Kosher, Shmosher—What's the Difference?
You've heard the word kosher, but did you know it literally means "fit to eat"? For more than 100 years, Hebrew National® has followed strict dietary law, using only specific cuts of beef that meet the highest standards for quality, cleanliness, and safety—so artificial flavors, colors, fillers, and by-products simply don't make the cut.
This TV spot will maximize your enjoyment.
Hebrew national hot dogs are so amazingly good you'll get lost in all beef hot dog world.
What was I supposed to wish for?
Why am I wearing a bow tie?
Where did I leave my bicycle?
After all, when you're enjoying the beefiest juiciest bite of Kosher beef, nothing else matters.
Goodness gracious. That's Kosher.
With no filler, by-products, artificial flavors or colors.
Hebrew National, the better than a hot dog, hot dog.
Go Ahead: Make My Dog
Hebrew National proudly serves products under the kosher supervision of the internationally recognized Triangle K organization. So, not only do Hebrew National franks have only the purest ingredients, but there is rabbinical supervision of the food preparation process and packaging equipment.
What Is Triangle K Supervision?
The Triangle K symbol is a trademarked logo that signifies "kashruth" (kosher) as defined by the most stringent Jews who follow Orthodox Jewish Law. It's a symbol of integrity, representing the most trusted and reliable name in strict rabbinical food certification and supervision. For more than half a century, Triangle K has been committed to making kosher food products available to people around the world.
KASHRUTH FOOD AND INGREDIENTS
Because chemicals and food additives make it increasingly difficult to determine the kashruth status of a product, all ingredients and equipment must pass stringent supervision. These standards are so exacting that an entire formula can be prohibited if the supervising rabbi finds in it even a single non-kosher ingredient that makes up only one-tenth of 1% of the total.
While there might be slight variations from plant to plant, the requirements for the manufacture of all kosher food are based on the same fundamental principle of Jewish Dietary Laws: only kosher ingredients processed in kosher equipment.
INVESTIGATION OF MANUFACTURING FACILITIES
First, a special supervisor, the mashgiach, or an ordained Orthodox rabbi conducts an investigation of the plant and its procedures, as well as the ingredients, equipment, and processes used in the production of the product.
If the preliminary investigation indicates acceptable ingredients and procedures, the manufacturer is informed as to the nature of rabbinical supervision required for the food product for a specific period of time. Each individual food product must be inspected and certified separately, and the certification process is ongoing; each product must be inspected every year.
KOSHER LAW ENFORCEMENT
In an effort to protect kosher-observant consumers, kosher laws have been incorporated into various state codes. For example, in New York, the Kosher Law Enforcement Division (KLED) is maintained to aid its large Jewish population and protect consumers from the mislabeling and misrepresentation of food products. A division of the state's Department of Agriculture and Markets, KLED's tasks include ensuring that businesses selling any item with kosher certification—particularly meat and poultry products—adhere to the state's labeling laws. Rabbi Rubin stated, "We feel the consumer is to be protected. If a market section says it is kosher, it should be kosher without the buyer having to carefully check the ingredients."
The legal protection for kosher consumers was first introduced into American law in 1915. According to Kashrus, "New York has continued its leadership role by setting standards for the development of new ways to guard against fraud and misrepresentation in the sales and distribution of kosher food." KLED laws require that meat and meat parts (including poultry) be identified as kosher through the use of tags and plumbas. The regulations also address the procedures to be followed with respect to the required washing of meat and the method of transportation.
RABBI JEHOSEPH H. RALBAG
Rabbi Ralbag, Head Kashruth Administrator (kosher supervisor) of the Triangle K organization, was born in the Holy City of Jerusalem. He studied at the Yeshivahs Etz Chayim and Merkaz Harav in Jerusalem. He received Semicha (rabbinical ordination) with the highest honors, Yore Yore Yodin Yodin, by the most pious Rabbis of the Holy Land, Rabbi Iser Zalman Meltzer—Rosh Yeshivah of Yeshivahs Etz Chaim, Rabbi Yacov Moshe Charlap—Rosh Yeshivah of Merkaz Harav, Rabbi Hirsh Pesach Frank—Chief Rabbi of Jerusalem, and others.
Rabbi Ralbag is presently the Rov (head rabbi) of Congregation Bnai Israel in New York City, a strictly Orthodox Kehila (community). An accomplished writer, Rabbi Ralbag is the author of the Sefer Imre Yehosef, a scholarly book on Halacha (Jewish law), and also has contributed numerous Torah articles to the American Rabbinical Journals, HaPardes and HaMaor, and to the Jerusalem Torah Journal, Kol Torah. In addition, Rabbi Ralbag is the Kashruth Consultant of the national magazine The Synagogue Light, and is an executive member of the Union of Orthodox Rabbis of the United States and Canada, Agudas HaRabonim.