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1. It must be a kosher animal (cow, deer, giraffe, sheep, buffalo, chicken, duck, goat, turkey) slaughtered in accordance with Jewish law, by someone trained in the field. The animal must not be stunned, the cut through the neck must be quick and clean and fast. There are very detailed rules that must be learned. The animal's lungs (if a mammal) must be examined to ensure that the animal is healthy.

2. The blood must be drained, then the meat must go through a process known as soaking and salting within three days of slaughter.

3. It must be cooked in kosher utensils that have not been used for dairy products.

There are other rules but those are the basics.

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Q: What do you have to do with meat for it to be deemed Kosher?
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