Ask The Expert: Why does kosher meat cost so much? http://blogs.jta.org/ENTRY_PERMALINK_HERE/ask-the-expert-why-does-kosher-meat-cost-so-much/ The Expert tackles the question of why stocking up with kosher meat takes a toll on your wallet. en-us theexpert@jta.org Copyright 2009 2009-10-30T;18:50:00-05:00 Comment by jpeditor jpeditor@live.com “1) Trader Joes sells kosher meat for way less than the kosher butchers do.” WRONG. Trader Joes in Manhattan sells mid-level cuts at the same price as the Manhattan kosher Butchers, and for more than Brooklyn Kosher Butchers. Trader Joes does NOT SELL the high end cuts the Manhattan Butchers are selling. “It appears one of the big markups occurs in the butcher shop itself.” Wow, what a surprise, its called CAPITALISM. Don’t like it, DON’T BUY IT.  Kosher Butchers in the U.S. are CLOSED ON SHABBOS AND YONTIF but still pay rent 365 days/year (Trader Joes is open EVERY DAY). Kosher butchers also pay a moshgiach to be onsite every day they are open - I don’t know if TJ’s has one (Fairway does). I hate paying these prices but get your facts straight. “1) Trader Joes sells kosher meat for way less than the kosher butchers do.”

WRONG. Trader Joes in Manhattan sells mid-level cuts at the same price as the Manhattan kosher Butchers, and for more than Brooklyn Kosher Butchers. Trader Joes does NOT SELL the high end cuts the Manhattan Butchers are selling.

“It appears one of the big markups occurs in the butcher shop itself.” Wow, what a surprise, its called CAPITALISM. Don’t like it, DON’T BUY IT.  Kosher Butchers in the U.S. are CLOSED ON SHABBOS AND YONTIF but still pay rent 365 days/year (Trader Joes is open EVERY DAY).

Kosher butchers also pay a moshgiach to be onsite every day they are open - I don’t know if TJ’s has one (Fairway does).

I hate paying these prices but get your facts straight.

]]> 2012-02-09T;19:12:00-05:00 Comment by Norman Kabak nkabak@msn.com Chaim’s remarks are spot on. Further, “Jewish law also requires that kosher meat be soaked in water for half an hour, salted, and then washed thoroughly three times. In non-kosher meat plants where these extra steps aren’t taken,” The salting and soaking presents a small fraction of processing costs and when done in a factory setting, with supervised mechanical devices, those added costs minuscule. N Kabak Kiwi Certified Quality, Ltd. Chaim’s remarks are spot on.

Further, “Jewish law also requires that kosher meat be soaked in water for half an hour, salted, and then washed thoroughly three times. In non-kosher meat plants where these extra steps aren’t taken,”

The salting and soaking presents a small fraction of processing costs and when done in a factory setting, with supervised mechanical devices, those added costs minuscule.

N Kabak
Kiwi Certified Quality, Ltd.

]]> 2012-02-09T;19:12:00-05:00 Comment by Chaim shaynapunim@comcast.net Two problems with the comments made by the “expert” 1) Trader Joes sells kosher meat for way less than the kosher butchers do.  It appears one of the big markups occurs in the butcher shop itself. 2. The issue of only 20% passing inspection is a “red herring”.  The kosher slaughterhouses all sell the other 80% (assuming these numbers are even correct) to non-kosher butchers/slaughterhouses, and don’t lose any significant amount of money on those cattle. Two problems with the comments made by the “expert”
1) Trader Joes sells kosher meat for way less than the kosher butchers do.  It appears one of the big markups occurs in the butcher shop itself.

2. The issue of only 20% passing inspection is a “red herring”.  The kosher slaughterhouses all sell the other 80% (assuming these numbers are even correct) to non-kosher butchers/slaughterhouses, and don’t lose any significant amount of money on those cattle.

]]> 2012-02-09T;19:12:00-05:00 Comment by F. Penina Hoffnung fphoffnung@gmail.com I think what Steve’s trying to say is: okay, kosher meat must be supervised, but where’s the regulation in that?  Who determines the compensation given the supervisors?  There is widespread belief in the community that this is an area that needs some light shone on it. And yet, that’s never discussed or touched upon in the post. Personally I don’t eat meat.  So I’m not affected by the prices, and the perhaps dishonest practices going on.  Perhaps, if folks like the one who posted the question to begin with would, in a demonstrable way, say no to the prices by simply not buying meat, (let me know if you need some recipes) there might be some actual imperative created to really investigate what’s going on here. I think what Steve’s trying to say is: okay, kosher meat must be supervised, but where’s the regulation in that?  Who determines the compensation given the supervisors?  There is widespread belief in the community that this is an area that needs some light shone on it. And yet, that’s never discussed or touched upon in the post.
Personally I don’t eat meat.  So I’m not affected by the prices, and the perhaps dishonest practices going on.  Perhaps, if folks like the one who posted the question to begin with would, in a demonstrable way, say no to the prices by simply not buying meat, (let me know if you need some recipes) there might be some actual imperative created to really investigate what’s going on here.

]]> 2012-02-09T;19:12:00-05:00