Kosher Beth Din: Mehadrin, Glatt, Chalav Yisrael — The Real Differences

You ask your caterer if they're kosher. They say 'yes, under Beth Din supervision.' But which level? Basic kosher, Mehadrin, Glatt, Chalav Yisrael? Your most observant guests won't eat if the level isn't right. Here's the simple guide so you never get it wrong.

Level 1 — Basic kosher (standard Beth Din)

The level accepted by most of the non-Orthodox Jewish population. Meat slaughtered according to the rules of shechita (ritual slaughter by a certified shochet), checked by the mashgiach (supervisor). No mixing of meat and dairy. No forbidden products (pork, shellfish, blood, non-kosher animals). This is enough for your traditionalist guests (Shabbat kippah, moderate observance).

Level 2 — Mehadrin (badim mehadrin, strict Beth Din)

Mehadrin means 'beautified,' 'elevated.' It's the higher tier: every ingredient is checked against a stricter standard, without relying on the leniencies (heter) that make 'basic' kashrut valid. Your observant Orthodox guests (daily kippah, strict Shabbat) often ask for Mehadrin. Extra cost: 8-15% on the catering quote.

Level 3 — Glatt (glatt kosher)

Glatt means 'smooth' in Yiddish. In practice: the meat comes from animals whose lungs are perfectly smooth when checked after slaughter (no adhesions, no scarring). It's a strict Ashkenazi requirement. Most Mehadrin meat is also Glatt by default, but some caterers offer 'Mehadrin non-Glatt' (rigorously Sephardic but not Orthodox Ashkenazi). For a wedding with Hasidic or Orthodox Ashkenazi family, Glatt is a must.

Level 4 — Chalav Yisrael (milk under Jewish supervision)

For dairy products, Chalav Yisrael means the cow's milking was supervised by a Jew (to ensure no non-kosher animal's milk was mixed in). It's a fairly strict requirement, mostly Orthodox. Most standard dairy sold in France is NOT Chalav Yisrael (it's 'Chalav Stam' — standard kosher-certified milk). If you have Hasidic or yeshivish guests, specify Chalav Yisrael for the dairy spread (cocktail hour, coffee service).

Level 5 — Pat Yisrael (bread baked by a Jew)

The strictest level for bread: the baker's oven must have been lit by a Jew (rabbinic law). 99% of 'normal' kosher bread is not Pat Yisrael. For a wedding where all guests are Orthodox (rare in practice), specify this level to your caterer. The Shabbat challah served at dinner would need to come from a specific Pat Yisrael bakery.

Which level for which wedding?

• Mostly liberal + traditionalist guests: basic Beth Din kosher is enough
• Wedding with moderately Orthodox family: Mehadrin + Glatt
• Wedding with Hasidic or yeshivish guests: Mehadrin + Glatt + Chalav Yisrael
• Mostly rigorously Sephardic wedding: Mehadrin non-Glatt + Chalav Yisrael (negotiable with the caterer)

On the budget side: the higher the level, the more noticeable the extra cost (typically +10 to +30% on the catering quote to go from basic kosher to Mehadrin Glatt Chalav Yisrael). Ask for several comparative quotes with the level specified — pricing in 2026 varies a lot from one caterer to another.

How to verify in practice

Ask your caterer for the kashrut certificate (teudat hechsher) issued by the Beth Din. This document precisely states: (1) the supervising rabbi, (2) the kashrut level (Mehadrin/Glatt/etc.), (3) the validity date, (4) the supervision conditions on the day itself. No certificate = no sign-off = not kosher.

To announce the kashrut level on your invitation (reassuring your most observant guests), add a note on Tov.events — a dedicated free-text field in the 'practical info' section. Free, in French + Hebrew.