What does rabbinical law for kosher mean?

Kashrut or Kashrus are the Jewish dietary laws, which consist of a set of principles and rules that govern which foods are considered kosher or suitable for consumption according to Jewish law. While the basic framework of kashrut is outlined in the Torah, the vast majority of the specific details and applications are derived from the oral tradition and recorded in the Talmud and subsequent rabbinic literature.

One of the central principles of kashrut is the prohibition against eating certain animals. The Torah lists four major categories of non-kosher animals: (1) animals that do not have split hooves and do not chew their cud (such as pigs, rabbits, and horses), (2) fish that do not have fins and scales (such as catfish, sturgeon, and shellfish), (3) certain species of birds (such as eagles, vultures, and owls), and (4) all types of insects and reptiles.

In addition to the prohibition on certain animals, kashrut also requires the slaughter of animals in accordance with specific ritual procedures known as shechita. These procedures are designed to ensure that the animal dies quickly and painlessly and that the blood is properly drained from the animal's body. After slaughter, the animal's internal organs are carefully inspected for any abnormalities or defects, and any diseased or damaged organs are removed.

Meat and poultry that have been slaughtered and processed in accordance with Jewish law are known as kosher meat and kosher poultry. Dairy products must also be produced in accordance with Jewish law in order to be considered kosher. This means that they must be made from the milk of kosher animals and that they must not be mixed with any non-kosher ingredients or come into contact with any non-kosher utensils.

Rabbinical law for kosher also includes a set of rules regarding the mixing of meat and dairy products. According to Jewish law, it is forbidden to cook or eat meat and dairy products together or to use the same utensils for meat and dairy products. This rule is known as the law of "separation of meat and milk" (in Hebrew, chalav yisrael).

The specific details and applications of kashrut are complex and vary depending on the particular situation. As a result, it is essential for Jews to rely on the guidance of qualified rabbis and kosher certification agencies when determining which foods are kosher.

Here are some of the key requirements for kosher meat and poultry according to rabbinical law:

* The animals must be slaughtered by a trained and licensed kosher butcher (called a shochet) using a sharp knife.

* The animals must be slaughtered in a way that causes minimal pain and suffering.

* The blood of the animals must be completely drained from the body.

* The internal organs of the animals must be inspected for any defects, and any diseased or damaged organs must be removed.

* The meat and poultry must be soaked in water for a specific period of time to remove any remaining blood.

* The meat and poultry must be salted to remove any remaining blood.

Here are some of the key requirements for kosher dairy products according to rabbinical law:

* The milk must come from kosher animals.

* The milk must be processed in a way that does not involve any contact with non-kosher ingredients or utensils.

* The dairy products must be certified as kosher by a qualified rabbi or kosher certification agency.