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Removing the Blood

Removing the Blood

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The blood of mammals and fowl is utterly forbidden for consumption by the Torah. Within 72 hours of slaughtering, all extractable blood is drained from the meat by a special soaking and salting process. (Today, most kosher meat is sold with the blood already removed.)

The liver, which has an especially high blood content, requires a special broiling process before it can be eaten.

Eggs are carefully examined before use to ensure that they are free of blood spots.

Readings and Resources
Koshering Meat
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