Salting Meat

Introduction to the Koshering (Salting) Process "You shall not eat any blood, whether that of fowl or of beast, in any of your dwellings." (Leviticus 7:26) For generations, the process of koshering (removing the blood from) meat was the domain of the Jewi...

Question: Would it be kosher to eat a steak that is cooked medium-rare? I ask because it seems that there is still blood that comes out of the meat when cooked like this. Should steak be "well done"? Answer: The laws of kashrut require the extraction and ...

How does one simultaneously dwell in two contradictory worlds—the world of the spirit and the world of the flesh? Sprinkling every area of life with salt is the solution.

Leviticus 7:26 "You shall not eat any blood" We are forbidden to eat any blood. When an animal is slaughtered, its blood is poured away. Afterwards, we must soak and salt the meat. This process drains the blood which is in the meat. After the meat is soak...

The laws, customs and deeper meanings of the prohibition of consuming blood.

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

Are you ready to challenge some of the things you’ve always thought to be true about the Jewish dietary laws? Let’s begin!

It's simple. If you want kosher meat, you go to a kosher butcher or maybe even find some in your supermarket's freezer section. But what IS kosher meat?