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Removing the Blood

Removing the Blood


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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