May an Ashkenazi Eat Sirloin?
realize that their continued existence is not dependent on their physical strength and stamina, but on spiritual factors which can never be weakened by Eisav’s might.
Posted onDecember 5, 2014AuthorChayaBailaCategoriesKashrus, Mitzvahs, Parsha RelatedTagsgid hanasheh, gid hanosheh, kosher meat, slaughter, slaughtering, trabering
Can the Hechsher HACK It? What Is behind the Kosher Symbol?
“My rav discreetly told me to avoid using a particular hechsher which I see is very popular. I am curious why this should be so. I know that there are negligent hechsherim out there, but don’t all reliable hechsherim follow the same Shulchan Aruch?”
“Some of my friends use specific hechsherim, and do not use others. Is there something halachic behind these distinctions, or is this simply politics?”
“And Yaakov was left alone, and a man wrestled with him until daybreak. When the man realized that he was unable to defeat Yaakov, he struck the “kaf” of Yaakov’s thigh, which became dislocated as a result of the wrestling. And the sun rose as Yaakov passed Penuel and he was limping because of his injured thigh. Therefore, the descendents of Yisroel do not eat the sciatic sinew to this very day, for the man struck Yaakov on that sinew, dislocating it” (Breishis 32:25-26, 32-33).
With these words, the Torah introduces us to the first kashrus mitzvah. Ever since, availability of kosher food has remained an ongoing concern. Nevertheless, modern life has changed who is responsible for overseeing and controlling the “kosher food chain.” Whereas in earlier generations, governance of the local kosher standard was the province of the town’s rav, modern production and distribution has placed much control hundreds or even thousands of miles away. Yes, it is true that the local rav or vaad hakashrus may still decide the standards maintained by the caterers, restaurants, and local bakeries who accept its authority, but even here, the local rabbinate is dependent on others for the halachic quality of the raw materials. Often local hechsherim do not have the ability, budget, or resources to perform their own independent review of the sources and instead rely on the organization overseeing the production.
In addition, contemporary food manufacture has created new areas of responsibility for the local rabbinate. The old-time rav was chosen because of his Torah knowledge, his yiras shamayim (fear of G-d), and his common sense. These factors allowed the rav to successfully oversee the kashrus of the community. Today’s complex world of food production, however, requires additional skills and knowledge, including familiarity with modern manufacture, to ensure proper kashrus.
Although most consumers are very curious why some hechsherim are used and others are not, nevertheless, the average kosher shopper is almost clueless why a particular product is deemed usable or not. Most people make their day-to-day food shopping decisions on a sociological basis – they purchase items based on whether the kashrus of the particular product or hechsher is trusted by “their crowd.” The kosher customer is eager for more information.
The goal of this article is to appreciate the incredible work that hechsherim assume to provide us with kosher food. At the same time, we will analyze why different rabbonim have different standards even though all are following their understanding of the halacha. This will make us better educated consumers, which is always an advantage.
WHAT MAKES A HECHSHER?
In addition to the absolute requirement that everyone involved in reliable kashrus must be G-d fearing, we can categorize the dynamics involved in maintaining proper kashrus under three main headings:
I. Halachic Knowledge
Every person in the chain of a good hechsher must have adequate knowledge of halacha to fulfill his responsibility so that the hechsher can maintain quality kashrus standards.
II. Awareness of Modern Manufacturing
Kashrus in the contemporary world requires extensive knowledge of modern manufacturing procedures and the processing of raw materials.
III. Control of the Product
The hechsher must establish proper methods of control so that the desired standards indeed exist.
When the hechsher can successfully HACk these requirements, the product is reliably Kosher.
Let me explain briefly what these three categories entail.
I. HALACHIC KNOWLEDGE AND STANDARDS
The kashrus control department of a supervisory organization can be divided into three units:
(1) Deciders — Those in charge of making the decisions. Their responsibility includes all halachic decision making.
(2) Administrators — Those with the administrative responsibility to oversee the actual day-to-day running of the operation.
(3) Field Personnel — The field personnel, sometimes called mashgichim,who serve as the eyes and ears of the organization in order to maintain its kashrus standard.
A proper hechsher must staff each of these three units with personnel who have the halachic and practical knowledge necessary to adequately fulfill their roles. There must be a talmid chacham or talmidei chachamim available to paskin any shaylos that occur, scholarly and well-trained yirei shamayim administrators who understand what is involved in the factories from both a halachic and a technical vantage point, and well- trained erlich field personnel who oversee and check the actual facilities.
Assuming responsibility for kashrus in the contemporary world requires not only extensive halachic knowledge, but also expertise in modern manufacturing and raw materials, much of it specialized information. For example, granting certificates that flavors are kosher requires a tremendous amount of technical, chemical and manufacturing background. Providing a hechsher for cholov yisroel products necessitates significant acquaintance with the details of factory operation and equipment. Checking a factory entails not only familiarity with all ingredients and understanding how the equipment works, but also what other products may be heated in the entire facility. Similarly, someone supervising a modern abattoir must be aware of how the equipment may affect the ability to perform proper shechitah and whether the equipment or the processing may conceal the possibility that the animal is treifah.
In addition to comprehending all of the above, proper kashrus means that a hechsher has proper means to guarantee that the desired standards indeed exist. Some of the items included under this broad heading are:
A. Does the hechsher have a system to ascertain that each facility it oversees is appropriately supervised? Does the visit guarantee that the kashrus standard is being kept by the company?
B. How often do field personnel visit a facility?
C. Are the field personnel properly trained and supervised? Is it possible that the factory will know of upcoming visits in advance and conceal evidence?
D. How does the hechsher guarantee that its symbol is not used on products that it does not supervise? Among many other things, this requires that the kashrus agency monitors the labels that use its emblem and keeps guard against unauthorized use.
APPRECIATE THE HECHSHER
We can now appreciate the extensive job that responsible hechsherimperform to guarantee reliably kosher products. Inadequate supervisory agencies lack these factors.
With this background, we can now explore the first question above:
“My rav told me to avoid using a particular hechsher although other people I know use it, and I am curious what might be wrong.”
The rav who told you to avoid a certain hechsher may interpret the requirements of kashrus supervision differently from the way the hechsher does. Here are some specific reasons why your rav may recommend avoiding a particular hechsher or product:
(1) He may disagree with the kashrus standard that the rabbonim of the hechsher feel is adequate.
There are hundreds of examples that I can provide of disputes concerning kashrus standards. Here are some examples:
(a) The authorities of the last generation disputed to what extent one needs to supervise fish after the removal of its skin, most contending that any fish product left unsealed outside the control of a Torah observant Jew is regarded non-kosher. According to this standard, kosher whitefish salad requires an observant Jew to be present from the skinning of the fish until the sealing of the container. On the other hand, some supervisory agencies accept a more lenient approach that permits use of the fish with only occasional spot inspection of such a facility. Thus, although an otherwise recognized hechsher approves this product, your rav may tell you not to use it.
(b) Most large hechsherim in North America certify dairy products that are not cholov yisrael, relying on the psak of Rav Moshe Feinstein, the Pri Chodosh and others who permitted them. However, your rav may not accept this psak, or he may feel that you should be stringent about this practice.
(c) Your rav may not be comfortable with the approach used by the certifying agency to guarantee that the product has no problems of insect contamination, called tola’im.
(2) Your rav may feel that the method of control used by the particular hechsher is not as adequate as it should be. How often should one send a mashgiach to spot-check that a factory is maintaining the required standard? Obviously, this depends on the product and what else is manufactured at the facility. However, there is a wide discrepancy of standards concerning what is considered adequate supervision of a facility, and the hechsher may feel that their frequency of inspection is sufficient whereas your rav may feel that it is not.
Here is an example of such a circumstance: In the past, I was once responsible for the supervision of a variety of local businesses including a large bread and rolls bakery. I personally made sure that someone representing the hechsher could enter the bakery at any time of the day or night so that the owners and employees had no idea when we might make the next spot inspection. I also had access to the bakery’s computerized inventory so that we knew exactly what the bakery had in stock. Although these should be standard practices in all kashrusfacilities, they are not, and your rav may feel that one should not eat from any factory where this approach is not followed. He may feel that a system must be in place whereby all raw materials are approved by a mashgiach before they are used, a practice followed in very few facilities.
Until now, I have been discussing situations in which there is dispute among different kashrus agencies, all of which assume fidelity to halacha and supervision. Unfortunately, I have often come across completely reckless “supervision agencies” which assume little responsibility to guarantee that the consumer is indeed eating kosher. Some of these situations would be humorous were they not so tragic.
Here are a few anecdotes, all drawn from my firsthand experience. Once, when checking a meat supplier, I visited a particular abattoir as a guest of the supervising rabbi. As we entered, the shocheit offered the supervising rabbi the opportunity to examine his knife, which is halachically correct etiquette. However, I noticed that the rabbi did not know how to check the knife properly, although he pretended that he did. Obviously, it was beyond his competence to give hechsherim onshechitah.
On another occasion, I visited a wine factory, whose kashrus reputation was far from pristine, to see whether one mashgiach could possibly maintain proper kashrus controls of the sprawling, three-story, city-block-sized plant. Indeed he could not, and I discovered many kashrusconcerns. Shortly thereafter, I met the certifying rabbi who asked me for my impressions of the operation. I respectfully noted some of the shortcomings that I had observed, some of which he denied, while regarding another, he claimed that halacha permits it. When I pointed out that halacha permits such a product only bishaas hadechak (under extenuating circumstance), he replied “shaas hadechak is an elastic term.” You could well ask, were his unfortunate consumers aware that they were purchasing and drinking questionably non-kosher wine when they had better alternatives? Did they realize how rubbery their wine was?
MAGNIFICENT RESORT, MEDIOCRE KASHRUS
Another true and curious anecdote occurred when my shul was conducting a fundraising auction of donated items. One contributed item was a week in a well-known resort hotel, which, however had a poor kashrus reputation. In order to determine whether our shul could auction this prize, I called the hotel, seeking out the supervising rabbi, and reached the gentleman on the phone.
After identifying myself and explaining the reason for my call, I asked my colleague on the other end of the line what sources of meat the hotel used. He mentioned certain high production meat packers with less than sterling kashrus reputations. I then noted to the certifying rabbi that these packers do not butcher or soak and salt (kasher) the meat.
“The hotel has its own staff of butchers, who butcher and kasherthe meat.”
“Do you have personal expertise in kosher butchering and removing veins and forbidden fat?”
“No, I have never learned the trade.”
Further questioning revealed that both the rabbi providing the supervision and the mashgiach knew nothing about kosher butchering, and the butchers employed by the hotel were all either non-observant or non-Jews. Thus, there was absolutely no supervision on the proper butchering of the meat, one of the many reasons the hotel well earned its glamorous kashrus reputation!
On another occasion, I conducted the initial inspection of a factory on behalf of a well-respected hechsher to discover labels bearing the logo of a different supervisor. When I inquired whether the other rabbi was still certifying this facility, I was told that they had given up his certification many years before, notwithstanding that they were still using his labels!
At this point, we can answer the second asked above:
“Do people avoid certain hechsherim because of political reasons, or are there valid halachic reasons for avoiding them?”
Although there are indeed occasional political reasons why people shun certain hechsherim, usually, a hechsher is avoided for valid halachicreasons. Some organizations are disorganized, for example. I have seen many situations where although the people involved are erliche yiddin¸ they run their kashrus supervision in too haphazard a fashion to maintain a proper standard. Others send mashgichim to kasher plants without adequately instructing them what to do. Other hechsherim do not even bother sending mashgichim to check at all, and I have found more than one instance where the “hechsher” never bothered to send someone to check a plant even once!
WHAT IS A CONSUMER TO DO?
Just as you make yourself knowledgeable before buying a couch or a refrigerator, so you should try to be more knowledgeable about kashrus. Ask questions. If you feel you are receiving inadequate responses, keep asking until your questions are satisfactorily answered.
I have often discovered serious problems involving caterers that “everyone uses.” When invited to a wedding or other simcha, double check to ensure that there is proper supervision. Ask to meet the mashgiach, and ask him questions. Of course, your questions should give the impression that you know what you are talking about. Once you begin asking, it will not take long to become a knowledgeable and inquisitive consumer. Hopefully, you will not find the types of problems I mentioned above, but if you do, you will be able to write your own article!
If you are making a simcha, investigate the possibility of hiring your own experienced mashgiach.
Tour groups are especially notorious for lack of proper kashrusarrangements. Among problems I have discovered were tours advertised as glatt kosher chassidishe shechitah only, while the person overseeing all kashrus arrangements was married to a non-Jewish woman!
Your rav should be a good source of up-to-date kashrus information. A well-educated consumer asks. Often asking one’s rav forces him to research the matter more carefully and he discovers issues of which he was unaware. I have discovered this many times myself, not only in areas of food kashrus, but also in such diverse areas as tefillin and shofar manufacture, and the kashrus of mikva’os.
Based on the above information, we can gain a greater appreciation as to how hard it is to maintain a high kashrus standard. We certainly have a greater incentive to become better educated kosher consumers who better understand many aspects of the preparation of kosher food, and why it is important to ascertain that everything one consumes has a proper hechsher. We should always hope and pray that the food we eat fulfills all the halachos that the Torah commands us.
Posted onNovember 27, 2010AuthoradminCategoriesEditor's Pick, Featured Articles, KashrusTagshechsher, kosher meatLeave a commenton Can the Hechsher HACK It? What Is behind the Kosher Symbol?
What Makes Meat Kosher?
“I know that I only eat from certain hechsherim. However, my sister-in-law, who is a very frum person, was told by her Rav that she can use a certain hechsher that I was told not to use. Don’t all the rabbonim follow the same Shulchan Aruch?”
“I have been told that it isn’t possible that there could be such a high percentage of glatt kosher to accommodate everyone purchasing it, and that the term is used incorrectly. Is this true?”
“Is there such a thing as non-glatt kosher veal?”
These are common questions, and indeed, explaining the distinctions between different kashrus standards could fill volumes. This article will be devoted exclusively to issues of kosher meat. By the time we finish this reading this article hopefully the answers to the above questions will be clarified.
THE BASICS OF KOSHER MEAT
There are several mitzvos involved in the preparation of kosher meat and poultry. Only certain species may be eaten, and these must be slaughtered in the halachically-approved way, shechitah. Even then, the animal or bird may still have defects that render it non-kosher. Finally, there are non-kosher parts that must be removed, specifically the gid hanasheh (the sciatic nerve), non-kosher fats called “cheilev,” and the non-kosher blood. After all these have been removed, the meat is finally ready to be prepared for the Jewish table.
In other articles, I discussed some of the contemporary issues concerning kosher animal, bird, and fish species. This article will discuss some halachic issues that occur after the shechitah.
Immediately following the slaughtering, the shochet (ritual slaughterer; plural, shochtim) checks visually to verify that he performed the shechitah correctly. This is a vitally important step – if this inspection is not performed, the animal or bird cannot be eaten.
Next, the animal or bird must be examined to ensure that it is not a treifah. Although in common usage the word “treif” means anything non-kosher for any reason whatsoever, technically the word refers to an animal with a physical defect that renders it non-kosher. The word treif literally means “torn,” and indeed the most common cause of a treifah is tearing or damage to the internal organs.
Organs where treifos are infrequent do not require inspection. In these instances, one may rely on the principle of “rov”- since the overwhelming majority is kosher, one need not check for treifos. However, an organ that has a high percentage of treifos must be checked to ensure that it is kosher. Thus, established halachic practice of over 1000 years is to check an animal’s lungs because of their high rate of treifos.
How high a percentage of treifos is needed to require examination? A dispute over this issue developed in the early nineteenth century between two great poskim, Rav Efrayim Zalman Margolies, the Rav of Brody (Shu”t Beis Efrayim, Yoreh Deah #6) and Rav Yaakov, the Rav of Karlin (Shu”t Mishkenos Yaakov, Yoreh Deah #16 & 17). The Beis Efrayim contended that it is not necessary to check for a treifah if we do not find that Chazal and early poskim required it, whereas the Mishkenos Yaakov contended that if a certain treifah occurs in ten per cent of animals one is required to check every animal for this treifah. (The halachic source for this figure of ten per cent is beyond the scope of this article.)
Reliable hechsherim tend to follow the Mishkenos Yaakov’s ruling and check for treifos that appear frequently. Thus, it is standard to check the stomachs and intestines of chickens and the lungs of turkeys for irregularities, and reliable hechsherim usually check the second stomach of cattle (the reticulum, called the beis hakosos in Hebrew) for damage that results from swallowed nails.
Geography can sometimes be a factor. For example, treifos are not found commonly in the lungs of chickens raised in North America, and therefore the hechsherim there do not check the lungs. On the other hand, it is far more common to find these problems in chickens raised in Israel. Thus, many poskim require chicken lungs in Israel to be checked for treifos. (I have heard different theories why there is a greater rate of treifos in the lungs of Israeli chickens, including that the heat and desert climate damage the lungs or that there are exposure to certain viruses, but the truth is that no one really knows.)
Before explaining the concept called glatt kosher, we must first discuss adhesions, a type of lesion that develops on the lungs of animals. An animal or bird with a tear in its lung is not kosher and this is one of the many types of treifah.
The Gemara rules that an animal with an adhesion (sircha) on its lung is also non-kosher (Chullin 46b), because this demonstrates that the lung once had a tear that was subsequently covered by the adhesion (Rashi ad loc.). A second reason given is that the adhesion would have eventually torn off and damaged the lung (Tosafos). Even though the animal was slaughtered before the adhesion tore off, the animal is considered non-kosher since it ultimately would have died as a result of the adhesion.
If the adhesion is between two adjacent sections of the lung, the animal is kosher, because the lung protects the adhesion from tearing.
Did the Gemara prohibit all adhesions or only ones that are difficult to remove? Is there a concern that even a thin adhesion might be covering a tear in the lung or will ultimately cause the lung to tear?
This halacha question is disputed by the Rishonim. The Rosh (Chullin 3:14), who was the foremost posek in Germany (Ashkenaz) in the Thirteenth Century, ruled that any sircha that is removed easily without damaging the lung is kosher. These easy-to-remove adhesions are called “ririn.” Based on his ruling, the custom amongst Ashkenazic Jewry was that a shochet who found a sircha on a lung would attempt to remove the sircha. If it could be removed without damaging the lung, the shochet declared the animal kosher. If the lung was completely clear of any adhesions, even ririn, the animal was declared “Glatt Kosher.” “Glatt” means “smooth” in Yiddish – in other words, the lung was smooth and had no adhesions at all.
The Rashba (Shu”t #304), who was the foremost posek in Spain (Sfarad) at the time, disagreed with Rosh, declaring that it is forbidden to remove adhesions, and that an animal with any adhesion is non-kosher even if the adhesion can be easily removed. He also declared that any shochet who removes sirchos in order to declare the animal kosher should be removed from his position if he has been warned to cease this practice and continues to do so.
(It is an interesting historical note that when the Rosh fled the persecutions in Germany for Spain, he became a houseguest of the Rashba in Barcelona. Eventually, the community of Toledo engaged the Rosh as its rav upon the recommendation of the Rashba.)
Shulchan Aruch follows the ruling of Rashba and declares that a shochet who removes sirchos is considered to have fed treif meat to Jews (Yoreh Deah 39:10). The Rama, however, points out that the custom in Ashkenaz was to permit meat from animals with easy-to-remove sirchos. The Rama explains that although the basis for the practice is tenuous, one should not rebuke those who are lenient. Clearly, the Rama himself is not advocating being lenient in this matter and preferred that people be strict. Furthermore, the Rama is only lenient when one knows that the bodek, the person checking the lung, is a G-d-fearing person who will be careful to remove the sircha gently (Yoreh Deah 39:13). Moreover even among Ashkenazic poskim, many were hesitant to be lenient.
Because of all this, the Gr”a ruled that one should not use non-glatt meat, that is meat from animals that have thin adhesions on the lungs.
Since Sefardim follow the ruling of the Shulchan Aruch over the Rama, they are not permitted to use non-glatt meat. Ashkenazim are permitted to follow the Rama and use non-glatt kosher meat, although it is preferable to be strict.
There is an additional reason to be strict. Based on a pasuk in Yechezkel (4:14), the Gemara concludes that a meticulous person does not eat meat that had a shaylah, even if it was paskened to be permitted (Chullin 44b). Because of this Gemara, hechsherim that cater to Bnei Torah attempt to certify only products that have no shaylos whatsoever. These hechsherim are usually referred to as “Mehadrin,” although it is important to note that there is no universal mehadrin standard. I have found hechsherim that refer to themselves as “mehadrin” or as “heimishe” that are indeed excellent, but I have also found hechsherim purporting to be “mehadrin” or “heimishe” whose standards are at best mediocre.
It should be noted that the lenience of removing adhesions from the lungs applies only to mature beef cattle. On birds and other animals, any lung that has a problematic adhesion would automatically be non-kosher. Thus, any poultry, veal and lamb that is kosher is by definition glatt kosher, and using the word “glatt” is superfluous. However, since consumers often assume that “glatt” means a higher standard of kosher, it is not uncommon to find these items advertised as “glatt kosher.” I have even seen dairy or pareve products sold as “glatt kosher,” which is a totally meaningless usage of the expression.
DIFFERENT DEFINITIONS OF GLATT
The Beis Dovid, a commonly used halacha work on the laws of shechitah, contends that adhesions that can be removed easily are not only considered kosher, but even qualify as glatt kosher (Section 2 pg. 72, #8:5, quoting Shu”t Daas HaZevach). Many hechsherim follow this opinion and consider such meat to be glatt kosher. However, other poskim dispute his conclusions and feel that this meat should not be used by Sefardim who are halachically required to use only glatt meat. Those who are strict in this shaylah often refer to their hechsher as “Glatt Beis Yosef.” However, this term (Glatt Beis Yosef) also has no precise definition. An experienced shochet/rav hamachshir once told me that it probably only means that in the opinion of the hechsher, the Beis Yosef himself would prefer eating this meat than some other kosher meat on the market.
Thus, two hechsherim may be called “glatt” and may not be using the same definition of the word.
As mentioned above, the heter of non-Glatt meat only exists in reference to mature beef cattle, but that lambs, kids, and young calves that have any sircha should be treated as non-kosher (see Rama Yoreh Deah 39:13). The logic behind this is that if a young calf already exhibits some signs of an adhesion, it is probably a kashrus problem and the animal should be considered treif. Thus, we would conclude from this that all veal should be either glatt or treif.
However, at this point the modern meat industry has created a new problem by attempting to convince the consumer that quality veal should be very light-colored, almost white. Since meat is naturally red and not white, this is accomplished by raising calves in drastically unnatural circumstances such as not feeding them a normal diet, not providing them with any iron in their diet, and not allowing them to exercise. This approach decreases the hemoglobin in the blood which gives the meat its red color. The result is that “white veal” or the misnomer “nature calves” often have a notorious high rate of treifos in the lungs as a result of the conditions in which they were raised. (It is known in the industry that if the grower improves the ventilation and sanitary conditions of his pens, the rate of kosher product increases.) For this reason, non-scrupulous meatpackers have plenty of temptation to bend the rules that define the kashrus of veal. (One shochet recently told me that he once shechted 114 “nature calves” that had been raised in non-sanitary conditions and had only one kosher!)
I was once scheduled to visit a veal shechitah to see whether it met the standards for the Vaad HaKashrus I headed at the time. Before visiting the plant, I called the rav giving the hechsher to find out his standard for accepting kosher veal. When I asked him if he “takes sirchos” on veal, he replied, “Of course we do, otherwise we would never have enough marked kosher!”
What an astonishing reply! At least he saved me a long trip. Yet, there are hechsherim that allow purchase of “kosher” veal from shechitos like this!
(I have heard very complicated halachic reasons to permit this standard. Suffice it to say that I consider the reasons unacceptable.)
As mentioned above, before meat is ready for the pot, it must have several items removed. The non-kosher blood is removed from the meat either by broiling or through soaking and salting. Liver must be kashered by broiling. Except for certain extenuating circumstances, when kashering meat by salting it must be soaked for a half-hour and salted for an hour, with the salt covering all sides of the meat thoroughly. I have personally witnessed meat kashered inadequately in commercial facilities, usually because the workers are not given enough time or proper facilities to do the job correctly. However, any responsible hechsher will make certain that this does not happen.
In earlier times meat and liver were always kashered at home. Today, most housewives assume that the meat they purchase is already kashered. Thus, they often do not know how to kasher meat themselves, although concerned Jewish homemakers would do well to learn how to kasher meat and liver properly.
Over a thousand years ago, the Gaonim established a new requirement in the processing of kosher meat. They ruled that if the meat was not soaked within seventy-two hours of its slaughter, the blood could no longer be removed by the soaking and salting method but only by broiling. Thus, it is paramount to kasher meat, or at least to soak it, within a few days of the shechitah. Many poskim are lenient to permit meat if it was soaked within the seventy-two hours, but different hechsherim have very different definitions as to what is considered properly “soaked.” In general, a mehadrin hechsher will not permit meat to be used unless it has been kashered within seventy-two hours of the shechitah, whereas a non-mehadrin hechsher will permit it. Similarly, a mehadrin hechsher will not allow the use of meat that has been frozen before it was kashered, whereas non-mehadrin hechsherim will allow the kashering of meat that was frozen for more than seventy-two hours.
The Torah prohibited certain fats, called cheilev, which are predominantly attached to the stomachs and the kidneys in the hindquarter. These non-kosher fats and the gid hanasheh are cut out of the meat in a process called “trabering.” This Yiddish word’s origin derives from the Aramaic word for non-kosher fat, tarba, and thus means, removing non-kosher fat. (The Hebrew word for the process is “nikur,” excising.)
Removing the gid hanasheh and forbidden fats from the hindquarters is an extremely arduous process that requires much skill and patience. Since most of the forbidden fats and the entire gid hanasheh and all its tributaries are in the hindquarters, the custom in many places is to use only meat from the forequarters, thus considerably simplifying the trabering process.
OTHER DIFFERENCES BETWEEN HECHSHERIM
There are also subtle distinctions between hechsherim, which might cause one Rav to approve a shechitah and make another Rav uncomfortable. When is a shechitah line considered operating too quickly for the shochtim and bodkim to do their jobs properly? When is a plant considered understaffed? Are the tags that identify the meat as kosher kept under proper supervision? Are the shochtim yirei shamayim (G-d fearing)?
Thus, it could indeed happen that one rav considers a shechitah acceptable and another rav feels that it is not. The differences may be based on the interpretation of halacha, or they may result from a rav’s inclination as to how a plant should be run.
Based on the above information we can better understand many aspects of the preparation of kosher meat and why it is important to use only meat that has a proper hechsher. We can also gain a greater appreciation as to how hard rabbonim and shochtim work to maintain a high kashrus standard.
We should always hope and pray that the food we eat fulfills all the halachos that the Torah commands us.
We begin our interaction with Gd and Life, with the premise that everything is permitted, other than that which is specifically prohibited.
Our Sages take a very dim view of those who look for unnecessary stringencies and seek to reduce the enjoyment of those things that Gd created for us to enjoy.