What makes kosher meat kosher?
Kosher meat is slaughtered and processed in keeping with Jewish halacha, (law). For meat to be kosher it must come from a kosher species, i.e. cattle, sheep, chicken turkey, fish w/scales and fins. Kosher slaughter in the plants we use is very humane and state-of-the-art. Animals must be treated humanely for the meat to be considered kosher. Kosher animals undergo great scrutiny prior to and after slaughter, particularly; the condition of the internal organs is checked for soundness and healthy condition. Approximate 45% of animals slaughtered in our main packer’s facility do not qualify as kosher and must be sold to the non-kosher market. By Jewish law, the eating of blood is prohibited so kosher meat is salted and soaked before use. Liver specifically, must be broiled before use. To save the kosher consumer time, the packers we use salt and soak all the products the produce. Kosher meat is not hung after slaughter like non-kosher meat is. Kosher meat is processed immediately and ship
