About our store

A typical day begins when the trucks from the local kosher meat processing plant pull up to the back of Shlomo’s Kosher Meat and Fish Market. As the meat is being unloaded, the Mashgiach carefully checks to ensure that all required kosher identification seals, placed by the Mashgiach at the processing plant, are secure.

Once inside the store, the meat is placed onto tables in our Prep room and “broken”. This is the process of taking large pieces of beef and breaking it down into smaller, more manageable and recognizable components. At this time, our skilled employees remove all arteries, large veins and any obvious signs of blood. This is called Traiboring, or De-veining. Throughout this time the employees are closely supervised by the Mashgiach. After the traiboring is completed, the Mashgiach checks each individual piece of meat to ensure that it has been done properly according to Jewish law. At this time the pieces of meat-now smaller- are placed into a vat of cool water to soak for a period of 30 minutes. As always the Mashgiach supervises and makes a note of the time that the meat has started to soak.

At the end of the 30 minute period, the meat is removed and put onto the “salting table”. The uniqueness of this table lies in the fact that the table is placed on an incline and has numerous drain holes. This allows for the free-flow and draining of the blood .  The next process is called “Salting” and is one of the most recognizable components of koshering meat.  Under the supervision of the Mashgiach, we proceed to sprinkle and spray salt on the pieces of meat, ensuring that all cracks, crevices, holes, and folds are covered. The reason for the salt is because salt draws out all the blood which we are forbidden to consume. Although care is taken not to overly salt the meat, the meat is still completely covered in salt. This is the reason why some people claim that kosher meat is too salty. In reality because of the salt that is used in the koshering process, salt should not be used in the cooking process.

The salted beef is then left in a pile on the salting table for a period of one hour. Again, the Mashgiach marks the time. At the end of the hour, the meat is thoroughly rinsed thus removing the salt, it is then lowered into 3 vats of cool water to deep clean and wash away any traces of salt.

The meat is now ready to be cut into the quality cuts that our customers expect.