The hind quarter is normally sold to non-kosher butchers.
The title for a person trained to do kosher slaughter is Shochet.
Kosher slaughter can take place any time except for during Shabbat and certain holidays.
Only the Pharoah quail (coturnix coturnix) is kosher but it's very very difficult to slaughter them properly for kosher use.
The person who performs the kosher slaughter itself is called a 'shochet'. The person who inspects food to confirm it meets kosher requirements is called a 'mashgiach'.
In addition to the slaughter process, when butchering the meat certain arteries, nerves, and fat sections have to be removed. The network of arteries and nerves in the hindquarter are much more complex than in the front of the cow making it very difficult to complete the kashering process without destroying the cuts. The time and effort involved aren't cost effective.
sh'chitah (שחיטה) = "slaughter" or "butchering," usually referring to kosher slaughter of livestock. In common slang, it also can be used for describing an overly high price for a product. literally saying: "This is a slaughter!"
The hindquarter or rump, just like in any other breed of cattle.
he eats epople and he's a monster
They will tell you if it's an issue. Or, you could ask.
it eats its own poo and it has worms and last it has toxins!
Rump
People who want to be sure that the food they eat is kosher, rather than relying on lenient opinions and legally allowable assumptions.