Wednesday, October 19, 2005

Times: Kosher Game meats

On yom tov the Times Publishes about kosher meat:

Why is kosher game so difficult to obtain? The lengthy list of provisions for the slaughter and ritual preparation of kosher meat deters many farmers from seeking out kosher certification for their animals. A shochet, a trained kosher slaughterer, must be hired. Only parts of many animals can be sold as kosher. The carcasses are inspected several times for imperfections that would disqualify them. The meat is deveined, salted and soaked in cold water several times to draw out any remaining blood.
Then there is the hefty price tag, often double that of similar nonkosher meats.
According to the Orthodox Union, one of the primary agencies that certifies kosher products in the United States, only 10 species of mammals are kosher, including a few game animals, among them antelope, bison, deer, giraffe (yes, giraffe) and ibex...

Kosher bison, on the other hand, is plentiful. It is one of the few game meats widely available from a number of institutional suppliers, as well as kosher groceries in the area. In addition to Levana, Abigael's in Midtown serves grilled "buffalo" (a commonly applied misnomer for bison) and bison chili. La Carne Grill, also in Midtown, a new glatt kosher steakhouse that opened last week, will offer bison rib-eye poached in red wine when it starts its wintry game tasting menu in late November.
Duck is the only game bird widely available on most kosher menus, appearing at Manhattan establishments like Le Marais as canard à l'orange; the Prime Grill, roasted and served in a cherry sauce
; and at Haikara as tsutsu miage, or honey-orange glazed duck...
posted by Yeshiva Orthodoxy
at 8:04 PM

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