Why Is Beef Gelatin Pareve?

Q. Why does the OU certify kosher beef gelatin as pareve?

A. The OU follows the rulings of Rav Moshe Feinstein zt”l (Igros Moshe Y.D. 2:27) and Rav Aharon Kotler zt”l (Shu”t Mishnas Reb Aharon 1:17) that gelatin, made from the hides of properly slaughtered and kashered (salted) cows, is not only kosher but is also pareve. Since unprocessed cowhide is inedible, it is not classified as meat. However, Pri Megadim (Y.D. 87:22) writes that while on a Biblical level cowhides are pareve, there is nonetheless a rabbinic injunction against eating cowhide cooked with milk. Even so, since gelatin is extracted from the hides by means of strong chemicals, Igeros Moshe proves that this is a sufficient change to make it completely lose its meat status. Thus, gelatin is pareve and may be cooked with milk.

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The Gerald & Karin Feldhamer OU Kosher Halacha Yomis is dedicated to the memory of Rav Yisroel Belsky, zt"l, who served as halachic consultant for OU Kosher for more than 28 years; many of the responses in Halacha Yomis are based on the rulings of Rabbi Belsky. Subscribe to the Halacha Yomis daily email here.