What meat can Jews eat?

Answer 1

Any animal that has both split hooves and chews its cud is considered fit to eat according to the laws of kashrut (Jewish dietary laws). That being said, the most common meats eaten are cow, lamb, sheep, and goat.

On top of meeting the requirements of type of animal, the animal then has to be slaughtered in a specific manner to minimize the pain experienced by the animal. Once slaughtered, the animal's blood is drained because consumption of blood is forbidden. The animal then goes through a second inspection for signs of disease, if any are found, the animal can't be used.

Certain arteries/veins, nerves, and sections of fat must then be removed. Because it's so difficult to remove these from the hind quarter without destroying the cuts of meat, Jews only use the front half of the animal. The meat is also salted to draw out as much blood as possible.

Answer 2

Any meat that comes from an animal that both chews its cud and has split hooves is considered a valid food source, however, in order for religiously observant Jews to be able to eat such meat, it has to be slaughtered and prepared following the rules of kashrut.

Examples of animals that are acceptable are: cow, lamb, goat, bison, and deer.

Answer 3

In order for a land animal to be considered fit for consumption according to Jewish law, it must both chew its cud and have split hooves (Deuteronomy ch.14).

Examples of animals that do not meet this requirement are: pigs, rabbit, horse, and snake. Pork is the most well-known example of animals that aren't kosher.

The kosher rules also state that only fish with both fins and scales are to be consumed (ibid).

And any meat we eat should be killed in accordance with kosher principles; these involve a quick death for the animal, a draining of all blood, and a guarantee that the animal did not die of disease.

Orthodox Jews adhere very strictly to the kosher rules; less religious Jews don't always keep them.

We are also not to mix milk and meat in a meal or eat them both within a six hour period.
Many different types. Pork is the best known among non-Jews, but there are a lot of others including camel, whale, Birds of Prey, fish that do not have both fins and scales such as sharks and lampreys, bats, ferrets, hares and rabbits, shellfish and all insects with the exception of kosher locusts eaten in Yemen. In addition to these animals, any kosher animal that is not slaughtered in strict accordance with the Jewish shechita law - including animals found already dead or animals hunted and killed by hounds - cannot be eaten.

Answer 4

In order to be kosher, food has to be prepared according to the kosher-laws (see Deuteronomy ch.14).

* Meat must be from those land animals which have split hooves and chew their cud (such as beef and mutton)

* Fish have to have scales and fins. The kosher diet excludes shellfish.

* Birds cannot be amongst those listed as forbidden in the Torah (Deuteronomy ch.14) and cannot be hunters/scavengers. In actual practice, today we eat only poultry-species concerning which we have a tradition that they're permitted, such as chicken and turkey.

* Animals must be slaughtered in the manner specified by Jewish law and must be free of all disease. In actual practice, those who keep kosher purchase meat which is certified as kosher.

* As much blood as possible must be removed from meat before cooking, since consumption of blood is forbidden (Leviticus ch.17). This is done by the kosher butcher.

* Dairy and meat cannot be combined in the same meal and there's a waiting period between eating one and then the other. After dairy: 1/2 hour. After meat: 6 hours for most Jewish communities.

* Fruits and vegetables should be checked to be sure they're free of bugs. Some Jews avoid cauliflower, asparagus, and the like, because of the difficulty in checking them.

Additionally, food must be prepared and handled following kashrut-laws and with kosher ingredients only. Any food that does not meet these requirements cannot be eaten by those who are religiously observant. Foods which are purchased should be labeled as having had kosher supervision during their processing.

Answer 5

In order to be kosher, food has to be prepared according to the kosher-laws (see Deuteronomy ch.14).

* Meat must be from those land animals which have split hooves and chew their cud (such as beef and mutton)

* Fish have to have scales and fins. The kosher diet excludes shellfish.

* Birds cannot be amongst those listed as forbidden in the Torah (Deuteronomy ch.14) and cannot be hunters/scavengers. In actual practice, today we eat only poultry-species concerning which we have a tradition that they're permitted, such as chicken and turkey.

* Animals must be slaughtered in the manner specified by Jewish law and must be free of all disease. In actual practice, those who keep kosher purchase meat which is certified as kosher.

* As much blood as possible must be removed from meat before cooking, since consumption of blood is forbidden (Leviticus ch.17). This is done by the kosher butcher.

* Dairy and meat cannot be combined in the same meal and there's a waiting period between eating one and then the other. After dairy: 1/2 hour. After meat: 6 hours for most Jewish communities.

* Fruits and vegetables should be checked to be sure they're free of bugs. Some Jews avoid cauliflower, asparagus, and the like, because of the difficulty in checking them.

Additionally, food must be prepared and handled following kashrut-laws and with kosher ingredients only. Any food that does not meet these requirements cannot be eaten by those who are religiously observant. Foods which are purchased should be labeled as having had kosher supervision during their processing.

Answer 6

In order to be kosher, food has to be prepared according to the kosher-laws (see Deuteronomy ch.14). These are explained in detail in the Talmud-volume of Chullin.
* Meat must be from those land animals which have split hooves and chew their cud (such as beef, venison and mutton).
* Fish have to have scales and fins. Shellfish are not kosher.
* Birds cannot be among those listed as forbidden in the Torah (Deuteronomy ch.14) and cannot be hunters/scavengers. In actual practice, today we eat only those species concerning which we have a tradition that they're permitted, such as domestic chicken, geese, pigeons and turkey.

* Animals must be slaughtered in the manner specified by Jewish law and must be free of all disease. In actual practice, those who keep kosher purchase meat which is certified as having been prepared in the kosher manner.
* As much blood as possible must be removed from meat before cooking, since consumption of blood is forbidden (Leviticus ch.17). This is done at home or by the kosher butcher, through salting, soaking and rinsing.

* Dairy and meat cannot be combined in the same meal and there's a waiting period between eating one and then the other. After dairy: 1/2 hour. After meat: 6 hours for most Jewish communities.

* Fruits and vegetables should be checked to be sure they're free of bugs. Some Jews avoid cauliflower, asparagus, and the like, because of the difficulty in checking them.

Additionally, food must be prepared and handled following kashrut-laws and with kosher ingredients only. Processed foods should be labeled as having had kosher supervision during their processing. Any food that does not meet these requirements cannot be eaten by those who are religiously observant Jews.

See also:

Could you give me a list of kosher and non-kosher types of fish?

Why do some Jews not keep kosher?

The use of rennet

Answer 7

all mammals that have split hooves and chew their cud