בקלף וספרי תורה תפילין ומזוזות ושחיטה באותו מצב, עוד כמה סרטים אתם רוצים
לראות עד שיכנס לכם בראש כי הרבנים והסופרים ובעלי הקלף בלי הכשר הם טריף
בוודאי, ועד מתי אנשי ירושלים ורבני הבד"ץ שמוחים על כל דבר ודבר, [בו בזמן
שערבים מכינים טילים נגדינו, וכל שבוע ישנם עשרות יתומים ואלמנות חדשים, ומי
צריך שני עיניים לראות שהכל תלוי בעונותינו הרבים על עונות אלו] ודווקא בענינים
כאלו שתסמר שער ראש, ואין קול ואין עונה, אני הקטן צועק עד מתי?
יעקב לוי, מתל אביב
The Kashrus of parchment and
slaughtering are in the same situation. How many more movies must you see,
until it will enter your head that unsupervised parchement is certainly
treif. How long will the people of Yerushalayim and Rabbanim of the Badatz
who protest about all matters, refrain from saying anything about this
matter? (And particularly now, when the Arabs are preparing to send missiles
into Israel and every week there are new widows and orphans). How long can I
keep shouting about it alone?
Yaakov Levi, Tel Aviv.
האיך ששוחטים במשחטה של רובאשקין
Movie showing how they
slaughter in the Rubashkin slaughter-house
האם הסוחרים המוכרים קלף
פסול יש להם נאמנות???
המוכר דברים האסורים, מעבירים אותו ומשמתים (מנדים) אותו.
(שולחן ערוך יורה דעה סימן קי"ט סעיף ט"ו)., הרי שצריכים להעביר אותם ולנדות
אותם, והשאלה היא? היכן הרבנים? האם לא למדו שו"ע יו"ד?
אם אתה חושב להאמין למוכרי הקלף שהם צדיקים, ולמה שלא יקנו את הקלף מהערבים
מעזה, וממקומות האחרים, אם יכולים לקנות בעד שליש מהמחיר, ולא צריכים להכניס את
ידיהם ואת רגליהם אפילו על קצה המזלג, (ובפרט בעבודה קשה מאוד כמו עשיית הקלף,
[ראה להלן את התמונות של עשיית הקלף]), ועוד לא מספיק לכם מה שהעיתונים ורבנים
צדיקים מגלים לכם מה שהולך עם הקלף, אז תקרא כאן מה שהולך עם השוחטים שהם תחת
הרבנים הצדיקים הגדולים שאתה סומך עליהם, ואף על פי כן הולכים כל הדברים האלו,
ותבין קצת את שאפשר לסמוך על מוכרי הקלף שעושים מיליוני דולרים:
If you are thinking of
believing that the parchment sellers are Tzadikim… that they surely would
not buy parchment from Arabs and other places for a third of the price? (See
the pictures further on of parchment production) If it is not enough that
the newspapers and Rabbanim Tzaddikim are revealing to you the real
situation of parchment, then read here of the situation with slaughterers
who are supervised by those same Rabbanim Tzaddikim. You will see that
despite their supervision, the situation is problematic…and you will
understand whether or not one can rely on parchment sellers that are making
millions of dollars:
September 25, 1998
that was not related to kosher slaughter]
It's 5 AM. on Monday,
August 24, 1998, in the Paso Carasco neighborhood of Montevideo Uruguay.
Yehuda Tsanani, 43, an Israeli from Rehasim, a religious village near
Haifa is crossing the still-dark street near the Carasco meat factory.
Tsanani is on his way back to the two-story building where the team of
shohatim (ritual slaughterers) resides. He has just finished a
shift of few hours at the plant, supervising the washing of meat that
three days ago was on steers sauntering in the meadow. Cut into
sections, the meat will soon be packed in cartons for shipment to
The heavyset, bearded
Tsanani, ..., has been in the Uruguayan capital for three months now
with a team of slaughterers and inspectors....
Even at 5 A.M.
Tsanani's mind is racing.... Before entering his room - he shares the
accommodations with the meat crew, comprised of Israelis and Jews from
neighboring Argentina - he wakes up the others. Their workday will begin
at 5:45A.M. The head of the group, Rabbi Hanoch Hershkovitz from Bnei
Brak, hustles the men; one of them is his ... son Avraham, ....
At 5:30A.M. the team
sets out for the factory. The procession is led by Rabbi Hershkovitz and
his son, followed by slaughterers Yitzhak Mizrahi and Avraham Eisenberg,
two more inspectors and an internal examiner - all from Argentina.
Trailing after them are Elimelech Partik, from Bnei Brak, who is an
external examiner - he checks the lung after it has been removed from
the animal -and Menachem Tubol, ...from Even Yehuda, near Netanya, who
until two years ago worked as an inspector for the Chief Rabbinate on
slaughter teams sent abroad by the Rabbinate....
Tubol is here as the
agent of importer David Bordovich, who works in collaboration with the
Hoger Mazon food company. His role is to supervise the slaughter, ensure
that the meat is fat-free, and ascertain that the importer's labels are
properly attached to the finished product. At the entrance to the
factory, which is considered one of the largest and most technologically
advanced slaughterhouses in Uruguay, the group is joined by another
shohet, Binyamin Katashvili, an ... Orthodox Jew from the town of Kiryat
Malachi, on the road to Ashkelon. Katashvili is not staying with the
others. He has arrived for work from the center of Montevideo where he
As the men enter the
factory, Carmen, who runs the store room, hands them a loos fitting
white uniform, a white plastic coat, a fiberglass helmet and boots. From
inside you can already hear the deep lowing of hundreds of steers that
have been transported here in trucks and herded into a large pen behind
slaughterers - Mizrahi, Eisenberg and Katashvili - station themselves in
the slaughter cell located on the ground floor. They are joined by
Hershkovitz Jr. On the floor above are the internal exaininer and the
inspectors, their principal task being to stamp the meat when the time
comes. For this they use a long metal rod on one end of which is
embossed a large seal, which is dipped into purple ink and then used to
stamp the meat. Next to them, on an elevated chair, sits Partik, the
external examiner - the innards get to him hanging from hooks via a
The bulk of the
physical work is done by about 20 local workers. Outside, the steers are
forced into a long, narrow path between two steel fences, where they are
lined up one after the other. The two first bulls are shoved through a
raised door into separate large steel containers, each known as a "Box."
Once the animal is inside, the steel door descends, but not all the way
to the floor: a narrow slit is left at the bottom. Next, air pressure is
released from below, pushing up one side of the floor, tipping the steer
onto his side, his feet sticking out of the silt.
Stunned by this
totally unexpected development, he begins to bellow, his feet thrashing
about, desperately seeking a foothold. One of the local workers grabs a
back leg of the bull and lashes it to an iron chain. The door is raised
again and the bull is yanked violently upward by the chain attached to
his back leg. The animal is now dangling in the air its immense weight
held by one foot, its head down, A second worker locks the head into a
crescent-shaped device that has been grafted onto a long iron rod. The
slaughters advance. Eisenberg and Katashvili, holding well-honed, ...
knives about half a meter long, each approach a steer. The kill is
dazzlingly swift, a second or two, one cut forward and another backward
across the bull's neck. It is done.
Immediately the two
animals, their bodies jerking convulsively, are lifted upward with the
iron chain, unleashing a torrent or blood. Wasting no time, the
slaughterers and the workers turn to the ... Box, where the next two
steers are already waiting. ... Their bellowing intensifies.
The slaughterers are
back in the slaughter cell, where hot water runs constantly from two
pipes. They wash the blood from the blades and run a well-manicured
fingernail on their right hand along the blade to make sure that it has
not become flawed during the act of slaughter. The halakha (Jewish
religious law) stipulates that if such a flaw is discovered, the steer
is considered a nevela [carrion, not-kosher]... and to eat it is a
[forbidden] .... By the time Eisenberg and Katashvili had finished
examining their knives, the work of a few seconds, Hershkovitz Jr. and
Mizrahi had already slaughtered two more steers. The first team steps up
to dispatch steers number five and six, and the precess continues.
In the meantime, the
slaughtered animals, by now dangling from large hooks, are pulled up to
the second floor, where workers attach them to a gigantic machine. A
quick cut loosens a flap of skin, which is inserted into the machine and
pulled by two rollers until the animal is completely skinless. The
conveyor belt then moves the steer along to the internal examiner. He
sticks his hand into the innards to examine physically if the lung is
attached by "adhesions" to the ribs. An animal in which no adhesions are
found is called "smooth" and its meat is considered kosher lemehadrim
If the adhesions
contain secretions that have hardened and become stuck to the
extremities of the steer's ribs, making them difficult to detach, the
intenaal examiner so informs the next stage of the team. He passes on
the information by making a large "X" over the representation of the
lung on a drawing that has been provided for the purpose. The external
examiner, in this case Partik, will thus know that the animal is trefa -
found to be afflicted with a probably fatal organic disease and hence
foridden, for consumption by halakha.
If the adhesion is
soft, or if only, a few soft adhesions are found, the internal examiner
conveys this information by showing the place(s) of the adhesion(s) by
means of one or more small circles on the drawing. After the innards
have been removed from the steer's body, the drawing, together with the
animal's actual lungs, come to the external examiner. It is Partik's job
to examine adhesions and to decide whether they were caused as a result
of a puncture in the lung (in which case the meat is trefa), or whether
they are only hardened secretions that have emanated from one of the
walls of the lung (in which case the meat is kosher, but, lemehadrin).
Here is how the
examination is conducted: One of the workers fits the base of the lung
onto an air-hose. The pressure is turned on, filling the lung with air
and inflating it. The Jewish external examiner uses his hands to examine
the adhesion, or adhesions, after which the lung is thrown onto the tray
of the conveyor belt where the steer's innards have be placed. Situated
next to the external examiner is a bulletin board with the number of
each steer that has been slaughtered, with a small square next to the
number; if the steer has been declared trefa due to adhesion problems,
this is duly marked with ink in the square.
It is all done with
astonishing speed. Neither Partik nor Hershkovitz, the crew chief who
took over for Partik as external examiner has time to examine the folds
and the other parts of the lung before placing them on the conveyor
belt. By this method, more than 100 steers are slaughtered within an
hour, 50 per Box, 27 seconds on average for each. ....
Has the slaughter
been performed according to the strict letter of halakha? For slaughter
to be considered kosher, both the windpipe and the gullet have to be
[severed]... No one in the crew checks to see that this has been done.
...In case a flaw is discovered in the knife, an authorized honer of
knives is supposed to be present [at the instruction of the Chief
Rabbinate], and only he is allowed to correct the impediment. But in
Hershkovitz/s crew there was neither an examiner nor a honer of knives.
Each slaughterer inspected his own knife and if necessary he sharpened
it on a grinding stone.
The halakha warns
that the person examining the knife must be calm and collected, and that
his hand must not be "heavy" so that he will be able to find any
possible flaw in the blade. The pace of the work in Uruguay left no time
for a calm and collected inspection: The crew had to keep up a steady
rate of slaughter in order to meet the importer's demands.
Because of the
shortage of working hands, a local inspector, a Chabad [shochet}...named
Alberto, was recruited to help out. He supervised the process of
koshering the innards - the heart, the brain, the tongue (the remaining
sections were sent for koshering to a meat plant in San Jose, about an
hour and a half away). The other inspectors were engaged in marking the
meat. The ... locals ... pick up the meat and they pour salt on the
innards, after they have been washed in water, in order to kosher them.
Tubol, who is my
guide in the meat factory, assures me that "this is an advanced plant,
compared with others where kosher slaughter is done." Above us as we
walk, blood drips from the slaughtered steers, staining our plastic
overcoats. The floor is slippery with viscous fluids in various stages
of clotting. As we returned to the ground floor, one of the steers
managed to slip out of the chain around his leg as the door was raised,
got to his feet and began to rampage around the room. Everyone ran for
his life; the slaughterers, horrified, locked themselves in their cell.
Only two brave workers tried to subdue the raging animal. Fortunately
for them, he slipped on the bloody floor and fell to the ground.
Immediately he was forced back into the Box and tied to the chain again.
"That happens a few times a day," said a nervous Tubol, who had run with
me to get safely behind the iron bars. Workers are often injured when a
steer breaks loose, he said.
At the end of three
hours of work the crew had slaughtered 300 head of cattle, of which 34
were disqualified due to adhesions of the lung; ... A trefa rate of only
15 percent is very satisfactory for the importer, and Hershkovitz and
his crew claim that that is their average disqualification ratio.
At 8:45 A.M., as the
shift ends, the crewmen go back to their room, examine the knives once
again, and place them a long tube, which they close tightly. They then
wash the bloodstains from their hands and face, wash their upper bodies
and get ready for the shaharit (morning) prayer. ....
Three times the size
of Israel, Uruguay has half the population, about three million. ...
Cattle raising is a major export industry. About half a million head of
cattle are slaughtered every year in dozens of meat plants, nine of
which also work for Israeli importers. Most of them employ teams of the
Chief Rabbinate, though three have teams that are authorized to provide
kosher meat for Haredi groups: one for Rabbi Shach's Lithuanian
community; a second for the "Eda Haredit" (known as "Badatz" koshering);
and the third, sent by "Atara-Beit Yosef," the kashiut
organization set up by the Shas (Sephardi Torah Guardians) party five
years ago and headed by Rabbi Avraham Yosef, the son of Shas's spiritual
leader, Rabbi Ovadia Yosef.
The Atara crew
operates in a meat processing factory located in Las Piedras, about an
hour's drive from Montevideo. There I met with Moshe Dahan, a Haredi
from Ashdod, who was the deputy chief. But things were more secretive
here. Dahan refused to take me inside without the say-so of the crew
chief, Avraham Suderi, who was just then supervising the slaughter
process. Afterward Suderi told Dahan to get that journalist off the
Until about eight
years ago, the Eda Haredit refused to recognize the meat that was
brought from abroad with only the kosher certificate of the Chief
RAbbinate. The result was that this ...Orthodox Jerusalem-based
community was forced to buy fresh meat slaughtered locally in Israel by
Haredim .... To meet the demands of Haredi consumers - and supply them
with frozen meat at far lower prices - the heads of the Haredi koshering
group negotiated agreements with a number of meat importers.
.... The Haredi
public consumes only meat that is defined as "smooth" (when the animals'
lung has no adhesions or secretions). Haredim are also more meticulous
about exam the slaughter-knife for possible flaws. A Haredi crew has
between 12 and 14 members, as opposed to 10 or 11 on Chief Rabbinate
Still, the personnel
tend to be a mixed bag: even the crews of the Haredi communities go
abroad only after getting the approval of the Chief Rabbinate, and 90
percent of their members are registered with the Chief Rabbinate and
have worked with that institution at some point. "There is no difference
between the slaughter carried out by a Rabbinate crew and that of a
Haredi crew," ....
What's more, Haredi
kashrut groups usually work simultaneously in the service of the Chief
Rabbinate. When they find a lung without adhesions, they label the meat
"smooth" and earmark it for Haredis. Animals having lungs with a few
adhesions, or with secretions but definitely without a puncture, are
given a Chief Rabbinate kosher label and also imported to Israel. The
result is that Haredi groups approve 30 to 35 percent of the animals
they slaughter as "Kosher for the Chief Rabbinate."
The crews of the
Chief Rabbinate find a similar ratio of "smooth" meat, but they are
authorized to grant only a regular kosher seal, not the mehadrin type,
even though half a year eariler, or a month down the line, these same
people could be part of a Haredi crew. ....
about 80,000 tons of meat a year, and 50,000 tons of it is imported from
South America, Europe, and China. Only about 10 percent of that quantity
is defined as "smooth" meat and labeled mehadrin. ....
It is commonly
thought that most of the kosher meat imported into Israel originates in
Argentina, but in fact the land of the pampas is only in fourth place.
First is Uruguay (with nine meat factories for kosher slaughter)
followed by Ireland (six) and Brazil (four). Other countries to which
Israeli slaughter crews are sent are Paraguay and China (two plants
each), and Holland (one plant).
Meat is slaughtered
and koshered for Israel in two plants in Argentina. One of them operates
all year round in the service of the "Neve-Tzion" kosher label, given by
Rabbi Shlomo Mahfud, from Bnei Brak. Many Haredim, particularly those of
Yemenite extraction, consider meat with his label to be
"ultra-medadrin." The permanent crew chief is Avraham Anatbi, a resident
of Argentina, whose brother, Daniel Anatbi, the directory of the
Rabbinate Department in the Religious Affairs Ministry, was the bureau
chief of Rabbit Ovadia Yosef when he served as Sephardi chief rabbi.
Most of the crew members are Argentineans; there are only four Israelis,
who reside in an apartment in the Paso neighborhood of Buenos Aires.
Labels for more
A few weeks ago,
Rabbi Mahfud himself arrived in Argentina with two more slaughterers
from Israel in order to, as it were, beef up the crew and increase the
rate of slaughter from 400 to 600 head of cattle a day to meet the
demand for the Jewish holidays. ....
Meat with a Malifud
kosher label is much in demand....
The slaughter in the
meat-processing factory of Avraham Anatbi in Buenos Aires is done in
complete secrecy. When I asked to meet with Anatbi, I was told to wait
outside the factory. The crew members, whose workday began at 6 A.M.,
emerged at 10:15A.M., having slaughtered 400 head of cattle in four
hours. Anatbi was not among them. "Meat factories with Haredi kosher
labels operate like the Dimona reactor," I was told by a veteran
slaughterer of the Chief Rabbinate, who has also worked for Haredi
For the past six
months, Rabbi Bakshi-Doron has been in charge of ritual slaughter and
kashrut for the Chief Rabbinate. In the five preceding years Ashkenazi
Chief Rabbi Yisrael Lau held the position, but half a year ago they
rotated their responsibilities (as they had agreed to do before being
elected), with Lau in charge of the Rabbinical High Court for the next
five years. ....
.... The directives
of the Chief Rabbinate forbid the slaughter of more than 300 head of
cattle in a day if there are only three slaughterers, but the crew chief
ignores this and gives in to the pressure of the importer, who wants a
higher output. ....
Kashrut problems also
crop up in Israeli ports of entry. The Customs Authority does not allow
a representative of the Rabbinate to be present when the meat is
unloaded from the ships. In some cases, problems are discovered only at
the exit gate of the port. Because of loading errors, cases have
occurred in which cartons of non-kosher meat, bound for other countries,
arrived in Israel. The mistakes were discovered only when the quantity
of meat that arrived in the Israeli port was matched against the stated
quantity that was supposed to have been shipped, and even then only when
the story was leaked to the Chief Rabbinate. In other instances, the
Rabbinate confirms, non-kosher meat was brought into Israel.
There are such cases.
And we discover it when the merchandise arrives at the meat-processing
plant in Israel," says director-general Shreiber. The problem perturbs
Rabbi Glucksherg: "I am afraid that we do not get hold of the cartons of
trefa meat that enter the country, and then the unclean meat gets to
people who eat only kosher meat."
A few months ago a
shipment of dozens of tons of meat from South America was discovered to
be ritually unclean, due to traces of abdominal fat (helev) and
sinew that were discovered in the animal's rear section. The entire
shipment was therefore sold to Arabs. "It happens sometimes," Rabbi
Koshering the rear
part of an animal requires the addition of a specialist to the crew.
Many importers prefer to save the time (the act of nikur, as it
is called, slows down the pace of kosher slaughter) and the expense
involved. By agreement with the meat-processing plants abroad, only the
animals' forward parts and innards are sent to Israel, with the plants
left to market the rear sections as they wish. Only if there is a demand
for rear sections are importers forced to send the specialist.
Another problem that
vexes the Rabbinate is how well the meat is frozen en route to Israel.
Meat that has not undergone the full koshering process before being
shipped has to be maintained at a temperature that does not rise above
minus 16 degrees Centigrade. The Rabbinate has no way to check the level
of freezing during the transport of the meat to the ship, while it is
being loaded or in the ocean crossing. "We have a problem," Rabbi Raful
admits. "The level of freezing is examined only in the plant and when
the meat arrives in Israel. What happened along the way is difficult for
us to know."
התשובות האלו נכתבים מרב גדול שיש לו הרבה נסיון (פראקטיק),
הרוצה בעילום שמו
ב"ה, חודש ניסן תשס"א
לכבוד חברי מערכת וועד העולמי למשמרת הקלף שליט"א
היות ואני נמצא כעת בצרה גדולה ששמעתי הבעיות הגדולות על הקלף,
ואיני יודע איך ומה לעשות, עשיתי קצת השתדלות, לברר עד שידי מגעת, ואבקש ממכם
לענות לי תיכף אם אוכל לסמוך על הידיעות שלי, או שחסר לי פרטים שאננו יודע עוד?
הסופרים, ואיך שאחד סומך על השני, ושילמתי כבר אוצרות של כסף, ולבסוף אני צריך
לעשות היום לי ולעשרה ילדים שלי תפילין חדשים