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Kosher meat is carefully supervised by a rabbi, through all stages of "production" . The animal should by only killed by a special knife, using a specific technique to minimize pain, and the slaughterer ensure that all blood is drained out.

Land animals must both chew their cud and have split hooves. Beef, lamb, goat, domesticate deer are some allowed animals.

Fish must have both scales and fins.

Birds must not be amongst those listed in the Torah as forbidden and cannot be hunters.

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14y ago

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