ב"ה

Kosher Meat Preparation

Autoplay Next

Kosher Meat Preparation

The preparation of kosher food is meticulous: slaughtering, checking and removing of the blood, plus which parts of the animal may not be eaten.

Topics:

Shechitah, Nikkur, Salting Meat, Meat, Kosher

« Previous

Which Animals Are Kosher?

The Kosher Kitchen

Join the Discussion

Sort By:

NewestOldest

21 Comments

dov ber March 25, 2018

this video really made me look deeper into my midos and eating kosher. Reply

Rabbi Yossi Grossbaum, for Chabad.org Folsom, CA November 8, 2016

RE: slaughter of animals There are five primary requirements of Kosher slaughter: There can be no pause in the process (shehiya); it must be performed by slicing with a back and forth motion without additional pressure (drasa); the knife must be visible at all times, not covered by hair or feathers (chalada); it must be on the right position of the throat (hagramah) and it cannot involved tearing (ikkur). For more information please see here Reply

Diana Jo Rossano Orlando, Florida October 2, 2016

slaughter of animals Is there a proper way to slaughter an animal to be Kosher? (In addition to using a sharp knife.) I thought the animal's blood was drained as a method to allow the animal to die from loss of blood and not injuring the animal? Reply

Dee February 17, 2016

Hi Menachem Posner, Thank you for your response. I have another question I hope you can answer or anyone else. Is your response a biblical one or a personal one? Thank you Reply

Menachem Posner Chicago February 15, 2016

Time Provided that the meat was salted in a timely manner, you may keep it as long as you wish. Stick it in the freezer, and enjoy it whenever you want. Reply

Dee February 9, 2016

This is a very interesting video. I have one question, How long after the animal is slaughtered does it need to be consumed or becomes uneatable? Thank you Reply

chana boas Jerusalem June 15, 2014

well- done this is a difficult and not-so-photogenic topic, yet it has been presented very aesthetically and clearly Reply

Anonymous June 10, 2014

Eating Kosher unfortunately Kosher slaughtering was outlawed a few years ago in the country I live in, so my only option is to eat Vegetarian.
They may outlaw kosher slaughtering of poultry as well.
In such countries, is it ok to consume eggs and Dairy products since the animal producing it is not slaughtered? Reply

Chana June 10, 2014

Re meat in China If I'm not mistaken Chabad of Beijing processes kosher poultry in China, not sure about meat. Reply

G. Resnick US June 10, 2014

Where are Kosher Meats processed? Are any Kosher meats processed in China? Reply

Mark R Washington DC May 27, 2014

Re: does salting remove blood? I can see how salt may absorb some water and help the meat dry to some extent; but there is plenty of moisture left in meat, so seems like all blood is not removed? Secondly, wouldn't it only make the blood thicker rather than actually remove it? Reply

Shaul Wolf May 23, 2014

Re: does salting remove blood Salt removes blood just as it removes and extracts other liquids. Salt is used in a variety of ways, to dry food and to preserve it. This nature of salt helps for blood as well, and application of salt onto the meat will cause the blood to flow from the meat. Reply

Mark R Washington DC May 22, 2014

does salting remove blood? How does salting the meat remove blood from the meat? Reply

Yajaira Orlando, Fl April 19, 2012

kosher symbol Since kosher foods have a label identifying their kosher does the meat have a symbol? Reply

mosheh mukono November 29, 2017

in response to Yajaira:

No it does not have Reply

Larry Jowah Cape Town, South Africa August 14, 2011

WHY FISH ARE NOT KOSHER Why is the kosher process of removing blood not applicable to fish. Are fish , do fish need kosher processes? Reply

Menachem Posner for Chabad.org April 20, 2010

RE: Is meat salted? These days, virtually all kosher meat available for sale in the US is salted. However, there still may be some butchers who leave it up to the buyer to salt his/her own meat. If you are not sure, just ask your butcher.

(It is important to note that liver must also be broiled in order to purge it of blood, and you may have to do this by yourself at home.) Reply

Anonymous los angeles April 20, 2010

is the meat already salted when it's sold or do we have to salt it ourselves after purchasing it? Reply

Menachem Posner for Chabad.org December 7, 2009

RE: Kosher Meat Just like other kosher species, deer may be eaten if it was slaughtered according to tradition AND salted afterward to draw out the blood. One without the other is not sufficient. (In addition, because it is a wild animal, there is the obligation to cover its blood with dirt after it is killed.) Reply

Anonymous December 5, 2009

Kosher Meat Is venison (deer meat) kosher, if it is killed according to the kosher rules or is it a forbidden meat? Is there a process that can be used to kosher it if not killed according to the rules, such as soaking in salt ? Reply

Anonymous Goettingen, Germany June 25, 2009

Kosher products I really wished that there were as many kosher products available in Germany as in Canada!
The only alternative: a strictly vegetarian way of life. Reply

Kosher Meat Preparation

More in this section

You may also be interested in...

Join the Discussion