What does “kosher” mean?
Kosher is a Hebrew word that means “proper” or “fit”. When applied to food, kosher refers to dietary laws that specify which foods are permitted to be eaten by observant Jews. The kosher dietary guidelines are derived from the Torah, the first five books of the Hebrew Bible.
There are three main aspects of kosher food laws:
- Only certain animals are considered kosher and can be eaten.
- Kosher animals must be slaughtered according to Jewish ritual law.
- Meat and dairy products cannot be mixed or served together.
By following these biblical laws, observant Jews can maintain a kosher diet as part of their spiritual tradition. The laws serve as a means of sanctifying day-to-day activities like eating.
Which animals are kosher?
According to the Torah, only animals that both chew their cud and have cloven hooves are kosher. Kosher land animals include:
- Cattle
- Sheep
- Goats
Pigs are not kosher because they have split hooves but do not chew their cud. Camels, rabbits, and rodents are also not kosher since they chew their cud but do not have cloven hooves.
The Torah identifies specific fowl and fish that are not kosher. All other fowl and fish with fins and scales are permitted. Kosher birds include chicken, turkey, duck, goose, and pigeon.
Proper slaughtering techniques
In addition to coming from a kosher animal, the meat must be slaughtered and prepared according to Jewish law in order to be considered kosher.
The technique for slaughtering mammals and fowl is called shechita. It requires a sharp knife to cut the trachea, esophagus, and arteries in one swift motion while minimizing pain to the animal. This rapid method of blood drainage is believed to extract blood, which Jewish law prohibits ingesting.
Following shechita, the animal is inspected for defects and adherence to kosher laws. Soaking and salting may be used to remove any remaining blood from the meat.
Proper slaughtering and inspection ensures the meat is kosher and fit for consumption.
Separation of meat and dairy
According to kosher dietary law, dairy products should not be consumed along with meat products or prepared using the same utensils. This separation stems from the biblical instruction not to “boil a kid in its mother’s milk.”
To maintain this separation, kosher kitchens will have distinct sets of dishes, pots, pans, utensils, and sinks designated for either meat or dairy. Different dishwashers may also be used. Meat and dairy products are not served together or prepared together.
After eating meat, observant Jews will wait 3 to 6 hours before consuming dairy products. This allows time for the meat to digest and exit the body so it will not combine with dairy in the stomach.
Is the meat from kosher animals inherently kosher?
No, just because meat comes from a kosher animal does not mean it is kosher. The animal must be slaughtered and prepared according to Jewish law to be considered kosher. Kosher certification ensures this process was properly followed.
Why get kosher certification?
Since the kosher status of meat products is not visually apparent, certification is needed to confirm they meet kosher standards. Kosher certification agencies supervise manufacturing processes and inspect facilities to verify compliance with kosher laws.
A certified kosher product will bear a symbol from the certifying agency on its packaging. This could be a K inside a circle, a U inside a circle, or other symbols. Consumers looking for kosher food items should look for this certified marking.
Common kosher symbols
Here are some of the major kosher certification symbols to look for:
| Symbol | Organization |
|---|---|
| OU | Orthodox Union |
| OK | Organized Kashruth Laboratories |
| Kof-K | K’hal Adath Jeshurun (“Circle K”) |
These are just a few examples of the certifying agencies that can determine if a product is kosher.
What makes meat kosher?
Here is a summary of what makes meat kosher:
- It must come from a kosher animal (ruminants like cattle and sheep with split hooves, poultry, or fish with fins and scales).
- The animal was slaughtered according to Jewish ritual law, including draining the blood.
- The meat was properly salted or processed to remove all blood.
- If the meat is from an animal, it cannot be served or cooked with dairy products.
- The product has certification from a kosher agency.
Following these laws and traditions allows observant Jews to fulfill religious obligations and enjoy meat that meets kosher standards.
Kosher cuts of meat
Certain cuts of meat are considered kosher, while other sections are not. Here are some kosher cuts from common animals:
Beef:
- Chuck
- Rib
- Loin
- Round
- Plate
- Brisket
- Flank
Parts of the cow that are not kosher include the hindquarters, sciatic nerve, certain fats, and blood.
Lamb:
- Shoulder
- Rib
- Loin
Non-kosher parts of lamb include the hindquarters, fats, and blood.
Goat:
- Shoulder
- Rib
- Loin
- Leg
Sections of goat that are not kosher include the hindquarters, thyroid gland, blood, and certain fats.
Chicken:
All cuts of chicken may be kosher except for certain veins and fats.
Popular kosher meat dishes
There are many delicious kosher meat recipes to explore. Here are some popular kosher meat dishes:
- Brisket
- Meatballs
- Burgers
- Pot roast
- Chicken soup with matzah balls
- Sweet and sour meatballs
- Wraps and sandwiches
- Grilled and roasted chicken
- Beef stew
- Lamb stew
With the right cuts of meat and preparation, kosher cooks can come up with amazing meat meals for any occasion while respecting Jewish dietary laws.
Buying kosher meat
Kosher meat can be purchased from:
- Kosher butchers or delis
- Kosher sections in grocery stores
- Online kosher food retailers that ship to your location
Be sure to look for kosher certification symbols on any meat products or ask the retailer to confirm kosher status. Kosher meat is processed differently so it may be pricier than conventional meat. Buying in bulk directly from a kosher butcher can offer some cost savings.
Storing and handling kosher meat
To maintain meat’s kosher status:
- Wrap raw kosher meat separately from other food items.
- Use different utensils, pots, pans and dishes for meat versus dairy.
- Designate separate areas of the refrigerator and kitchen for milk and meat.
- Clean all surfaces thoroughly after handling meat before preparing dairy foods.
- Soak utensils used for meat in cold water for 30 minutes prior to using with dairy.
Taking care to keep meat and dairy separate ensures compliance with kosher laws.
Eating out and kosher meat
Dining out while sticking to kosher meat guidelines takes some research:
- Check restaurant reviews and guides for kosher-certified establishments.
- Call ahead to confirm availability of kosher offerings and preparation protocols.
- Clarify how dishes are prepared and cooked to avoid mixing meat and dairy.
- Ask about sources and kosher certification of menu ingredients.
- Notify staff of any food allergies when ordering.
With some questions and preparation, eating kosher away from home can be enjoyable. Vegetarian/dairy restaurants also offer more flexibility when dining out.
Conclusion
Kosher dietary laws determine which meats are permitted for consumption by observant Jews. To be kosher, meat must come from specific animal sources and be slaughtered and prepared according to Jewish rituals. Kosher meat should also be kept separate from dairy products during cooking and eating. Following these kosher rules and traditions allows Jews to sanctify eating as part of a spiritual life centered around their faith.