Conference taveng::bagels

The word "Glatt" is Yiddish and means smooth. 

The original use of "Glatt" was with respect to kosher meat from large animals
(not fowl). There is an argument between the Bet Yosef (Yosef Kaaro
the Author of the Shulchan Aruch) and the Rama (Moshe Iserelis whose comments 
on the Shulchan Aruch have been included into the Shulchan Aruch) pertaining 
to lesions found on the lungs of an animal which has been slaughtered 
properly.  The Bet Yosef is very stringent and maintains that virtually any
such lesion will deem the animal as Taref (not kosher). The Rama is somewhat
less stringent and allows those lesions which can easily be removed without
leaving any trace or scar. Generally speaking the Ashkenazic community accepts
the view of the Rama while the Sephardic community accepts the view of the 
Bet Yosef. However, the Hungarian Rabbis were fearful that it would be very
difficult to supervise the examination of lesions and therefore decreed that
only animals whose lungs were perfectly smooth would be considered kosher. 
Hence the term "Glatt Kosher" evolved.

Today the meaning of "Glatt Kosher" has been somewhat expanded and usually
means to include any item that has been especially supervised and which
takes into account only the most stringent opinions of the laws of Kashrut.
This is sometimes referred to as "Lemehadrin" as well. 

If you stick to the basic Hechsherim such as OU, OK Labs, and etc. then 
you have nothing to worry about. Just be cognizant of the fact that a "K"
by itself doesn't mean a whole lot. Also sometimes it is necessary to check
ingredients for milk or milk derivatives as there are sometimes when a 
product will not explicitly state whether it contains milk.

I hope this has been helpful.

Cb.

What about swordfish? It loses its scales as it ages. Is it mentioned anywhere
in the Shulchan? 
/joel

    Shalom,
    
    In this day Glatt also serves to differentiate meat that comes 
    from the west and that which is hechshered in the east (how can
    we submit notes in this file *conference* to decspell first, unless
    I can get the Israeli release).  The rabbi of my community Annoys
    many people with his responses of various meat store that are kosher
    &/or Glatt as being A lower madraigah (level) of kashrut.  The way
    that I see it, it all depends on your tradition from your particular
    heritage, and an understanding of why the split came around, and
    make an educated decision based on ones own respect for kashrut.
    I have been told that the meat which comes from the west and is
    not given the term Glatt, because of the different amount of washing
    down it gets and resalting as it makes it's way across the country
    And from ones rabbi's area to another.  I myself am from Oriental-
    Jewish stock (syrian by father) and the issue had never come up
    in our communitty and really threw me into a quandry when I got
    engaged to a girl who was a Yekkie (German Jew) who only ate Glatt.
    
    According to most orthodox rabbi's if you eat only Glatt you are
    allowed to eat at a person who is kosher but not glatt without any
    problems.  The fact if you observe stricter doesn't mean the other
    doesn't observe at all.
    
    lahitraout,
    
    Bruce
    

    
    
    Yekkie ?
    
    

    I've never heard of this "East" "West" business. It sounds to me
    like a bunch of "Political" bull****. 
    
    The question of watering down etc. has nothing to do with whether
    or not the meat is Glatt. 
    
    In general I feel that Glatt has become somewhat of an obsession.
    I know for a fact that there are companies whose regular Kosher
    is better than a lot of Glatt. I personally wouldn't let Satmar
    Glatt meat in my house no less eat it.
    
    Cb.   

    I don't know if swordfish is mentioned in the Shulchan Aruch or
    not, but it is not considered kosher by Orthodox authorities.
    
    The best place to look for references is in the Conservative
    literature, since the Conservative movement considers swordfish
    kosher (although many still don't eat it).  If you look through
    the responsae you'll find many references to the halachic sources.
    Sorry, I don't have that information in my office.
    
    Dave

    I believe I can answer 15.2. The actual wording on fish is it
    must have FINS and SCALES IN THE WATER. It says IN THE WATER because
    mackerel loses its scales as it leaves the water and we all know
    that smoked mackerel is heaven on a bagel with cream cheese a red
    onion and a slice of tomato
    
      /jeff

    And what's "gebrokts"?  It also seems to be a different level
    of kosherness.
    
    		-John Bishop

    Gebrotks is a term in Yiddish relevant only to Passover. It means Matza
    mixed with any kind of liquid. For example, people who don't eat
    "gebrokts" will not eat matzo balls (Kneidlach). Some people carry
    this to the extreme of putting the matzo into plastic bags while they
    eat so as not to have ANY liquid touch the matza. 
    
    	Yaacov