[buggywhipp]

There is a farm up the lane from our house that raises veal calves. Me and hubby have noticed that the trucks come and pick them up at night (usually very late at night). Well neither of us could ever figure out why.

So today hubby said I know why the trucks come and pick the calves up so late. Apparently the calves can't be in the light otherwise the meat won't be white.

He allso continued to tell me that the calves go to somewhere in New York (I believe but could have got the state wrong). Then this guy (an Arab man dressed all in white) will cut their juggler. If the Arab man gets any blood on him after he cuts the juggler the calf is discarded as it is believed to not be good meat. And if after he cuts the juggler and he doesn't get any blood on him then the meat is said to be "Kosher" and is then sent to Arabia.

Now hubby is not one to spread rumors or tell untrue stories and neither is the person who told him. So I'm curious to know if anyone has ever heard of this or not.

[Jess!]

Hrm. I've watched videos on veal calfs. Usually they're kept in cages, chained down, so they cannot move and develop muscles, so their meat will be tender.

However, I know nothing of what you said above. I do know that "kosher" plants really aren't, most of them don't even adhere to the rules of the meat being processed to be kosher.

[buggywhipp]

Originally Posted by Jess!

Hrm. I've watched videos on veal calfs. Usually they're kept in cages, chained down, so they cannot move and develop muscles, so their meat will be tender.

However, I know nothing of what you said above. I do know that "kosher" plants really aren't, most of them don't even adhere to the rules of the meat being processed to be kosher.

The only thing I know about veal calves are well.....nothing actually. LOL!! I mean I knew they were raised for veal but I didn't know anything about the way it was done (how they were raised). And I've never heard about what hubby said until today.

Sorry to sound stupid but what exactly is Kosher? I've heard of Kosher pickles.

[Jess!]

Originally Posted by buggywhipp

The only thing I know about veal calves are well.....nothing actually. LOL!! I mean I knew they were raised for veal but I didn't know anything about the way it was done (how they were raised). And I've never heard about what hubby said until today.

Sorry to sound stupid but what exactly is Kosher? I've heard of Kosher pickles.

Kosher is the way the animals are raised and slaughtered. Ever heard the term "that's not kosher" or "somethings not kosher..."?

Basically, here is the definition:

Kashrut is the body of Jewish law dealing with what foods we can and cannot eat and how those foods must be prepared and eaten. "Kashrut" comes from the Hebrew root Kaf-Shin-Resh, meaning fit, proper or correct. It is the same root as the more commonly known word "kosher," which describes food that meets these standards. The word "kosher" can also be used, and often is used, to describe ritual objects that are made in accordance with Jewish law and are fit for ritual use.

Contrary to popular misconception, rabbis or other religious officials do not "bless" food to make it kosher. There are blessings that observant Jews recite over food before eating it, but these blessings have nothing to do with making the food kosher. Food can be kosher without a rabbi or priest ever becoming involved with it: the vegetables from your garden are undoubtedly kosher (as long as they don't have any bugs, which are not kosher!). However, in our modern world of processed foods, it is difficult to know what ingredients are in your food and how they were processed, so it is helpful to have a rabbi examine the food and its processing and assure kosher consumers that the food is kosher. This certification process is discussed below.

There is no such thing as "kosher-style" food. Kosher is not a style of cooking. Chinese food can be kosher if it is prepared in accordance with Jewish law, and there are many fine kosher Chinese restaurants in Philadelphia and New York. Traditional Ashkenazic Jewish foods like knishes, bagels, blintzes, and matzah ball soup can all be non-kosher if not prepared in accordance with Jewish law. When a restaurant calls itself "kosher-style," it usually means that the restaurant serves these traditional Jewish foods, and it almost invariably means that the food is not actually kosher. Food that is not kosher is commonly referred to as treyf (lit. torn, from the commandment not to eat animals that have been torn by other animals).

[Jess!]

Also, here is this on Kosher Slaughtering:

Kosher slaughtering

The mammals and birds that may be eaten must be slaughtered in accordance with Jewish law. (Deut. 12:21). We may not eat animals that died of natural causes (Deut. 14:21) or that were killed by other animals. In addition, the animal must have no disease or flaws in the organs at the time of slaughter. These restrictions do not apply to fish; only to the flocks and herds (Num. 11:22).

Ritual slaughter is known as shechitah, and the person who performs the slaughter is called a shochet, both from the Hebrew root Shin-Chet-Tav, meaning to destroy or kill. The method of slaughter is a quick, deep stroke across the throat with a perfectly sharp blade with no nicks or unevenness. This method is painless, causes unconsciousness within two seconds, and is widely recognized as the most humane method of slaughter possible.

Another advantage of shechitah is that ensures rapid, complete draining of the blood, which is also necessary to render the meat kosher. The shochet is not simply a butcher; he must be a pious man, well-trained in Jewish law, particularly as it relates to kashrut. In smaller, more remote communities, the rabbi and the shochet were often the same person.

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[JCH]

heres what i found on kosher killing

Jews may only eat animals and birds that have been killed by Shechitah. Shechitah is killing the animals by slitting the throat with a very sharp knife. This has been shown to be painless to the animals, as causing pain to living things is against Jewish law. The theory is that the shape knife cuts the carotid so that the animal loses consciousness before they are able to feel pain. By the time it is possible for the animal to feel pain it is already dead. The animal must then have all the bood drained from them.

[buggywhipp]

Thanks Jess.

[buggywhipp]

Originally Posted by jch

heres what i found on kosher killing

Jews may only eat animals and birds that have been killed by Shechitah. Shechitah is killing the animals by slitting the throat with a very sharp knife. This has been shown to be painless to the animals, as causing pain to living things is against Jewish law. The theory is that the shape knife cuts the carotid so that the animal loses consciousness before they are able to feel pain. By the time it is possible for the animal to feel pain it is already dead. The animal must then have all the bood drained from them.

That must be it John. Thanks for finding that.

Now the guy (Arab man) hubby was telling me about.....that's not the name of this guy. I don't remember what he said his name was now but I'm almost positive it started with an "A". I'll have to ask him when I get home.

[buggywhipp]

Originally Posted by Jess!

Also, here is this on Kosher Slaughtering:

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I missed this post. Yes that also sounds exactly what he is talking about.

Thanks you guys for finding this.

[Super Step]

I am not buying into the daylight causing the meat to physically change colors. I believe the veal is tender because the calves are inactive and on milk. Once the calf begins to exercise the blood flow to the muscle increases and the meat becomes more red meat. Also, there is a milk tube that bypasses part of the stomach that is used only during the first weeks of a calf's life. Once the calf matures, this becomes useless. Veal calves need to still be in this stage, before the other parts of the digestive system begin to develop. Thus all digestible intake is the "pure" white milk from the mother.
At least that is the way the veal process was explained to me.
Out of curiosity... Are the calves Jerseys?

I ask because there is an Ethnic demand for Jersey meat, both as veal and mature. This is desired by many middle east immigrants here in the U.S. They are not accustomed to our beef type cattle. Their cattle are more "dual purpose". Milk the cow, raise the bull calves to eat. I sold some Jersey bottle calves that went to a facility in Kentucky that catered to the ethnic market. Meat from dairy cattle is more lean. Definitely a difference in texture.
Here our cattle are either beef or dairy.

I believe the "never seeing daylight" is a ritual, maybe a religious one, where the meat is considered more pure = white.
Also not allowing blood contact of an animal with split hoofs (unclean animal) would also be another custom/religious ritual.
I would suspect this buyer has found a niche market for a group following some strict cultural convictions.