WHAT IS KOSHER MEAT?
Kosher Law clearly specifies that kosher meat comes from animals with split hooves that chew their cud. They must be slaughtered in a humane manner clearly described by the sages as “Shechita”. The animal must go through rigid inspection and only those that are unquestionably free of disease or blemish are declared KOSHER. The Kashruth Council of Canada retains a staff of dedicated men of exemplary Torah observance to oversee all aspects of proper slaughter. KOSHERING MEAT Meat must be koshered (free of blood) before it can be prepared. Today many butchers perform this time-saving service for their customers. This involves soaking and salting. The consumer is advised to check this with the butcher to determine if the meat has been koshered. Basic Guidelines: consult a recognized rabbinic authority for complete details. There are two methods of koshering (preparing) meat: • Broiling meat – Rinse in cold water, sprinkle lightly with salt and place under an open flame or electric grid. Me
