored meat from the forequarters. A rabbanut Rav haMachshir once told Rav Heinemann that this laxity stems from the practice in some Sephardic communities to focus on the hindquarters, which contains the gid hanashe and cheilev d’oraysa, while being lenient in the forequarter where the concern is with dam, which can be remedied by making incisions in the veins. Ashkenazic custom is to be menaker the forequarters and discard the hindquarters entirely. Rabbi Yirmiyahu Kaganoff makes an interesting observation: an early source for not using the hindquarters is the Radbaz (#162), who was Chief Rabbi of Egypt in the 16th century, and he was Sefardi. 18. This principle is discussed in Aruch HaShulchan, Yoreh Dei’ah 119:2. Ne’emanus is further eroded when financial interests are involved. An illustration of this principle (in a different context) is found in Rambam, Hilchos Eidus 9:8 about a 13 year old boy who is legally acceptable as a witness while his testimony in real estate matters is inadmissible, because without business experience one is unable to notice or comprehend details and nuances relating to the transaction. 19. See Rabbeinu Yonah, Sha’arei Teshuva III:96, cited in Beis Yosef Y.D. end of siman 18.

Leadership in

Another element critical to quality kosher meat certification is transparency. The halachic system allows for variances in legal rulings and policy implementations. Therefore, it’s important for an organization to be open to questions about its stances on relevant issues and how they implement and monitor their policies. STAR-K commended an outside kosher certifier when they were forthcoming about the leniencies they employ when grading meat according to the Beis Yosef Chalak standard (which is sought out by Sefardim and some Ashkenazim), with which we strongly disagree. Likewise, STAR-K welcomes wellmeaning visitations from outside authorities who are interested in our certification standards. THE STAR-K SYSTEM All of these considerations together form the backbone of STAR-K’s meat policy. Working under Rav Heinemann, shlit”a, there is an understood missive that preserving the kosher integrity of meat is the cornerstone of all kashrus. We recognize that kashrus organizations have replaced the role formerly assumed by local rabbonim. It’s our solemn responsibility to ensure that only bona fide kosher meat is available to the consumer and that the label accurately represents the product (i.e., Glatt or Beis Yosef chalak). In order to fulfill that role, every single slaughterhouse and meat processor that serves as a vendor to STAR-K certified companies, restaurants, caterers, and stores is subject to regular audits, regardless of where it is located. This is performed by either Rav Heinemann or one of a select group of kosher meat specialists who report directly to the Rov. Companies that market their products with a STAR-K symbol are, of course, scrutinized much more frequently. Even when a plant is certified by another reputable Rav haMachshir or organization, STAR-K continually evaluates the strength of the kosher system and maintains regular contact with the Rosh haShochtim, or other responsible worker at the plant. This policy is not, chalilah, motivated by distrust; indeed, there is a great deal of cooperation among leading agencies; rather, this policy is unique to shechitah and meat production. It attests to the fundamental role of kosher meat in kashrus as well as STAR-K’s responsibility to its consumer constituency. Given the far flung nature of the modern meat industry and the somewhat complicated chain of supply, considerable attention and resources are allocated to this mission. At times, due to the internecine politics that seemingly have always infected the meat business, it takes a large measure of resilience and determination to uphold this policy. Following the Rov’s direction, shechitah and its associated domains, form the integral core of a kashrus agency’s Avodas HaKodesh so corners cannot be cut. The German statesman, Otto von Bismark, purportedly remarked, “Laws are like sausages, it is better not to see them being made.” Even in times like ours, when there is distrust of the political process, kosher consumers and rabbonim must have full confidence that they can rely on their kosher certification to know how their “sausages” are made.20 Rabbi Zvi Holland, a STAR-K Kashurs Administrator with expertise in the meat industry, contributed to this article.

20. In every generation, a handful of pious individuals exist who, unpretentiously, only consume meat if they personally investigated the shechitah and processing. See Sh’lah HaKodesh, Sha’ar Ha’osisos K’dushas Ho’Achilah # 7 and Teshuvos v’Hanhagos II:359. Obviously, this lofty standard is reserved for accomplished Talmidei Chachamim who maintain a similar level of piety in all areas of life.

Kashrus Education

ASSURING THAT Glatt REALLY MEANS Kosher

RABBI MOSHE HEINEMANN STAR-K RABBINIC ADMINISTRATOR

C O N T I N U E D F R O M PA G E 1

examination determines that the internal organs are free from any holes, punctures, defects, or disease that would disqualify the animal and render it non-kosher. During the internal examination (bedikas p’nim), it is especially common to find adhesions (sirchos) on the animal’s lungs. An adhesion is an abnormal condition in which body tissues are united by fibrous tissues. These adhesions may be indicative of a puncture in the lung wall underneath the adhesion. A puncture of the lung will disqualify an animal and render it treif. However, at times the adhesion on the lung is not hiding a puncture. This can be determined through careful, skillful removal of the adhesion. Once removed, the adhesionless lung can be tested by blowing it up with air and submerging the lung under water. If air bubbles appear in the water, it is an indication that the lung has been punctured and the animal is treif. If the submerged lung is airtight, the animal is kosher but not Glatt kosher. WHAT IS THE DIFFERENCE BETWEEN KOSHER, GLATT AND BEIS YOSEF GLATT? It is important to understand the different standards of kosher meat. Just as the meat industry maintains the quality of its meat through its grading i.e., prime or choice, so too the world of kashrus maintains different standards. If the lung was found to be free of adhesions after the shochet’s bedikos, the animal is deemed to be Beis Yosef Glatt kosher. Beis Yosef Glatt typically means that there were no adhesions to the lungs at all. Glatt kosher means that any adhesions found were exceptionally thin (like a sewing thread) and the adhesion peeled off easily, leaving no hole in the lung wall, and the adhesionless lung passed the air/water test. Kosher means that the lung had adhesions which were thicker or wider in nature; however, upon removal they did not leave any hole in the lung wall and the lung passed the air/ water test. Generally speaking, it was the custom of Ashkenazic Jews of European descent to eat both Beis Yosef Glatt and nonGlatt meats, and to accept both as kosher. [Please note that Beis Yosef Glatt meat that is certified only by Sephardic hechsherim may rely on leniencies that are not acceptable to Ashkenazim.] The Glatt criteria applies to the meat of gassos, adult cattle i.e., beef. This list includes the meat of steer, heifers, bulls, cows and buffalo. Therefore, a butcher could legitimately advertise Glatt kosher rib steaks and kosher rib steaks. However, deer, sheep, lambs, calves, and all fowl (chickens, turkeys, and ducks) always have to be Beis Yosef Glatt to be considered kosher. This means that adhesions are not removed from calf lungs, as such defects would render the calf treif. Sometimes suppliers or proprietors will advertise Glatt kosher chickens to promote their product. This implies that the “Glatt” chicken is of higher kosher quality than “regular” kosher chicken, and that a chicken could be kosher without being Glatt. This is a myth, since every chicken in the United States must be Beis Yosef Glatt in order to be considered kosher. In Israel, the lungs of the chickens are checked due to the prevalence of Newcastle Disease. Indeed, there are two types of chicken that are sold in Israel – Mehadrin and non-Mehadrin. Mehadrin chickens, whose lungs are checked, are considered Beis Yosef Glatt while the non-Mehadrin chickens would be considered only regular non-Glatt. Today, the baseline certifying standard of kashrus organizations for meat is Glatt Kosher. It can be reasonably stated that today’s kosher consumer is caught up in a Glatt kosher versus Beis Yosef Glatt kosher frenzy. Meat purveyors,

suppliers and manufacturers are the first ones to capitalize on this growing phenomenon. The problem is that there is now a marked shortage of true Beis Yosef Glatt and regular Glatt kosher meat. Sometimes only 1 in 20 animals will be truly Beis Yosef Glatt kosher. Some have extended the Beis Yosef Glatt standard to include animals that were once only considered to be Glatt and have reduced the regular Glatt standard even more, almost to the point of Stam kosher. Consumers must have a high level of confidence in the kosher certification of their meat. TRAIBORING One should bear in mind that even if the meat is advertised as Beis Yosef Glatt or Glatt, the kosher meat process does not end with the examination of the lungs. There are many more steps that need to be taken before the meat reaches the homemaker’s kitchen. Certain fats found in kosher domestic animals are forbidden by Torah law. These forbidden fats are categorically called chailev, and are found in all varieties of cattle, calves, sheep, and lambs. Fortunately, most of the forbidden chailev is found in the hindquarters of these animals. In the United States and most European countries, the hindquarters are not processed for kosher use. Nevertheless, according to Jewish custom, chailev removal includes not only actual chailev but also various parts of the animal that touch the chailev, fats that may be confused with chailev, and those parts whose nutrition comes from chailev. Moreover, the forequarters of these kosher species contain various blood arteries, blood veins, glands, membranes and tendons that must be skillfully removed by a trained expert before meat can be kashered i.e., soaked and salted. There are a number of reasons for their removal. Predominantly, the veins, arteries and membranes must be removed because soaking and salting alone will not remove the blood. Removal of these and other parts allows the free flow of blood from the meat during soaking and salting. The removal process is referred to as “traiboring” in Yiddish, or “nikkur” in Hebrew. The skilled craftsman is known as a “menaker.” The art of traiboring is not new to the Jewish scene. This tradition has been practiced and handed down from generation to generation. Understandably, many communities have their own traiboring traditions with their individual differences and nuances. The following portions of the forequarter are traibored according to the Baltimore minhag: BALTIMORE MINHAG: Brisket 1. Two blood veins that run through the brisket 2. Veins on the inside of the brisket Brust Deckel 1. Gland that is found within the fats 2. Tendon that runs through the deckel (Litvishe udder) Chuck Sections Fat, veins and the artery located at the first rib Rib & Plate Sections 1. Removal of membrane skin covering all seven bones of rib and plates C O N T I N U E D O N PA G E 6

Leadership in

Kashrus Education

ASSURING THAT Glatt REALLY MEANS Kosher C O N T I N U E D F R O M PA G E 5

2. Blood veins and tendons that run alongside the tenth, eleventh, and twelfth ribs 3. Fat located on the back of the meat beyond the twelfth rib, fat below the ribeye (traifena finger) 4. Cartilage of the thirteenth rib Pastrami 1. Veins that run through the pastrami 2. Fats that run on the inside below the vein 3. Pieces of cartilage attached to the breastbone Neck Two blood veins on either side of the neck Skirt Steak or Tenderloin 1. Membrane is removed from the front and back sides of the skirt steak, fat is removed from the back side 2. Fat sinews from the bottom tenderloin are removed Hanger Steak 1. Membrane is removed from the front and back sides of the hanger steak 2. All fat is removed from the surface Shoulder 1. Vein on the bottom of the bone 2. Vein that travels the length of the bone and splits into three tributaries 3. Vein near the deckel Tongue 1. Tip is snipped and the cartilage bones in the back of the tongue are removed 2. Two pump veins and two tendons on either side of the tongue are removed LIVER The white fat on the bottom side of the liver is actual chailev and has to be totally removed. Note: The white arteries on the side of the liver, as well as any white spots found under the skin of the liver, are not chailev. All meat and poultry must undergo a soaking, salting and rinsing procedure, hadacha umelicha v’hadacha, before the meat can be further processed. This procedure must be initiated

within 72 hours of the slaughter of the animal or fowl. Some authorities permit the washing down of the meat within the 72 hour period to extend the time for the kosherization of the meat for another 72 hours. Most Glatt-kosher facilities do not permit this practice, unless the meat was actually soaked in water for a half hour within the 72 hour period. This extends the kashering time for the meat for an additional 711/2 hours. The wash-down system has been severely abused and compromised in the United States. There are places that have been known to use a spray mist or damp rag instead of water to “wash down the meat.” The soaking process must be done in the following manner. The meat must be soaked for a half hour in cool, but not freezing water (approximately 50°F and up). The exterior of the soaked meat must then be cleaned of any visible blood and then salted on all sides with kashering salt. In the case of poultry, the inside cavity must also be salted. The salt cannot be too fine, nor can it be too coarse. Table salt or popcorn salt is not suitable for kashering meat and poultry. The meat or poultry must be placed on a board or rack, which will allow the flow of blood from the meat. The salt must stay on the meat or poultry for one hour and is then rinsed off three times to remove all salt and blood. Since traiboring is not always done in a slaughterhouse, the fact that meat is slaughtered in a reliable slaughterhouse and is Glatt kosher does not guarantee the final kashrus status of the meat. The process of traiboring and salting by a reliable butcher, kosher provision house, or homemaker must be done before it can be rendered as usable for the kosher home. It goes without saying, if the meat was procured from a “kosher” slaughter which did not fully meet halachic requirements, even the most stringent traiboring and kashering would still leave the meat in a state of questionable kosher status. Integrity and reliability, not “Glatt,” “super-Glatt,” or “Beis Yosef Glatt” labels or signs, should be the true guidelines for the kosher consumer. All too often, the conscientious homemaker gets caught up in hearsay, fancy advertising, and fallacious claims without bothering to separate fact from fiction. Therefore, it is always advisable to purchase meat that has been endorsed by a respectable rabbinic authority or kashrus organization. It is certainly advisable to purchase meat and poultry from a butcher who displays genuine integrity and commitment to Torah and mitzvos, along with his reliable supervision.

STAR-K MEAT TEAM

Humane Standards Accreditation

While the act of shechitah itself is an exquisitely humane form of animal slaughter, the manner in which an animal is handled prior to reaching the shochet should also conform with the Torah’s sensitivity for tza’ar ba’alei chaim (the prohibition against causing unnecessary pain and harm to creatures). Our mission to certify meat products of the highest quality was recently enhanced when two prominent members of our meat team, Rabbi Zvi Holland and Rabbi Tzvi Shaul Goldberg, traveled to Iowa in order to take part in an accredited certification program through PAACO (Professional Animal Auditor Certification Organization). Instructors included world-renowned experts in the field of animal welfare such as Dr. Temple Grandin, professor of animal science at Colorado State University and consultant to the livestock industry. She is considered a leading authority on animal welfare.

Leadership in

Kashrus Education

NEW UNDER STAR-K KOSHER CERTIFICATION WINTER 2016/5776

CONSUMER PRODUCTS (only when bearing Star-K symbol) AGROINDUSTRIAL MONTANA AZUL INTERNACIONAL DEL SIGLO XXI S.A. COSTA RICA VEGETABLES (CANNED)

NOSHMAN’S BAGEL GROUP

Brooklyn, NY BAGELS

PAMIR IMPORT-EXPORT

GERMANY PICKLED PRODUCTS

PANOLA PEPPER CORP.

ANCHANA INTERNATIONAL

Lake Providence, LA SAUCES & DIPS

ARAT COMPANY PJS

GREECE CONDIMENTS

AZIENDA PALLINI SPA

Brooklyn, NY COFFEES

CHENEY BROTHERS, INC.

COSTA RICA VEGETABLES (FRESH; FROZEN)

DRINKWEL, LLC

Easton, MD COFFEE

FIELD DAY

Providence, RI OILS/OLIVE OILS

Bronx, NY NUTRITIONAL COMPONENTS; VITAMINS & NUTRITIONAL SUPPLEMENTS

FLORA MFG & DISTRIBUTING LTD.

SPRINGFIELD GROUP, INC.

Walnut, CA FRUIT (CANNED)

IRAN FRUIT (DRIED); NUTS & SEEDS ITALY ALCOHOLIC BEVERAGES Riviera Beach, FL OLIVES

Irvine, CA VITAMINS & NUTRITIONAL SUPPLEMENTS

PET HELLAS POUR N COFFEE PRODUCTOS AGRICOLAS DEL CAMPO RISE UP COFFEE ROASTERS SIMPLE FOODZ, INC.

CALASKA TRADING

SAKTI NATURAL PVT. LTD.

SOUTH AFRICA FRUIT (CANNED)

INDIA HERBAL EXTRACTS

COCOVIE NATURALS

CANADA COCONUT PRODUCTS

CONSERVAS MARTINEZ, S.A.

SPAIN VEGETABLES (CANNED)

DALIAN SHENGNUO FOODSTUFF

CHINA FRUIT (CANNED)

DENIZ AGRICULTURAL PRODUCTS

TURKEY VEGETABLES (CANNED)

DUCON LTD.

UNITED ARAB EMIRATES ALUMINUM WRAP PRODUCTS

ENVIROTECH

Modesto, CA DETERGENTS & CLEANSERS

FARM DIRECT COCONUTS

Eugene, OR COCONUT PRODUCTS

GUANGXI FENGSHENG ENVIRONMENTAL TECH

SARVESHWAR OVERSEAS LTD.

INDIA RICE

SC GLOBAL FOOD PRODUCTS

PHILIPPINES COCONUT PRODUCTS

SCD PROBIOTICS

Kansas City, MO NUTRITIONAL COMPONENTS

SHANDONG XINLAI SOYBEAN BIOTECH

CHINA SOY PRODUCTS

SHANGHAI PASSIONO INTERNATIONAL

CHINA HERBAL EXTRACTS

SHANXI DILEFU FOOD CO.

CHINA FRUIT (DEHYDRATED); VEGETABLES (DEHYDRATED)

SINOCHEM QINGDAO

CHINA HERBS & SPICES

UNISUN, LTD.

BULGARIA NUTS & SEEDS

CANADA VITAMINS & NUTRITIONAL SUPPLEMENTS

Brooklyn, NY MEAT/POULTRY PACKING

CHINA INDUSTRIAL CHEMICALS

FOOD & VINE, INC.

SR&H CATERING

IFSC

CHINA CANNED FRUIT

WEIFANG JIAYUAN FOODSTUFFS

Napa, CA OILS/OLIVE OILS

San Diego, CA CAKE & PASTRY PRODUCTS

DENMARK EMULSIFIERS

GMP NUTRACEUTICALS

TRADE FROM COSTA RICA RAINFOREST

INFINITE MANUFACTURING

CHINA VITAMIN COMPONENTS

YICHUN QIDING BIOTECHNOLOGY

King of Prussia, PA VITAMINS & NUTRITIONAL SUPPLEMENTS

COSTA RICA BEVERAGES & DRINK MIXES; COFFEES

CAMBODIA FOOD CHEMICALS

GOYA FOOD

VALLEY FOOD PRODUCE, INC.

JINAN JIUAN ESTER CHEMICAL

CHINA STARCHES & STARCH PRODUCTS; SUGAR

JINAN PENGBO BIOTECHNOLOGY

NEW UNDER STAR-D (only when bearing Star-D symbol)

Jersey City, NJ VEGETABLES (CANNED); SAUCES & DIPS

ID LIFE

Doral, FL VEGETABLES (FRESH; FROZEN)

WM R. HILL & CO.

CHINA NUTRITIONAL COMPONENTS

Frisco, TX SPORTS & NUTRITIONAL BARS

Richmond, VA VEGETABLES (DEHYDRATED)

CHINA NUTRITIONAL COMPONENTS

INDO-EUROPEAN FOODS, INC.

YEDITEPE ORGANIK TARIM GIDA

JINGMEN XINGUANG BIOLOGICAL ENGINEERING

Glendale, CA SPICES & SEASONINGS

ISIFOL LLC

New Hyde Park, NY RICE PRODUCTS

JOHN VINCE FOODS

CANADA FRUIT (DRIED)

KAVANNAH KOSHER PRODUCTS

UNITED KINGDOM CONDIMENTS; FRUIT BLENDS/PUREES

KUSHA, INC.

Cypress, CA RICE

LA PREFERIDA

Chicago, IL VEGETABLES (CANNED)

LILY OF THE DESERT

Denton, TX COCONUT PRODUCTS

MARIO CAMACHO FOOD PEPPER DIVISION

Plant City, FL VEGETABLES (CANNED)

MEAD WORKS, LLC

Portland, ME ALCOHOLIC BEVERAGES

NANA’S KITCHEN, INC.

Johnsburg, IL BAKING MIXES

NATIONAL FOOD GROUP, INC.

Novi, MI FRUIT (CANNED)

TURKEY TOMATO PRODUCTS; VEGETABLES (DRIED)

ZELLIES

Austin, TX CANDY & CONFECTIONERY ITEMS

INDUSTRIAL/ INSTITUTIONAL PRODUCTS (see letter of certification) 3D CORPORATE SOLUTIONS

CHINA AMINO ACIDS

JIZHOU HUAHENG BIOLOGICAL TECH

CHINA AMINO ACIDS

YISHUI DADI CORN DEVELOPMENT

The Star-D is a kashrus symbol of the National Council of Young Israel (NCYI). The Star-K, in its relationship with the NCYI, administers the kashrus of the Star-D. All Star-D products are dairy – cholov stam (non-cholov Yisroel).

AMEDEI SRL

ITALY CHOCOLATE PRODUCTS

JOHN VINCE FOODS

MICHEL ET AUGUSTIN

CANADA FRUIT (DRIED)

FRANCE COOKIES

LIANYUNGANG RIFENG CALCIUM & MAGNESIUM

PERFORMANCE FOOD GROUP

Richmond, VA COOKIES

Monett, MO STARCHES & STARCH PRODUCTS

CHINA INDUSTRIAL CHEMICALS

AGROINDUSTRIAS CIRNMA S.R.L.

LUZI SRL

PERU QUINOA

ITALY FLOUR & GRAIN PRODUCTS

Elmhurst, IL BAKING MIXES

ALL COCONUTS ORGANIC

MUN KSJO ROTTERSAC

Los Angeles, CA DAIRY PRODUCTS; SPREADS

PHILIPPINES COCONUT PRODUCTS

FRANCE PARCHMENT PAPER

ANDEAN PARTNERS, INC.

NANA’S KITCHEN, INC.

Athens, GA FLOUR & GRAIN PRODUCTS; ORGANIC PRODUCTS; QUINOA

Johnsburg, IL BAKING MIXES

ANHUI HUAFENG AGRICULTURAL PLANT REFINERY

GERMANY PICKLED PRODUCTS

ANHUI ZHENGFANG BIOLOGICAL TECH

GREECE CONDIMENTS

CACAHUATES DE MORELOS

THAILAND INDUSTRIAL CHEMICALS

CHINA VEGETABLES (DRIED)

CHINA VITAMIN COMPONENTS MEXICO NUTS & SEEDS

Leadership in

RANDAG & ASSOCIATES, INC. TAVA ORGANICS, LTD.

THE HOUSE OF MACARONS, LLC DBA OLIVIA MACARON

Fairfax, VA COOKIES (SPECIALTY)

PAMIR IMPORT-EXPORT PET HELLAS REACH BIOTECHNOLOGY CO. RENEW BIOMASS

Springfield, MO HERBS

Kashrus Education

STAR-K CERTIFICATION, INC.

NON PROFIT ORG US POSTAGE PAID BROOKLYN, NY PERMIT #7379

122 Slade Avenue, Suite 300 Baltimore, Maryland 21208-4996

STAR-K Kosher Certification Hosts Winter Mashgichim Review Seminar by Margie Pensak

On December 24, STAR-K Kosher Certification held its annual Winter Mashgichim Review Seminar at its Baltimore offices. Rabbis Mayer Kurcfeld and Sholom Tendler conducted the day-long sessions, with the goal of reinforcing STAR-K food service policies and procedures. Attendees came from multiple states. “Everybody at STAR-K knows that the mashgichim are the eyes and ears of our organization, and even though STAR-K is a worldwide kashrus organization, food service—a relatively small part of our activities—is probably the most important thing that we do,” noted STAR-K president Avrom Pollak. Jeff Cohn Photography HaRav Yaakov Hopfer, Nasi Vaad HaRabonim of Baltimore, in his divrei chizuk mentioned, “By taking your job seriously, it gives a community a sense of security knowing they are in good hands, and Boruch Hashem, we are.” A highlight was the “Award of Excellence” presentation to Seven Mile Market manager/head mashgiach, Chaim Fishman, in recognition of 20 years of dedicated service to STAR-K and Baltimore. “It’s a humbling experience,” said Mr. Fishman. “My machshava has always been to ensure that STAR-K’s standards of kashrus are followed properly.” Seminar participants, such as Ronnie Berman (Franklin and Marshall College- Lancaster, PA), Tzvi Shear (O’Fishel Caterering, Baltimore), and Barbara Price (a veteran mashgicha), all concurred it was a great opportunity to learn new information and share ideas. As Mr. Berman remarked, “It is always worth the trip to learn new policies and to get divrei chizuk; it is the impetus to keep us going.” Both Rabbis Kurcfeld and Tendler agree that the seminar serves a few important goals. Firstly, to ensure everyone is up to date on all STAR-K policies and procedures. Secondly, to offer a forum for mashgichim - some of whom have worked 25+ years – to ask questions and discuss ideas as a group. Finally, to allow the mashgichim to interact with Rav Heinemann, shlit”a, and the entire office staff, which gives them tremendous chizuk knowing we appreciate and support their vital avodas hakodesh. “It was clear to us that we succeeded!” In his concluding divrei bracha, STAR-K Rabbinic Administrator HaRav Moshe Heinemann said, “A kashrus organization is only as good as its mashgichim. They are the ones who actually do all the work. Without good mashgichim, we may never know about the problems and better ways of how to do things. It all depends on the ones who really administer the kashrus. It’s all up to you.”

STAR-K Kosher Certification A non-profit agency representing the Kosher consumer in promoting Kashrus through Education, Research and Supervision.

Subscriptions

$10(USD) annually for 4 issues -US & Canada $15(USD) annually for 4 issues -Overseas

Kashrus Kurrents is also available on the web at www.star-k.org/cons-kash.htm.

FOUNDING EDITOR: A.J. Levin

Phone: (410) 484-4110 Fax: (410) 653-9294 E-mail: info@star-k.org www.star-k.org

EDITOR: Rabbi Tzvi Rosen MANAGING EDITOR: Mrs. Pesi Herskovitz COPY EDITOR/COORDINATOR: Ms. D. Rosenstein CONTRIBUTING WRITER: Mrs. Margie Pensak GRAPHIC ARTIST: Miss Perel Leah Heber

To receive an email when it is available online subscribe at www.star-k.org/cons-kash.htm or send an email to kashruskurrents-subscribe@star-k.org.

This publication is dedicated to the memory of M. Leo Storch, of blessed memory, through a grant from Mrs. M. Leo Storch & Family.

(The Star-K Passover Book, not included in this subscription, is available for purchase in Jewish bookstores during the Passover season.)

Name ________________________________________________ Address _______________________________________________ City _________________ State _________ Zip _______________ Phone ________________________________________________ Please send your tax deductible checks made payable to: KASHRUS KURRENTS

122 Slade Avenue, Suite 300, Baltimore, MD 21208-4996 Phone: (410) 484-4110 • Fax: (410) 653-9294

Receive late breaking kashrus news and alerts in your email. Send an email to alerts-subscribe@star-k.org or visit www.star-k.org/alerts

Leadership in

Kashrus Education