The SBD- ALLE / MEAL-MART -South American reports in English- It's worse that one can imagine- NON-GLATT (at best)

 SBD- Rabbi Hatchual, Shlita. & ALLE / MEAL MART – South America Shechita

Appendix to the Les Feyder Report

Kosher Certification Report-Slaughter Report

During my visit this week to the Les Feyder plant in Montevideo, Uruguay, to supervise the slaughter performed by the rabbinical team, I observed that another team from the MealMart Company in New York, supervised by Rabbi Teitelbaum of Nirbarter and additionally overseen for SBD by Rabbi Asher Chatshuell from New York, was also conducting slaughter in the same plant. Rabbi Yosef Chatshuel from New York manages and supervises this on-site.

Introduction: Because this plant slaughters 130 animals per hour and refuses to reduce this rate under any circumstances, the Israeli Rabbinate has imposed stringent conditions to maintain slaughter in this plant:

1. Four slaughterers, three of whom must be in the slaughter room at all times.
2. Two internal inspectors working simultaneously, each inspecting 65 animals per hour, which is considered reasonable.
3. Two external inspectors working simultaneously, each inspecting 65 animals per hour, which is considered reasonable.

Observations: Under the supervision of Rabbi Chatshuel, known as "SBD," the following was noted:

1. Only two slaughterers: Kramer and Guttfarb.
2. One internal inspector.
3. One external inspector.
4. One inspector for non-kosher animals standing opposite the slaughterers.
5. One inspector for the esophagus.
6. One inspector for the stomach (internal inspector).
7. One inspector for stamping quarters.
8. One inspector for cutting (ensuring the removal of the sciatic nerve and another blood vessel from the chest).
9. Additionally, Rabbi Bloom, an elderly man in his 80s, occasionally comes down from the slaughter room to inspect knives.

The slaughterers appear to be God-fearing and upright individuals. On the first day, I spoke with the slaughterer Guttfarb and asked how they managed such rapid slaughter and knife inspections, given their fatigue and without replacements. They slaughter 350 animals in three hours with only a 10-minute break.

Guttfarb's Response: He admitted it was indeed challenging. He is new and doing an internship, aspiring to become a rabbi-approved slaughterer. He mentioned they inspect knives every two animals, to which I asked who permitted this since the ruling of the Rema applies to poultry, not large animals. After half an hour or 20 minutes of continuous slaughtering, the slaughterer is fatigued. How can he properly inspect knives immediately after slaughtering?

Additional Observations:

• On the second day, I witnessed the end of their slaughter and inspection process. I was at the plant from 4:00 AM to monitor our salting and packaging.
• Rabbi Yosef Chatshuel spent considerable time near the external inspector. When I approached him, I pointed out the following:
• With a slaughter rate of 130 animals per hour, how can the slaughterers and inspectors manage effectively, considering the required speed and accuracy?
• The internal inspector checks 130 animals per hour alone, approximately one lung every 20 seconds, which is exhausting and raises questions about the thoroughness of the inspection.

Chatshule's Responses:

• There were once three slaughterers, but the third often left to rest.
• Rabbi Bloom inspects knives every ten minutes, although this is impractical given his age and the frequency of slaughtering 26 animals every 10 minutes.

Concerns:

• The internal inspector must check each animal properly, which is challenging at the rate of 130 animals per hour without adequate rest.
• Inspection of knives every two animals instead of each one raises questions about the validity of the practice.
• Rapid slaughter and knife inspections compromise the quality and thoroughness of the kosher certification process.

Conclusion: We raised these issues to highlight the significant challenges and necessary improvements in the slaughter process at the Les Feyder plant under Rabbi Chatshuel's supervision. The report was drafted to address these concerns and ensure adherence to kosher certification standards.

Signed: Avraham Chaim Inspector for the Israeli Chief Rabbinate