Wow. I can't wrap my head around this, not quite... unless you just mean they happen to eat glatt because that's what is around. Because glatt always (as opposed to glatt preferred or glatt when it's around) is a very charedi thing here.
I see what you mean. What you see as UO we see as shtark UO. Many MO are not covering etc, just as you say, but not the machmir ones. Also many people are in between MO and UO, just frum/Orthodox...
Many rabbanim, kollel men... here eat "not kosher", either because they think the no glatt thing is a reliable psak, or because glatt is not their minhag. Including light charedi. Kosher is kosher. People may not be allowed to not eat glatt, but no one here is allowed to say most frum Jews are sinning when they are not.
It sounds like most out of town (aka Brooklyn) restaurants I've been to in Florida, New Orleans, Vegas, San Diego, and San Francisco.
Most Syrians and other Sephardic men who do business in HK only eat glatt. I imagine the meat is just hard to import, expensive, and not great quality.
Though it must be easier in OOT American than in China lol.
Glatt isn't a concept for non Ashkenazim. It's either stam kosher, or chalak beth Yosef... if it had been chalak I would have thought it was because it's associated with the Syrian shul (though I don't know if Syrians accepted chalak as binding).
I agree that the overwhelming dominance of Ashkenazi practice in America may be a factor here. Sephardim are really a minority in American Judaism, barring a few stronghold communities.
Wouldn't whatever meat you ate be imported anyway? I doubt they could import any type of beef that wasn't labeled glatt kosher. My understanding of how the mashgichim for the food manufacturing plants in the Far East eat meat is this: they go to the local chabad house, sharpen up the shechita set, and kill some birds they buy from the local market, soak and salt, and eat. My husband used to help shecht chickens when he was in Yeshiva in Israel. He has previously told me that it is easy to kill birds, when they tried to kill even small animals like tiny lambs it is very difficult and you can easily get terrible food poisoning if you do not clean the animal properly. Killing a steer with a knife and no stun gun is sooooo difficult I can't imagine it is physically or economically feasible for them to do so.
anyway nothing is close to the restaraunt quality in Paris, it is soooo much better than anywhere else in the world not worth comparing.
I live in the US. And I asked our Rabbi who wears a black hat on Shabbos about Glatt meat. He said for Ashkenazim, as long as it is a good and reliable hechsher, the meat does not have to be Glatt. It is really a chumra for most people. I only buy Glatt in the house just because I know a lot of people hold by Glatt, but if I was to go to a restaurant that was under good supervision I would eat the meat even if it wasn't Glatt.
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Many rabbanim, kollel men... here eat "not kosher", either because they think the no glatt thing is a reliable psak, or because glatt is not their minhag. Including light charedi. Kosher is kosher. People may not be allowed to not eat glatt, but no one here is allowed to say most frum Jews are sinning when they are not.
Non Orthodox people here don't keep kosher.
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Most Syrians and other Sephardic men who do business in HK only eat glatt. I imagine the meat is just hard to import, expensive, and not great quality.
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Glatt isn't a concept for non Ashkenazim. It's either stam kosher, or chalak beth Yosef... if it had been chalak I would have thought it was because it's associated with the Syrian shul (though I don't know if Syrians accepted chalak as binding).
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So thanks for teaching me something today,
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anyway nothing is close to the restaraunt quality in Paris, it is soooo much better than anywhere else in the world not worth comparing.
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