Under the strict Orthodox supervision of Rabbi Israel M. Steinberg who was ordained by Yeshiva and Mesifta Torah V'daas. He is a member of the National Orthodox Rabbinical Organization.
On premise mashgiach is Rabbi Moshe Glick of Williamsburgh Brooklyn, New York.
below are rules of kashruth (regarding meat) according to halacha
The Torah (Leviticus Chapter 11) lists the characteristics of permitted mammals and fish, and enumerates the forbidden fowl. The only mammals permitted are those which chew their cud (ruminants) and are cloven hoofed.
Only a trained kosher slaughterer (shochet) whose piety and expertise have been attested to by rabbinic authorities is qualified to slaughter an animal. The trachea and esaphagus of the animal are severed with a special razor-sharp, perfectly smooth blade causing instantaneous death with no pain to the animal.
three seals of the shochet
After the animal has been properly slaughtered, a trained inspector (bodek) inspects the internal organs for any physiological abnormalities that may render the animal non-kosher (treif). The lungs, in particular, must be examined to determine that there are no adhesions (sirchot) which may be indicative of a puncture in the lungs. If an adhesion is found, the bodek must examine it carefully to determine its kashruth status.
There are special cutting procedures for beef, veal and lamb, called "Nikkur" in Hebrew. Many blood vessels, nerves, and lobes of fat are forbidden and must be removed; a costly and time-consuming procedure.
To kashruth 2nd Page
  [ History ]   [ Menu ]   [ Contact ]   [ Photos ]   [ Kashruth ]  

Grand Kosher copyright © 2010