The closure of two more meat plants which produced kosher beef further compounds the kosher meat supply problem in the United States.
The plants had produced beef for Alle Processors, the nation’s largest producer of glatt kosher meat.
The industry was still reeling from the bankruptcy of PM Beef Holdings which closed its plant last year. Over the years, PM had produced quality kosher beef for such brands as International and Hebrew National and of late for Solomon’s, which sources say is in the midst of constructing its own plant.
For companies like Alle, the void of not having sufficient supply from U.S. plants means finding sources in places like Uruguay and Mexico.
Beef from many other countries in South America who could possibly help fill the void are restricted from exporting their meats to the U.S. due to USDA restrictions.
Although there have been reports of spot shortages since last September, by and large the kosher companies have kept up with demand, which some sources say continues to increase by 10% – 12% a year.
Israel, which is also faced with a shortage of capacity for beef production in its own country, imports from such countries as Poland and from many South American countries.
As much as kosher continues to grow, it is still small by comparison to mainstream non-kosher meat. Plants that have agreed to allow kosher production say that kosher slaughter with all of its extensive requirements can disrupt operations of a plant and in the end is simply not worth it.
Companies like Alle are constantly searching for new sources to make sure that the demand for kosher meat in the US is not disrupted.
Industry sources say that an affluent younger Orthodox community is buying more beef products than ever before. They also say that the growing number of upscale kosher restaurants and hotel programs is adding to the demand.
Finally, they say that natural growth, particularly amongst Chassidic and Orthodox families, is further making it necessary to find new sources of production.
Satmar: The problems we are facing in our generation are yidden who believe their standards are *less* than others and are happy with it and are trying to create a Jewish world in their image. It should not bother you that chasidim are mehader to eat only their shchita. Halevei we’d all be extremist in spiritual practices. Satmer knows something about this, no? This isn’t the forum or the format to discuss history and its relevance to the present. The main thing is to know that we love you and that we are in it together. Again, the problem is… Read more »
Why do you Lubavitcher’s think your Shchita is better then the rest of us?
Prime is the highest grade provided by the USDA but it’s certainly not the best available in the US. There is Kobe beef available in the us market which is definitely higher standards, more tender than certified USDA prime angus beef cattle.
Treiboring the back half is not a difference between sefardi and ashkenazi halacha. It’s a difference between the Israeli and American economies. In America it is not economically viable to treiber the back half. It takes a skilled menaker 2-3 hours which he has to be paid for, about 15-20% has to be thrown out, and the rest is so cut up into small pieces that it can’t sell for the sort of prices that these cuts get in the treife market. You end up making less money than the goyim are willing to pay for it up front. So… Read more »
You are confusing the facts with a cut called Filet Minion. My spelling might be off, but that’s the cut from the hind part of the animal in which Sephardic and Ashkenazi Halacha differs.
anyone want to open a beef raising place and associated slaughter house with me? seems like there’s pent up demand for product…
Read comment #21 on the article “Israeli Flag Burned Outside DNC”
This is the danger of people who think they know better than the Aibeshter, Who commanded Shechitah!
“The point of shchita is that animals should not go through pain, but yet, do your research, they ALL go through immense pain in the shchita process.”
This is so fantastically ignorant, you win a prize. You win a prize for posting super fantastically stuff in the comments sections.
The practice of shchita is where Torah teaches us that we are allowed to cause pain to animals for our benefit.
G-d made the world for man to use. Get over it.
Until we treat animals respectfully.
More and more people are going vegan becuase of the atrocities at meat plants. All meat today can be considered NOT KOSHER for pure tzaar baalei chaim. The point of shchita is that animals should not go through pain, but yet, do your research, they ALL go through immense pain in the shchita process.
Wake up!
In America (generally speaking) Prime refers to the highest grade of meat under the USDA so a Prime Rib would be the best quality Rib available on the US market. Btw, restaurants have told customers that they are out of certain cuts of meat because there is a shortage. Let’s not forget that the shortage affects every person buying meat, not only restaurants.
Prime is the highest USDA grade of beef. The next level down is choice. The next level down is select, and so on. Google it, and don’t make up stories.
Wrong. Prime rib is the same cut/part as all other rib steaks with the exception that it is graded prime by a USDA inspector for having more abundant thin fat strands AKA marbling.
And Kehillah (sometimes), Montreal and David Elliot. Depending where you live, Chabad shchita is not thaaat hard to find.
I think you mistook a forest for a tree. I don’t know much about meat…I’ve eaten nothing but ground beef, ‘cholent’ meat, brisket and french roast when Empire kosher doesn’t have brisket when I do yom tov shopping. I can’t remember ever eating ribs and did not know what the prime in prime ribs meant… I do know though first hand, that when supplies are tight on a hot during a busy sitting the establishment likes nothing less than to be out of something desired by the client, so there a lot of motivation to make sure to be well… Read more »
No Chabad American beef aside for a few pounds a week out of Postville. The OK Resturant is on Alle/Satmar and Solomon’s/Skver
Prime rib is, as it’s name indicates from the 1st rib, meaning counting from the back of the cow which Ashkenazim don’t use because of the treiboring problem. So, if you see a kosher non-Sephardi restaurant advertising or listing Prime Rib, they are either ignorant or lying, but either way it is gneivas daas.
No, because when a restaurant ownership is not fully commited to kosher and they run out of prime rib on Sunday night ….
Why? BC you think that the suppliers will substitute non-kosher meat and call it Kosher?
this is a wake up call for all of us to only eat at restaurants well supervised and fully committed to kosher standards.
Interesting, but if there’s increasing demand for kosher meat why are they closing? Doesn’t seem logical.