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Chicken: A Superfood that’s Super-kosher too, Thanks to KJ Poultry

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The Atkin’s Diet. The Scarsdale Diet. The Banana Diet.

In a world of hard-to-keep, outlandish, and deprivation diets, a balanced diet composed of healthy and vitamin-packed food is finally “in.” There’s been a lot of talk on exotic superfoods such as acai and gogi berries and quinoa, but typical staple grocery items also belong to this category. They include blueberries, broccoli, salmon, and chicken.

KJ Poultry is a family company that has been providing people with kosher chicken for years, holding its full product line of chicken, turkey, and deli meat to the highest standards of kashrut and quality. Recently, the company has re-committed itself to those goals, and is making its products, notably its boneless chicken cutlets, available to a wider market of communities throughout the five boroughs. Thanks to KJ Poultry, chicken is now not only a superfood that is super-healthy and super-fast, but super-kosher as well.

KJ’s plant, located in upstate New York, is meticulous and in pristine condition. Besides for the well-trained kosher supervisors and rabbis that ensure kashrut standards, the typical plant workers are religious members from nearby communities and are well-educated in koshering techniques and ethical and halachic treatment of the chickens. Extreme sensitivity is carefully held to at the plant, and chickens are shielded from watching the shechita of another chicken. Knives are routinely checked for sharpness so that chickens do not suffer any unnecessary or drawn-out pain from the process.

Inspectors are lined up along the conveyer belt to carefully examine the correct removal of the veins, a sign of kashrut on the chickens. USDA inspectors then witness the chickens being processed through a machine, before rabbinic kosher supervisors again check the chickens’ lungs and smoothness to ensure a top-notch job. Then it’s on to salting and soaking, where chickens go through three rinsing processes as required by both mehadrin (the utmost level of kosher) and USDA standards. Only chickens that meet all standards are then sent out to the retail markets, and all chickens that end up on the shelves have not been released from the factory more than 24 hours earlier.

There are a lot of kosher poultry companies on the market, but those who purchase KJ poultry can rest assured with the knowledge that the product they are buying is not only healthy, versatile, and easy to prepare, but meets the strictest standard of kashrut. While KJ Poultry has a full line of chicken, turkey, and deli meats, its most popular product is its boneless skinless chicken breast.

A boneless, skinless chicken breast, the leanest part of the bird, is a mere 120 calories; just four ounces of chicken provides over 65 percent of the daily RDA of protein.

Keeping up with society’s interest in health and convenience, and adhering to the highest criterion for kashrut, is all in a day’s work for KJ Poultry.

15 Comments

  • 1. CR wrote:

    It is refreshing to see a heimishe brand like KJ opting to capture a wider customer base outside its own community. Hatzlacha Rabbah!

  • 5. pr wrote:

    please state this article is

    if its an advert / pr release
    or if its an article from the paper

  • 6. Just wondering wrote:

    Is KJ under Lubavitch supervision and keeping with Lubavitch minhagim?

  • 7. boruch wrote:

    It’s an advertisement for Satmar shechitah here @ CrownHeights.info. Must be Mashiach’s times.

  • 8. moishe wrote:

    Mashiachs times, the hecsherisbetter then CHK andfor the chacham who wrote about lubavitcher minhagim can he plaese tell me they are and who is scheting them

  • 9. sholom ber wrote:

    satmar and chabad are best friends since all other yiden ignored us during the ch riots with the exception being the hundreds of satmar chassidim coming to crown heights. i remember because i was there and so were many of you.

    the milk is done together upstate and some of the cheese.

    a satmare chossid, reb muskovitch, makes a farbrengen and serves all the tahlucho going bochurim returning thru williamsburg. he is not chabad but fully satmar….

    also the satmare hechsher made wine togethjer in california with r. zirkind shaliach in fresno.

  • 10. chicken? wrote:

    Can someone please tell me (now that Rubashkins is out) what other brands of chicken and meat are out there that are under lubavitch shchita?
    I used to buy David Elliot but recently heard that their hechsher isn’t too great as the yiras shmayim of their shochtim is questionable.

  • 11. Pinchos Woolstone wrote:

    who is the Lubavitcher Rov who gives his Hechsher.
    what are the specific minhogim of Chabad in regard to chickens

  • 12. Pinchos Woolstone wrote:

    Mr Fakewood
    Tell me what is wrong with Satmar Hashgocho.
    Why is it inferior to the Hashgocho of BDCH.
    Are you a mumcha in Hichos Kashrus with many years of practical expertise.

  • 13. To Milhouse - Lucky Charms wrote:

    Let me enlighten you.

    We are an inclusive society.
    We welcome all Jews to our nest.
    We believe in unity and connectivity.
    We don’t cluck at Jews of different stripes.
    We don’t pluck them from our association.
    We won’t hen peck others about the color of their feathers. All are welcome to our flock.
    Let us roost together and crow in perfect harmony.

  • 14. moishe wrote:

    Mashiachs times, the hecsherisbetter then CHK andfor the chacham who wrote about lubavitcher minhagim can he plaese tell me they are and who is scheting them

  • 15. CR wrote:

    Also, shechitah students in Morristown go to the Vineland poultry plant (CRC, R Hillel Weinberger) for practical instruction and apprenticeship in Ofos. Indeed, if you buy a Vineland chicken there is a good chance that a yungerman of ANa“Sh did the shechitah. Meanwhile, if you used to buy meat from Agriprocessor (Aarons, Supreme, Shor Habor; makes no difference) most of their ShuBiM were ”ungvarishe“ chassidim.

    If you are makpid on ANa”Sh shechitah only you had better be at the shlachthaus yourself observing the whole process from first cut to packing.

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