The
kosher Meat Shortage in the USA- Solution:
1-
The average of a non-veal beef Shechita
in the USA should be as follows:
Glatt [including Bais-Yosef]- 12-18%
Non-Glatt 25-30%
2-
Additional personnel required for the
non-glatt production is 1-2 additional boidkim or inspectors. Of course the
non-glatt would require additional time & personnel for the deveining
(treiboring) and salting.
3-
Kosher Consumers in the USA are
30-35% glatt, 65-70% non-glatt.
4-
At the current glatt productions it
would be very economical to utilize the additional 25-30% of the non-glatt.
5-
This would alleviate the meat
shortage in a very short period of time of 2-3 weeks.
6-
This would also cause a glut in the
kosher beef, which would bring down the price of beef to the kosher consumer.
7-
The Orthodox Union aka “OU” till a
few years ago also certified non-glatt beef.
8-
It would be advantageous for the
Supermarket chains across the USA to besiege the “OU” to step up to the plate
and bring the cost of beef to the kosher consumer to a market more in line with
other beef.
9-
The consumer in general is facing
economic pressures at this time in being able to afford their basic shopping
needs.
10 -The “OU” can
do this on their own and they owe it to the kosher consumer.
11- It would eliminate or at least minimize the meat kashrus scandals.
Yehuda Shain
3 comments:
Why don't YOU go into the meat business and lead the way.
YOU owe it to the Kosher consumer just as much as the OU.
(See the last Rashi in Balak)
קריינא דאגרתא איהו ליהוי פרוונקא
Too bad that your facts are way off.
1) Kosher, according to averages that were made from 7 shechitas, were 90%
2) Glatt figures from the entire shechita, are from a high of 45% (Alle Processing) to 15% (other shechitas).
3) Veal - which MUST be glatt, is about 60%. There are times that it reaches 90% and times that the entire shechita for the day is treif. But, it averages 55-60%
The OU will never certify a non-glatt shechita again because there are people like you that will blast them for allowing 'treif non-glatt meat' to come into the market place.
Do you realize the additional cost in segregating, marketing, and promoting the non-glatt meats?
You have no idea what you are talking about. Go back to shaatnes
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