Cut to order.
Blessed by hand.
Ready when you are.
The day starts before
you wake up.
Most butchers don’t show you what happens before the display case is stocked. We do — because the kashrut is in the details most people never see.
The Shochet Prepares
Before the first delivery arrives, the shochet recites morning prayers and inspects his chalef — the blade must be perfectly smooth, without a single nick detectable under his thumbnail. This is not ceremony. It is law. A flaw in the blade means the animal feels pain, and the meat is no longer kosher.
Chalef inspection · Bedikah (examination) · Morning prayers
Step 1 of the morning
The Carcasses Arrive
Whole carcasses, already slaughtered under supervision at a licensed facility, arrive on the truck. Each carries a seal from the mashgiach who witnessed the shechita. We verify every tag before the first primal touches our block.
Tag verification · Cold chain confirmed · Mashgiach seal checked
Step 2 of the morning
The Bedikah — Lung Inspection
The shochet examines the lungs of every animal for adhesions. A smooth lung is glatt — the highest standard. If there's a question, a rabbi is called. We have turned away entire deliveries when the inspection raised doubt. That is the price of the hechsher on our window.
Glatt standard · Lung examination · Rabbinic consultation when needed
Step 3 of the morning
Breaking down
the whole animal.
Mid-morning, the block comes alive. Here is everything most butchers do behind closed doors.
Glatt
Maple Block
In use since 1989
Breaking the Primal
The forequarter and hindquarter are broken into primals on a maple block worn smooth by thirty years of use. The shochet and the head butcher work together — one watching for any issue that would affect kashrut, one guiding the knife through the seams.
Salting & Soaking
Every cut is soaked in cold water for thirty minutes, salted heavily with coarse kosher salt on all surfaces, and left to drain for a full hour. The salt draws the blood. This is melicha — the same process your grandmother did in her kitchen, done here so you don't have to.
The Porging
The hindquarter contains the sciatic nerve and forbidden fat — chelev — which must be removed before any cut from the rear is sold. Our trained menaker removes every strand. Most American butchers simply don't sell hindquarter cuts at all. We do, and we do it right.
The process you’re watching is the same one followed in every Jewish community for three thousand years. We don’t improve on it. We maintain it.
Reb Moshe Kessler — Head Butcher, Shecht
Point to what
you want.
By mid-afternoon the case is full. Every cut visible, every price hand-written on the tag. The paper is already unrolling. The order you called in yesterday is wrapped and waiting.
Silver-Tip Roast
צלי כסף
The Shabbat centerpiece. Marbled forequarter cut, ideal for slow roasting. Available bone-in or boneless.
Brisket — First Cut
חזה
Leaner, slices cleanly. Perfect for Rosh Hashanah or Passover. Order 3 days ahead for holiday weeks.
Flanken
שפונדרה
Cross-cut short ribs, thin. The Friday soup cut. Best when ordered in strips — ask for 1/4 inch.
Lamb Shoulder
כתף כבש
Whole or half. Call Tuesday for Shabbat. We source from a single farm in Pennsylvania — limited weekly.
Veal Cutlets
עגל
Milk-fed, glatt. Pounded to order. Two-day lead time on quantities over 2 lbs.
Chicken — Whole
עוף שלם
Chalav Yisroel standard. Pre-salted and soaked. Ready to roast. Friday pickup only.
All prices per pound. Minimum cut weights apply. Call (718) 555-0194 for custom orders or quantities.
The community
vouches for us.
I've been sending my mashgiach here for six years. The bedikah is done without shortcuts — I've watched. The hechsher on that window means something because the work behind it means something.
Rabbi Shlomo Weiss
Mashgiach, Crown Heights
Glatt
I called on a Thursday afternoon for a standing rib for twelve people. Reb Moshe said come Friday at noon, it'll be tied and ready. It was. That's been true every Shabbat for four years.
Devorah Goldstein
Shabbat host, Borough Park
Our first Rosh Hashanah as a married couple. I didn't know what I was doing. Reb Moshe spent twenty minutes walking me through the brisket — first cut, second cut, how much per person, how long to braise. He didn't rush me once.
Tamar Blum
First-year home cook, Flatbush
The paper is
already unrolling.
Fill this out. We call you back to confirm weight. Your order is wrapped and waiting when you arrive.
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Friday List.
Every Wednesday morning, a text message goes out with what’s freshest, what’s cut for the coming Shabbat, and anything special that week — a particularly good lamb, an early brisket, a whole veal that came in Tuesday.
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“Shecht Friday List — This week: silver-tip looks excellent, brisket first cut available through Thursday noon, whole lamb shoulders in (limited, call today). Flanken cut thin as always. Good Shabbos — Reb Moshe”