Jewish Link Mexico and Israel- Contemplating the scene from afar, we see that Shuky went through his storage, for his falafel cart, to get to Mazaryk’s restaurant. And, after some time, we started to see the Shuky meat shops. In this regard, he said: I did not think about getting into the meat, I just wanted to supply a quality product to my restaurant.
When I opened the butcher shop I realized that there was a lack of good meat. One time I managed both. Then I sold the restaurants and I only had the meat and opened butchers. “
To the usual rule that the quadruped must be ruminant and split hoof, Shuky pointed out the importance of the instrument for slaughter, which, in order that the animal has the least possible pain must have a perfect edge, without any dent .
By delving into the subject, Shuky, who has a religious background and years of experience in the meat industry, explains: “Why is it slaughtered? Because in this way the heart pumps out the blood. The blood, after being some time in the body of the animal, fills it with toxins, which affects the quality, the taste and the softness of the meat and that blood is toxic. But, that is no longer religion, but quality, “he said.
Shuky has very clear concepts about animals slaughtered for Kosher consumption: “there is no reason why the animal should be mistreated before being slaughtered. In any case, we are talking about a sacrifice, be it kosher or not. “
By entering fully into questions of flesh, sacrifices, slaughterers and others. Shuky clarified: “After the specifications of the animals fit for human consumption and how they should be sacrificed, everything else is social. If you are going to notice that if it is shomer shabat, if it has peyes, hat, uniform, etc. “
By touching on the issue of Mexico as a producer of Kosher meat, he pointed out that previously it was argued that the north was a livestock area par excellence. “That was because the country was divided between north and south, and then states like Sonora faced the United States, like the states that had the best meat and were free of diseases. Now you can perfectly raise cattle in the south, without health problems, “he said.
For Shuky, both the North American, Canadian and French kosher meat markets are very attractive. But the main one “is the Israeli market, where the meat that is imported must be kosher: so Jews, Muslims and Catholics there eat kosher meat,” he said.
” Mexico can overtake Argentina and Uruguay as a supplier of kosher meat . One reason is because it has good sanitary conditions and another because it is the only country in the world that can, in 24 hours, from the slaughter of cattle, have it ready and packaged for export. “
The Mazatlan Post