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The Board today

The Board, which is approaching its 200th anniversary, has evolved into a stream-lined service provider, responsible only for the training and provision of the most highly qualified personnel. A Registered Charity (No. 233467 ), the Board is a non- profit-making organisation; it does not fund any communal activities unrelated to Shechita.

The Board no longer owns any abattoirs and is not involved with the buying or marketing of meat. Instead, its expert Shechita services are provided to approved independent - and competing - abattoir operators who wholesale securely sealed and labelled carcasses to retailers. Pre-packed kosher products bearing the hechsher or kashrut seal of the Board (see logos on our HOME page) are available from non-licensed outlets. Fresh cuts of meat and poultry are only available from butchers licensed by the Board. These BUTCHERS all display their current licenses on their premises. (It is always a good idea to check hechsherim wherever you buy food.)

The Board usually provides regular shechita and kashrut services at four cattle abattoirs and three poultry abattoirs, offering a bespoke and keenly priced service to its licensees. Such is the Board's reputation world-wide, that its hechsher is sought after in this country and abroad on a commercial basis for products such as organic foodstuffs and foie-gras.

Licensed Premises

The Board licenses several factories and retail butcher shops. It employs full-time inspectors who visit every establishment at least once a day and check for the continuity of integrity of the sealing process, monitoring the performance of porging and koshering processes carried out by Board-approved personnel. Inspectors have authority to rule on breaches of civil regulations as well as on halacha. All ingredients and foodstuffs used and sold by manufacturers and retailers have to originate from approved kosher sources, so that the Board's current Licence is indeed a hechsher (seal of kashrut supervision) for all the products on licensed premises.

Rabbinical Authority

The halachic integrity of the Board's hechsher-licence is extraordinarily enhanced by the unique and eminent composition of its Rabbinical Authority. Under the Board's revised Constitution all matters of halacha and adjudication must be passed before its three Dayanim who are each Rashei Beit Din - Chief Justices, or Dayanim of the three Batei Din (rabbinical courts) of the main constituent synagogal organisations in the UK. The Board is therefore fortunate to be authorised by Dayan Ch. Ehrentreu, Rosh Beit Din of the United Synagogue, Dayan P. Toledano Ab Beth Din of the Spanish and Portuguese Jews' Congregation, and Dayan Y. Y. Lichtenstein Rosh Beit Din of the Federation of Synagogues.

Administration of the Board

The Board's lay administration is currently headed by Mr Alfred Magnus, the Honorary President, two Honorary Vice-Presidents, Mr Alan Kennard and Mr Shlomo Winegarten, an Honorary Treasurer, as well as three Trustees, who report to the full Board totalling 22 members of the constituent synagogal organisations. They are served by the Secretary to the Board, Mr M. T. Kester, who is also the Executive Director, responsible for the day-to-day conduct of the Board's affairs.

Future Topics:
Hindquarter meat - it's no loss!
Shechita - a cut above the rest!
Kashering meat and liver - without tears!
Kosher food - the healthy alternative!

KEEPING DOWN THE COST OF KASHRUS

Sample survey of Licensees’ retail selling prices

LONDON BOARD FOR SHECHITA 4 July 2000

ITEM 1984 Prices per lb 2000 Prices per lb

Roasting Chicken Ł 1.35 ^{Ł 1.35/1.85}

Boiling Chicken Ł 0.90 ^{Ł 1.75/Ł 1.94}

Chicken Breast Ł 1.35 ^{Ł 1.80/Ł 3.00}

Chicken Giblets Ł 0.75 each ^{Ł 1.00/Ł
1.88 each}

Boiling Chicken Breast Ł 0.90 ^{Ł 2.00/Ł 2.25}

Boiling Chicken Leg Ł 0.90 ^{Ł 1.95/Ł 2.20}

Chicken Thigh Ł 1.80 ^{Ł 2.04/Ł 3.00}

Chicken Wings Ł 1.80 ^{Ł 1.00/Ł
1.80}

Chicken Leg Ł 2.20 ^{Ł 2.04/Ł
2.50}

Chicken Liver not Kashered Ł 2.60 ^{Ł 2.86/Ł 3.61}

Minced Chicken Ł 1.80 ^{Ł 2.70/Ł 3.80}

Cubed Chicken Ł 2.50 ^{Ł 2.95/Ł 3.40}

Chopped Liver Ł 1.80 ^{Ł 1.00/Ł
1.68}

Chicken Kiev Ł 3.50 ^{Ł 4.50/Ł6.00}

Chicken Kebabs Ł 3.50 ^{Ł 5.40/Ł 6.00}

Poussin Ł 1.60 ^{Ł 2.60/Ł 3.00}

Breaded Chicken Breast Ł 3.00 ^{Ł 3.00/Ł
3.40}

Chicken Sausages Ł 1.60 ^{Ł 2.60/Ł 3.00}

Duck Ł 1.80 ^{Ł 2.27/Ł 3.00}

Turkey Ł 1.45 ^{Ł 1.80/Ł 2.40}

Turkey Wing Ł 0.70 ^{Ł 1.00/Ł 2.00}

Turkey Goulash Ł 1.90 ^{Ł 2.80/Ł 3.90}

Turkey Roll Ł 1.55 ^{Ł 2.77/Ł 3.50}

Turkey Kebabs Ł 3.50 ^{Ł 4.50/Ł 6.00}

Turkey Schnitzel Ł 3.30 ^{Ł 3.56/Ł 4.90}

Turkey Sausages Ł 1.60 ^{Ł 2.20/Ł 2.80}

Minced Turkey Ł 1.80 ^{Ł 2.70/Ł 3.31}

Breaded Turkey Schnitzel Ł 3.50 ^{Ł 3.30/Ł
4.90}

Roast Beef Ł 6.00 ^{Ł 3.80/Ł
7.50}

Minced Beef Ł 1.60 ^{Ł 1.40/Ł
2.40}

Rib of Beef Ł 2.75 ^{Ł 3.45/Ł 3.80}

Prime Bola Ł 2.90 ^{Ł 2.80/Ł
4.13}

Fairy Steak Ł 2.80 ^{Ł 3.38/Ł 4.27}

Flap of Beef Ł 2.15 ^{Ł 3.00/Ł 3.80}

Top Rib of Beef Ł 2.15 ^{Ł 2.75/ 3.79}

Cooked Pickled Beef Ł 6.00 ^{Ł 5.00/Ł12.00}

Chuck Steak Ł 2.10 ^{Ł 2.00/Ł
3.80}

Round Bola Ł 2.75 ^{Ł 3.40/Ł 4.10}

Shin of Beef Ł 1.70 ^{Ł 2.00/Ł 3.00}

Sausage Meat Ł 1.50 ^{Ł 2.00/Ł 2.80}

Beef Burgers Ł 1.90 ^{Ł 2.40/Ł 3.20}

Side Bola Ł 2.85 ^{Ł 3.40/Ł 4.20}

Cubed Steak Ł 1.90 ^{Ł 2.40/Ł 3.40}

Cooked Pickled Tongue Ł 6.00 ^{Ł10.00/Ł13.60}

Pressed Pickled Tongue Ł 6.00 ^{Ł 4.30/Ł13.60}

Minute Steak Ł 2.90 ^{Ł 4.25/Ł 5.00}

Ox Liver Not Kashered Ł 2.30 ^{Ł 1.80/Ł
2.30}

Ox Tail Ł 2.70 ^{Ł 2.40/Ł
2.50}

Pressed Beef Ł 5.00 ^{Ł 4.30/Ł
6.80}

Boned & Rolled Shoulder of Lamb Ł 2.00 ^{Ł 2.80/Ł 4.10}

Lamb Spare Ribs Ł 1.50 ^{Ł 2.00/Ł 3.30}

Lambs Liver Not Kashered Ł 2.20 ^{Ł 2.00/Ł
2.10}

Shoulder of Lamb Ł 1.60 ^{Ł 2.40/Ł 4.00}

Lamb Ł 1.10 – Pair ^{Ł 1.45/Ł 2.20 – Pair}

Lamb Cutlets Ł 3.35 ^{Ł 4.54/Ł 6.00}

Lamb Kebabs Ł 3.50 ^{Ł 4.00/Ł 6.00}

The 1984 prices have been reproduced from the list then provided by Ivor Silverman & Co. Ltd. The July 2000 price ranges have been listed from min./max. prices quoted in a survey by the London Board of its licensees.

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