2013年3月30日星期六

Kosher Slaughter Nikkur

Nikkur is the process of making an animal kosher by removing chelev (forbidden fats) and the gid hanasheh (sciatic nerve).[1]
It is much easier to perform nikkur on the front part of the animal. It is also easier to perform on non-domestic animals such as deer as the cheilev does not need to be removed from such animals.

Kosher Slaughter: A behind the scenes look at Kosher food preparation 


The Hebrew term shechita (anglicized: pron.: /ʃəxˈtɑː/; Hebrew: שחיטה‎, [ʃχiˈta]), also transliterated shechitah, shehitah, shehita, is the ritual slaughter of mammals and birds for food according to Jewish dietary laws (Deut. 12:21, Deut. 14:21, Num. 11:22) The animal must be killed "with respect and compassion" by a shochet (Hebrew: שוחט‎, "ritual slaughterer"), a religious Jew who is duly licensed and trained. The act is performed by severing the trachea, esophagus, carotid arteries, jugular veins and vagus nerve in a swift action using an extremely sharp blade ("chalef") only by the highly qualified shochet. This results in an instant drop in blood pressure in the brain and the irreversible expiration of consciousness. According to Jewish religious sources, the animal is now insensible to pain and exsanguinates in a lenient, prompt and precise action. The animal can be in a number of positions; when the animal is lying on its back, this is referred to as shechita munachat; in a standing position it is known as shechita me'umedet. Before slaughtering, the animal must be healthy, uninjured, and viable.

What it takes to prepare a Jewish Kosher meal







A chef from the TV-Show "Private Chefs of Beverly Hills" learns what it takes to prepare a Kosher meal

KOSHER Meat Preparation: חליטת בשר Halita

KOSHER Meat Preparation: חליטת בשר Halita



HALITA refers to the searing of uncooked meat in boiling water.

The purpose of Halita is directly connected to the Torah prohibition against the consumption of blood.

Clarification on the details of this Biblical prohibition can be found in chapter 6 of Hil. Ma'akhaloth Asuroth in the Mishneh Torah.

According to the Geonim and the Rambam, Halita is required for all meats, even poultry. Fish and grasshoppers are exempt ;)

Halita is also unnecessary for meats that one plans to roast over an open fire or in any manner of roasting that allows for the juices to flow away from the meat while the meat is being cooked.