The morning news. [volume] (Savannah, Ga.) 1887-1900, 1897-07-11
KILLING FOR KOSHER MEAT.
The sIaughter-HOuse Methods of Or
thOdOx Jews-Requirement of the
Butcher.
From the New york Post.


From the New York Post.
do we use the Jewish method of kill
ing here, the Shechitah?' said the mana
ger of an east-side slaughter house.
YES; we reserve from fifteen to eighteen
hundred head of cattle a week for 'kosh-
err meat, although about 70 per cent. of
that number only prove available. The
rest are condemned, not so much because
they fail to meet certain physiological re-
quirements, as because some one of the
five rules that make the Shechitah unlaw-
full have been transgressed in the kill
ing.
Come up to one of our refrigerated
compartments" he added, land 1 will
show you a supply of chucks. A chuck is
the fore-quarter of the steer, the only
part that is lawfully used by the ortho-
doX Jew The fifth rib is the dividing
line. The porter house steaks, flets, ten
derloin, and all of the hind-quarter, so
much priced by the Gentiles, are never
eaten by the Israelites. The fore-quarter
is strictly kosher, and really contains the
most nutritious DEMONSTRATING elements of
the animal The meat of the fore-quarter
requires long and skilful cooking to make
it al it's best; but when properly pre-
pared il is incomparably finer than the
cuts and joints usually thought so much
of, and that sell for a far higher price"
Admitted to the big refrigerator floor,
the visitor is surprised that anything as
prosaic as dressed beef can be made into
so pleasing a picture. The compartment is
so cold, SO degrees, that you have to put
on a wrap to stand the change of tenn
perature, but the rows of regularly hung
sides stretching off in succession down
the long enclosure, with barely walking
room between them, are a sight to see.
There are a hundred great halves of ami
mails hanging neck downward, each from
a. cd vii
ly precision that scarcely variation of
outline appears.
This is kosher" says the manager
pausing before a specimen. Isn't that
beauty? The fat shows up like marble,
and the pink meat is of clear and whole
some tone. See, here is the tag" pointing
10 a label attached to the forequarter by
a wire.
This Hebrew inscription testihes to the
date of the killing and the fact that the
Shechitah in the case OF this bullock was
lawful. The signature Is that OF DR.. Kline
chief assistant OF Rabbi Joseph, who Is
the authority for Jewish law in this re-
spect for the whole United States. Rabbi
Joseph is an invalid now. but he has ef-
hcient deputies"
Each hanging beef around this kosher
specimen had tags and labels Simplifying
the lot IL belonged TO- the inspection OF
government officials the mark OF the
but this kosher label is unique and APP
pended only to the chosen few. I'VE Sc
lect only the finest heaviest steers for
kosher" says the manager I'VE get half
a cent a pound more for the chucks, and
the prime headquarters OF the Shecitah-
slaughtered animals bring us a good
price The steers reserved for kosher
chucks that prove to be unlawful ac-
cordng TO religious tenets, are OF excel
lent quality OF meat, the meat being called
'terepha.' Terepha may be excellent, but
such flesh Is not for the lsraeite TO
partake Of We do not make much money
on our kosher meat. but the demand for
% must be supplied. and as the largest
finest wastes and cuts are always wanted
ny the Gentle butcher. and those three
rib roasts. weighing fifteen pounds or So
have TO be cut on large. heavy animals.
the two demands work In together The
kosher meat would bring Us in more but
FOR the fact that a o. only used from
those portions generally considered infe-
rior and selling In the ordinary market
for less. another thing. no matter how
fine or IN what good condition a kosher
chuck may be. " the animal has been
killed over scvcnty-two hours IL is unsni-
able as kosher. and has 20 so az the usual
price, to people who don't care whether
10 was killed by ono method or another"
The big rough walled enclosure whore
the actual process OF killing goes forward