|
|
בס"ד |
|
חדשות
NEWS
PAGE 1
בליסט הזה תמצא כעת לערך
22 אחוז מכל הספרים שיש בהסייד, ואי"ה בקרוב אנו מקוים להכניס כל הספרים ושמות
המחברים בליסט הזה. שאר 78 אחוז של הספרים תמצא בדף של ספרים ומחברים ובדף של כל
הספרים
<<בגלל שיש לנו בהאתר קרוב לשמונה עשרה אלף
ספרים וקול קורא'ס>>
ואין באפשרות לכל אחד להגיע לכל הספרים לכן נכתוב פה כל שבוע תמצית קצרה מכמה ספרים
מאוד חשובים
______________________________
| PAGE 1 |
לגלות ולפרסם לכל העולם - שמי שרוצה לקיים מצות
תפילין, ספר תורה, מגילה, ומזוזה, כהלכתה שכתובות על
קלף כשר עבודת יד מעובד לשמה עם הכשר הכי טוב,
יתנה עם הסופר שלו שיכתוב אך ורק על קלף
קלף כשר עבודת יד מעובד לשמה עם הכשר הכי טוב |
||
| PAGE 2 |
|
||
| PAGE 3 |
|
||
| PAGE 4 | |||
|
קלף דף 5 |
PAGE 5 |
באמצע העבודה בדף הזה יבואר בעז"ה כל המכשולות שיש בבתים - ואיפה שיש להשיג בתים לתפילין כשרות |
|
|
קלף דף 6 |
PAGE 6 |
באמצע העבודה בדף הזה נכניס בעז"ה שולחן ערוך מחבר ורמ"א הלכות תפילין , ספר תורה, מזוזה, ומגילה - מחולק ללימוד חדשי שבועי ושנתי |
כל ישראל ערבים זה לזה !
וכל אחד מישראל מחויב להודיע לחבירו גודל המכשולות שיש בקלף
ובאיזה מקום שיכולים לקנות קלף עם הכשר !
וכל אחד שהולך עכשיו לקנות ספרי תורה תפילין ומזוזות ומגילות
יברר עם הסופר שהקלף הוא כשר עם השגחה ! ! !
"קלף נפרשטק"
"המפעל היחידי בכל העולם"
לייצור קלף כשר עבודת יד מתחלתו
ועד סופו, עם הכשר של העדה החרדית על כל כל המפעל
עם כל ההידורים שביד בני
אדם לעשות (עם משגיח תמידי מתחלתו
ועד סופו בכל זמן העבודה על כל המפעל, ויש לו כל המפתחות), והמפעל
מיועד אך ורק לעבודת יד עם ההכשר -
(זאת אומרת שלא עושים שם שום קלף אחרת בלי הכשר, מה שאין כזה בשום מפעל
אחר בעולם).
Moshe Yehudah Leib Landau
Son of HaRav HaGaon Yaakov Zt"l
Rav Av Beis Din of Bnei Berak
B"H 21st Kislev 5764
An Open Letter Concerning a Stumbling Block on My Nation's Path
For many years, those that tremble for the word of Hashem have refrained from eating green leaves such as lettuce, parsley, dill, mint and coriander because of the creatures that can be found in them.Only on Seder night would they make special effort to eat Maror by carefully checking lettuce leaves.
In the last decade, bug-free vegetable growing has been introduced in this country. Originally, as they wished to acquire the trust of the community, they would disqualify those that contained bugs. Today however, the community has become used to buying them and even vegetables that contain bugs are not disqualified and are sold in the same packaging.
In the halls under my supervision, we have continued to check them and have come to the realisation that the situation is becoming steadily worse. They supply vegetables containing various creatures and label them as bug-free. The community pays five times the regular price for them and receives vegetables with bugs. G-d-fearing people become people who eat bugs r"l.
Originally, I demanded that they attach stickers onto the merchandise that was supplied to the shops underneath my supervision with the words "requires checking for bugs".
I then realised that they are still successful in fooling the customers. They try to fool them by refraining from attaching the stickers and tell the customers that "There is no sticker today" or "Today there is no need to attach them" and the customers search for packs without a sticker.
I then demanded from the suppliers that before they bring these vegetables into my stores, a selection from each farm must undergo an inspection. We spend several hours every day doing this and the situation has become very serious. Each day, we disqualify large quantities as a result of infestation. There are some days when farms are disqualified and other days when an entire species is found to be infested with none of them being clean of bugs.
Despite the fact that the suppliers see the bugs with their own eyes and they are unable to contradict our disqualifications, nevertheless, they continue to supply these disqualified vegetables to other stores without supervision, in our city and in others, wrapped in packaging that misleadingly states that they are "bug-free" and "does not require checking".
Due to the Biblical obligation to rebuke as well as my Rabbinical position, I would be obligated to stand at the entrance to the stores and inform every customer that the vegetables that he has bought are prohibited by the Torah more stringently than unslaughtered meat.
I am unable to fulfill this obligation and therefore, I wished to stop the supply of these vegetables that state that they are bug free, in order to prevent many from stumbling.
The growers of bug-free vegetables come with a claim that I am taking away their livelihood. I have come publically to state that I am saving them from serious transgressions of causing the many to sin by turning G-d-fearing holy and pure people into those that eat creatures, pig and mouse. I am saving those growers from prohibitions of theft and being judged with Gehinnom.
The community should know that one who eats these vegetables without checking them and relies upon that which is printed on the bags is wilfully eating bugs and it is about them that the Torah warned "and you shall not make yourselves abominable".
And I have saved my soul,
Moshe Yehudah Leib Landau
Rav Av Beis Din of Bnai Berak
A GREAT AND BITTER CRY!
BS'D, a have come to inform you, that I am a Sofer Stam who wrote Parshios and Mezuzos for many years on the parchment of ---------- that has no Rabbinical surpervision whatsoever. I became aware of the significant problems and the prohibition of the Badatz to write on unsupervised parchment, but I relied on the middle-man, as I heard from many Sofrim that they write on this parchment. I subsequently asked three great Rabbonim about the matter.
These Rabbonim responded: Since a customer pays you large sums of money for Parshios and Mezuzos, he relies on you that you have thoroughly verified that what you are giving him is 100% kosher. If the parchment is not kosher, what are all of the immersions worth that you immerse before the writing, as all of the immersions and all of the waters in the world do not purify you since you are "immersing whilst holding an impure creature". The immersion has not achieved anything as if you have written on parchment without supervision, you immerse and the impure creature is inside it!
Have you not heard about what happened in Monsey with this man that was known to be faithful and G-d fearing and one who spreads Torah, as well as one who blows the Shofar on Rosh Hashanah and leads the prayers and cries whilst praying on the Yamim Noraim. He was the one who for 12 years fed the entire city unslaughtered meat as well as forbidden fats and blood.
Did you not hear that they bring parchment from Gaza, China, Japan and other places? All of this was publicised in all of the newspapers and information that came from the Badatz of the Eidah HaChareidis!
Therefore, you must reimberse all of those that bought from you (all of the years that you have written, or at least in the last three years since there has been supervised parchment available), or write new Parshios or Mezuzos for them on kosher parchment.
I asked one Rav whether I am required to sell my house in order to return the money to all of my customers? But I do not have money in the bank and I learn half-day in Kollel! Surely these parchment sellers have a good name of being who are G-d fearing? So how am I guilty in this matter? And furthermore, all of my friends who are Sofrim, and even the older Sofrim write on this unsupervised parchment?
The Rav answered me: Look at what HaRav Chaim Vital writes in Eitz Chaim on Shaar Hahakdamos, about the Dor Hahaflogah "Let us make a name for ourselves"; and this unsupervised parchment falls into the category of the Dor Hahaflogah of the mixed multitude, as this person has made himself a name, exactly like the Dor Hahaflogah. You should know also that I heard from a Rav who checked that not only does this unsupervised parchment come from the aformentioned places, but it is even greased with pig fat; (and if you still think that this middle-man is G-d fearing, why does he not have supervision)? - (See also in Kav Hayoshor Part 120).
How could you have entertained these thoughts, as you know that in our holy land, the poverty is so great that people do not have food to eat. A Jew had the self-sacrifice to borrow large sums of money for many years to acquire outstanding Tefillin and you did not properly clarify the situation and gave him Tefilin over which one cannot Halachically make a Brochoh!
You should know that aside from the prohibition of theft, you have prevented your customers from fulfilling these important mitzvos and have caused them to stumble daily with Brochos in vain rch"l. What will you reply on the Day of Judgement when they will ask you about that which you learned in Keses HaSofer (1:1), "You must be careful in your work which is Heaven's work etc. ...you destroy the entire world."
And the words of Chasam Sofer have been fulfilled in our days (Collected Responsa, end 83) All the more so that the Sofrim of our generation are not well versed, that in our great sins they cause many to stumble, and as a result, there are many hundreds of Jews who have never worn kosher Tefilin on their heads (Yalkut Sofer).
You should also know, that all of the Mezuzos and Parshios that you wrote on unsupervised parchment did not protect those people and their families, and through this sin (Heaven protect us) many became orphaned rch"l. I am not saying that your guilt in this was deliberate ch"vsh, but certainly you will be required to give a reckoning for inadvertantly causing it. (See the Introduction to Sefer Nidchai Yisroel by the Chofetz Chaim zt"l).
Therefore "Listen to my voice, I will advise you, and Hashem should be with you"...Since you have stumbled in such a serious transgression by causing many to stumble in this great sin, if you will bring this matter to the attention of all of the Sofrim and all of Israel, "All you shall warn them, and inform them of the way upon which to go and the action to take, then Hashem will be with you" and he will forgive you, as you did as you were commanded.
This Rav also told me to publicise that each and every Jew that wishes to purchase Tefilin, Mezuzos, Sifrai Torah or Megillos should verify thoroughly whether the Sofer writes on supervised parchment, as if not, he is literally wasting his money, as aside from not fulfilling the mitzvah, he is placing himself and his household in great danger. And if he bought a Sefer Torah that was written on this unsupervised parchment, he has caused many to stumble with Brochos in vain and not fulfilling their obligation to hear the Torah reading. And if the Sefer Torah was written in the merit of a deceased family member, not only has the soul of the deceased not been merited, but upon each Torah reading, he has sent his parent or grandparent to the depths of Gehinnom and it is from there that they are crying out a loud and bitter cry without rest. This man will be required to give a reckoning for all of this.
I have therefore decided to inform all who have purchased Parshios and Mezuzos from me that I am prepared to reimburse them or to rewrite for them those Parshios or Mezuzos.
12th Shevat 5767
Asher Green, Sofer Stam
Tel: 052-402-5830
|
1.000.000 1 מיליון קליקס לעולם הבא שלך 1 Milyon Clicks the ouer olam haba |
תלחץ כאן
הסרט
האיך ששוחטים במשחטה של רובאשקין
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:
Onward Conquistadors
HA'ARETZ Magazine
September 25, 1998
[Material Deleted that was not related to kosher slaughter]
By Yossi Bar-Moha
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 lsrael.
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 resides....
Kosher stamp
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 the factory....
The three 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 conveyor belt.
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 (strictly kosher).
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.
Raging Bull
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 premises immediately.
....
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 crews.
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. ....
....
Israelis consume 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 crews. ....
....
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 Glucksberg concedes.
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."
המאגר לספרי שחיטה וכשרות ראה בדף 3
סודות השחיטה בארצינו הקדושה [ובארצות הברית] שנתגלה על ידי מכתבים שנשלחו ונתפרסמו על ידי וועד השחיטה העולמית בארצות הברית.
1. שחיטת הבקר ועגלים וצאן בארצות הברית הם כולם נבילות וטריפות חלב ודם, כידוע מכבר.
2. שחיטת הבהמות של מיל מארט בהשגחת המכשיר [המכשיל את הרבים הרבה שנים], וקוראים לו באטערער רב או רבי!. [ראה באריכות גדול בדפי הערב רב, ותבין היטב].
3. נתפרסם אודותיו בכל העולם הסיפור עם החלב שנתפס מזמן, וצריכים לדעת שכל ההכשר שלו הוא נבילות וטריפה, חלב ודם. [והוא מהרבנים האשמים שיוצאים הילדים שלנו מדת היהודי רח"ל]
4. הרבה סיפורים עליו שמור אצלינו במערכת, וכעת נספר אודותיו רק על איזה שוחטים יראים ושלימים שיש לו, ומה שהם עושים במקומות הרחוקים.
5. הביטערער הזה היה לו שחיטה בשיקאגוי, ושם שחטו הרבה שוחטים, הראש השוחטים שלהם, היה גם כן ראש השוחטים וראש הבתי זונות דשם, כל השוחטים היו יכולים לשחוט שם רק אם היו שותפים לבתי הזונות.
6. פעם אחת כשהשחיטה נתגדלה, והיה חסר שוחטים, הביאו שוחטים מארצינו הקדושה, חסידים בעל תולדות אהרן זי"ע, והם היו שוחטים טובים וגם היה להם סכינים יפים וכשרים.
7. היה רק בעיה גדולה איתם שפתאום טלפן ראש השוחטים להביטערער רב שהשוחטים אינם בסדר ולא יודעים את העבודה.
8. מה היה האמת?
9. האמת היה שאת עבודת השחיטה היו יודעים היטב, אבל לעבודת הזנות לא היו מורגלים, וראו עליהם שהם יראי שמים ולא יעשו זאת לעולם, לכן החליט ראש השוחטים שצריכים להעביר אותם מהפרנסה.
10. אחד מהשוחטים אמרו להביטערער רב, שאם לא יקח את השוחטים בחזרה יגלה הכל לכל העולם.
11. הראש השוחטים לא רצה לקחת אותם בחזרה, לכן לא היה להרב המכשיר ברירה רק העביר כל השחיטה לארגנטינא כדי שלא יתוודע הענין לעיני כל העולם, ועכשיו שם כמעט כולם הולכים למקומות המטונפים,
א כשר טאפ א כשר לעפעל! שיטת סאטמאר כידוע.
די הינט בילען און די באן פארט ווייטער!
רק עכשיו נסע הבאן [רכבת מיוחדת] לארגנטינה
12. כשאחד שאל את אחד מהשוחטים, האם זה מותר? ענה להם! מה אתה רוצה מהשוחטים, זה פריוואטע זאכען שלו, [עסקים פרטיים שלו] העיקר שהשוחטים הם נגד מדינה הציונית, ומה איכפת לך מה שהוא עושה פרייוועט? [בעסקים הפרטיים שלו!].
13. שחיטת העופות בוויינלאנד בהכשר התאחדות הרבנים בראש של המאכיל טריפות הלל וויינבערגער, (שנתפס על ידי הגה"צ נחום ראזנבערג, שהכשיל את הרבים במקוה שלו בנייטרה מאנט קיסקא ניו יארק 32 שנים היתה המקוה פסולה לחלוטין), ושם שוחטים לערך 1000 עופות לשעה, וגם שוחט שם שוחט בלי קבלה הרבה זמן, ואצל המכשיל הגדול הזה הכל בסדר. – והסיפור איך שנכנס המאכיל טריפות הזה להיות רב המכשיר שם הוא כך?
14. מעשה שהיה כך היה: בשחיטת של התאחדות הרבנים בוויינלאנד, היו שני רבנים מכשירים אחד בשם הגאון רבי משה ראזנער ממאנסי, חתן הגה"ק האדמו"ר מפאפא זי"ע, שהיה שם בודק סכינים לשני ימים בשבוע, ועוד רב אחד מלעקוואד.
15. המאכיל טריפות הלל וויינבערגער הלך להבעלי בתים ואמר להם, למה אתם צריכים את שני הרבנים האלו? אני יתן לכם הכשר תחת השם של התאחדות הרבנים בלי כסף, [ואני בעצמי הראש בית דין שלהם], רק דבר אחד אני מבקש ממך שכל פעם שאני בא, תמלא לי את כל הטראנק של הקאר עם עופות בחינם, וזה יהיה כל ההכשר געלט שאתה חייב לי, וכמובן להתאחדות אתה ממילא נותן מה שמגיע להם, וכך החריב כל הכשרות של מקום השחיטה הזאת, ואזל כל הכוח של הרב המכשיר הגה"צ רבי משה ראזנער שליט"א [שהשקיע שם הרבה שנים, ועליו סומכים כל היהודים החרדים כבר הרבה שנים] שלא יכול לעשות ולתקן כלום, וגם כן רצו לזרקו כי לא צריכים אותו כבר, כי בלאו הכי הכל כשר. ויש עוד הרבה לספר על מה שהולך שם, ואכמ"ל.
16. שחיטת הבקר שנשחט לארץ ישראל במקומות שונים ביוראפ, וכו', הם נבילות וטריפות.
17. הטעמים כדלהלן:
18. שוחטים בשחיטת באקס ותלויה שנאסרו על ידי 70 רבנים גדולי ארץ ישראל וארצות הברית, ואם כן הם כבר נטרפו ל