{"id":700,"date":"2013-08-15T20:45:42","date_gmt":"2013-08-15T20:45:42","guid":{"rendered":"https:\/\/www.star-k.org\/articles\/?p=700"},"modified":"2018-12-05T17:13:03","modified_gmt":"2018-12-05T17:13:03","slug":"beware-glatt-may-not-always-mean-kosher","status":"publish","type":"post","link":"https:\/\/www.star-k.org\/articles\/kashrus-kurrents\/700\/beware-glatt-may-not-always-mean-kosher\/","title":{"rendered":"Beware: Glatt May Not Always Mean Kosher"},"content":{"rendered":"

Published Summer 2008<\/em><\/p>\n

It is written in our Torah<\/em>, “Ubosor basodeh treifa lo socheilu<\/em>” (Shmos<\/em> 22:30), it is forbidden to eat treif<\/em> meat. \u00a0While the expression “treif<\/em>” has become the universal connotation for food that is not kosher, in truth, the word treif<\/em> specifically refers to an animal whose flesh was torn or ripped. \u00a0Technically speaking, if a kosher species of animal or fowl was attacked by a predator, the meat of the victim may be deemed treif<\/em>, non-kosher. \u00a0However, the meat of an animal improperly kosher slaughtered is not treifa<\/em>, it is called a neveila<\/em>.\u00a0 Technically, meat of a non-kosher animal species is the meat of a temeiah<\/em>. \u00a0Yet, the term “treif<\/em>” has found its way through the portals of the slaughterhouse, as well as the aisles of the non-kosher meat section of the supermarkets.\u00a0 No matter what the name, all of these categories of meat are forbidden to be eaten.
\n
\nThe halacha<\/em> requires that all animals and fowl used for kosher consumption be of a kosher species and slaughtered by a shochet<\/em>.\u00a0 Once shechted<\/em>, the freshly slaughtered animal or fowl must undergo a series of inspections, assuring the health and wholesomeness of the animal. \u00a0If 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<\/em>.<\/span><\/p>\n

While some treif<\/em> characteristics may be determined by external examination, an animal or fowl cannot be kosher approved before being examined internally. \u00a0The internal 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.<\/p>\n

During the internal examination, it is especially common to find adhesions on the animal’s lungs.\u00a0 An adhesion is an abnormal condition in which body tissues are united by fibrous tissues. \u00a0These adhesions may be indicative of a puncture in the lung wall underneath the adhesion. \u00a0A puncture of the lung will disqualify an animal and render it treif<\/em>.\u00a0 However, at times the adhesion on the lung is not hiding a puncture. \u00a0This can be determined through careful, skillful removal of the adhesion. \u00a0Once removed, the adhesionless lung can be tested by blowing it up with air and submerging the lung under water. \u00a0If air bubbles appear in the water, it is an indication that the lung has been punctured and the animal is treif<\/em>. \u00a0If the submerged lung is airtight, the animal is kosher, but not glatt<\/em> kosher.<\/p>\n

What is Glatt<\/em> Kosher?<\/span><\/strong><\/p>\n

If, after the shochet\u2019s<\/i> careful initial inspection, the lung was found to be free of adhesions, the animal is glatt<\/em> kosher. \u00a0Generally speaking, it was the custom of the Ashkenazi<\/em> Jews of European descent to eat glatt<\/em> and non-glatt<\/em> meats and accept both as kosher. \u00a0Certain Sephardic<\/em> communities, of Spanish and Mid-Eastern descent, required an animal to be glatt<\/em> in order to be considered kosher.\u00a0 This superior criteria is known as Bais Yosef Glatt<\/em>.<\/p>\n

The glatt<\/em> criteria applies to the meat of gassos<\/em>, adult large herd animals i.e.beef. \u00a0This list includes the meat of steer, heifers, bulls, cows and buffalo. \u00a0Therefore, a butcher could legitimately advertise glatt<\/em><\/strong> kosher rib steaks and kosher rib steaks. \u00a0However, deer, sheep, lambs, calves, and all fowl (chickens, turkeys, and ducks) always have to be glatt<\/em> to be considered kosher. \u00a0This means that adhesions are not removed from calf lungs, as such defects would render the calf treif<\/em>.<\/p>\n

Sometimes suppliers or proprietors will advertise glatt<\/em> kosher chickens to promote their product. \u00a0This implies that the “glatt<\/em>” chicken is of higher kosher quality than “regular” kosher chicken, and that a chicken could be kosher without being glatt<\/em>. \u00a0This is a myth, since every<\/strong> chicken in the United States must be glatt<\/em> in order to be considered kosher.\u00a0 In Israel, the lungs of the chickens are checked due to the prevalence of Newcastle Disease.\u00a0 Indeed, there are two types of chicken that are sold in Israel \u2013 Mehadrin<\/em> and non-Mehadrin<\/em>.\u00a0 Mehadrin<\/em> chickens, whose lungs are checked, are considered glatt <\/em>while the non-Mehadrin<\/em> chickens would only be considered regular non-glatt<\/em>.<\/p>\n

It can be reasonably stated that today’s kosher consumer is caught up in a glatt<\/em> kosher frenzy, and meat purveyors, suppliers, and manufacturers are the first to capitalize on this growing phenomenon. \u00a0The problem is that there is a marked shortage of true glatt<\/em> kosher meat; sometimes only one in twenty animals will be truly glatt<\/em> kosher. \u00a0Some have extended the glatt<\/em> standard to include animals whose lungs have small, easily removable adhesions; others have reduced the glatt<\/em> standard even more. \u00a0We must bear in mind that even if the meat is advertised as glatt<\/em>, the kosher meat process does not end with the examination of the lungs. \u00a0There are many more steps that need to be taken before the meat reaches the homemaker\u2019s kitchen.<\/p>\n

Traiboring<\/span><\/em><\/strong><\/p>\n

Certain fats found in kosher domestic animals are forbidden by Torah<\/em> law. \u00a0These forbidden fats are categorically called chailev<\/em>, and are found in all varieties of cattle, calves, sheep, and lambs. \u00a0Fortunately, most of the forbidden chailev<\/em> is found in the hindquarters of these animals. \u00a0In the United States and most European countries, the hindquarters are not processed for kosher use. \u00a0Nevertheless, according to Jewish custom, chailev<\/em> removal includes not only actual chailev<\/em> but also various parts of the animal that touch the chailev<\/em>, fats that may be confused with chailev,<\/em> and those parts whose nutrition comes from chailev<\/em>.<\/p>\n

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> i.e. soaked and salted.\u00a0 There are a number of reasons for their removal. \u00a0Predominantly, the veins, arteries and membranes must be removed because soaking and salting alone will not remove the blood. \u00a0Removal of these and other parts allows the free flow of blood from the meat during soaking and salting. \u00a0The removal process is referred to as “traiboring<\/em>” in Yiddish, or “nikkur<\/em>” in Hebrew. \u00a0The skilled craftsman is known as a “menaker<\/em>.”<\/p>\n

The art of traiboring<\/em> is not new to the Jewish scene. \u00a0This tradition has been practiced and handed down from generation to generation. \u00a0Understandably, many communities have their own traiboring<\/em> traditions with their individual differences and nuances. \u00a0The following portions of the forequarter are traibored<\/em> according to the Baltimore minhag<\/em>.<\/p>\n

Baltimore Minhag<\/em>: <\/span>
\n<\/strong>
\nBrisket<\/strong>
\n1. Two blood veins that run through the brisket
\n2. Veins on the inside of the brisket<\/span><\/p>\n

Brust Deckel<\/em><\/strong>
\n<\/em>1. Gland that is found within the fats
\n2. Tendon that runs through the deckel<\/em><\/p>\n

Chuck Sections<\/strong>
\n<\/em>Fat, veins and the artery located at the first rib<\/p>\n

Rib & Plate Sections<\/strong>
\n<\/em>1. Removal of membrane skin covering all seven bones of rib and plates
\n2. Blood veins and tendons that run alongside the tenth, eleventh, and twelfth ribs
\n3. Fat located on the back and side of the meat beyond the twelfth rib
\n4. Cartilage of the thirteenth rib<\/p>\n

Pastrami<\/strong>
\n1. Veins that run through the pastrami
\n2. Fats that run on the inside until the vein
\n3. Pieces of cartilage attached to the breastbone<\/p>\n

Neck<\/strong>
\nTwo blood veins on either side of the neck<\/p>\n

Skirt Steak or Tenderloin<\/strong>
\n<\/em>1. Membrane is removed from the front and back sides of the skirt steak
\n2. Fat sinews from the bottom tenderloin are removed<\/span><\/p>\n

Shoulder<\/strong>
\n1. Vein on the bottom of the bone
\n2. Vein that travels the length of the bone and splits into three tributaries
\n3. Vein near the deckel<\/em><\/p>\n

Tongue<\/strong>
\n1. Tip is snipped and the cartilage bones in the back of the tongue are removed
\n2. Two pump veins and two tendons on either side of the tongue are removed<\/p>\n

Liver<\/strong>
\nThe white fat on the bottom side of the liver is actual chailev<\/em> and has to be totally removed. \u00a0Note:\u00a0 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<\/em>.<\/p>\n

All meat and poultry must undergo a soaking, salting and rinsing procedure, hadacha umelicha<\/em> v\u2019hadacha<\/em>, before the meat can be further processed. \u00a0This procedure must be initiated within 72 hours of the slaughter of the animal or fowl. \u00a0Some 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.\u00a0 Most glatt<\/em>-kosher facilities do not permit this practice unless the meat was actually soaked in water for a half hour within the 72 hour period. \u00a0This extends the kashering<\/em> time for the meat for an additional 71\u00bd hours.\u00a0 The wash-down system has been severely abused and compromised in the United States. \u00a0There are places that have been known to use a spray mist or damp rag instead of water to “wash down the meat.”<\/p>\n

The soaking process must be done in the following manner. \u00a0The meat must be soaked for a half hour in cool, but not freezing water (approximately 50\u00b0F and up). \u00a0The exterior of the soaked meat must then be cleaned of any visible blood and then salted on all sides with kashering<\/em> salt. In the case of poultry, the inside cavity must also be salted.\u00a0 The salt cannot be too fine, nor can it be too coarse.\u00a0 Table salt or popcorn salt are not suitable for kashering<\/em> meat and poultry.\u00a0 The meat or poultry must be placed on a board or rack, which will allow the flow of blood from the meat. \u00a0The salt must stay on the meat or poultry for one hour, and is then rinsed off three times to remove all salt and blood.<\/span><\/p>\n

Since traiboring<\/em> is not always done in a slaughterhouse, the fact that meat is slaughtered in a reliable slaughterhouse and is glatt<\/em> kosher does not guarantee the final kashrus<\/em> status of the meat. \u00a0The process of traiboring<\/em> 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. \u00a0It goes without saying, if the meat was procured from a “kosher” slaughter which did not fully meet halachic<\/em> requirements, even the most stringent traiboring<\/em> and kashering<\/em> would still leave the meat in a state of questionable kosher status.<\/span><\/p>\n

Integrity and reliability, not “glatt<\/em>,” “super-glatt<\/em>,” or “Bais Yosef-glatt<\/em>” labels or signs, should be the true guidelines for the kosher consumer. \u00a0All too often, the conscientious homemaker gets caught up in hearsay, fancy advertising, and fallacious claims without bothering to separate fact from fiction. \u00a0Therefore, it is always advisable to purchase meat that has been endorsed by a respectable rabbinic authority or respected kashrus<\/em> organization. \u00a0It is certainly advisable to purchase meat and poultry from a butcher who displays genuine integrity and commitment to Torah<\/em> and mitzvos,<\/em> along with his reliable supervision.<\/p>\n

 <\/p>\n","protected":false},"excerpt":{"rendered":"

Published Summer 2008<\/p>\n

It is written in our Torah, “Ubosor basodeh treifa lo socheilu” (Shmos 22:30), it is forbidden to eat treif meat. \u00a0While the expression “treif” 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. \u00a0Technically speaking, if a kosher species of animal or fowl was attacked by a predator, the meat of the victim may be deemed treif, non-kosher. \u00a0However, the meat of an animal improperly kosher slaughtered is not treifa, it is called a neveila.\u00a0 Technically, meat of a non-kosher animal species is the meat of a temeiah. \u00a0Yet, 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.\u00a0 No matter what the name, all of these categories of meat […]<\/p>\n","protected":false},"author":6,"featured_media":0,"comment_status":"closed","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[32,27,123,68],"tags":[],"class_list":["post-700","post","type-post","status-publish","format-standard","hentry","category-kashurs-kurrents-2008","category-kashrus-kurrents","category-meat","category-summer-kashrus-kurrents-2008"],"yoast_head":"\nGlatt May Not Always Mean Kosher | STAR-K Kosher Certification<\/title>\n<meta name=\"description\" content=\"It is written in our\u00a0Torah, \u201cUbosor basodeh treifa lo socheilu\u201d (Shmos\u00a022:30), it is forbidden to eat\u00a0treif\u00a0meat. \u00a0While the expression \u201ctreif\u201d has\u2026\" \/>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<link rel=\"canonical\" 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