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In order for meat to be kosher, animals to be killed quickly and painlessly using a specific method and only by a person specifically trained in this method. The animal also cannot have a disease. The blood must be drained from the meat then the meat is salted to remove all excess blood, certain arteries, nerves, and sections of fat must be removed.

One a person has purchased kosher meat, it must then be prepared in a kosher kitchen in order to remain kosher. As to how the meat itself is prepared, that depends on the type of meat, type of cut, and often the cultural background of the cook.

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13y ago

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