Kosher Slaughter Three Basic Rules

The process of preparing meat for kosher certification is called "kashering" the meat

. Although today it is relatively easy to go to your nearest kosher meat store, the rules for making meat kosher are still taught to people in school.

Keeping kosher is a Biblical set of laws that are part of the seven morality or civilization laws given to the civilization post the destruction of the earth during Noah's time.

Kashering meat and poultry can be divided into three kosher slaughter basic rules:

1. Slaughter. This is the step where the animal or fowl is actually killed by a butcher,. Jewish law does not allow for an animal killed by another animal to be kosher. Unlike other ways of killing, kosher animals are are given a slit on artery in the neck so that they have a fast and as painless death as possible. The actual process is done by a Torah trained butcher.

2. Inspection. The inspection process involves looking over the animal for bruises,on their internal organs, and removing those parts along with hindquarter parts that are considered non kosher. The liver, and brain need to be kashered separately from the rest of the animal.

3. Removing of the blood. The last part of the process is removing all blood from the animal. This is usually done by placing the meat in pans used especially for this purpose. Cold water is added, and the meat is completely covered with water for a half an hour. After such time, the meat is washed as much as necessary to make sure all blood is removed. The meat is then place on a slanted board with holes to allow for more blood to run out of the meat. The meat is then salted using a salting process that involves using coarse salt and sprinkled heavily over all of the meat to also help draw out the blood. The salting process is an hour long, the meat is then rinsed off with cold water three times to ensure all traces of salt is gone. The salting process is done within three days of slaughtering an animal. If this process is not done within that time frame the meat may not be cooked in any manner except for broiled, ans in actuality should not be sold as "kosher".

Today, kosher meat stores sell the meat once it has undergone the slaughter, inspection and salting processes. Seafood does not have to be slaughtered the same way as the other animals.

Kashering meat is a long and very focused task, that must be carried out. To know that each individual household does not need to do it anymore makes eating kosher meat and fowl a lot accessible than in years past.

Kosher Slaughter Three Basic Rules

By: Walter Johnson

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