Glatt Kosher

By Marecheth Ho’eElohuth – Own work, CC BY-SA 3.0, https://commons.wikimedia.org/w/index.php?curid=9044087

Where it is reckoned that a century ago Americans craving a kosher diet would have generally been satisfied with eating plain kosher meat, today is a different story.  A step above kosher meat is “glatt” kosher, and this is now the new norm as it has become more readily available.  With glatt kosher meat, the supervisor (or bodek) must make a careful inspection of the slaughtered animal’s lungs to discern any abnormalities, and if found smooth and healthy is classified glatt.  If adhesions, scarring or other imperfections are discovered, or if the inspection simply wasn’t made, then a properly slaughtered animal could only qualify as kosher…not glatt kosher.

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