Many people ask me why is it so hard to find sustainably produced kosher meat. I asked Naftali Hanau – shochet (ritual slaughterer), m’naker (ritual butcher), farmer and professional horticulturist – to explain the difficulties of producing kosher meat outside of the conventional model.
There are a few options out there for kosher observers who want sustainably produced meat. One of them is Grow and Behold Foods, founded by me and my wife Anna Hanau. (Check out Naf and Anna in the New York Times last week: To Revive Jewish Dishes, Some Cooks Look to the Shtetl). We currently offer pasture raised kosher poultry and are hard at work trying to bring red meat to market, despite the difficulties presented above. We work with small farmers and take care of all the kosher arrangements so they can do what they do best, growing pastured raised meats. Original from Real Food Kosher
- As for other options on kosher and organic meat you can also visit www.kolfoods.com. They sell and ship kosher, organic and local meat all over the US.
- Hard to find kosher that’s Organic