Originally posted by Anna Morris
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I know a Kosher butcher would be given the title only after showing they could butcher keeping to the Jewish rites, in which the met was cut and kept in a very specific way. This is done by a shochet. This was normally a man with good standing in the community.
So I am guessing here but I imagine people who were devout Jews would want to buy their meat here, however I imagine other people were allowed to sell meat they just wouldn't be prepared to that standard. So if a husband was a shochet I would imagine a wife may not be able to take over the practice, whereas if it was just an 'average' butchers shop they could buy the license more for the premise rather than the person.
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Originally posted by Paul Sullivan
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Tracy
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