For an animal to be kosher, it must have split hooves and chew its cud.
The cow, goat, sheep, lamb and deer are examples of animals that qualify. The pig that has split hooves but does not chew its cud and is therefore not kosher. Similarly, the rabbit and camel chew their cud but do not have split hooves; therefore they are not kosher.
Regarding poultry, chicken, turkey, duck and goose are all examples of kosher birds.
BUT all of these permitted animals can only be made kosher by an ordained and humane slaughter as performed by a highly qualified, G-d-fearing specialist called the Shochet.
BUT there is more...
After slaughtering the animal is inspected to pass kosher health inspections.
AND there is more...
Being that the prohibition of the consumption of blood is the basis for the process of koshering meat, it is crucial to perform the soaking and the salting procedure in accordance to Jewish Law in order to drain all of the blood.
AND there is also...
The koshering process that includes de-veining (Traibering).
Upon completion, this animal is categorized as "Kosher, Meat."
Take note that all carnivorous animals and carnivorous fowl as well as their derivatives are deemed not kosher.
Questions? Please contact one of our IKCkosher.com rabbis:
Phone: (805) 259-5071 or rabbi@ikckosher.com
