The Beginning

Yehoshua started as a Rabbi and Chana a teacher who shared a passion for helping others. On their way to India to open a Chabad House, they stopped in Israel for the summer and are still living there today. In order to be able to provide meat for their planned Shlichut in India, Yehoshua took a shechita course that turned into a 10-year specialization taking him through the ins and outs of the Israeli meat industry. Having gone with his teachers and mentors to growers around the country and Europe, he became expert in the varied growing practices and production methods that existed. Yehoshua became certified as a Shochet, Bodek Pnim, Bbodek Chutz, Bodek Sakinim, Menaker, and butcher for both livestock and poultry. He went around the country collecting Mesorot to allow him to shecht specialty animals as well. Weeks at a time were spent out in the fields and grazing lands with animals and years and years inside production centers and slaughterhouses. When friends started telling us that they wanted us to help them get better quality, Mehadrin, local fresh meat, the bud of Artzenu sprouted. And as friends told friends, Artzenu blossomed into a business that focuses fully on providing the highest quality locally sourced, humanely raised, ethically treated, Mehadrin fresh meat available in Israel.