What do you have to with meat for it be deemed Kosher?

For meat to be deemed Kosher, it must meet a number of specific requirements based on Jewish dietary laws (kashrut). These include:

Animal Source:

* Allowed Animals: Only certain animals are permitted for consumption. These include cattle, sheep, goats, and deer, all of which must have cloven hooves and chew their cud.

* Forbidden Animals: Pigs, horses, camels, rabbits, and birds of prey, among others, are not kosher.

* Birds: Only certain species of birds are permitted. A rabbi or trained individual must identify the bird as kosher.

Slaughtering:

* Shechita: The animal must be slaughtered by a trained individual using a very sharp knife in a single, swift motion. This process, known as "shechita," must sever the windpipe, jugular vein, and carotid artery.

* Animal's State: The animal must be alive and healthy at the time of slaughter. It cannot be stunned or unconscious before the shechita.

Inspection:

* Meat Inspection: A trained individual, usually a rabbi or a person authorized by a rabbi, examines the animal's lungs and other internal organs to ensure they are healthy and free of disease.

* Blood Removal: All traces of blood must be removed from the meat. This is typically achieved through salting and soaking.

Preparation and Consumption:

* Separation: Kosher meat must be prepared and cooked separately from non-kosher meat and dairy products. This is known as "kashrut" separation.

* Utensils: Separate sets of utensils and cooking equipment must be used for kosher meat and dairy products.

* Meat and Dairy: Milk and meat cannot be cooked or eaten together. There is a specific time period that must pass between consuming meat and dairy products.

Overall, Kosher meat is a very specific and regulated food. It is a key component of Jewish dietary laws and traditions. It involves a process of careful animal selection, slaughtering, inspection, and preparation.