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Jerusalem - Israel Chief Rabbi: ‘Rabbinate Glatt Just as Kosher as Badatz’

Published on: January 19, 2010 11:28 AM
By: VIN News By B. Slobodkin
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Rav Metzger visited several meat plants in South AmericaRav Metzger visited several meat plants in South America

Jerusalem - Israel Chief Rabbi Yona Metzger, who returned on Friday from an inspection of meat plants in Argentina that supply 80 percent of the beef imported to Eretz Yisroel, said the glatt meat carrying the Chief Rabbinate hechsher is comparable to the top badatz organizations.

Accompanied by Rav Ezra Harari Raful, head of Rabbinate shechita outside of Israel, Rav Metzger visited several meat plants in South America, where he was impressed by the work of the shochtim and bodkim at the various sites, but decided to make certain changes to the meat marking process. According to the existing procedure, during the sorting process meat is marked kosher or glatt, and treifos are cast aside without being marked. The new guideline is intended to ensure treif meat is kept separate and sold to non-Jews. Rav Metzger also introduced a number of additional hiddurim to the kashering process.

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The Chief Rabbinate told VIN News that consumers can be assured glatt meat bearing the Chief Rabbinate stamp is indeed “mehadrin min hamehadrin,” no less than the most reputable badatzim, noting that many of the shochtim on the Rabbinate work teams are also members of the various badatzim.

According to the Chief Rabbinate spokesman, shochtim maintain a slower work pace under the supervision of the badatzim, but many say the extra time between one shechita and the next is unnecessary, and can even disrupt the shochet’s focus.

During a meeting of the Chief Rabbinate’s Kashrus Committee on Sunday, Rav Metzger said during his trip to South America he discovered that various importers interpret the term “meat” to exclude the inner organs, such as the liver, lungs and tonsils, therefore the Rabbinate is not authorized to supervise them. “As a result, inner organs that could be treifos d’oreiso make their way to Israel,” he said.

This interpretation has been backed by Israeli courts, Rav Metzger added, and prompt action must be taken to amend the Meat Import Law to ensure inner organs are also placed under the supervision of the Chief Rabbinate.


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Read Comments (22)  —  Post Yours »

1

 Jan 19, 2010 at 11:38 AM Anonymous Says:

when you say Badatz like in the title, people assume the Eidah - which is much stricter than the Rabbanut, plus the hashkafah of the Eidah is al taharas hakodesh, which cannot be said for the Rabbanut to say the least. In the article it says "various badatzim", which anyone could have their own, and there are many know to be less strict that the Rabbanut.

2

 Jan 19, 2010 at 11:43 AM Anonymous Says:

Many years ago Badatz used to be considered the top of the line hashgacha in EY but the quality of the products they certify and their mashgichim has gone downhill very quickly. Today, the hashgacha of Rav Landa of Bnei brak and the Belz schlachthauses are considered to be the gold standard and the glatt meat from the chief rabbinate is equal to or better than any Badatz products.

3

 Jan 19, 2010 at 11:44 AM Kosher Style Says:

משגיח כשרות אמר לי פעם, שבציפס וממתקים יש יותר שאלות מבשר שנשחט וניקר ע"פ הלכה, ופלא שבבשר יש לכל אחד חומרות איזה אוכלים, ולא כל אחד מקפיד מה נמצא
Candy Rikolah

4

 Jan 19, 2010 at 12:02 PM Anonymous Says:

might be true but what about the hadacha and salting processes, that's where the problems arise

5

 Jan 19, 2010 at 12:46 PM Sholom Says:

Helevai that's it's true and all yidden will be eating the best kosher meats. But is it possible that the BADATZ gets credit for this? I guess competition is good.

6

 Jan 19, 2010 at 12:48 PM Anonymous Says:

He admits that his bodkim work too fast, so no it does NOT compare to badatz at all for many reasons

7

 Jan 19, 2010 at 12:57 PM Anonymous Says:

We all are mispallel that the Shochtim and all the Badatzim do the finest job possible and that all are conciencious not to certify treifus. Should it be any less?

8

 Jan 19, 2010 at 01:04 PM Anonymous Says:

This is why I stopped eating all beef, bison and veal. There is no guarantee that any of the meat is kosher at all. Beit Yosef in NYC is a scam.

9

 Jan 19, 2010 at 01:26 PM Dave Says:

Huh, I was worried that we'd all try to get along. Thank goodness for the comments here. It's reassuring to see that the long established Jewish custom of having to pasul others to justify your own and to make yourself feel more frum is still alive and well.

10

 Jan 19, 2010 at 03:52 PM groiseh chochom Says:

What is the mashgiach looking for or looking at in the picture?

11

 Jan 19, 2010 at 04:25 PM Anonymous Says:

let's see him eat it!

12

 Jan 19, 2010 at 04:27 PM Anonymous Says:

Reply to #10  
groiseh chochom Says:

What is the mashgiach looking for or looking at in the picture?

“ What is the mashgiach looking for or looking at in the picture?”

For glatt meat, there are certain veins that are assur and the mashgiach is checking to confirm there are none present which would render the fleish treifus.

13

 Jan 19, 2010 at 04:33 PM Anonymous Says:

Reply to #10  
groiseh chochom Says:

What is the mashgiach looking for or looking at in the picture?

Where'd I put my keys?! I couldv'e sworn I had them just a minute ago...

14

 Jan 19, 2010 at 04:37 PM Anonymous Says:

Reply to #4  
Anonymous Says:

might be true but what about the hadacha and salting processes, that's where the problems arise

pray tell us what kind of problems in the salting process. if you watch what the KITSUR SHULCHAN ARUCH SAYS you cannot go wrong. iapplaud the rav harashi

15

 Jan 19, 2010 at 04:58 PM Avi Says:

Reply to #8  
Anonymous Says:

This is why I stopped eating all beef, bison and veal. There is no guarantee that any of the meat is kosher at all. Beit Yosef in NYC is a scam.

Not to saying that other meats are at all problematic al pi din, but if you are interested, I was told by an extremely machmir and knowledgeable rosh kollel in America that the shchita, nikkur, etc. of the Beis Yosef meat in Monsey Glatt is unmatched. So if you're worried about meat for Yom Tov, etc., they come highly recommended.

16

 Jan 19, 2010 at 05:02 PM a nice sweet jewish boy Says:

a pizza store owner in yerashalim told me that baddatz warned him (when he was considering going to a cheaper more affordable hechsher) that if he does they will ruin him and say he was kicked off and then i started investigating and many many more similar strong arm tactics where used by these thugs there is a growing number of ppl (and its spreading fast) that beshita wont eat badatz because of these stories (on a side note there hechser is not that great just as good if not worse then ou because they rely on ou for all there products but alas the masses are fools sigh)

17

 Jan 19, 2010 at 05:26 PM Yankel from BP Says:

And what is with the badatz chicken legs that are sliced down to the bone in EY ? I never noticed that when I lived in brooklyn... is that some kind of new super-chumra, or did I just never notice it ?

18

 Jan 19, 2010 at 06:25 PM gavi Says:

this is a topic that interests me and im honestly curious, what are the differences between the various hechshers, what are the hiddurim that this article was talking about, whats the difference for example between how the rabbinate kashers meat (including using their old system) and how the edah kashers meat, or how monsey glatt kashers meat, or how the ou kashers meat??? (by kashers i mean what their standards are), and if one of you could find me some type of link ore reliable source, rather than just relying on secondhand information, that would be amazing
tmts''a-gavi

19

 Jan 19, 2010 at 07:09 PM Anonymous Says:

No Hebrew comments this is an English site only!

20

 Jan 19, 2010 at 07:14 PM Yungerman Says:

Well apparently according to the eida the chassidisha (satmar) shechita in Austrelia is less mehudar than staam Rabbanut in Israel.

21

 Jan 20, 2010 at 08:53 AM Israeli Says:

Reply to #17  
Yankel from BP Says:

And what is with the badatz chicken legs that are sliced down to the bone in EY ? I never noticed that when I lived in brooklyn... is that some kind of new super-chumra, or did I just never notice it ?

it's a symon/sign used by the masgiach of a particular badatz to seperate what is going under his hasgacha. All the chicken and meat is shechted by the same people and then each mashgiach comes and puts a special sign to make it easier for the butchers to identify which chicken belongs to each hasgacha

22

 Jan 20, 2010 at 02:25 PM Not just that... Says:

Reply to #6  
Anonymous Says:

He admits that his bodkim work too fast, so no it does NOT compare to badatz at all for many reasons

He said no such thing. I hope you merely misread that.

23

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