[Avodah] Beis Yosef Meat

[Prof. Levine]

At 07:54 PM 7/1/2010, R. Micha wrote:

>On Wed, Jun 30, 2010 at 06:30:19AM -0400, Zev Sero wrote:
> > I don't know about shechitah, but it's my understanding that nikkur
> > according to minhag Sefard, which is more lenient than minhag Ashkenaz...
>
>I don't know about practice, but the amoraim are choleqim on the shiur
>for shehiyah, the Rif, Rambam, Tur and Mechabeir all have a shiur,
>and we Ashk (starting at least with the Rama) hold it's a mah shehu.
>
>However, RYL asked RSM, who is *the* authority on how meat is shechted
>lemaaseh. If R' Mandel said that all Seph meat is kosher to Ashk, I
>assume they lemaaseh do niqur and avoid shehiyah in ways that make
>that statement true.
>
>Tir'u baTov!
>-Micha


Here is more of what R. Seth Mandel wrote to me.

Me:  My understanding is that what is called Bais Yosef today in 
America is meat that is slaughtered

Reb Seth: You mean badkened.  The shechita is the same

according to the standards of both the Bais Yosef and the Rema. Am I correct?

Reb Seth: Yes.  To the best of my knowledge, there is no real Beit 
Yosef meat produced in America, although you can find in other countries.

Of course, claiming it is Beit Yosef is no better than claiming it is 
glatt.  Everything depends on the kashrus agency, and Beit Yosef is 
not a certifying agency.



Yitzchok Levine 
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