What makes fowl kosher

The meat of animals that were hunted or were found after they died of natural causes is not kosher. Jewish dietary law also stipulates that meat cannot be served in the same meal as dairy. Learn more details about keeping kosher here. Comprised of the Mishnah and the Gemara, it contains the opinions of thousands of rabbis from different periods in Jewish history. Keeping Kosher. The name for this particular practice has come to stand for more stringent kashrut standards in general.

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The first step in kosher meat is the actual species of meat. Chicken, turkey, duck and geese are all kosher species; there are varying varying traditions regarding the kashrut of other fowls, such as quail, pheasant, squab and pigeons. Birds of prey are generally not kosher.

For larger animals, kosher laws permit the consumption of species that both chew their cud and have split hooves.

This includes, cows, sheep, goats, bison, deer, elk and even giraffe, though beef and lamb are generally the most common meat in the kosher marketplace. Having a kosher species of animal is only the first step to making kosher meat. The animal must be slaughtered in a very specific manner, according to the laws of shechitah kosher slaughter which Jews have followed for generations.

The shochet slaughterer is highly trained in both the act of the slaughter and all the specific laws that must be followed. Additionally, the shochet must be of high moral character and have a high level of yira'at shamayim awe of heaven. These requirements ensure that the act of slaughter occurs with the utmost level of respect for the animal and for the laws of kashrut. The training process for shochtim is long and arduous, ask Naf, he went through it himself , and ensures that only individuals with the skills and temperament can perform this holy task.

This mitzvah applies to both men and women in all times and places. It is discussed in the Talmud in the third chapter of tractate Chulin, particularly on pages 61aa. It is codified in the Shulchan Aruch in Yoreh Deah OU Torah Taryag.

These shall be detestable to you from among birds… Leviticus Birds are different from animals and fish in that we are not given signs to determine which birds are kosher. It is then salted slightly on all sides and, when kashering liver, slits must be made in the organs.

Subsequently, it is broiled on a designated liver-broiling perforated grate over an open fire, which draws out the internal blood.

The meat or liver must be broiled on both sides until the outer surface appears to be dry and brown. After broiling, the meat or the liver is rinsed off. Years ago, salting of meat and poultry was performed in the home of the consumer. More recently, the kosher butcher performed salting in the butcher shop.

Today, the entire process of slaughtering, bedika , nikkur and salting has shifted to the slaughterhouse.

This allows for uniform consistency of high standards. Nonetheless, the kosher butcher plays a critical role in distributing the product.

The butcher must be a person of integrity and the store should be under reliable rabbinic supervision. From the time of slaughter, kosher meat and poultry must be properly supervised until it reaches the consumer. A metal tag bearing the kosher symbol, called a plumba , is often clamped onto the meat or fowl to serve as an identifying seal of supervision. Alternatively, the meat or fowl is packed in tamper-proof packaging with the kosher logo prominently displayed.

Because kosher meat and poultry have many processing requirements shechita , bedika , nikkur and salting , which must be performed by specially trained individuals, the labor costs associated with kosher meat and poultry are significantly greater. This accounts for the higher prices of kosher meat and poultry.

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