What are the different types of kosher meat?

kosher meat includes all mammals that are ruminants, which means they chew cuddling or food that is chewed twice to make digestion easier and have clogged hooves. This group includes sheep, cows, goats, deer and bison, along with less common meat sources, including Addax, Antillopa, Gazelles, Giraffes and Ibex. The acceptable kosher poultry is a duck, goose, turkey and chicken. The meat, which is forbidden in a kosher diet, includes certain types of poultry along with reptile meat, pork and molluscs.

In order to be considered acceptable Kosher meat, all these varieties must be killed in a butcher butcher's trade according to brief kosher standards. The defeat instructions require poultry and mammals to be killed quickly through the neck with a knife sharp kosher. This technique, called shEchita , is governed by Jewish law and ensures that the suffering of animals is minimal.

After defeat, the meat requires a thorough examination of a trained inspection to seek any physiological defects thatThey can do this with unacceptable. The lungs are the central point of the test, because the whole animal will not be accepted if it is adhesion on its lungs that do not meet the instructions for eating forced by the inspector. If the lungs have been suspected, the animal will be discarded. Although it is not common for all adhesions to be forced by the inspector, some Jewish individuals and communities will only eat meat that is without all lung abnormalities.

Since the consumption of animal blood is forbidden by Kosher's right, all meat must remove blood by salting or firing within 72 hours of participation. This eliminates the possibility to solidify blood on the surface of the meat. If the meat is immersed in cold water before origin, an additional 72 hours of stay can be allowed a 72 hour term. The process is called koshering and must be completed before exposing the meat of warm water. If the meat is touched beforehandObit kosher.

Kosher meat was once processed exclusively at home or in a local butcher shop. In recent years, the whole process has been delegated to Kosher's slaughterhouse, which are regularly examined by authorities on kosher law and practices. Due to the specialized training needed for processing and further work, kosher meat is sold at prices significantly higher than Net Netosher meat.