All our meat is processed in small batches with expert Shochatim. This is known as חבורה שחיטה, ensuring that the the animal and knifes are properly checked, without any pressure placed upon the Shochet. Since we have the convenience to sell any cow which is not 100% up to pair with our standards, we only take the best of the cows which do not have any adhesions on the lungs (סירכות). Thus, all of our meat is both Bet Yosef for Sepharadim and Glatt for Ashkenazim.  

The Master Shochet and Bodek, Rabbi Yitzchak Mohadeb, certifies all of our meat.