American Kosher Council © Copyright 2015
What makes something Kosher (in general)?
Only certain animals can be eaten. Of the specific animals that can be eaten, the birds
and mammals must be killed in accordance with Jewish law. All blood must be drained
from meat and poultry or boiled out of it before it is eaten. Certain parts of permitted
animals may not be eaten. The meat of poultry or mammals cannot be eaten with
dairy. Fish, eggs, fruits, vegetable and grains can be eaten with either meat or dairy.
Some believe that fish may not be eaten with meat. Cooking utensils that have come
into contact with meat may not be used with dairy and vice versa. Utensils that have
come into contact with non-kosher foods may not be used with kosher food.
What animals can I eat?
According to Lev. 11:3 and Deut. 14:6 an animal that has cloven hooves and chews it
cud are permitted to be eaten. Any animal that does not have both of these qualities
is forbidden. The camel, badger, hare, and pig are not kosher because each lacks one
of these two qualifications. Sheep, cattle, goats, deer and bison are kosher as they
have both cloven hooves and chew their cud.
The mammals that may be eaten must be slaughtered in accordance with Jewish law
Deut. 12:21. We may not eat animals that died of natural causes or that were killed
by other animals. The animal must have no disease or flaws in the organs at the time
of slaughter. The method of slaughter is a quick, deep stroke across the throat with a
perfectly sharp blade with no nicks or unevenness. This method is painless, causes
unconsciousness within one or two seconds, and is recognized as the most humane
method of slaughter possible.
Blood Drainage
Jews are forbidden to consume blood Lev. 7:26-27 and Lev. 17:10-14 as it is
explained that blood is the life of the animal. This applies only to blood of mammals
and birds, not fish.
The first step to removing the blood happens during slaughter. The blood remaining
must be removed by broiling or soaking and salting. Liver may only be kashered by
the broiling method, because it contains so much blood in it. This final blood removal
must be completed within 72 hours after slaughter and before the meat is frozen or
ground. Most butchers and kosher meat packing facilities will take care of the soaking
and salting for you, but always check this when you are buying from a new butcher.