JKN – Kashrus Kuestions – 001

I am hearing from many a bochur that Ashkenazim cannot eat from the Hechsher of Badatz Beis Yosef due to the following stated reasons:
1.    Sefardi Shechita is unacceptable for Ashkenazim
2.    Sefardi Halacha allows parts of the animals to be eaten that Ashkenazim cannot eat.
3.    Badatz Beis Yosef allows in general certain heterim and Kullos that are not valid to Ashkenazim.
Is any of this true?
Response from Rabbi Peretz Moncharsh
1) Regarding Hilchos Teraifos the Mechaber is considerably more machmir than the Rema, and Sefardi shechita would be, if anything, more mehudar. While the Rema does have certain chumros is Hilchos Shechita such as forbidding hesitating during the second half of the shechita, these should not be relevant to any experienced shochet.

2) There are certain organs that Sefardim eat and would be problematic according to Halacha for Ashkenazim such as the udder, however this would not be an issue with regular cuts of meat. While Sefardim did continue doing nikur and eating the hindquarters of animals after Ashkenazim lost the mesorah on the precise location of gid hanashe, Today it is generally not financially worthwhile even for Sefardim and one is unlikely to come across problematic cuts even from a Sefardi hechsher.

3) I do not have any conclusive and authoritative information on what kulos Badatz Beit Yosef might rely on, but if this is true it would certainly be a problem. I don’t think it is my place to judge individual hechsherim, and certainly not in a public forum.

Rabbi Peretz Moncharsh, learned in the Yeshivos of Philadelphia, Brisk-R Dovid, Mir and Kollel La’asukei Shmaytsa.  He currently lives in Beitar and is a Moreh Horaah on both the Ashkenazi and Sefardi Batei Horaah as well as the Rosh Kollel of Kollel Shaarei Horaah. Rabbi Moncharsh received Semicha from R’ Zalman Nechenia Goldberg, R’ Yaakov Tufik (the Sefaradi Rav of Beitar) and the Rabbanut. He did shimush by R’ Tufik and by R’ Yitzchok Kaufman.

9 Comments

  • Suzanne Lieberman
    July 6, 2009 - 18:04 | Permalink

    If anyone does have any authoritive information on any “kulos” that Beit Yosef relies on, can they please let us know. My information over the past couple of years has led me to understand from certain Mashgichim (not working for Beit Yosef) that Beit Yosef hechsher has improved greatly, and can be relied upon by both Ashkenazim and Sephardim.

  • Phil
    July 6, 2009 - 18:52 | Permalink

    I have heard of a few Ashkenazim not eating Beit Yosef, but the reason given was that the person in charge of the Beit Yosef kashrut has changed every year for the past few years and therefore there is no consistent supervision (possibly meaning that one year they ush one chumrah and the next year another chumrah?)

  • Lion Kay
    July 6, 2009 - 19:51 | Permalink

    Some restaurants (eg. El Gaucho under Machpud in Ramat Gan) have some meats on the menu that they tell you is only for Sefardim eg. the fillet and sirloin steaks. How does this reconcile with number 2 of Rabbi Peretz Moncharsh’s responses?

  • shmuel
    July 7, 2009 - 03:17 | Permalink

    Lion Kay: What is there to reconcile? El Gaucho is an expensive meat restaurant that charges an arm and a leg for rare meat cuts. This isn’t regular affordable meat in a regular meat dish.

  • Reuven
    July 7, 2009 - 13:43 | Permalink

    There is one treifus (ashkenaz) by the lungs where according to the Mechaber it is still glatt and accroding to the Rm”a it is treif.

  • July 7, 2009 - 18:09 | Permalink

    This is a very big questions that is nogah to the entire frum velt. You should ask this question to Rav Eliashuv, Shlita via one of his english assistants.

  • Lion Kay
    July 8, 2009 - 21:42 | Permalink

    Shmuel: “Steak Chorizo (Sirloin), 300g ……………. NIS 89 ” This was taken from El Gaucho’s menu. I think its a resonable price. So my question stands. Quod erat demonstrandum.

  • kosher info
    July 15, 2009 - 22:31 | Permalink

    I am surprised by the Rabbi’s comments

    The Vies Yosef is Mikel on a sircha on the Dofen Tzar!

    also Bdatz beis yosef is somnech on the psakim of Rav Ovadia SHlit”a which often are meikel in issur vheter

  • July 19, 2009 - 21:38 | Permalink

    “While Sefardim did continue doing nikur and eating the hindquarters of animals after Ashkenazim lost the mesorah on the precise location of gid hanashe, Today it is generally not financially worthwhile even for Sefardim and one is unlikely to come across problematic cuts even from a Sefardi hechsher.”
    This sort of makes me wonder. I was raised by a meat cutter and store owner father. Back then, I learned how to break down a carcass and prepare the usual cuts of meat for sale. We worked with saws and cleavers to cut through the bones, when necessary.
    Nowadays, most of the meat comes in boneless cryovac packages to the meat cutters. Especially here, in Israel. Since the meat has been removed from the bone, already; how much more time would it take to remove the gid hanashe? 30 seconds? At most?
    Are you telling me that Ashkenazim aren’t capable of learning from their Sefardi brothers, that, which has been lost? They seem to have done so in the past; as my Artscroll siddur has (in parentheses ) a
    portion of the Aleinu that was banned by the goyim in the 1400′s.
    Other portions of the Talmud are known only by their Sefardi
    editions. So, what is really going on, here?
    The loss of more than half of the kosher shechita product (you cannot sell this at a premium [to cover the cost of shechita] to the
    goyim) raises the price to the kosher customer (less than half has to
    support the cost of all). Is it, really, the high cost? Or, is it some fear? Like kitniot?

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