What is the kosher rule about meat?

Answer 1

For meat to be Kosher, it must come from a ritually slaughtered animal that has both cloven hooves and chews it cud. The animal must also have no flaws or diseases. That means beef, sheep, goats and deer are Kosher.

The main goal of ritual slaughter is so the animal will lose as much blood as possible, as eating blood is forbidden. The meat must then be "kashered", or made kosher, by hanging the carcass to drain as much blood as possible. Before cooking Kosher meat, the meat must first be washed, salted ( using "kosher salt"), and cooked well-done.

Certain parts of kosher animals are non-kosher. One such part is the sciatic nerve in the hindquarters, which is extremely difficult to remove. Some of the choicest cuts of meat, like filet mignon and sirloin steak not from the Kosher part of the cow, and are forbidden.

The fat surrounding the animal's organs is also not Kosher. Interestingly, there is a biochemical difference between the this fat and the fat surrounding the muscles (which is kosher).

Meat meals are eaten separately from dairy, which is why a cheeseburger isn't Kosher. Gelatin, which is usually made from animal hooves, is not Kosher, as are any hard cheeses, that are processed using an enzyme from the stomach lining of non-kosher animals.

As far as poultry goes, only domesticated fowl such as chicken, turkey, quail and geese may be eaten. Birds of Prey and scavenger birds are prohibited.

Only seafood with fins and scales are kosher. Fish need not be ritually slaughtered to be Kosher. Fish is the only meat that may be eaten with dairy or eggs.