Solomons Glatt Kosher Beef Brisket Calories

Published Winter 2016

It is written in our Torah, "Ubosor basodeh treifa lo socheilu" (Shmos 22:30), it is forbidden to eat treif meat.  While the expression "treif" (not-kosher) has go the universal connotation for nutrient that is not kosher, in truth, the word treif specifically refers to an beast whose flesh was torn or ripped.  Technically speaking, if a kosher species of creature or fowl was attacked by a predator, the meat of the victim may be accounted treif.  Yet, the meat of an animal improperly kosher slaughtered is non treifah, it is called a neveila.  Technically, meat of a non-kosher animal species is the meat of a temeiah.  Nonetheless, the term "treif" has found its way through the portals of the slaughterhouse, too as the aisles of the non-kosher meat department of the supermarkets.  No thing what the name, all of these categories of meat are forbidden to be eaten.
The halacha requires that all animals and fowl used for kosher consumption exist of a kosher species and slaughtered by a shochet.  Once shechted, the freshly slaughtered animal or fowl must undergo a series of inspections (bedikos), assuring the health and wholesomeness of the animal.  If the animal was found to have suffered an internal defect such as a rip, puncture, or cleaved bone, or if the animal appeared to be suffering from an illness or defect that was determined to be terminal had the fauna lived, the fauna would more than probable exist treif.
While some treif characteristics may exist determined past external test, an beast or fowl cannot be kosher approved before beingness examined internally.  The internal test determines that the internal organs are complimentary from whatever holes, punctures, defects, or disease that would disqualify the creature and return it non-kosher.
During the internal examination (bedikas p'nim), information technology is specially common to observe adhesions (sirchos) on the animal's lungs.  An adhesion is an abnormal condition in which torso tissues are united by gristly tissues.  These adhesions may be indicative of a puncture in the lung wall underneath the adhesion.  A puncture of the lung will disqualify an animal and render information technology treif.  Nonetheless, at times the adhesion on the lung is not hiding a puncture.  This tin be determined through careful, skillful removal of the adhesion.  One time removed, the adhesionless lung can exist tested by blowing it upwards with air and submerging the lung under water.  If air bubbles announced in the water, information technology is an indication that the lung has been punctured and the animal is treif.  If the submerged lung is airtight, the creature is kosher but not Glatt kosher.

What Is the Departure Betwixt kosher, Glatt and Beis Yosef Glatt?
It is of import to understand the different standards of kosher meat.  But equally the meat industry maintains the quality of its meat through its grading i.e., prime or selection, so likewise the earth of kashrus maintains different standards.  If the lung was found to be gratis of adhesions after the shochet's bedikos, the animal is deemed to be Beis Yosef Glatt kosher. Beis Yosef Glatt typically means that there were no adhesions to the lungs at all. Glatt kosher means that any adhesions establish were exceptionally sparse (like a sewing thread) and the adhesion peeled off easily, leaving no hole in the lung wall, and the adhesionless lung passed the air/water test.  Kosher means that the lung had adhesions which were thicker or wider in nature; yet, upon removal they did not get out any hole in the lung wall and the lung passed the air/water exam. More often than not speaking, it was the custom of Ashkenazic Jews of European descent to eat both Beis Yosef Glatt and non-Glatt meats, and to accept both equally kosher.  [Please annotation that Beis Yosef Glatt meat that is certified only past Sephardic hechsherim may rely on leniencies that are non acceptable to Ashkenazim.]
The Glatt criteria applies to the meat of gassos, adult cattle i.e., beef.  This listing includes the meat of steer, heifers, bulls, cows and buffalo.  Therefore, a butcher could legitimately advertise Glatt kosher rib steaks and kosher rib steaks.  However, deer, sheep, lambs, calves, and all fowl (chickens, turkeys, and ducks) always have to be Beis Yosef Glatt to exist considered kosher.  This ways that adhesions are not removed from dogie lungs, as such defects would return the calf treif.
Sometimes suppliers or proprietors will advertise Glatt kosher chickens to promote their product.  This implies that the "Glatt" chicken is of higher kosher quality than "regular" kosher chicken, and that a chicken could be kosher without being Glatt.  This is a myth, since every chicken in the Us must exist Beis Yosef Glatt in order to be considered kosher.  In State of israel, the lungs of the chickens are checked due to the prevalence of Newcastle Affliction.  Indeed, there are two types of chicken that are sold in Israel – Mehadrin and non-Mehadrin. Mehadrin chickens, whose lungs are checked, are considered Beis Yosef Glatt while the non-Mehadrin chickens would be considered but regular not-Glatt.
Today, the baseline certifying standard of kashrus organizations for meat is Glatt Kosher.  It tin can be reasonably stated that today's kosher consumer is caught up in a Glatt kosher versus Beis Yosef Glatt kosher frenzy.  Meat purveyors, suppliers and manufacturers are the first ones to capitalize on this growing miracle.  The problem is that in that location is at present a marked shortage of true Beis Yosef Glatt and regular Glatt kosher meat.  Sometimes just 1 in xx animals will be truly Beis Yosef Glatt kosher.  Some have extended the Beis Yosef Glatt standard to include animals that were once only considered to be Glatt and have reduced the regular Glatt standard even more than, almost to the bespeak of Stam kosher.  Consumers must have a high level of confidence in the kosher certification of their meat.
Traiboring

One should acquit in mind that even if the meat is advertised every bit Beis Yosef Glatt or Glatt, the kosher meat procedure does not end with the examination of the lungs.  There are many more than steps that need to be taken before the meat reaches the homemaker'southward kitchen.
Certain fats found in kosher domestic animals are forbidden by Torah law.  These forbidden fats are categorically called chailev, and are found in all varieties of cattle, calves, sheep, and lambs.  Fortunately, most of the forbidden chailev is institute in the hindquarters of these animals.  In the United states of america and about European countries, the hindquarters are not candy for kosher apply.  Still, according to Jewish custom, chailev removal includes not just actual chailev but also diverse parts of the fauna that touch the chailev, fats that may be confused with chailev, and those parts whose nutrition comes from chailev.

Moreover, the forequarters of these kosher species comprise various blood arteries, blood veins, glands, membranes and tendons that must be skillfully removed by a trained proficient earlier meat can be kashered i.e., soaked and salted.  There are a number of reasons for their removal.  Predominantly, the veins, arteries and membranes must be removed because soaking and salting alone will not remove the blood.  Removal of these and other parts allows the free flow of blood from the meat during soaking and salting.  The removal process is referred to as "traiboring" in Yiddish, or "nikkur" in Hebrew.  The skilled craftsman is known as a "menaker."

The fine art of traiboring is not new to the Jewish scene.  This tradition has been practiced and handed down from generation to generation.  Understandably, many communities take their own traiboring traditions with their individual differences and nuances.  The following portions of the forequarter are traibored according to the Baltimore minhag:

Baltimore Minhag:
Brisket
i. 2 claret veins that run through the brisket
2. Veins on the inside of the brisket

Brust Deckel
1.  Gland that is found within the fats
2. Tendon that runs through the deckel (Litvishe udder)

Chuck Sections
Fatty, veins and the avenue located at the showtime rib

Rib & Plate Sections

1. Removal of membrane skin covering all seven bones of rib and plates]
2. Claret veins and tendons that run alongside the tenth, eleventh, and twelfth ribs
3. Fat located on the back of the meat across the 12th rib, fat below the ribeye (traifena finger)
4. Cartilage of the thirteenth rib

Pastrami
1. Veins that run through the pastrami
2. Fats that run on the inside below the vein
3. Pieces of cartilage attached to the breastbone

Neck
Two blood veins on either side of the neck

Skirt Steak or Tenderloin
1. Membrane is removed from the front and back sides of the skirt steak, fat is removed from the back side
2. Fatty sinews from the lesser tenderloin are removed

Hanger Steak

1. Membrane is removed from the forepart and back sides of the hanger steak
2. All fat is removed from the surface

Shoulder

1. Vein on the bottom of the bone
2. Vein that travels the length of the bone and splits into three tributaries
3. Vein most the deckel

Tongue
i. Tip is snipped and the cartilage bones in the back of the tongue are removed
2. Two pump veins and 2 tendons on either side of the tongue are removed

Liver
The white fat on the lesser side of the liver is bodily chailev and has to exist totally removed.  Note:  The white arteries on the side of the liver, as well as any white spots found under the skin of the liver, are not chailev.

All meat and poultry must undergo a soaking, salting and rinsing procedure, hadacha umelicha five'hadacha, before the meat can exist further processed.  This procedure must exist initiated within 72 hours of the slaughter of the brute or fowl.  Some authorities permit the washing down of the meat inside the 72 hour menses to extend the time for the kosherization of the meat for some other 72 hours.  Virtually Glatt-kosher facilities do not permit this exercise, unless the meat was actually soaked in water for a half hour inside the 72 hour menstruum.  This extends the kashering time for the meat for an additional 71¹/_two hours.  The wash-down system has been severely abused and compromised in the United states of america.  There are places that accept been known to use a spray mist or damp rag instead of h2o to "wash down the meat."
The soaking process must be washed in the following mode.  The meat must be soaked for a half hour in cool, but non freezing water (approximately fifty°F and up).  The exterior of the soaked meat must then be cleaned of any visible blood and and so salted on all sides with kashering salt. In the example of poultry, the inside cavity must likewise exist salted.  The salt cannot be too fine, nor can it be too coarse.  Tabular array common salt or popcorn salt is not suitable for kashering meat and poultry.  The meat or poultry must be placed on a board or rack, which will permit the flow of blood from the meat.  The common salt must stay on the meat or poultry for one hour and is then rinsed off three times to remove all salt and claret.
Since traiboring is not ever done in a slaughterhouse, the fact that meat is slaughtered in a reliable shambles and is Glatt kosher does non guarantee the last kashrus condition of the meat.  The procedure of traiboring and salting past a reliable butcher, kosher provision house, or homemaker must be washed before information technology can be rendered as usable for the kosher dwelling house.  Information technology goes without saying, if the meat was procured from a "kosher" slaughter which did not fully run across halachic requirements, even the most stringent traiboring and kashering would still leave the meat in a state of questionable kosher status.
Integrity and reliability, non "Glatt," "super-Glatt," or "Beis Yosef Glatt" labels or signs, should be the true guidelines for the kosher consumer.  All as well often, the conscientious homemaker gets caught up in hearsay, fancy advertisement, and fallacious claims without bothering to separate fact from fiction.  Therefore, it is always advisable to purchase meat that has been endorsed by a respectable rabbinic authority or kashrus organization.  It is certainly advisable to buy meat and poultry from a butcher who displays genuine integrity and commitment to Torah and mitzvos, along with his reliable supervision.

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Source: https://www.star-k.org/articles/kashrus-kurrents/3473/making-the-cut-assuring-that-glatt-really-means-kosher/

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