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Which standard is considered more machmir: chalak (Beit Yosef) or glatt?

I have heard that when the Ashkenazim started emigrating in force to Israel, there was an issue of the Ashkenazim being meikel on the matter of beef. However, I have also heard that chumrat glatt originates in Hungary, so there is a possibility that chalak would be comparatively meikel.

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חלק בית יוסף is more stringent. No source, no answer (hence the comment). –  Shokhet Jul 29 at 2:50
Beis Yosef does not allow for ririn(adhesions which can be shooken off) if I remember correctly,def Beis Yosef is more machmir –  sam Jul 29 at 10:29
However,it could be today the hechsherim don't allow for ririn and they would be the same maybe –  sam Jul 29 at 10:39
Hello Noach. There are numerous stores in Brooklyn that sell Beit Yosef meats. Pomegranate is a well regarded kosher supermarket. I have always found the meat manager to be extremely friendly and helpful. May I suggest that you give him a call. I am sure he would be able to answer your question. –  JJLL Jul 29 at 15:12
@NoachmiFrankfurt Can you clarify what exactly you mean by your question? It what sense do you mean more machmir? Is the question about using one if your minhag is the other, or just which person of two who follow each would be considered more machmir, or...? –  LiquidMetal Jul 29 at 18:21

1 Answer 1

Glatt and Chalak have different stringencies and leniencies relative to the other.

From kosherpoint.com:

Not all sirchot are equal. There are certain areas of the lung, where a sircha will not make the animal treif. However, there are differing opinions as to the extent of these areas. The Sephardi view (following the Beit Yosef) is more lenient – that is, according to them, there are more areas where a sircha can exist without affecting the kashrut. As a result, sirchot on certain areas of the lung can be ignored by the Sephardim, while those same sirchot will make the entire animal treif for Ashkenazim (following the Rama).

On the other hand, Ashkenazim are more lenient in handling those sirchot found on the critical areas of the lung (where they can make the animal treif). The Rama allows for these sirchot to be removed by gentle peeling or squeezing, and if the lungs are then checked and found to have no perforations, the meat is considered kosher. The Beit Yosef strongly disagrees with this procedure stating that it is not permissible to remove sirchot in any manner and thus they always render the animal treif.

Some Ashkenazim follow another leniency whereby certain small, thin sirchot which can be easily removed, are considered ‘ririn’ (mucous) and do not affect the standard of kashrut (Beit David), regardless of where it is located. Sephardim do not make this distinction.

Thus, an Ashkenzi cannot rely on the בית יוסף alone, and a ספרדי cannot rely on just Glatt Kosher, and neither is universally more machmir than the other.

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This info is all straight out of the books. However i have heard from credible sources that the slaughter houses in America that go by Bet Yossef are no longer lenient on the sircha issue. I cannot confirm if that is actually true or not. –  user6591 Jul 29 at 16:04
A side point to keep in mind that people don't seem to know is that when you see the words 'Bet Yosef' proudly displayed in a store window, its worth about as much as seeing the word 'kosher' in neon lights. It does not guaranty anything. What you want to see is the tiuda, the paper stating who the Rabbi, or Chacham is who actually ensures the halachic status of the food therein. –  user6591 Jul 29 at 16:09
While this is true of R Yosef Karo and Moshe Isserlis, it doesn't really answer the question. –  Double AA Jul 29 at 17:11

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