Comments on: JKN – Kashrus Kuestions – 001

By: D'veed Natan

D'veed Natan — Sun, 19 Jul 2009 18:38:59 +0000

“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?

By: kosher info

kosher info — Wed, 15 Jul 2009 19:31:15 +0000

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

By: Lion Kay

Lion Kay — Wed, 08 Jul 2009 18:42:43 +0000

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.

By: Michoel

Michoel — Tue, 07 Jul 2009 15:09:45 +0000

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.

By: Reuven

Reuven — Tue, 07 Jul 2009 10:43:56 +0000

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.

By: shmuel

shmuel — Tue, 07 Jul 2009 00:17:51 +0000

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.

By: Lion Kay

Lion Kay — Mon, 06 Jul 2009 16:51:32 +0000

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?

By: Phil

Phil — Mon, 06 Jul 2009 15:52:46 +0000

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?)

By: Suzanne Lieberman

Suzanne Lieberman — Mon, 06 Jul 2009 15:04:45 +0000

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.