Why kosher meat differ with other meat?

Kosher meat differs from other meat in several significant ways, all stemming from the dietary laws of Judaism (Kashrut). Here's a breakdown:

1. Allowed Animals:

* Only certain animals are permitted: Kosher meat comes from animals specifically mentioned in the Torah as being kosher (e.g., cattle, sheep, goats, deer). Pigs, horses, rabbits, and most seafood are not considered kosher.

* Specific requirements for birds: Only birds listed in the Torah are permitted, and some have specific anatomical characteristics that determine their kosher status.

* No mixing of milk and meat: This is a fundamental principle of Kashrut, leading to separate utensils, cooking surfaces, and sometimes even refrigerators for dairy and meat products.

2. Slaughtering Process (Shechita):

* Special ritual slaughter: The animal must be slaughtered by a trained individual (Shochet) using a very sharp knife in a single, swift motion.

* Animal's well-being: Shechita aims to cause the animal as little pain as possible while ensuring it is rendered unconscious immediately.

* No stunning: Stunning the animal before slaughter is prohibited as it may affect the animal's blood flow and rendering the meat non-kosher.

3. Blood Removal (Nikkur):

* Removing all visible blood: After slaughtering, the meat undergoes a process of blood removal (Nikkur), ensuring that no blood remains.

* Salting: Meat is salted to draw out any remaining blood.

* Inspection by a Rabbi: A Rabbi inspects the meat to ensure it meets all kosher standards.

4. Impact on Meat Quality:

* Quick and efficient slaughter: The swiftness of Shechita is often argued to result in higher-quality meat with a lower risk of contamination.

* Limited use of antibiotics: Due to the strictness of kosher practices, there's often a focus on raising animals in healthier conditions, leading to less use of antibiotics.

In essence, kosher meat is distinct because it adheres to a set of religious laws that govern the types of animals, the method of slaughter, and the way the meat is processed. These practices contribute to the kosher meat's unique characteristics and are often considered essential for those adhering to a kosher lifestyle.