Kasher Meat

Bet Yosef Standard

Supervised Sheḥita, Nikur, and Kashering under Strict Sepharadic Halakhic Protocols

At the Caribbean Kashruth Authority (CKA), our kasher meat service follows the highest halakhic standards in the Sepharadi tradition, specifically aligned with Bet Yosef rulings as codified by Maran R. Yoseph Karo.

What We Provide

#1

Full Halakhic Supervision from Source to Seal

CKA supervises every step of the meat production process, ensuring that from the moment of sheḥita to the final packaging and sealing, the food remains fully compliant with halakha. This includes:

Sheḥita
Ritual Slaughter: Performed by trained shoḥatim under CKA’s authority, in accordance with Bet Yosef requirements regarding knife precision (halad), animal health, and sheḥita location.
Bediqah
Post-Slaughter Inspection: Thorough examination of the lungs and other organs to rule out any sirḥoth or defects disqualifying the animal.
Nikur
Terepha Removal: Expert removal of forbidden fats (ḥelebh), sinews (gid hanasheh), and blood vessels, adhering to the traditional Spanish-Portuguese method of kasher meat preparation.
Kashering
Salt Process: All meat is soaked, salted, and rinsed under CKA supervision, following halakhic timing and procedure with high attention to cleanliness and separation protocols.
Once kashered, all meat is:
Sealed with CKA tamper-evident tags
Labeled
with date, cut, supervision location, and shoḥet ID
Stored
in CKA-controlled cold or hot storage until delivered directly to clients under lock and seal

#2

Transparent Chain of Custody and Mashgiaḥ Oversight

Our mashgiḥim oversee every stage of processing and packaging.​

#3

Customized Supply and Logistics

We provide meat services to restaurants, hotels, caterers, private homes, and tourists via:

Pre-packaged orders (chilled or frozen)

Pickup coordination from designated kasher distribution centers

Direct hotel or villa delivery

Optional supply planning consultation with a CKA coordinator

#4

Educational and Halakhic Support

We provide meat services to restaurants, hotels, caterers, private homes, and tourists via:

Ongoing training and halakhic education is offered to chefs and kitchen staff in establishments that use CKA meat.

Product traceability and halakhic documentation available upon request for rabbinic review or community inquiries.

FAQ's

Why Beth Yoseph Standard?

The Beth Yoseph standard follows the rigorous halakhic rulings of Maran R. Yoseph Karo and is universally recognized in the Sepharadi world as the highest standard of kashruth.

For meat to be truly kasher lemehadrin according to this standard, it must undergo: 

    • Exclusive use of Sepharadi pesaqim regarding sheḥita and nikur

    • No reliance on leniencies accepted by companies with lower standards (e.g. certain lung adhesions or non-visualized bediqah)

    • Strict separation from non-supervised processing lines
    • Local communities in the Caribbean seeking reliable and authentic kasher meat access

    • Hotels and caterers providing food to observant guests and requiring Beth Yoseph-level assurance

    • Tourists and visitors wanting to enjoy meals during their stay without compromising halakhic standards

    • Private households requesting kasher meat for holidays, events, or year-round consumption

To order kasher meat from the CKA, please fill out this form.

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