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<font size=3>At 07:54 PM 7/1/2010, R. Micha wrote:<br><br>
<blockquote type=cite class=cite cite="">On Wed, Jun 30, 2010 at
06:30:19AM -0400, Zev Sero wrote:<br>
> I don't know about shechitah, but it's my understanding that
nikkur<br>
> according to minhag Sefard, which is more lenient than minhag
Ashkenaz...<br><br>
I don't know about practice, but the amoraim are choleqim on the
shiur<br>
for shehiyah, the Rif, Rambam, Tur and Mechabeir all have a shiur,<br>
and we Ashk (starting at least with the Rama) hold it's a mah
shehu.<br><br>
However, RYL asked RSM, who is *the* authority on how meat is
shechted<br>
lemaaseh. If R' Mandel said that all Seph meat is kosher to Ashk, I<br>
assume they lemaaseh do niqur and avoid shehiyah in ways that make<br>
that statement true.<br><br>
Tir'u baTov!<br>
-Micha</font></blockquote><br><br>
Here is more of what R. Seth Mandel wrote to me.<br><br>
<font size=3>Me: My understanding is that what is called Bais Yosef
today in America is meat that is slaughtered <br><br>
Reb Seth: You mean badkened. The shechita is the same<br><br>
according to the standards of <u>both</u> the Bais Yosef and the Rema. Am
I correct?<br><br>
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.<br><br>
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.<br><br>
<br>
<x-sigsep><p></x-sigsep>
Yitzchok Levine</font></body>
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