The bankruptcy of a company producing kosher foie gras also spelled the end of kosher certification by the Orthodox Union (OU) of the luxury food.
According to Rabbi Moshe Elefant, the COO of the OU Kashrus Division, the OU no longer certifies the controversial food that has been frequently opposed on kashrus and ethical grounds.
Contrary to several bloggers and magazine articles, foie gras is not a trending kosher food despite its luxury food connotation. It is popular in many European upscale kosher restaurants but not in American restaurants.
Foie gras is made of the liver of a duck or goose that has been especially fattened. By French law, foie gras is defined as the liver of a duck or goose fattened by force-feeding corn with a feeding tube, a process also known as gavage. In Spain and other countries, it is occasionally produced using natural feeding.
Ducks are force-fed twice a day for 12.5 days and geese three times a day for around 17 days. Ducks are typically slaughtered at 100 days and geese at 112 days. The force feeding of the birds has been a bone of contention for many rabbis even when the bird is slaughtered properly in terms of kashrus.
It has historically been a subject of great debate amongst leading rabbis and a subject of great controversy in Israel, including several debates in the Israeli Knesset.
although most Hungarian rabbis permitted the eating of it because of the divrei chaim’s opposition most chassidim in hungary did not eat it.
great. being ethical is more a basis of Torah values than caring about eating fancy good. theres plenty more food /recipes in the world.
rav moshe feinstien zatz”l prohibited veal see the teshuvos
Also:
“In Spain and other countries, it is occasionally produced using natural feeding. ”
So breed the animals to do it naturally, more often.
And a lchaim to you, too.
Unless you meant Tzar Balei Chaim.
I dont eat veal for those reason above. Its Tzarba lchaim.
Back in Hungary they also married their sons to whichever 14 year old girl had the largest dowry. What’s your point?
That is incorrect. Veal is an animal that is forced into conditions that should be Tzar Bal Hachayim 1) Placed into a pen that is too small, so they never use their muscles and the meat is more tender 2) Force fed a high-fat diet to plump it up 3) Kept in a dark room, so that it remains docile While none of these things would technically make it treif, it is awful, and many people I know have stopped eating veal when they learn the truth. The Treif world is worse, they break the cows’ legs at birth, so… Read more »
In the USA, however, traditional methods for producing veal are still used and veal crates remain perfectly legal. After being ripped from their mothers shortly after birth, veal calves are chained in crates measuring 2 feet wide with slatted floors. … The veal calves are slaughtered at around sixteen weeks of age. In addition they are fed a low iron diet so that they become anemic and their meat is a light pink… In america this is still legal in many states. Not all states allow this. Can people in the kashrus department please check this out and get back… Read more »
Most achroinim assur’d it, shach, taz etc… It’s also tzar balei chayim
Veal is an unborn calf, has nothing to do with force feeding
Liver from “shtup-genz” was a popular delicacy for the Orthodox Jews of the Hungarian territories. The kashrus was approved by the leading rabbonim, including the Chasam Sofer.
Kosher Food Gras was something to be had! Us Americans stink. People like saying they’re foodies without really being true foodies
Is what it is
BS”D Never even heard of it do not missing anything
So my question is, how is veal certified kosher then? Its a similar process…