Kosher law starts at the animal level. Land animals must chew their cud and have split hooves. Think cows, sheep, and goats. Pigs? They have the hooves but don’t chew the cud. Nope. Camels? Chew the cud but don’t have split hooves. Also nope.
Seafood is simpler: it must have fins and scales. So, salmon? Yes. Shrimp and lobster? Sorry, they’re bottom-feeders with shells. It’s like nature’s own “permission slip” for the ocean.
Shechita: The Humane Slaughter
This isn’t just about which animal; it’s about how it dies. Kosher meat comes from a shechita—a swift, precise cut to the throat by a trained shochet. It’s done with a flawless blade to minimize pain.
Then, the animal’s blood must be drained completely. Why? Because the Torah says “the life of the flesh is in the blood.” You can’t eat blood. It’s considered the soul’s essence.
Kosher Food: What Does it Mean? – Healthy Blog
To remove the remaining blood, the meat is soaked and salted. It sits in a salt bath for about an hour. This step is called melichah. It’s almost like giving your steak a very thorough, very salty spa treatment.
