Frequently Asked Questions

1. Why am I occasionally unable to log in?
2. What's with the strange names for cuts of meat?
3. Is Kosher Meat Organic?
4. What makes kosher meat kosher?
5. Where do I pick-up my order?
6. Why don't I get everything I order sometimes?
7. What are Tray Pak and Poly Pak?
8. Why are some common cuts of meat not available, like sirloin and filet mignon?
9. Where are the meat cuts taken from on cow
10. Can I get less than a case?
11. How do I know my order is confirmed?
12. How often do you order?
13. How will I be notified of upcoming orders?
14. Can I get products that are not listed on the web site?
15. What is cryovac?

1. Why am I occasionally unable to log in?
   
   We are sorry you have had trouble logging on to our site. Each website has to be brought down periodically for routine maintenance and updates. If this happens again, please try logging on again later.
   
   If you still have any problems accessing the website, please contact us at support@nwkosher.com.
   
   
2. What's with the strange names for cuts of meat?
   
   Ashkenazic butchers have their own lingo and some different ways of cutting meat. Generally if the cut comes in a roast cut then it is good for roasting. If it comes as a steak cut then it is good for frying, broiling or barbecuing. Also, and this is a general rule only, lower cost cuts of meat are less tender than more expensive cuts of meat.
      
   All meat is flavorful and delicious if prepared the right way. Don't overcook roasts and steaks. For roasts always use a thermometer to gauge internal temperature. Remember, meat continues to cook even after it's out of the oven.
   
   Braising is a great way to cook tougher cuts of meat, i.e. shank meat. (and not so tough ones too!). Basically you cook the meat over vegetables, like a mixture of carrots celery and onions and add about 1-2 inch of water or broth in the bottom of a roasting pan (add salt and spices to your taste). Cover tightly and cook at low temperature for a long period of time (maybe 4-8 hours depending on the weight of the roast). Be sure not to let the water in the pan boil, so set the oven for 200-210 F. Let the meat cool down considerably before cutting and then slice across the grain for serving. Definitely strain the braising liquid and reduce by boiling off some of the liquid in a shallow pan on the stove to concentrate the flavors. Thicken the gravy further if desired by stirring in starch (which is first dissolved into a quantity of cold water) and adjusting the seasoning if required.
   
   
3. Is Kosher Meat Organic?
   
   All of our meat at NW Kosher is kosher, however only some of it is organic. Please click here for a link to our line of kosher organic chicken. We also have kosher organic beef available, by special order. Please note that kosher animals are not fed animal byproducts.
   
   
4. What makes kosher meat kosher?
   
   Kosher meat is slaughtered and processed in keeping with Jewish halacha, (law). For meat to be kosher it must come from a kosher species, i.e. cattle, sheep, chicken turkey, fish w/scales and fins. Kosher slaughter in the plants we use is very humane and state-of-the-art. Animals must be treated humanely for the meat to be considered kosher. Kosher animals undergo great scrutiny prior to and after slaughter, particularly; the condition of the internal organs is checked for soundness and healthy condition. Approximate 45% of animals slaughtered in our main packer’s facility do not qualify as kosher and must be sold to the non-kosher market.
   
   By Jewish law, the eating of blood is prohibited so kosher meat is salted and soaked before use. Liver specifically, must be broiled before use. To save the kosher consumer time, the packers we use salt and soak all the products the produce.
   Kosher meat is not hung after slaughter like non-kosher meat is. Kosher meat is processed immediately and shipped to the consumer; generally, it is the freshest meat available.
   
   
5. Where do I pick-up my order?
   
   Depends on the pick-up location you selected during the check-out process. It should be listed on your invoice.
   
   
6. Why don't I get everything I order sometimes?  
    
   We make every attempt to obtain exactly what you ordered. However, sometimes, despite our best efforts, the item you ordered is not available. This occurs due to processing schedule constraints. We save our communities money on meat purchases by buying in volume and we also save by shipping in volume. Immediate back-orders for less than ton quantities incur much higher shipping and handling charges. Unless there is significant back-order volume, it becomes cost prohibitive to ship back-ordered items immediately. If you do not receive an item that you ordered, please be sure to reorder this item in the next shipment. We do not have a way to automatically place the order the following month.
   
   
7. What are Tray Pak and Poly Pak?
   
   TrayPak and PolyPak are packaging descriptors denoting the way the meat is portioned in the case. TrayPak packaging is the same as that found in most grocery store meat cases where the cut of meat is portioned and wrapped on a foam tray, hence the name. Poly Pak denote plastic bags containing the product in often larger portions than one would get in TrayPak cases. Institutional packaging is expectedly the most convenient size packages for volumes users. Obviously, less packaging and handling is required and there is a price discount on these larger bulk package cases. In most cases however, it is more convenient to get products in the TrayPak packages.
   
   
8. Why are some common cuts of meat not available, like sirloin and filet mignon?   
   
   By Jewish law we are not allowed to eat the hind quarter of animal because of the large nerve that runs through it. Some communities, like Sephardim, have specially trained workers who can remove this nerve with great skill. It is thought prohibitively expensive in labor to remove this nerve and thus, in Ashkenazic meat plants, the common practice is not to process meat from the hind quarter for sale to the kosher market. Loin cuts like sirloin and tenderloin are produced from the hind part of the animal and so these cuts are not available on our site.
   
   
9. Where are the meat cuts taken from on cow
   
   Click here for an image that may help
   
   
10. Can I get less than a case?
    
    We are not able to accept orders for quantities less than a case. You may choose to divide orders with others. However, our policy is that whoever orders product to be divided is responsible for full payment at pick-up. Payment must be received prior to dividing the product amongst your group.
    
11. How do I know my order is confirmed?
    
    Orders are confirmed automatically via the website. If you do not receive a confirmation of your order, please contact us at support@nwkosher.com. 
    
    
12. How often do you order?
    
    We try to order every 1-2 months depending on order volume. It is better to place an order on the web site as soon as you know you want product.
    
    
13. How will I be notified of upcoming orders?
    
    You will be notified by an e-mail announcement. To get on the e-mail list send your request to sales@nwkosher.com. However, if you visit the web site and log in, you will shortly be added to the announcement list unless you request otherwise.
    
    
14. Can I get products that are not listed on the web site?
    
    Yes, we have sources for many products, i.e. dairy goods, dry goods, grocery items, etc. Sometimes we can get significant discounts on these items. Please make your requests by e-mailing us at sales@nwkosher.com.
    
    
15. What is cryovac?
    
    Cryovac is a vacuum packing method done under low/freezing temperatures. Cryovac products are frozen and vacuum sealed usually with a white plastic material. Most frozen individually packaged chickens, cornish hens and turkeys are cryovac packaging.