The Process of Koshering the Beef

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For a food to be kosher, it has to conform to the regulations of the Jewish Halakhic law. These rules form the basic aspect of Kashrut or the Jewish dietary laws. It is of Jewish practice to make sure that no unclean and impure foods enter our body. Beef can be consumed only if they are made kosher. Koshering beef involves some Jewish rituals in slaughtering the cow.

  • Cows that are healthy and have no physical abnormalities are allowed for consumption. The shochet (slaughterer) will check the cow first before slaughtering it.
  • The shochet performs a ritual called shechitah when slaughtering the cow. A sharp and clean knife will be used to slaughter the animal. The cow is slaughtered by making a deep cut across the cow’s throat. This way of killing an animal is considered humane since the blood supply coming from the brain is stopped, allowing the animal to die a painless death.
  • The cow’s internal parts will be examined after. The veins and fats of the animal are removed using two knives – one of the fats and another one for the veins.
  • The meat is then is then cleansed, soaked in cold water and salted. The blood is drained completely.
  • The meat is rinsed and covered with salt.
  • Make sure that the meat is completely free from blood by putting the salted meat in an inclined container for an hour.
  • The meat must be blood-free within 72 hours or the beef won’t be kosher anymore. It is only when the meat is clean  that it can be frozen or cooked.

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Posted by on Thursday, December 23rd, 2010. Filed under Jewish How To. You can follow any responses to this entry through the RSS 2.0. Both comments and pings are currently closed.

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