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FOR YOUR LOWEST PRICE,
CALL TOLL FREE: 1-800-808-1396

Phone:     305-864-9669
Fax:      305-751-4521

TOUR OUR FACTORY, OPEN TO THE  PUBLIC. See our vending carts being  made.
   Hours: Monday through Friday  
   9AM to  5PM
   Saturday by appointment only


  Click here for directions to meet   America's Hot Dog Royalty
292 NW 54 STREET MIAMI, FL 33127
sales@allamericanhotdog.com
ALL MAJOR CREDIT CARDS ARE ACCEPTED
 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

Aldo's Deli
SE 10th Street West Dixie Hwy.
Aventura, FL

Bay Drive Super Market
Bay Dr. N 71st
Miami Beach, FL 33141

Corner Super Market
2050 N 71st
Miami Beach, FL 33141

Food Giant
1600 79th Street Causeway
Miami Beach, FL

M&L Super Market
7420 Collins Ave.
Miami Beach, FL 33141

Mintoo Super Market
Normandy Isle 71st
Miami Beach, FL

New Deal Kosher Meat
1362 NE 163rd Street
North Miami Beach, FL 33162

Naji Super Market
6618 Collins Ave.
Miami Beach, FL 33141

Presidente Super Market
NE 125th Street, Corner NE 4th Ave.
Miami, FL

Stop'N Go #3
800 Atlantic Shores Blvd.
Hallandale, FL 33009


Tel Aviv Food Market
West Dixie Hwy, Corner 193rd Street
Aventura, FL

 
 
  Latest story About the hot dogs Distributors wanted
 
 


 
   
About the hot dogs
 

 
   
  Below are rules of Kashruth (Re Meat) According to Halacha  
  The Torah (Leviticus Chapter 11) lists the characteristics of permitted mammals and fish, and enumerates the forbidden fowl. The only mammals permitted are those which chew their cud (ruminants) and are cloven hoofed.  
  Shechita  
  shechita
Only a trained kosher slaughterer (shochet) whose piety and expertise have been attested to by rabbinic authorities is qualified to slaughter an animal. The trachea and esophagus of the animal are severed with a special razor-sharp, perfectly smooth blade causing instantaneous death with no pain to the animal.
 
  Sedika  
  bedika
After the animal has been properly slaughtered, a trained inspector (bodek) inspects the internal organs for any physiological abnormalities that may render the animal non-kosher (treif). The lungs, in particular, must be examined to determine that there are no adhesions (sirchot) which may be indicative of a puncture in the lungs. If an adhesion is found, the bodek must examine it carefully to determine its kashruth status.
 
  Nikkur  
  There are special cutting procedures for beef, veal and lamb, called "Nikkur" in Hebrew. Many blood vessels, nerves, and lobes of fat are forbidden and must be removed; a costly and time-consuming procedure.  
  Koshering  
  The Torah forbids the eating of the blood of an animal. The two methods of extracting blood from meat are salting and broiling. Meat once ground cannot be made kosher, nor may meat be placed in hot water before it has been "koshered".  
   Salting  
 
The meat must first be soaked for a half hour in cool (not ice) water in a utensil designated only for that purpose. After allowing for excess water to drip off, the meat is thoroughly salted so that the entire surface is covered with salt. Only coarse salt should be used. In processing poultry, both the inside and outside of the slaughtered bird must be salted. All inside sections must be removed before the koshering process begins. Each part must be soaked and salted separately. If the meat had been sliced with a knife during the salting process, the surface of the cut must be soaked and salted as well. The salted meat is then left for an hour on an inclined or perforated surface to allow the blood to flow down freely. The cavity of the poultry should be placed open side down. After the salting, the meat must be thoroughly soaked and washed to remove all salt.

According to rabbinic law, meat must be koshered within 72 hours after slaughter so as not to permit the blood to congeal. If meat has been thoroughly soaked or rinsed, an additional seventy-two hours is granted for the salting process.

 
   Broiling  
  An alternate means of "koshering" meat is through broiling. Liver may only be koshered through broiling, because of the preponderance of blood in it. Both the liver and meat must first be thoroughly washed to remove all surface blood. They are then salted slightly on all sides. Subsequently, they are broiled on a perforated grate over an open fire which draws out the internal blood. The liver must be broiled on both sides until the outer surface appears to be dry and brown. In addition, when koshering a liver, slits must be made in the liver prior to broiling. After broiling, they are rinsed off. Separate utensils should be used for the koshering of liver.  
   The Kosher Butcher  
 
Koshering and nikkur are usually the responsibility of the kosher butcher who must be a trained and reliable professional, as well as a man of integrity. In addition, the store must be under strict kashruth supervision.
 
   Packaging  
 
From the time of slaughter, kosher meat and poultry must be properly tagged and labeled until it reaches the consumer. This requirement dictates that rabbinic supervision be maintained until the meat reaches the consumer. In the processing of meat, a metal tag called a plumba, bearing the kosher certification, serves as an identifying seal.
 
  below are rules of kashruth (regarding meat) according to halacha
 
 
Distributors Wanted
 
   
 
Extended territories available now. Call 1-800-808-1396 or email us today to inquired about this money making opportunity.
 
 
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