Why kosher meat costs more

I preface this column with a note that it is not intended as an advertisement for one particular kosher butcher. However the recent announcement by Melbourne’s Continental Butchers explaining price rises provided me with a wonderful basis for an explanation of an issue that continually comes up communally in regard to all our kosher butchers – the cost of kosher meat as compared to non kosher.

And I was particularly moved to expand on this topic as the email arrived just as I was studying parashat Noach in advance of last Shabbat. For it is there that we read that after the Great Mabul (Flood) humanity was permitted to eat the flesh of living creatures just as previously they were permitted to eat only vegetation – but they were not to consume life blood or the limb torn off a living creature (Laws specifically for us as Jews – which creatures we may eat – only come later in the Chumash. But even the restriction on blood has serious implications for preparation of kosher meat – and associated costs – even as we don’t consume blood per se)
There is nothing new about concerns regarding the costs of kosher meat compared to any other. During my historical research over the years I found ample evidence that already in the 19th century it was a major issue of debate and concern in colonial Australia. Even then there were occasions that dissatisfaction with particular shechitah authorities as well as costs charged even led to establishment of alternative arrangements to those provided communally under the supervision of the Beth Din or various rabbis of the times. So why is it so?

In a somewhat apologetic introduction to their announcement of pending price increases for their products, Continental wrote to customers that “we know kosher meat already comes at a premium – and we understand how sensitive price changes can feel. That’s why we want to be fully transparent with you.”

Prices were now to be adjusted (i.e. would rise) across the total meat, poultry and smallgoods range. However they emphasised, the decision to do so had not been made lightly, and certainly not without careful thought and consideration for the families who would be affected.

While everything possible had been done to absorb rising costs, the reality was that the meat industry as a whole was now facing unavoidable increases in livestock, labour, packaging and supply chain costs. And when it comes to kosher meat, those pressures are even more complex. Here’s why:
General inflation aside, livestock costs have increased dramatically.
Cattle prices are up 20–30 per cent over the past year due to global supply issues and strong international demand.