Kosher foods are divided into three categories: meat, dairy and pareve. The following descriptions offer practical information for how your product or establishment can be classified.
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| Kosher Meat |
All meat and fowl and their byproducts, such as bones, soup or gravy are classified as Meat. Thus includes products that contain meat or fowl derivatives such as liver pills.
Items designated “Meat” must meet the following requirements to be considered kosher:
Kosher meat must come from an animal that chews its cud and has split hooves. (Cows, sheep and goats are kosher; rabbits, kangaroos and fox are not).
Kosher fowl are identified by a universally accepted tradition and include the domesticated species of chickens, Cornish hens, ducks, geese and turkeys. The Torah names the species of fowl that are forbidden, including all predatory and scavenger birds.
Animal and fowl must be slaughtered with precision and examined by a skilled shochet, an individual extensively trained in the rituals kosher slaughtering.
Permissible portions of the animal and fowl must be properly prepared (soaked and to remove any trace of blood) before cooking.
All utensils used in slaughtering, cleaning, preparing and packaging must be kosher.
