What Is Kosher?

The term kosher means “clean, fit, or proper.” Its origins can be traced back to ritual requirements referenced in the Bible. These rituals were highly regarded and are still followed today, thousands of years later. The exacting attention to preparation and unmatched Old World flavor explain why more than two-thirds of all kosher products are bought by non-Jewish consumers for their superior quality and excellent taste. Best’s Kosher and Sinai Kosher ensure that the kosher process is adhered to daily and from generation to generation.

Quality Control

Kosher inspection begins while the animal is still alive and continues until the finished product leaves the plant. This system operates under the diligent and watchful supervision of kosher inspectors, who stringently control the process from animal selection through shipping. The product is continually inspected throughout every step of the process.

The kosher inspection emblem on all Best’s Kosher and Sinai Kosher products, bearing the names of the supervising Rabbis M. Small and H. Kaufman, indicates full compliance with all requirements in the koshering process. In addition to the kosher inspection, all Best’s Kosher and Sinai Kosher finished meat products also bear the U.S. Government Inspection emblem, indicating full compliance with all federal requirements. This double inspection represents the most highly regarded controls in the meat industry.

The Kosher Process

As with all quality meats, only healthy animals can be slaughtered for use in kosher foods. Kosher species must have split hooves and chew their cud; this includes cattle, lamb, goat, deer, and bison.

Each animal must be properly harvested, following the Biblical mandate that one must not cause pain or suffering to any living creature. The animal is thoroughly examined by a highly trained kosher inspector for lung adhesions, cuts, or bruises. If defects are discovered, the meat is rejected.

Best’s Kosher and Sinai Kosher products are made with pure kosher beef from the finest cuts of cattle and use no fillers, extenders, or MSG. Only the forequarters of the animal are used for kosher processing, including the chuck, rib, navel, brisket, and shank. From these pieces, specialists carefully remove the veins, arteries, and certain non-acceptable fats. One can be assured that only the highest quality meat is used in the kosher manufacturing process.

Once the deveining process is complete, the meat goes through the act officially called “koshering.” This phase begins with soaking the meat in water for 30 minutes to further remove blood or impurities. After the meat is soaked, it is thoroughly salted. The salted meat then stands and drains for one hour, when it is rinsed thoroughly. Non-kosher meats do not under go this deveining, soaking, and salting process. To receive the “kosher” certification, manufactured meat must be produced under the strict supervision of specially trained kosher inspectors.

Dairy products cannot come in contact with kosher meat products. Therefore, any fillers, such as milk powder in sausage, are strictly forbidden. The kosher inspector also makes certain all items in the sausage-making process are certified kosher; this includes all manufacturing equipment and food ingredients (i.e., spices, meat), etc.