A kosher butcher will only sell kosher meat. Regular butchers don't sell kosher meat.
Any serious difference exist between kosher salt and standard table salt.
Kosher salt has larger, coarser grains compared to regular table salt. This makes it easier to pinch and sprinkle evenly over food. Additionally, kosher salt does not contain any additives like iodine, which can affect the taste of the food.
At the kosher butcher or grocery store.
Yes. It's paper.
Glatt kosher is stricter, meaning that kosher animals get checked more closely for any scars in their lungs.
A kosher butcher.
If they are bought from a kosher butcher, yes.
As long as it is Kosher chicken ... check with your butcher. Also it must be cooked in and with a Kosher kitchen/utencils, pans, utencils, etc. with Kosher ingredients.
No, there is no difference in tenderness between kosher and non-kosher beef. The animals are raised in the exact same way with the only difference being the way in which they are slaughtered and that as part of the kashering process, kosher beef is salted to draw out excess blood.
Difference in style, seasonings and kosher supervision.
NO hunted animals.
Any difference, both are sodium chloride (NaCl).