What is the true definition of Kosher Meat?

I believe its a way the meat is cooked and my boyfriend thinks its the good meat in the animal!





another debate! help! :)What is the true definition of Kosher Meat?
(coming from a jew)


The animal must have split hooves and must ';chew its cud'; (i'm not sure why but thats what the holy scriptures say.)


- the animal has to be slaughtered in a painless (for the animal) fashion.


- the animal can't be terminally ill or have punctured wounds


- theres a certain vein by the animal's butt that is not allowed to be eaten.


- canno be eaten w/ dairy products.





there are more requirements that i'm not exactly sure ofWhat is the true definition of Kosher Meat?
Well, you are both right in a way. If meat is deemed ';Kosher';, that means it conforms to Jewish dietary law. These laws, known as Kashrut, define the types of animals that are suitable for eating, the manner in which they are slautered, parts of the animal, and how the meat is cooked.





The types of animals that may be eaten include any non-predatory/non-fish-eating birds, mammals that have cloven hooves AND chew a cud, and fish that have scales and fins. So therefore, acceptable animals include, but are not limited to, chicken, turkey, salmon, cod, lamb, goat, cow, and deer...Forbidden animals include shellfish, raptors, and mammals such as pigs, horses, camels.





Religious and strictly Kosher Jews can also only eat these acceptable animals if they were slaughtered properly according to Jewish law. In Judaism, the animal must be killed quickly and with minimal pain. A trained Jewish slaughterer (always a man), called a shochet, carries out this job. Along with the slaughter, a shochet also inspects the animal for disease or blemish (which would also render it unsuitable for consumption). The animal's throat is cut deftly with a sharp knife, through the jugular, esophogus and major nerves (the latter of which makes it feel no pain). The reason for this is to cause a quick death, as well as blood loss. Consuming blood is forbidden in Judaism. After buying Kosher meat, it is often packed in Kosher salt (where it gets the name!), to draw out any excess blood. The meat is then rinsed and prepared.





Now for the preparation, cooking and storage rules.. A common line from the Torah or bible you may be familiar with is ';do not seethe a kid in it's mother's milk';. Interpretations of this line over thousands of years have caused the accepted rule to be ';do not combine, cook, serve, consume or derive benefit from a mixture of meat (poultry and mammals- this does not include fish) and dairy products. To observe these rules, religious Jews often have separate counters, refrigeraters, and dishes so that meat and dairy have no chance of coming in contact with one another. They typically wait anywhere from 4-8 hours between eating dairy and meat.





I know this was a really long answer, but Judaism is notorious for its rules and regulations :). I am not this religious and only observe ';levels'; of Kosher observance (i.e. only eat the ';acceptable animals';, and do not eat red meat with dairy). Generally, it is only the most observant (Orthodox) Jews that follow the laws of Kashrut in their entirety.





So to make a long answer short, you are both right!
It refers to how the animal is killed. Kosher slaughter is the most inhumane slaughter in practice today. Instead of using standard stunning practices, the animals' throats are slashed open while they're conscious and allowed to bleed to death. Sick jew bastards.
It has to do with what kind of animal and how it's killed and how it's cooked.
It has to do with how the animal is killed, and cooked. I see it as animal abuse. Stuff like that makes me want to become a vegetarian.