Rav Shlomo Machpud's opinion Regarding Rabbi Osher Hatchual's "SBD" beef et al from South America

Rav Shlomo Machpud's opinion  Regarding SBD 
 beef from South America.

It's not Shaiyish, Not Bais Yosef, and it's not even Glatt.

Regarding SBD Veal, others were instructed by their Hacham to kasher their utensils, R"L

The Israeli Rabbanut will not allow it in any Israeli establishments.

Israeli Rabanut's letter re: concerns of cross contamination of their kosher meat with the non-Glatt SBD & MEALMART BEEF.

 26 Iyar 5784, Monday, 03/06/24

To the Honorable Rabbinical Committee Members:

Rabbi Shmuel Eliyahu Shlit"a Rabbi Yitzchak Ralbag Shlit"a Rabbi Eliezer Simcha Weiss Shlit"a

CEO Rabbi Yehuda Cohen y”u Legal Advisor Mr. Harel Goldberg y”u

Subject: Plan for the "Les Feyder" Plant in Uruguay

Due to the unique high speed of slaughter and inspection at the "Les Feyder" plant, which operates at approximately 120 to 140 animals per hour, a request has been made to establish a program that adheres to the stringent standards of rabbinical kosher supervision while accommodating this high speed.

At the committee’s request, I have formulated two possible plans, with the second being preferred according to kosher standards:

1. Approved speed up to 120 animals per hour.
2. Five knife inspectors with the following roles:
• Two slaughterers alternating, each slaughtering one animal per minute, including washing and preparing knives for the next slaughter.
• Two simultaneous slaughterers.
• One additional knife inspector to support and handle knives that need adjustments.
• The inspectors must remain in the slaughter area throughout the entire process, except during factory breaks.
3. Two internal inspectors checking alternately, each inspecting their designated color-coded animals.
4. Two external inspectors working simultaneously, each focusing on their color-coded animals.
5. The team leader will replace the external inspectors every 40 minutes.

Important Note: This plan can only be executed if all team members adhere strictly to the outlined procedures. If not followed precisely, significant kosher issues could arise. Based on past experience, it has been proven that the speed of slaughter and inspection can reach up to 140 animals per hour in this plant.

To avoid problems and ensure proper adherence to kosher standards, I suggest the plant operate with six slaughterers divided into two teams of three each. Each team should consist of two slaughterers and one knife inspector, with an additional inspector for marking and handling non-kosher or kosher animals.

Additional Notes:

1. There must be a supervisor present in the room where heads, tongues, and cheeks are processed, ensuring proper preparation and sealing of the boxes for transfer.
2. Past infractions have shown that soaking and salting times were not adhered to properly. It is essential to ensure these processes meet the required durations.
3. The water temperature for soaking must not drop below 7°C.
4. Due to morning slaughter by American teams, the plant must prioritize the Rabanut’s kosher certification process, ensuring thorough cleaning before Rabanut kosher beef use. In order to avoid cross-contamination of the American beef with the Rabanut’s beef.
5. The plant is equipped with security cameras; it is advised that the rabbinical team should have access to these cameras to monitor all workstations.
6. The plant must send an official letter, signed by a notary, committing to work according to these guidelines in both slaughter and inspection processes.

In prayer that no mishap will occur through us,

Sincerely,

Rabbi Avraham Buchbut Director of Meat Processing Plants and Butcheries

 

The root cause of OTD- consuming Rabbi Hatchual's SBD Alle/mealmart S. America and the like.

Sourced from the Rambam, the Ohr Ha'chaiyim, Reb Akiva Eiger, The Chasam Sofer, Rav Zalman Sorotzkin's Oznayim LaTorah , etc. 

UPDATE: Rabbi Hatchual's SBD "NON-GLATT"

 According to the latest from Israeli Rabbanut sources.

The above-mentioned meat should not be considered as GLATT at this time, until the proper changes are made, including Cameras that are monitored online. 

We will advise when the changes are in place.

SBD and ALLE/MealMart et al staff signed a deceptive letter in order to protect their jobs R"L- The Israeli Rabanut in a letter declared it as NON-GLATT !

 This is addressing the unacceptable Shechitas in South America under the SBD Rabbis Hatchual and  Alle/MealMart under the Nirbater Rav. The Israeli Rabanut's letter considers this American Shechita in that plant as being not kosher. The concerns being Neveilos and Treifos.

Question- Any one signed on this obviously inaccurate letter intended to mislead the Tzibur,  Are they acceptable for any other shechita?

Ask your Rav.

ALL Corn on the cob (frozen, Fresh, cooked, Microwavable) all infested. EVEN WHEN IT SAYS "NO CHECKING REQUIRED"

On the cob, it's impossible to check, the thrips are under the kernels!

UPDATE: Calif. delight W/ Hisachdus?

Rav Ekstein removed hashgocha.
Why?
Corn on the cob, is known to be infested, including the frozen ones.
 Even if it's soaked and salted.

Are the ones from Mexico, Thailand, any better? [No]

Does a Heimish Hashgocha  help to eliminate, not just minimize the insects? NO
Bottom line, (fresh & frozen, cooked) Remove the kernels & rinse.

NOT THE BABY CORN, as they don't have the insects- you don't have to de-kernelize baby-corn- eat as is.

"TREIF "kosherica" tours R"L- Lakewood joins them R"L

WATCH: Kosherica launches ‘Yeshiva week’ "treif" cruise?

Kosherica cruises has been machshil thousands in not providing kosher according to any standards.

Why Do the  Rabbis sanction these non-kosher cruises? 
Isn't it embarrassing that all of the Miami, Lakewood,  OU affiliated Rabbis are allowing this scandal 

Can someone like Rabbis Weil (OU), Schneier, Riskin, Heir, Herring, Lipskar arrange an "OU" Hashgocha at least?

Why doesn't the "OU" send their own staff on the cruises to witness the kashrus disaster.

KOSHERICA style AND OTHERS Marketing "Yeshiva week" kosher cruises!

  Kosher at Sea: A Voyage into Illusion

The sky was a watercolor of pastels as the Emerald Majesty, a five-star cruise liner, pulled away from the port, her decks glittering under the sun like polished glass. Laughter echoed across the vast ship as thousands of passengers, in shorts and sundresses, scattered across pools, spas, and endless buffet stations. Amid the hum of festivities and the gentle churn of ocean waves, a more serious mission was quietly underway.

Dave, a seasoned events facilitator known across the industry for organizing grand-scale affairs, was aboard. Though not frum, Dave had worked closely with many Jewish clients over the years. He’d heard the buzz—kosher cruises were the new frontier of luxury. Frum families, Yeshivish businessmen, and even noted Rabbanim were now choosing ocean voyages billed as “fully kosher,” complete with Shiurim, Minyanim, and lavish kosher meals. But something gnawed at Dave’s instinct. He’d seen too much behind the curtain of event logistics not to wonder: How kosher is kosher at sea?

The Emerald Majesty carried over 4,500 souls—passengers and crew. Only around 250 were kosher-observant. Dave took quiet note of the math. The kosher kitchen, modestly tucked into a lower deck, was dwarfed by the sprawling ship-wide culinary operations spread across five different floors. Food storage. Pastry prep. Dairy refrigeration. Meat thawing. Fish filleting. All in different corners of the vessel.

He observed the Mashgichim, a small crew, each trying their best. But Dave was trained to spot systemic failures—not personal ones. In one kitchen, he watched as a treif griddle, recently used to cook cheeseburgers, was sprayed down with boiling water as a form of kashering. He knew enough to understand that such equipment required libun chamur—a direct flame, glowing coals, or a torch. Hot water alone would never do. Yet this shortcut was repeated. Day after day. Griddle after griddle.

Even more jarring: grills labeled “DAIRY” yesterday were now marked “MEAT.” The only cleansing? Another hasty splash of hot water. No fire. No burn-off. No halachic reset.

One morning, Dave joined a group at a shiur delivered by a Rabbi flown in for the cruise. Polished. Charismatic. Speaking passionately about emunah and bitachon. Yet just hours earlier, Dave had asked a Mashgiach whether the tray of fresh croissants in the dining hall was Parve, dairy, or had any proper labeling at all. The answer: “We think it’s parve. It came from one of the ship's bakeries.”

One of them?

At lunch, he noted dozens of unwrapped meat trays being wheeled from a general freezer. No visible Hashgacha. No labels. When asked, a Mashgiach simply shrugged. “They were stored in the kosher freezer. That’s usually a good sign.”

Usually?

But most chilling was the silence. Signs clearly stated: No Guests Allowed in Kitchen. But even more concerning—Mashgichim had been warned not to interact with guests. “Maintain separation,” they were told. “It’s a security policy.”

What it felt like, Dave observed, was a policy of concealment.

To the outside world, the cruise was spectacular. The frum crowd danced at kumzitzes on the upper deck under stars. Elegant buffets of chulent, schnitzel, and fresh-baked challah were served with flair. Children wore yarmulkes and girls sang zmiros as photographers snapped away.

But Dave had seen too much.

He’d seen the pastries with no source. The mishandled meat. The reused equipment. The unasked questions. The guessed answers. He’d seen Mashgichim overworked and under-trained, trying to keep pace in a behemoth system not designed for halachic integrity.

When he disembarked, Dave was resolute. “They can bring all the Rabbanim they want onboard. They can give all the shiurim and hand out kashrus certificates. But without real oversight, without understanding of halacha, without transparency—there is no Si’yata Di’Shmaya on these ships. It’s not kosher. Period.”

He hadn’t even touched the other concerns—of mingling, tznius breaches, the spiritual atmosphere. That, he said, was a separate storm.

But this storm—of misrepresenting kashrus—was real, and roaring just beneath the glimmering waves.

Takeaway:
Even the most luxurious kosher cruise cannot substitute for genuine kashrus vigilance. Without true halachic standards, experienced oversight, and transparency, kosher at sea becomes an illusion—one that risks both body and soul.

   

 You can't say "I didn't know".

The Star-K and KCL Mashgiach in the package

 

British Journalist Ended The "Palestinian" Debate FOREVER!

 https://www.youtube.com/watch?v=VZ8Th-2CrhI

Historian- truth V Lies

https://www.youtube.com/watch?v=DVeYUQBhRWA

In Kashrus Hashgochas, What's worse- "Ignorance" or "apathy"?

  KCL say "We don't know & We don't care!  

(Re: How to run a successful Kashru$ Organization)

From a comment;

What’s the story with the Milchiger = Kosher? Corrupt Restaurant in Howell NJ behind Amazing Savings called Ottimo Cafe?
They have the KCL = Stands for Kosher? Corrupt?? Lousy no hashgocho? 

Do they have a mashgiach temidei, the one I saw who claimed to be the Mashgiach temedei looked like a Am Ha’aretz and a Shaygetz with a Pepsi Yamalka. When I spoke with the KCL, the guy who answered the phone realized I had a point, and I told him there are serious Kashruth violations in the KCL when a restaurant does not have hashgochoh temedis. He did not answer when I asked him how often does the KCL administrators make unannounced check ups at this establishment.

During the time I was there, one and a half hours,, no Jew/yid stepped foot in the kitchen and goor heimisher and chassidische yidden went there and ate. There was a large function in the back hall of this place. A simcha and who is asking questions? What a Shanda and scandel.

Who does bedikas Toylay’im at this establishment? Suggest people should be more vigilant when frequenting “Kosher” establishments who don’t have any standards for hashgochoh. May tghe KCl who I understand now, has no standards and is totally hefker.

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Rav Breuer, Z"L on Kashrus-Hisachdus (Brooklyn) and Reb Zalman Leib will use Empire- as long as they'll check all Tzomes Ha'gidin - "Chimra", even though the kashrus is unacceptable

 Background: When Rav Dr. Yosef Breuer, Z”L, announced the establishment of the highly respected KAJ Kashrus, he stated:

“I am founding a kashrus organization that will adhere to basic kashrus standards, without chumras or hidurim.”

He explained his reasoning:

“If one focuses on chumras and hidurim, eventually, there may be nothing left of basic kashrus.” 

Then the Chumras and Hidurim are irelevant. 

Today, Bnei Torah and Yeshiva Leit seek high-quality products with a reliable kashrus standard—one that maintains authenticity without unnecessary chumras and hidurim.

Tartikuv Minchas Chinuch, Yechiel Babad, et al stands out stands out very much in this are of Chimras/Hidirim, but no basic Kashrus.

Reb Moshe Shternbuch Re: Kashrus unreliability of Rabbi Yechiel Babad and Rabbi Heineman

 

Tarnopol Hashgochas in New Jersey

 

Catering by Michael, knows how to hire a Hashgocha and a Mashgiach, etc.ודאי לחכימא

 https://matzav.com/watch-lakewoods-neemas-hachaim-wedding-hall-undergoes-a-1-million-renovation/?unapproved=2386015&moderation-hash=b9c80075ce7724c003b0339aacd97563#comment-2386015

How often does a catering hall have the capable manager act also as the full time hands on mashgiach and is able to juggle both responsibilities without a conflict. 

Lakewood's Bais Olam on Seventh St has a serious problem of the ground and tomb stones tilting and sinking, may be underground moles- check it out

Assist suicide danger

 Consultant, Not Counselor- by S. N. Busch

During a recent case in which I was a circumstantial caregiver for an elderly patient receiving home-based palliative care, the boundaries of medical authority became starkly apparent. As New York's Medical Aid in Dying Act awaits Governor Hochul’s signature, questions about how physicians define their role in end-of-life care have never been more critical. 

The new physician was called in to evaluate the possibility of introducing IV fluids. After a quick glance at the patient and the data we presented, he asked to speak outside—and immediately adopted a psychological stance, urging acceptance of decline and recounting cautionary tales of families who "forced" care. He dismissed carefully documented observations, referring to them as "an ICU you have going on in there," and implied denial. We clarified that the previous doctor had requested the documentation and asked for it each time he had visited. But the new one stated, "I will determine… Don't try to be doctors. I am the doctor." The program's fixed schedule (a physician every X days, a nurse every Y, a social worker every Z weeks) was presented as immutable. Only after digging in our heels against the rigidity of the schedule ("... So we let the patient dehydrate until the next scheduled visit?") and the prescriptive worldview, did he offer a superficial "We don't give up on anyone…" before leaving.

We sought emergency care after the patient developed a fever within hours. He improved dramatically within 48 hours of arrival in the ER, progressing from unresponsive to communicating discomfort and needs.

Another case involved a patient with endocarditis who was being pushed towards a choice between biological and mechanical valve replacements. A cardiothoracic surgeon was summoned by the internist. He answered all the patient's questions, especially about the ramifications of each decision, neither of which sat well with the patient. The on average once-a-decade repeated biological valve replacement was not an attractive option, and being permanently on anticoagulants frankly frightened him, given both his tendency to clumsiness and having lost someone close to him to an overreaction to the same medication he'd be put on. While he acknowledged that there were no shared genes, the psychological barrier was present. The surgeon said to think about it. He later returned, "I just examined your studies – I hadn't examined your case myself earlier. I believe I can repair your valve." He explained what the repair would involve, and also shared that we should understand that it was him and us against the whole hospital. We gave him the go-ahead. Our joint decision stunned other medical staff, who asked in passing, "So, what did you choose?" when they saw the patient was post-op — and were shocked when he said that it was repaired, not replaced.

The contrast between these two clinical encounters illustrates how the integrity of medical care depends on physicians maintaining professional boundaries, offering clear, expert consultation without shifting into personal counseling, so that patients retain genuine autonomy in complex care decisions.

That cardiothoracic surgeon did a "world-class" job according to the patient's cardiologist and internist. The surgeon was essentially acting as an exceptional medical craftsman. He respected the psychological challenges, and didn't try to counsel his patient out of them. He also went to bat for his patient, resolving bureaucratic issues that had delayed the valve repair by preventing an infected tooth from being treated.

One physician expanded his medical problem-solving to the point of advocacy, while respecting boundaries; the other contracted his medical assessment while overstepping into counseling.

When patients say, in whatever form, "Give it to me straight, Doc," the request may reflect a desire for clarity, or for guidance. But it's often interpreted as a cue to narrow the conversation, or to translate uncertainty into preemptive finality. The line between clinical interpretation and personal framing can shift, especially under cultural, societal, systemic, or political pressures, given the ever-more multicultural makeup of both service provider and service recipient. That shift is rarely acknowledged when it happens, and ay, there's the rub.

Physicians face many pressures: time constraints, systemic demands, institutional expectations, and patient hopes, in addition to their own cultural and religious backgrounds that can subtly influence how they present options or outcomes. Patients sometimes expect or ask physicians to provide guidance on existential or spiritual matters, but even then, physicians should clearly direct them to chaplains, counselors, or social workers who specialize in that support. The goal must remain clear communication grounded in medical expertise, coupled with respectful acknowledgment of the patient's broader life context, and appropriate referrals when needed.

And policymakers should let physicians reclaim what brought them to medicine in the first place: offering not closure, but care: Medical Aid in Living.

According to Reb Moshe Feinstein, Z"L in Igres Moshe-ALL Cholov Stam / Cholov Akum =(besides Germany) is CHOLOV TREIFE! R'L- The consumer has nothing to rely on

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RE: Cholov Stam-Cholov Akum is actually חלב טריף Per Reb Moshe, Z"L Rav Eliyashev Z"L and Rav Shmuel Wosner Z"L.

Rav Moshe Feinstein in Y"D 1, #20-21 [End of #21 ]states that these procedures make the cow a treifah [and one may not purchase from such a farmer]. Today with the farms in the USA keeping accurate records, all cholov akum (stam) is actually treif. (The procedured cows are 4-8%, shishim is 1.66+-%)

The European Hashgochas mistakenly believe that they don't have the problem because the Veterinarians say "in Europe we don't have those problems". The cold facts are that europe has the problem just as much as the USA.

Is “Meat Glue” a Concern for the Kosher Consumer?

 A recent Reader’s Digest article discusses a controversial food industry ingredient known as “meat glue” — officially called transglutaminase — that’s used to bind meat scraps into uniform portions that look like natural cuts. This enzyme is commonly used in steaks, chicken, fish filets, sausages, imitation seafood, and even certain baked goods.

What Is Meat Glue?

“Meat glue” refers to transglutaminase, an enzyme that forms strong bonds between proteins. It allows producers to take small pieces of meat or fish and form them into solid, uniform shapes — for example, turning meat scraps into what looks like a whole steak.

It is typically produced either:
- Through microbial fermentation, or
- From animal-based sources (such as pig or cow blood — which raises obvious kashrus concerns).

The kosher-certified version of transglutaminase is marketed as Activa TIU, and it’s made using microbial fermentation under proper rabbinical supervision.

Why Is It Used?

Transglutaminase is favored in the food industry because it:
- Reduces waste by using meat scraps.
- Enhances appearance of uniformity in products.
- Improves texture in processed foods.
- Helps bind ingredients in sausages and deli meats.

Are There Safety or Health Concerns?

Yes. The article highlights several:

- Bacterial Contamination: Gluing together various pieces of meat can introduce surface bacteria deep inside a restructured cut, making it harder to kill through standard cooking.
- Celiac & Gluten Sensitivities: Some studies suggest microbial transglutaminase may trigger immune responses similar to gluten in sensitive individuals.
- Lack of Transparency: In the U.S., meat glue may be used in restaurants and food service without disclosure. While packaged foods must list it, restaurants are not always required to tell customers.

Is Meat Glue Kosher?

The answer is: It depends.

- If it’s the kosher-certified variety (e.g., Activa TIU) and used under full kosher supervision, then the ingredient itself can be kosher.
- However, when meat glue is used in non-certified products or unsupervised food service, there is a real risk:
  - The enzyme could be non-kosher (especially if animal-derived).
  - The pieces of meat being “glued” may come from non-kosher or mixed sources.
  - There’s often no labeling to alert kosher consumers.

Takeaway for the Kosher Consumer

Situation | Kosher Concerns
Packaged meats with a reliable hechsher | Safe if listing includes transglutaminase and the certifying agency is reputable
Restaurant or catering food without reliable supervision | High risk — meat glue may be used with no way to verify kashrus. For those with gluten/celiac issues | Even kosher-certified TG may pose health risks — consult a doctor and your Rabbi familiar with kosher certification

Conclusion

While meat glue can be kosher when properly supervised, it poses serious concerns in many commercial and restaurant settings. Kosher consumers should remain vigilant and informed, especially when eating out or purchasing processed meats. If in doubt, ask questions — and if transparency is lacking, avoid the product.

Kosher certification must cover both the ingredient and how it’s used.

Posted by: Kosher Consumers Union

Dedicated to food transparency, consumer protection, and halachic integrity.

Update-Due to the questionable kashrus standards in camps, every camp should be under a recognized reliable Hashgocha?

Just in-A gangster running a certain Bais Yaakov revoked a girl's acceptance after the father asked about the kashrus in the kitchen.

Did you inquire as to your childs camp Kashrus standard?
Is it acceptable?

Are there written policies for the acceptable hashgochas?
If yes?, obtain a copy.

What should I ask?
1- Who is in charge? Who sets the standards?
Any shailos that arise, who is the final Rabbinical authority?

Are they using any S. American  beef w/Alle/Mealmart or SBD?

Is there a Qualified Mashgiach in Charge?

2- Are the using "exclusively" pre-checked vegetables?
If yes?, who's vegetables? not most of them, but all brands that are being used!
If no?, Who is checking them?, is he trained? if yes? by whom?
Is it only being rinsed?

3- How about fruit? e.g. strawberries, blueberries, raspberries? What is the standard being utilized?

4- Bishul Yisroel issues- Convection ovens, steam kettles, etc.
Is bishul-yisroel for sfardim being addressed?
Is a shomer shabbos present in the kitchen at all times? [flames, ovens, etc]

5- Is yoshon, cholov yisroel, pas yisroel being strictly observed?
Hafroshs Chalah- who is responsible?

6- Who is responsible to check "all" deliveries coming in for compliance to the standards established?

7- Is there a properly trained experienced Mashgiach in the kitchen at all times?

8- Is the kitchen locked at night, Friday afternoon, etc? Who are all that have the keys?

9- Are the separate areas for dairy, meat, parve, etc? including sinks, etc?

10- Are all pots, utensils, etc clearly marked for dairy, meat, parve,?

11- Who is responsible for everything requiring seals?

12- ETC.?

Alert: Shatnez

 

Shatnez Notice

­ ­ ­ ­ Couches and pillows! ­   Many may not be aware that couches and pillows can be shatnez.   The photos included illustrate several custom-made couches and pillows made from wool and linen.   Sitting on a plush shatnez couch that one sinks into violates ובגד כלאים שעטנז לא יעלה עליך.   Even if the couch is very firm, it's still prohibited, though מדרבנן.   If there is a concern that a couch or pillow, whether while visiting or on vacation, might be shatnez, it should not be sat on. Furthermore, it may be prohibited to have a couch or pillow containing shatnez in one's home, much like having a shatnez curtain is not allowed.   Vaad L'Mishmeres Shatnez strongly recommends that all items possibly containing shatnez be tested for shatnez before use.    Click here to view the latest notice on testing for shatnez only at certified laboratories. To verify a tester’s credentials, contact Vaad L'Mishmeres Shatnez via email at vaadlmishmeresshatnez@gmail.com or by calling 1-877-4-SHATNEZ.     ­

Tarnipol removed the Hashgocha due to infestation- We notified the current Rav Hamachshir, not to certify as there are serious infestation issues, he ignored the warning! R"L

 KASHRUS ALERT - UPDATE

In recent years it has become common for companies to produce 'prechecked' items with a hechsher, and selling them as נקי מחשש תולעים, בחזקת אונם מתולעים 'no checking necessary'. Often, these items are not grown with a special system to prevent infestation [which if done properly may eliminate or minimize infestation], but is regular produce that undergoes some form of washing and checking procedure. This includes items that are מוחזק בתולעים

and are extremely difficult to clean properly [for example: dill, parsley, mint, cilantro, basil, rosemary, kale, arugula, spinach].

Often, the end product is still infested. These products are available in many local stores. It is advisable for the kosher consumer to consult with his Rov before using such products.

An example of such an end product is 'Kosher Checked' produce, certified by VK [Volover Kashrus], and available in many local stores. It is also available in Gourmet Glatt [repackaged under Bais Din Minchas Chinuch], marked as Refresh/VoIover.

The hechsher has been contacted by numerous Rabbonim and kashrus experts, and recently pictures of tolaim found were publicized. It is unclear why the product is still available.

ועל הציבור להזהר

 

If you rely on Uri N., Yechezkel A., minchas chinuch, Feingold group, Yechiel Babad, KCL, Fund, Thumim, etc. then this notice is not for you.

Hebrew National V Agri/Aaron's/ Weismandel's supervision/ KCL-

https://jewinthecity.com/2025/07/most-jews-who-keep-kosher-dont-eat-hebrew-national-hot-dogs-heres-why/ 

Hebrew National would not use Agri/ Aaron's, etc. trimmings "as it doesn't meet Hebrew National's kashrus standards".

But it meets the standards of Lakewood's KCL!

But Uri N. et al says it's very acceptable for Bnei Torah.

Update: GEVALD- EMPIRE chicken- IN Menashe Frankel's- (Matel) Chasunah halls in Lakewood- Reb Moshe said "This is not to served to Yeshiva Leit"- See comments of interest

 Menashe Frankel has them use EMPIRE poultry, etc. that Reb Shnuer, Z"L did not allow in BMG.

You can (hopefully) ask for kosher fish.

From a comment: This caterer has some serious kashrus concerns  that are in the areas of chilul Shabbos, Bishul Akum, Bos'ur Shenis'alem, treif utensils, misleading clientele, etc. R"L

We gave them some better choices from a kashrus point and reliability.

Lakewood caterers, restaurants, take-out, pizza stores, food service, etc. establishments do not all have an acceptable kashrus standard.

Some are more reliable from a kashrus standpoint.

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from a commentor; Others found they could make their families life very easy by going the URI N. way in kashrus, using Empire, Tartikuv, Minchas Chinuch, Yecvhiel Babad, Weismandel, Star-K, Infested strawberries, infested Sun dried tomatoes, Bossur Shenisalem, Bishul Akum, etc. it does not mean that it's necessarily kosher, but at least one could say, I followed URI N.'s protocol. After 120, they'll tell you where to go .

Shatnez warning- Hat box- De Ja Vu

 

Shatnez warning!!

­ ­ ­ Consumers of The Hat Box may be wearing Shatnez! ­   We received the following notice from the Flatbush Shatnez Laboratory regarding Italiano men's suits sold at The Hat Box.   From the desk of the Flatbush Shatnez Laboratory   Date: July 13, 2025   Re: "ITALIANO" men's suits from Hat Box   Dear Fellow Testers: As you may know, these suits have shatnez top and bottom armhole tapes, and some also have shatnez taper reinforcements.    As you certainly know, removal of the armhole tapes is a very tedious job, and it is very easy to leave linen remaining. We have found numerous such suits sold by the store with the shatnez already removed and repaired without supervision. Unfortunately, upon examining their armholes, we have found shatnez left behind in all such cases. We therefore urge our clients not to wear such a garment unless they have a label of a reliable shatnez tester.   If you have any comments or questions, you may contact us at (718) 382-5689.   End of Notice