What is the kosher meat process?

Jewish law states that for meat to be considered kosher, it must meet the following criteria: The animal must be slaughtered by a shochet — a person trained and certified to butcher animals according to Jewish laws. The meat must be soaked in order to remove any traces of blood prior to cooking.

What is different about kosher meat?

The main difference between kosher and non-kosher meats is the way in which animals are slaughtered. For food to be kosher, animals have to be killed individually by a specially trained Jew known as a shochet. The meat then has to be salted to draw out and remove any blood.

Why is kosher meat?

Kosher meat comes from animals that have split hooves — like cows, sheep, and goats — and chew their cud. When these types of animals eat, partially digested food (cud) returns from the stomach for them to chew again. Pigs, for example, have split hooves, but they don’t chew their cud.

Is kosher ethical?

While the most humane choice is always plant-based alternatives to slaughtered animals, most experts agree that kosher slaughter, when performed correctly, is at least as humane as pre-slaughter stunning.

How do you kill a kosher animal?

Kosher slaughter, or shechita, is performed by a person known as a shochet, who has received special education and instruction in the requirements of shechita. The shochet kills the animal with a quick, deep stroke across the throat with a sharp knife.

What is the point of eating kosher?

Kosher is a term to describe any food that complies with a strict set of dietary rules in Judaism. These rules are called kashrut. Not all Jewish people observe the rules of kashrut by eating kosher food. For those who do, it is a way to show reverence to God and feel connected to their faith and their communities.

What is kosher slaughtering?