[Avodah] re Halachic guidlines for kashrut

[Harry Weiss]

> From: Zev Sero <zev at sero.name>
>
> How could non-glatt meat be *less* expensive than glatt?  The labour
> involved in checking the lungs must surely make it *more* expensive.

There are other considerations in setting price for item, namely supply
and demand.

For many years there were numerous problems with the non glatt meat
available, which had nothing to do with the question "is no glatt
acceptable"

When Rubashkin was selling non glatt as David's it may have be more time
consuming to check the meat, but once it was determined non to be glatt it
was available either without further checking as trief or with checking as
possibly kosher but non glatt.   The plain kosher, which still had a
demand  to bring in higher prices than trief.