If I wanted to keep glatt kosher, how would I go about doing it? My understanding is that “glatt” is just a marketing term and doesn’t actually mean anything when they write it on the hechsher (eg chicken is labelled as glatt). How would a kosher consumer in America go about not relying on the kulas of the Rema for lung inspection, if he so desired?
The Ashkenazim have a term “double-Glatt,” on certain Chassidishe Shechitas.
Sephardim have “Beit Yosef.” Those are the most strict glatt meats.
But ultimately, the other Hasgachas are also technically Glatt.
Other than Hebrew National, which is pure Kosher, but not Glatt.