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Apr 21, 2004 06:50 PM

Any Non-Kosher Restaurants Serve Kosher Meat?

  • r

Just curious.

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  1. Sure, but the number is dropping rapidly. Outside of NYC area, there are places that call themselves kosher style, which often serve kosher meat. As well, many Jewish delis around the country serve kosher hot dogs and salamis.

    3 Replies
    1. re: DeisCane


      I'm wondering if anyone knows any specific places.

      1. re: Rob

        Not sure if you want to know about NYC only, but we've got a spot in St Paul, MN that does this -- a little deli named Cecil's. I think the options are pretty limited: chicken, pastrami, salami. If I remember right, if you order a sandwich with kosher meat, they charge 50 cents extra and leave off the cheese.

      2. re: DeisCane
        Benny Vidimangi

        Restaurants that advertise themselves as halal often serve kosher meat, as do some muslim owned resturants that do not so advertise. Dairy is an unusal ingredient in middle eastern cooking; here in non kosher food preparation dairy is put into almost anything and everything.

        Muslims practising halal respect kasruth certification, whereas Jews practising kashruth respect.........

        It is a sad comment that my Italian Christian smoked salmon distributor thought it economically advantageous to pay more money to change his hechsher from London Bet Din and Manchester to OU. What an insult we offer.

        Who needs enemies when we have friends.

      3. And even if it is kosher meat, who knows what might be in the bread it is served upon?? Possibly dairy ingredients ... and then there is where the kosher meat was cooked .. the grill ...

        Iffy business this ...

        2 Replies
        1. re: Gastro-Gnome

          I'm not asking for strictly kosher purposes.

          I'm very curious if "kosher style" places actually serve kosher meat, and whether kosher meat has caught on in any other places.

          1. re: Rob

            I understand what you are asking, but I still find it kind of silly that they offer kosher meat products in an otherwise treif environment ... maybe ironic actually ...

        2. Beyond hot dogs and salamis (and even these are usually hebrew national, Shofar, best's or another brand that is not seen as reliably kosher by some observant jews) you are not going to get really far.

          if you mean can I go into a normal sit down non-kosher restaurant and the chicken I am served is empire? or thaat steak is from the local kosher butcher? Pretty doubtful.

          Even delis, which may serve kosher hot dogs/salamis, will most likely not serve kosher corned beef or pastrami due to cost.

          I just dont see the value here for a restuarant.

          11 Replies
          1. re: baruch

            A bunch of ppl buy kosher meat in NYC who aren't kosher. They consider it better quality. I was wondering if this has caught on at any restaurants.

            1. re: Rob

              yep, i know a lot of people who are not jewish but always buy kosher meat, more people who only eat kosher hotdogs or chicken for the same reason.

              But when you get into the restuarant side of things, i dont think you will find that at all.

              1. re: baruch

                Actually, when compared to non-kosher, kosher poultry has been reviewed favorably (often in Cooks illustrated, once in Slate). This is due to the salting that is part of the kashering process, which effectively "brines" the bird. As such, I would not be terribly surprised if non-kosher restaurants used kosher poultry as a way of having their chicken or turkey pre-brined. With meat on the other hand, while for the more notorious stuff like hot dogs and salami a non-kosher consumer would appreciate the extra supervision kosher food has, I doubt that a kosher steak will be able to compete with a non-kosher steak, especially if you take price into account.

                1. re: beerhound

                  They may enjoy that "extra supervision" but some folks ain't gonna pay much more for it ...

                  and you are dead right on kosher steak ... why bother? If one eats out anyway .... without concerns of kashrut, why eat something less tasty and a lot more expensive??

                  1. re: Gastro-Gnome

                    And non-Kosher steaks usually taste better anyway, b/c 1) They can come from parts of the cow that Jews can't eat, and 2) the soaking and salting often does take some taste out.

                    1. re: das

                      Also, it is my understanding that many kosher sources of beef get their steaks from heifers, while non-kosher comes from the more superior steers.

                      1. re: das

                        Das: With specific regard to your comments:
                        "They can come from parts of the cow that Jews can't eat," ....please note that it is not ALL Jews here, simply the observant Jews who opt to maintain this form of kashrut-keeping. Yes, there are cuts not available to the kosher consumer.

                        "the soaking and salting often does take some taste out" ... the process is intended to remove the blood and some of the flavor people enjoy comes from precisely that. It also gives beef a decidedly unappetizing color from time to time.

                        anyone want to discuss the "glatt" form of dining, with regard to maintaining taste of beef???

                        1. re: Gastro-Gnome

                          I think you misinterpreted my remarks. I don't keep kosher myself (and am Jewish).

                          But what I meant was the some of the best cuts of beef (the sirloin, other things around the siatic nerve) can also be the tastiest. People who observe Kashrus (i.e. only Jews) can't eat that part.

                          And Glatt has nothing to do with soaking and salting.

                          1. re: das

                            No, I got your remarks very clearly ...

                            Certainly I do know about the parts of animals which can't be properly kashered ... I have a kosher kitchen at home (for some 30+ years in fact) and do eat out, all manner of things, to be sure ...

                            and (naturally) fully realize that glatt has to do with the imperfections in the lungs ... not the temperature at which things are cooked ...

                            That said, I was merely having a satirical look at glatt as "grey, tough, and unappealing" which many like to say ... it is my typically cynical take on food .. which I have written about in national publications. Bear with me if you will!!

                            Shabbat shalom!

                            1. re: das

                              "But what I meant was the some of the best cuts of beef (the sirloin, other things around the siatic nerve) can also be the tastiest. People who observe Kashrus (i.e. only Jews) can't eat that part."

                              As has been covered on this board, most of those parts CAN be kashered, but it hasn't been a priority here in the US to do so. It's going on in Israel, and I believe there are a couple butchers that can do it in the US. The biggest component, as I understand, is the removal of the sciatic nerve.
                              Here's a good explanation:
                              The problem with Filet Minion is Gid Hanasheh, the sciatic nerve. The Torah prohibits eating of the sciatic nerve in both hind thighs of any kosher land animal (domesticated or wild). The difficult process of
                              the removal of the nerve and the fat surrounding it. This is called "nikur", and must be done with great care by a skilled expert. In most countries, the difficult process of removing the prohibited fats and nerves is avoided entirely by not eating (at all) the hind part of an animal. This also makes it difficult to find Kosher filet mignon, rump and sirloin steaks, leg of lamb, and London broil.

                              1. re: DeisCane

                                And I am waiting until one can find that succulent leg of lamb here in the USA .... what a gift that would be!!

              2. They are few and far between. You are more likely to get kosher meats in restaurants here in the DC area (in other than kosher restaurants) at Arabic restaurants that cater to an observant clientel. In fact, several kosher butchers have said that as much as 50% of their business comes from Islamic customers. Some of the same dietary restrictions apply for observant Muslems as for observant Jews.