Kosher meat prices: Demands made for an enquiry

MARGOT COHEN

Dean Cohen says the lack of transparency between the Beth Din and the kosher public is very telling. The stakeholders should be talking to each other openly about price increases. There is definitely a lack of communication, he believes. “We are a captive market which should be allowed more information,” he insists.

Terri Zar who keeps a kosher kitchen, maintains that meat and poultry prices have risen by at least 15 to 20 per cent in recent months. “I have cut down on meat meals. Biltong, one of our family treats, is around R300 per pack. 

“Yes, we are buying in bulk and trying to use the specials offered, but it’s getting harder.”

Zar believes that kosher meat in Cape Town “is definitely cheaper and some of my friends are having bulk frozen packs delivered by courier to Gauteng”.

Another shopper, a Mrs D Katz, agreed the high prices were very off-putting. “One of my friends who is considering becoming kosher is now having second thoughts,” she added. Those with religious convictions obviously won’t stop being kosher, “but we are having to cut back a lot”.

She had heard about cheaper kosher meat from Cape Town but said she preferred to choose her own cuts. She added that Pick n Pay kosher meat was cheaper than the offerings from the Glenhazel butchers. In her view the drought is being used as an excuse. Prices have been going up since before the drought, she claims.

Trevor Wainer. owner of Maxi Discount Kosher Butcher, says kosher meat is expensive all over the world. “The local market is overtraded, volumes are lower and operational costs are high (such as the mashgiach and extra space needed on butchers’ premises for kashering, salt and water price hikes). We (butchers) are under enormous pressure at the present time.”

Nussbaums’ Ian Lurie also raised the fact that water and lights have all increased in price. “Our income has not increased. The difference in price between kosher and treif is 35 per cent. In America the difference is 200 per cent,” he said, insisting that kosher meat in the US “is far more costly.

“Here we are seeing wealthier customers offering poorer families special food packs over the Yomtov period. Yad Aharon, for instance, is used to give donations for food to families in need.’

In his view fish, fruit and vegetables have gone up more rapidly than the price of kosher meat.

“Feedlots, a more intensive way of feeding the cattle we slaughter for customers, are also costlier because of the drought.”

However, Lurie claims there has not been any fall-off in demand.

“The in-vogue Banting diet encourages consumption of protein. I am offering meals such as hot beef on rye cheaper than making it at home. Try to stretch your meat by using cheaper cuts like mince, stewing lamb or whole chickens,” he advises.

Yaacov Lazarus of Moishes Butchery says things could get worse if water restrictions are enforced. However, there are no shortages of beef at present. “We are mindful of our customers’ needs but also have to be sympathetic to the farmers,” he added.

Dean Cohen believes “there should be a commission of enquiry into the inflated cost of kosher chickens which has now extended to meat. This report should be made available to all, so that any suggestion of profiteering could be quashed,”

The Chevrah Kadisha would not comment on the issue.