Pdf basics of kosher skin#
Pdf basics of kosher free#

The two accepted methods of extracting blood from meat, a process referred to as “kashering”, are either salting or broiling. The Torah forbids the consumption of the blood of an animal.

There are special cutting procedures for beef, veal and lamb known as nikkur (Hebrew word for “excising” ), which must be performed by a specially trained individual. In some kosher animal species, many blood vessels, nerves and lobes of fat are forbidden and must be removed. Recently, the term “glatt kosher” is increasingly used more broadly as a generic phrase, implying that the product is kosher without question.

Pdf basics of kosher free#

“Glatt” literally means “smooth”, indicating that the meat comes from an animal whose lungs have been found to be free of all adhesions. Though not all adhesions render an animal non-kosher, some Jewish communities or individuals only eat meat of an animal that has been found to be free of all adhesions on its lungs. It should be noted that in addition to fulfilling the requirements of halacha (Jewish law), the bedika of internal organs insures a standard of quality that exceeds government requirements. If an adhesion is found, the bodek must further examine it carefully to determine its kosher status. The lungs, in particular, must be examined in order to determine that there are no adhesions (sirchot), which may be indicative of a puncture in the lungs. Only a trained kosher slaughterer (shochet), whose piety and expertise have been attested to by rabbinic authorities, is qualified to slaughter an animal for kosher consumption.Īfter the animal has been properly slaughtered, a trained inspector (bodek) inspects the internal organs for any physiological abnormalities that may render the animal non-kosher (treif). The trachea and esophagus of the animal are severed with a special razor-sharp, perfectly smooth blade, causing instantaneous death with no pain to the animal. The Torah requires that meat and poultry be slaughtered in a prescribed manner known as shechita. Processed and smoked fish products require reliable rabbinic supervision, as do all processed foods. In addition, one should eat some solid food and drink water or a beverage in between to cleanse one’s mouth of residue. To avoid eating them together, one should not use the same dishes or cutlery without washing them clean before one course and the next. Furthermore, purchasing fish in a non-kosher fish store is problematic – even if the scales are intact – because the knives and tables are not kosher, and Rabbinic guidance should therefore be sought.įish and meat may not be eaten together, but they may be consumed as one course after the other, even at the same meal.

Pdf basics of kosher skin#

Therefore, filleted or ground fish should not be purchased unless properly supervised, or the fillet should have a skin tab with scales attached to the flesh. Nonetheless, the fish scales must be visible to the consumer in order to establish the kosher status of the fish. Unlike meat and poultry, fish requires no special preparation. The scales must be easily removable without damaging the skin. The Torah establishes two criteria to determine which fish are kosher. In the United States, the only poultry accepted by mainstream kashrut organizations as kosher are chicken, turkey, duck and goose. Nonetheless, for various reasons, in practice we eat only those birds which have an established tradition that the species is kosher. Instead, it enumerates 24 forbidden species of fowl, while all other birds are considered to be kosher. The Torah does not enumerate specific characteristics to distinguish permitted and forbidden birds. In addition, kosher meat and poultry require special preparation, which will be discussed below. The following animal species are among those considered to be kosher: addax, antelope, bison, cow, deer, gazelle, giraffe, goat, ibex and sheep. The Torah states that kosher mammals are those that chew their cud (ruminants) and are cloven-hoofed. Kosher Meat and Non-Kosher Meat, Poultry, and Fish Given the complex nature of the laws of kosher, one should consult an Rabbi whenever an issue arises.ġ. The intention of this guide is to acquaint the reader with some of the fundamentals of kashrut and provide insight into its practical application.