Kosher meat from Uruguay and Argentina is imported into the United States under a variety of brand names and supervisions. Rubashkin owns a slaughterhouse in South America (I believe, in Argentina). I have been told that cattle there are processed much as they are at AgriProcessors in Postville, Iowa. Amazingly, that is better than the OU-supervised meat (under joint supervision with Satmar). The process has been described as follows:
- A steer is led to the slaughter floor.
- A chain is attached to a hind leg.
- Using ropes, 4 or 5 workers put the animal on its back on a slaughter platform.
- The slaughter is done.
- The animal is hoisted by the chain attached to its hind leg.
- Dismemberment begins.
The supervision is under Rabbi Teitelbaum, who has his own Satmar-related supervision. According to the OU's Director of Kashrut Rabbi Menachem Genack, Rabbi Teitelbaum is also an employee of the OU. The meat that comes to America from Uraguay would presumably be sold under the Alle, MealMart, and Schriebers labels, along with its use in OU supervised products under other labels and in OU supervised restaurants.
According to experts I've spoken with – including Dr. Grandin – this is a horrible process that they would much like changed.
Again, the OU certifies that meat.