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Kosher Meat
For
meat to be kosher, you must start at the
very beginning. You must ensure that only
healthy animals are slaughtered for use
in kosher foods. These animals must have
split hooves and chew their cud. Cattle
and sheep are the primary animals used in
the koshering process. In the USA, only
the front quarters of the animal are used
for koshering.
 If
you see any of the symbols that are represented,
it means "the food has been inspected
by one of the many kosher certifying agencies
in the United States. Each agency identifies
itself by its own unique symbol."
Kosher Symbols List with Pictures - [read
more...]
Hogs
and pigs do not chew their cuds and are
therefore not Kosher.
A
kosher inspection starts while the animals
are still alive and continues until the
finished product leaves the plant. This
system operates under the diligent and watchful
supervision of kosher inspectors, who stringently
control the process from the time the meat
is slaughtered until it is shipped.
Kosher
Slaughter (Shechitah)
This
is where additional costs come in. The slaughter
is performed by a "shochet"
(a man of skill, piety and expertise). Make
sure that:
1.
Neck area is clean
2. Severing of the trachea and esophagus
3. Cut is within the proper area
4. No hesitation
5. No pressing
6. No tearing |
