Their-praxis' with the hands ' .. .
Chiropractic is a natural healing method. Working with our hands we
restore normal nerve, muscle and joint mechanics allowing the body to heal itself.
Troubled with headache, neckache, backache, stiffness, or tension?
Relief is close by. Chiropractic can help! . . . and most insurance plans cover our care.
Stuart A. Firsten, D.C.
Birchwood Medical Building
3 50-3 510
call
for a free consultation
Chiropractic Physician
CLOSE-UP
Kosher
Continued from preceding page
26771 W Twelve Mile Suite 102 Southfield ( Two Blocks west of Northwestern )
School's Out -The JPM Center Is In
The JPM Branch of the Jewish Community Center will host five days of games,
activities and fun for children ages 4-11
Monday, December 22 through Friday, December 26
Mon., Dec. 22
Day at the Races
1:00-3:00 p.m.
1.3 1)M
Friday, Dec. 26
Hanukah Day
1:00-3:00 p.m.
Thursday, Dec. 25
Maccabia Relays
1:00-3:00 p.m.
Tuesday, Dec. 23
Sports Day
1:00-3:00 p.m.
Wednesday, December 24
Treasure Hunt Day
1:00-3:00 p.m.
The shochet checks his knife before and after each incision.
For further information, call the Physical Education Department at 967-4030.
Advertising in The Jewish News Gets Results
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MON.-SAT.
10:00-5:45
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THURSDAYS
10:00-8:45
26400111est Twelve Mile Road
Northeast corner of t2 Mile & Northwestern Hwy.
Friday, December 12, 1.986 THE DETROIT JEWISH NEWS
mashgichim to supervise the
nine certified shops. These
mashgichim are paid by the
individual butchers, either
directly or indirectly through
the Council. The amount var-
ies, but averages $65 a week.
Additionally, the Council
pays a supplement to the
mashgichim which, according
to Menahel Rabbi Chaskel
Grubner has totalled $3,000
through the first 11 months
of 1986.
One of the areas the new
administrative director of
kashrut is expected to over-
see is the development of a
standardized method for com-
pensating the mashgichim.
The mashgichim ensure
procedures in the retail
shops, including kashering,
are properly conducted. They
have keys to the stores and
can inspect at any time. They
must check that all meat de-
livered to the shop is kosher
and that it is promptly and
correctly processed.
The mashgichim are not
expected to remain during
the whole kashering proce-
dure, but should be there at
the beginning and end. The
mashgichim also must check
on details such as the grind-
ing of the meat (which may
be done only after kashering)
and make sure only approved
personnel are handling the
meat before it is fully proc-
essed.
These additional supervis-
ory steps add to the cost of
kosher beef. Another, less
tangible, cost is the fact that
while the kosher market may
be captive, it is also limited,
with low-volume sales.
"You have to keep your
volume going or you go
under," says Max Luss of
Superior Kosher Meat Mar-
ket in Oak Park, who sup-
plements his local sales by
shipping large quantities of
beef out of the state.
For the retail butchers,
kosher processing adds "pen-
nies right along the line,"
says Luss. How many pennies
can be absorbed and how
many are passed on to the
consumer depends on the size
and location of each business.
A recent survey of costs
shows the variation between
non-kosher and kosher cuts,
as well as the differences
among kosher butchers. (See
chart, Page 16.)
Ground chuck available at
Kroger for $1.89 per pound
sold on the same day for be-
tween $1.77 and $2.19 at
kosher stores. Boneless chuck
roast at Kroger was $1.99.
Kosher prices ranged from l
$1.99 to $3.98 per pound.
On certain cuts of beef,
particularly brisket, the dif-
ferences between non-kosher
and kosher were considera-
ble. Kroger brisket sold for
$2.29 per pound while kosher
prices ranged from $2.89 to
$4.99
Some butchers believe the
price of kosher beef could be
reduced if the Council would
ease its restrictions on out-
of-town suppliers. Currently,
some meat from new York
and Pittsburgh is approved
for retail sale.
These butchers believe that
by purchasing beef from/
Chicago, they could cut their I
costs by 10 to 15 cents per
pound and improve their
competitive edge.
"If it's kosher enough for
Chicago, why isn't it kosher(
enough for Detroit?" asks
butcher Jack Cohen.
The Council, says Rabbi
Grubner, is just as anxious to
encourage a healthy, com-
petitive kosher industry.
"We should have competi-,
tion," he affirms. "It is in our
interest. Competition cuts the
.
Continued on Page 20