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From: slerner@sesame.UUCP (Simcha-Yitzchak Lerner)
Newsgroups: net.religion.jewish
Subject: Re: Glatt kosher?
Message-ID: <330@sesame.UUCP>
Date: Sun, 8-Sep-85 15:38:31 EDT
Article-I.D.: sesame.330
Posted: Sun Sep  8 15:38:31 1985
Date-Received: Wed, 11-Sep-85 08:15:53 EDT
References: <309@decwrl.UUCP>
Organization: Lotus Development Corp
Lines: 30

> I am looking for an explanation of what is meant by "glatt kosher". I
> did not know that some foods can be "more kosher" than others. 

Glatt kosher only applies to red meat (and meat products).  It does not
apply to chicken or milchigs (although it has been misused to mean
that something is very carefully supervised, this is very much NOT
the proper meaning).

Meat animals (beef, lambs, etc) must have their lungs inspected after
sh'chita.  Certain defects in the lung render the animal treif.  It
therefore takes a mashgiach with much knowledge to examine scabs/sores/etc.
within the lung to determine if the animal is kosher.  If the lungs are
found to be tottaly smooth (smooth=glatt) then there is no question on
the kashrut of the animal (at least in terms of questions that arise 
from the lungs).  It is considered a hidur (lit. beutification)
to use only glatt kosher meat, and some will only use such.  However,
it is only a hidur and is NOT more kosher than regular kosher meat
(assuming the mashgiach knows what he is doing).


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Simcha-Yitzchak Lerner

              {genrad|ihnp4|ima}!wjh12!talcott!sesame!slerner
                      {cbosgd|harvard}!talcott!sesame!slerner
                                slerner%sesame@harvard.ARPA