Solution:
The average output of a Shechita in
the USA should be as follows:
Glatt- 12-18% Non-Glatt 25-30%
1-2 additional Boidkim or inspectors required for the
non-glatt production. Of course the non-glatt would require additional time & personnel for the deveining
(treiboring) and salting.
Kosher Consumers in the USA are
30-35% glatt, 65-70% non-glatt.
The current glatt productions it
would be very economical to utilize the additional 25-30% of the non-glatt as
well.
This would alleviate the meat
shortage in a very short period of time of 2-3 weeks.
This would also cause a glut in the
kosher beef, which would bring down the price of beef to the kosher consumer.
The Orthodox Union aka “OU” till a
few years ago also certified non-glatt beef.
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.
The consumer in general is facing
economic pressures at this time in being able to afford their basic shopping
needs.
The “OU” can do
this on their own and they owe it to the kosher consumer.
Rabbi Yehuda shain
