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Frequently asked questions
General
In the first instance, you should contact the Board to explain your requirements. The Board will advise you on how to make a formal application, following which one of our Rabbonim would carry out a full Kashrus audit.
This would include understanding exactly which processes you will be carrying out and which products you intend to supply. The audit would be followed by a written report with an explanation of the level of Shemirah which would be necessary for those particular premises and processes.
Alongside your application, you would need to submit a business plan to evidence the viability of your business. The Board have a licensing committee who consider all applications, including interviewing the prospective licensee. As soon as our Rabbonim have given their final approval, we can register the licence which the license which has to be renewed every year, and the Rabbonim conduct regular rigorous audits of all licensees.
Those three names refer to different levels of Kashrus of the lungs of the animals. Most animals’ lungs have adhesions which stick to the lungs.
The level is determined by an inspection carried out in the abattoir by the highly qualified Bodek Pnim (internal inspector~) and Bodek Chutz (external inspector). They check every lung and categorise them as follows:
“Kosher” = any adhesion on the lungs called a “Sircha” that comes off without leaving a hole.
“Glatt” = if any Sircha can be removed with no difficulty leaving the lungs smooth.
“Chalak Bet Yosef” = no Sirchas at all and thus totally smooth.
All our lamb is Chalak Bet Yosef, as we do not accept any lamb with any adhesions to the lungs. The same is true of all of our poultry.
Some of our licensees are registered as Chalak or Glatt. This means that they are not licensed to sell the lower levels of Kosher meat, and therefore, consumers seeking the higher levels can buy from those licensees without checking the package as they can be confident that they are receiving the level that they want.
Each and every premises has their Shomer/Mashgiach/Trusted Jew depending on the processes being carried out. Additionally, we have Inspectors (Senior Mashgichim) in both London and Manchester who carry out daily spot checks in all licensed premises.
Every abattoir has a team leader responsible for all Kashrus matters.
The Rabbonim carry out their own spot checks and audits of all premises and Abattoirs and hold the Team Leaders and Inspectors to account. They then report to the Dayonim of the Rabbinical Authority.
The Rabbonim are also available at all times to answer any questions which might arise relating to any stage of the operations.
Our Shochtim are very highly qualified and trained. They must learn the relevant Halochos (Laws) in depth after which they undergo a written and oral Examination from one of the Rabbonim.
They must then learn to sharpen and smooth a Chalaf (Shechita knife). This is done by a traditional method using a series of graded sharpening stones to enable the Chalaf to reach the ultimate smoothness and sharpness. This is essential to create a Kosher Shechita with a minimum of feeling of the cut by the animal.
Once they have passed this test, they must learn the practical side, which includes being able to check the Chalaf for its suitability, check the bird/animal before shechting, hold it in the correct position, shecht it quickly and then check that the Shechita was valid. This training can take many months.
Once the Shochet has been passed, he receives a Kaboloh Certificate from the Rov who then forwards it to the Rabbinical Licensing Committee, who issue a license. This is then followed by a veterinary license.
No, it is far superior! Consumers buy Kosher meat or poultry for a variety of different reasons. Aside from reasons of religious observance, quality is often a major factor.
In terms of quality of product one simply cannot compare e.g. a very cheap frozen non-kosher supermarket chicken with the carefully reared high quality fresh kosher poultry sold under the London Board’s supervision.
In light of the Torah’s demands that any animals or poultry must be healthy, and free from injuries or diseases which would render the animal/bird treif, we only shecht animals/birds from high quality stock which have been reared on farms which are very careful to take care of their animals.
We check the poultry in the farms before ordering, to see if they present any obvious issues which would render them treif.
During and after the Shechita, we check for any common injuries or diseases, and if any of the above are found we do not accept the entire animal/bird as Kosher.
In order to be able to provide our community with the meat they need, all our beef come from heifers or steers from high quality breeds which are between 13 months and 24 months old, and our lamb is less than 15 months old.
As well as meaning that this meat is less likely to be Treif, it is also usually very tender and delicious.
Our butchers are also experts at ageing the meat and keeping it at the best temperature and in the best conditions so that it reaches the consumer at its very best.
The LBS neither buys nor sells livestock or meat and poultry but it has considerable knowledge of the operations of the trade through its operations at abattoirs and its supervision of factories and shops.
All licensed kosher butchers are operated by their individual or family owners, none are part of supermarket chains. Their prices should therefore be compared with local independent treif butchers offering a bespoke personal service not with those of multi-national operations focusing on price or market share.
As well, as explained in the previous question, we only deal with the best quality meat and poultry which automatically will be more expensive than the poor quality products available elsewhere.
Regarding animals, the Torah provides two physical signs. Any animal that has split hooves and chews its cud is kosher. All others are not. Thus, for example, sheep, goat, cow, deer, buffalo, gazelle, and giraffe are kosher, while pig, camel, and llama, for example, are not.
Regarding birds, the situation is more complex. The Torah simply lists 24 species that are non-kosher. All others are acceptable. However, we are no longer certain of the identity of the non-kosher birds listed, so for close to 1000 years the overriding principle has been: “Tradition!” The only birds that are treated as kosher are those for which a reliable tradition, from teacher to student, exists that in the previous generation it was treated as kosher.
In the UK, we have had a long history of shechita (the LBS was set up in 1804) and with a well-regarded Rabbinical Authority, so we have a long tradition (mesorah) of which birds are kosher. Indeed, our Rabbinical Authority is often cited worldwide as an authority on kosher species. It is important to understand that birds carrying the same generic name may not actually be the same species so do not assume that because a particular bird is ruled kosher in one country that a bird with the same name in another country is indeed the same species.
Whenever a new sub-species of poultry are ordered by our abattoirs, we check the sub-species Mesorah with our Rabbinical Authority before allowing the production to proceed.
Although the practice of shechita has been subject to public law for some time, there have been very significant changes since the Second World War, particularly since the European Union has sought to raise standards of slaughter generally with a move to much larger slaughterhouses under the supervision of vets and health officers. The days are gone of taking a bird in a basket on the bus to a shochet with a stall in the East End.
As the law stands, where an animal is slaughtered without prior stunning for consumption by a Jew, the slaughter must take place in a licensed abattoir or officially regulated poultry slaughterhouse. Slaughter without prior stunning is not allowed in any other place.
The law also limits the animals that may be shechted in England to:
sheep, goats or bovine (ox, bullock, cow, heifer, steer or calf) and birds which means any turkey, domestic fowl, guinea-fowl, duck, goose or quail.
It is illegal in England to shecht any other species. The understanding is that these were the only species that were being shechted when the Regulations were made in 1995. Thus some species which in the past had been shechted on farms such as deer and some game birds could no longer be legally shechted.
One of the key objectives of the London Board is to ensure the provision of Kosher meat and poultry for the Jewish Community in and around London. It is important to remember that whilst there may be some kosher species that we can no longer shecht (for either Halachic or commercial reasons), there is currently a wide variety of meat and poultry on sale in the kosher butcher shops.
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