The term kosher is used to describe foods or other animal products, for example parchment what the torah and mezuzah are written on, that are fit or suitable. According to Biblical text, all forms of life are precious. As such one is not to take another life in order to sustain their own. The Jewish people have compromised and sought to make the act of slaughter a holy experience. By ensuring that the meat is kosher, the Jews are recognizing the value of the life taken, while at the same time integrating religion into dietary practice.

Kosher parchment inside mezuzah

Certain foods are not kosher, regardless of how they may be prepared. Examples are clams, oysters, shrimps, lobsters, crabs, hawks, owls, hurons, horses, and pigs.

For meat to be deemed kosher it needs to have been slaughtered Sh'chitah (manner of kosher slaughter). A pious and well learned person in the subject of Sh'chitah is called a Shochet. A Shochet is the person who slaughters the animal. The animal is prepared for Sh'chitah by being shackled and hoisted. A prayer is said prior to the cutting. The cutting is performed according to five regulations.

In accordance with the sanctity of the kashering process, specific tools are used each with their own requirements. The knife must be razor sharp, perfectly smooth so as to avoid tearing the flesh. It must be twice as long as the neck of the animal to be slaughtered and must be used exclusively for the act of Sh'chitah.

The Shochet can only cut the animal within a restricted area. For beef the animal is to be cut horizontally across the throat, severing the trachea and the esophagus. When fowl are being slaughtered the Shochet is to cut horizontally, severing either the trachea or the esophagus. Another rule to be observed is that it is prohibited to kill an animal and its young on the same day.

The next element involves Kashering, which means the removal of blood. Blood, being a symbol of life, must be removed. When beasts or birds are slaughtered, the blood which flows from the cut must pour upon a bed of dust and be covered with dust. After the Sh'chitah is complete, the Shochet must examine the carcass for disease and deformities which would render the meat t'refah (diseased or non-kosher animals).

Kosher entails a series of traditional rituals from the moment of slaughter to the point of consumption. Further to the observance of Sh'chitah (manner of Kosher slaughter) there are a variety of dietary practices that must be followed. For example the mixing of meat and milk products is forbidden. On Passover, the consumption of leavened bread is forbidden.

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