|My wife is from Bolivia, and even she loved the chorizo. It was very flavorful and not too spicy.|
|- David, St. Louis|
|I received my first order a few weeks ago and I am so happy to have found you. The beef bacon was amazing. I can finally make BLTs!!!|
|- Carrie, New York|
Our delicious glatt kosher pastured meats are pasture-raised on family farms with no hormones or antibiotics. We adhere to the strictest standards of kashrut, animal welfare, worker treatment, and sustainable agriculture.
As of March 1, 2017, we began working with the Star K for Glatt kosher supervision of our red meats. As we transition from the OU, red meat packaging may bear the OU or the Star K hechsher.
Our poultry is produced under the supervision of the Orthodox Union (OU). All birds are raised exclusively for Grow and Behold. Our chicken and turkeys are usually produced by David Elliot Poultry Farm and our ducks are processed by Pelleh Poultry under the auspices of Rabbi Dovid Miller.
Our Beit Yosef Beef is certified Chalak Beit Yoseif L'Sepharadim by the Star-S. All Rose Veal and Lamb are Beit Yoseif without any additional markings on the package.
We work in small, family-owned processing plants, where we can personally supervise every step of the process. Our Shochtim (ritual slaughtermen) are experts in their field, and uphold the highest standards of kashrus. They have plenty of time to check their knives and thoroughly inspect the lungs of each animal (for beef). We ensure that each animal is treated humanely, without electric prods or other painful techniques.
We never shackle and drag our beef. This cruel practice is the standard in South America where nearly all the grass-fed kosher meat is produced for the US market.
Letters of Certification and Additional Information:
Letter of Kosher and Kosher-for-Passover certification from the Orthodox Union (OU)
Letter of Kosher and Chalak Beit Yosef L'Sephardim certification from the Star K
Kosher Certification for Gefilte Fish from The Gefilteria
OU Guidelines for Salmon
Learn more about making kosher meat