Flatbush Rabbonim Addressing Nikkur Concerns at Local Stores


meatBrooklyn, NY – Kashrus concerns regarding the performance of nikkur have brought attention to the permissibility of consuming certain cuts of meat, including those from the areas of the diaphragm, skirt steaks, and fats near the rib steak and lamb chops.

Nikkur, or deveining, is the process of making an animal kosher by removing cheilev, forbidden fats, and the gid hanasheh, the sciatic nerve. It is much easier to perform nikkur on the front part of an animal. It is also easier to perform nikkur on non-domesticated animals, such as deer, as the cheilev does not need to be removed from such animals. Since it is difficult to perform nikkur on the hind part of domesticated animals, the entire hind part is usually sold to the non-Jewish market. This tradition goes back for centuries.

In some aspects of nikkur, there are divergent customs between Ashkenazim and Sefardim. For example, the hind side of the diaphragm (used for skirt steaks), according to Sefardic custom, must be cleansed thoroughly. In light of Sefardic custom in regard to certain parts of nikkur, those who follow the Mechaber must ensure that the nikkur on their meat was performed properly.

In response to the demands of the Sefardic community and the many number of Ashkenazic bnei Torah who are makpid to eat only shechitas Bais Yosef and meat that was deveined according to the shitah of the Sefardim, Kehilah Kashrus, the well-known kashrus supervising agency in Flatbush, has been meeting with Sefardik rabbonim, with the assistance of Rabbi Raymond Haber, to perfect nikkur keminhag Adat HaSefardim.

As of the time of this writing, all fresh meet sold in butcher stores under the supervision of Kehilah Kashrus have undergone nikkur according to the minhag of Sefardim. This includes the Flatbush establishments of Pomegranate, Glatt King, Prime Cut and Kings Glatt Mark.

{Gavriel Sitrit-Matzav.com Newscenter}


  1. The Nikur of some of the largest purveyors are in accordance with the minhagim of all ashkenazim. They are in accordance with the Minhagim of Satmar, Puppa, Tzelem & pest, but not any of the other Ashkenazik countries, Why?

    I’m wondering how the International kosher certifiers accept that non-ashkenazik nikkur.

    I have asked the certifier and did not receive an acceptable response.

  2. This problem was known for years
    The problem here was they found a couple of pieces
    Chelev D’oraysa. Which is a problem for Ashkenazim too!!

  3. The headline is misleading in terms of what’s in the article. The article doesn’t mention any “concerns”, only a step up to more Chumras.

  4. What was found and where? I need to know if I have to do teshuva for a din doraysa and if i have to kasher or throw out my kailim!

  5. In a situation like this it is very important to investigate carefully that there actually is a problem and not just a “word-of-mouth” sensation which could actually be motzei shem ra. Before making any decisions about changing where you buy your meat or what cuts to get, consult with your rav. It has unfortunately been known in the past that some persons have deliberately spread false rumors for financial reasons.

    Ask your rav, not the internet or the guy next to you in shul

  6. the inyan of nikker has been going down for years. It’s all about money. And don’t let anyone kid you; ALL the rabbonim are aware of the problem.

  7. To #6. NO ! Do not ask your Rav. Would you ask your Rav if it safe to fly a certain airline !?!
    What you just said is a big problem in Kashrus. Find yourself a shoichet, or a menaker who you trust and let him guide you.
    A yiras shamaim in his field is worth more than a whole bais din.


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