Kashrut refers to Jewish dietary laws. Food in accord with halakha (Jewish law) is termed kosher in English. Food that does not conform to those dietary laws is referred to as treif which literally means that torn. Meat may be torn when an animal is not killed by ritual slaughter, as an example killed by another animal or with a boring knife.
Many basic laws of kashrut are derived from the Biblical Books of Leviticus and Deuteronomy, with their details subsequently codified. There are numerous explanations for these laws. Some look to non secular and philosophical reasons, others to questions of hygiene and health. The Islamic dietary and ritual slaughter laws are similar to but distinct from kashrut. Some observant Moslems can eat kosher food, others will not. Jews who follow kashrut can not eat halal food.
Only mammals that chew their cud and have cloven hooves could be kosher. Cows and goats might be kosher; horses and pigs are not. In 2008, a rabbinical ruling determined that giraffes and their milk may be kosher. Birds of prey don't seem to be kosher. In general, birds hatched with feathers and are in a position to walk soon are kosher. Fish should have fins and scales to be kosher. Shellfish don't seem to be kosher. Insects aren't kosher, aside from a certain locust. Do not expect to work out any locusts at a kosher butcher shop.
Meat and milk or dairy product could not be served at the same meal, served or cooked in the identical utensils, or stored together. Observant Jews have separate meat and milk dishes. Some even have meat and milk kitchens. They wait between one and six hours after eating meat before eating dairy products.
Mammals and fowl are slaughtered in line with detailed ritual laws. The slaughterer uses a special knife and severs the jugular vein, carotid artery, esophagus and trachea in a single continuous cutting operation. The animal is then examined to insure that it would not have died at intervals a year. Any failure to adapt to those laws renders the animal unkosher. The koshering process removes as much blood as possible, typically by soaking and salting the meat. Liver is grilled over an open flame. Any utensils used with non-kosher foods become non-kosher, and might not be used with kosher food. There's a procedure for rendering some non-kosher utensils kosher. Vegetarian food is not essentially kosher.
Other aspects of kashrut include conforming to the laws of the Sabbath during that no work may be done, the laws of Passover throughout that no leavened bread might be eaten, and special laws for wine and wine serving. Some folks who live in Israel observe additional laws that require farmers to leave a field fallow each seventh year.
How can someone grasp whether or not or not a food product is kosher, and furthermore, whether it's dairy or not? There are many certification symbols called hechshers applied to product labels when being examined by competent authorities. Kosher food processing has become so difficult that many certification groups include rabbis whose technical advisors hold a doctorate in food science.
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