Relay-Version: version B 2.10 5/3/83; site utzoo.UUCP
Posting-Version: version B 2.10.2 9/5/84; site aecom.UUCP
Path: utzoo!watmath!clyde!burl!ulysses!unc!mcnc!philabs!aecom!teitz
From: teitz@aecom.UUCP (Eliyahu Teitz)
Newsgroups: net.religion.jewish
Subject: Re: Glatt kosher?
Message-ID: <1909@aecom.UUCP>
Date: Tue, 10-Sep-85 17:11:12 EDT
Article-I.D.: aecom.1909
Posted: Tue Sep 10 17:11:12 1985
Date-Received: Thu, 12-Sep-85 11:22:16 EDT
References: <309@decwrl.UUCP>
Organization: Albert Einstein Coll. of Med., NY
Lines: 22

> 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. 
> 

	The difference between glatt and non-glatt meat is simple. The
 lung of an animal must be whole in order to be considered kosher. If it
 is punctured the animal, although slaughtered, is not kosher. Sometimes
 there are lesions in the lung, and it is not clear as to whether the lung 
 is punctured. Therefore some people prefer to eat meat from an animal
 that had smooth ( glatt in Yiddish ) lungs, to avoid problems. The s'faradim
 according to R. Karo, consider non-glatt meat as not kosher ( in a change
 from the norm, Ashkenazim take Rambam's approach that it is kosher [ this
 is from memory, so I may be wrong, but when I studied the laws I recall
 this point vaguely ]). Non-glatt meat, according to Ashkenazim, is as 
 kosher as glatt meat, although there are many people who prefer to accept
 the more stringent view upon themselves ( and not eat non-glatt meat 
 personally ). Veal, however, must be glatt, and in fact, non-glatt veal is
 not sold. ( If someone wants to charge you extra for glatt veal tell him he's
 a cheat. These laws apply only to meat ( and not poultry ).


			Eliyahu Teitz.