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Kosher Fact Sheet
Where Koshering is the term
kosher means "clean, fit or proper." Its origins can be traced back
to ritual requirements referenced in the. These rituals were highly regarded
and are still followed today, thousands of years later. The exacting attention
to preparation and unmatched old world flavor explain why more than two-thirds
of all kosher products are bought by non-Jewish consumers for their superior
quality and excellent taste. Kosher Foods ensures that the kosher process is
adhered to from generation to generation.
The Kosher Process… Only
healthy animals can be slaughtered for use in kosher foods. This includes
cattle, sheep, goat and deer. Kill of thy herd and of thy flock which the Lord
hath given thee each animal must be properly killed, following the biblical
mandate that one must not cause pain or suffering to any living creature. Then
animal is thoroughly examined by a highly trained kosher inspector for
adhesions, cuts or bruises. If defects are discovered, the meat is rejected.
Only the forequarters of the
animal are used for kosher processing, including the chuck, rib, navel, brisket
and shank. From these pieces, specialists carefully remove the veins, arteries
and certain non-acceptable fats. Process is complete, the meat goes through the
act officially called "koshering." This phase begins with
soaking the meat in water for 30 minutes to further remove blood or impurities.
After the meat is soaked, it is thoroughly salted. The salted meat then stands
and drains for one hour, when it is rinsed thoroughly.
Highest Standard In Kashrus And Quality
- Extreme Hiddurim all along the especially slow Schita
( Schitas Bais Yosef)
- Schochtim, Bodkim and Mashgichim Yerei Shamaim
- Healthier and better tasting , More Natural, Better priced
What does Kosher mean?
Kosher is not a style of cooking, nor does it imply that food is blessed in
some way by a Rabbi. The Hebrew word kosher means, fit, correct or proper. The
term Kosher has become synonymous with purity, quality and high standards of
preparation.
The process of certification does not involve "blessing" the food;
rather, it involves examining the ingredients used to make the food, examining
the process by which the food is prepared, and periodically inspecting the
processing facilities to make sure that kosher standards are maintained.
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