Glatt

In responds to Marc Shapiro's Forward article - "Glatt Kosher Meat Is Not All It Is Cut Out To Be" (Aug. 2006), Tries Rabbi Menachem Genack (the rabbinic administrator and CEO of O.U. Kosher) to explain and clarify what "Glatt" means, in another Forward article (Sep. 2006) - "Consumer Demand Drove Adoption of Glatt Standard".
** Note: I must say I don't necessarily agree with all Mr. Shapiro writes... and I also don't like the somewhat provocation sound echos between the lines.

> On the right is an extract from the OU's "Kosher Primer".

And, here is the "Webbe Rebbe" (kosher@ou.org) similar Definition of Glatt (JS-834):

Thank you for checking with the OU on your Kashruth question.

We apologize for the delay in responding to your inquiry - the Webbe Rebbe was out of the office due to an injury.

The lungs are examined for the presence of adhesions. A lung found free of adhesions is called smooth or 'glatt' in Yiddish. Hence, the term "glatt kosher". A competent ritual inspector must check a lung containing adhesions. If the adhesions are of the type that does not render the animal a treifah, the animal is kosher but not glatt. Today, the term 'glatt' is properly used to describe a more stringent standard of kashrus, not relating necessarily to lung adhesions.

Please don't hesitate to contact us again should you have any further questions.

Sincerely,

The Web (be) Rebbe

If I understand it correctly...
A product under "more stringent standard of kashrus" is "kosher without question"?!!?

So... Check This Out (on the left):

For those who know How the Geese "produce" such a delicatessen... I am a little confused How "Goose Foie Gras" (Goose Liver) can be "Glatt Kosher"???

Any way you look at it, Its neither Glatt, as in Smooth/Chalak - Nor it is Glatt, as in Unquestionable/Mehadrin.

Do the OU have a 3rd explanation what "Glatt" means???



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