Originally Posted by
yosithezet
Unfortunately, theoretically, too many people don't trust each others' adherence to the dietary laws. So even if a particular batch of meat is labeled as Glatt, you'll still have someone who wants to know whether the certification comes from Rav Landau or Rav Levi. If it is Rav Landau, is it Rav Landau, is that Rav Yaakov Landau or Rav Yehuda Leib Landau. I saw theoretically because for the most part I believe it is more deeply rooted in ensuring that the supervisors that were paid to ensure the kashrut are from the court of rabbis with which is aligned rather than a true distrust of the practices of another rabbinical court. I'm certain that someone else will correct the nuances of where I'm not 100% correct.
You are not only not 100% correct, but 100% WRONG!
1) The Glatt meals from Israel are certified by the Eda Haredit. I have never heard of anyone who will not eat them. When EL AL decided to bring in a second supplier of glatt meals in order to generate some competition, it was specifically stated that the certification had to be of the Eda Haredit in order to avoid problems with certain travellers not recognisin their kashrut.
2) Rav (Moshe) Yehuda Leib Landau is the son of Rav Yaakov Landau, who passed away many years ago.
3) The reason that EL AL do not make all the meals glatt kosher is that such meals are considerably more expensive than the regular meals. Both the raw materials, and the actual physical conditions they are prepared in (the kitchen equipment) are more expensive. Glatt meat is less common than regular meat, and if it is from a more widely recognised shechita operation it will be even more expensive. Not because someone is getting rich, but because the more 'mehadrin' kashrut agencies require the shechita process to be slower in order to check each animal more thoroughly for kashrut problems (treifot). Anything which is borderline, but was eventually passed as OK will be rejected for glatt kosher certification. The differences with chickens are greater.
The current standard of the kitchens in the TAMAM factory (belonging to EL AL) are very far removed from being glatt kosher. In fact, many local rabbinates in Israel would insist on far higher standards. It is pretty much the lowest common denominator. The cost of upgrading the kitchens to a more rigorous kashrut standard would be considerable. Would it be commercially worthwhile for EL AL? Probably not. It has been considered in the past and rejected as being not worthwhile.