What standards must food meat to be sold as kosher?

Kosher Meat Standards: A Summary

The standards for kosher meat are strict and comprehensive, encompassing the entire process from animal selection to preparation.

Animal Selection:

* Species: Only certain animals are considered kosher, primarily cattle, sheep, goats, and poultry.

* Health: Animals must be healthy and free from disease.

* Slaughter: Animals must be slaughtered by a trained and certified individual (Shochet) following specific religious procedures. This involves a swift and humane cut to the jugular vein, ensuring the animal's blood is drained properly.

Slaughtering Process:

* Shechita (Slaughter): The slaughter must be performed with a sharp knife in a single, continuous cut, severing the windpipe, esophagus, and major blood vessels in the neck.

* Inspection: A Rabbi or trained kosher inspector must inspect the animal's lungs for any abnormalities, which could indicate disease.

Preparation:

* Removal of Blood: The animal's blood must be drained completely, and the carcass is often salted to remove any remaining blood.

* Separation of Fat: Specific fat types are prohibited (e.g., suet) and must be removed.

* Meat Preparation: The meat must be prepared separately from non-kosher meat and utensils.

Additional Considerations:

* Kosher Certification: Most kosher meat sold commercially will be certified by a reputable kosher agency, guaranteeing compliance with standards.

* Supervision: A Rabbi or trained kosher inspector typically supervises the entire process.

Beyond the Basics:

* There are strict rules regarding the separation of meat and dairy in preparation and consumption.

* Mixing of ingredients is also carefully monitored to ensure no non-kosher elements are present.

Note: These are the core principles of kosher meat preparation. For a more detailed explanation of the specific laws and procedures, it is recommended to consult a Jewish religious authority or a reputable kosher certification agency.