How do Jews remove the blood from meat before they eat it?

Jews remove the blood from meat before they eat it by a process called kashering. Kashering involves soaking the meat in cold water for at least 30 minutes, then salting it heavily on all sides for at least one hour. After this, the meat is rinsed thoroughly under cold water to remove the salt. This process helps to draw out the blood from the meat, making it kosher for consumption.