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A kosher slaughterhouse is a facility designed to process animals according to the dietary laws of kashrut, as outlined in Jewish religious texts. Here are the key features and practices of a kosher slaughterhouse: Video by https://www.instagram.com/mtl_moshysphotography Subscribe: https://www.youtube.com/@moshyfriedman Performed by a Shochet: Only a trained and certified Jewish slaughterer, known as a shochet, can perform the ritual slaughter. The shochet must be knowledgeable in Jewish law and trained in the specific techniques of shechita. Sharp Knife (Chalef): The shochet uses a special knife called a chalef, which must be perfectly sharp and free of nicks. The knife must be long enough to ensure a swift, smooth cut. Single, Swift Cut: The shechita involves a single, swift cut to the animal's throat, severing the trachea, esophagus, carotid arteries, and jugular veins. This method is intended to minimize the animal's pain and ensure a quick death. Inspection (Bedika): Post-Slaughter Inspection: After the animal is slaughtered, the internal organs, particularly the lungs, are inspected for any signs of disease or abnormalities. This inspection is called bedika. Checking for Glatt: For meat to be considered "glatt kosher," the lungs must be free of any adhesions or blemishes. Glatt means "smooth" in Yiddish, indicating a higher standard of kashrut. Blood Removal: Deveining and Soaking: Kosher law prohibits the consumption of blood. Therefore, the meat undergoes a process of soaking and salting to draw out the blood. This process includes soaking the meat in water, salting it, and then rinsing it thoroughly. Special Attention to Blood-Rich Areas: Particular care is taken to remove blood vessels and other parts rich in blood, such as the sciatic nerve.Segregation:Separation from Non-Kosher Products: Kosher slaughterhouses are typically separate from non-kosher facilities to avoid cross-contamination. If a facility processes both kosher and non-kosher products, strict measures are taken to ensure complete separation. Dedicated Equipment: All equipment used in the kosher slaughtering process, including knives, tables, and containers, must be designated for kosher use and regularly checked for compliance. Supervision and Certification: Mashgiach (Supervisor): A mashgiach, or kosher supervisor, oversees the entire process to ensure all laws of kashrut are followed. The mashgiach is responsible for verifying the kosher status of the facility, equipment, and procedures. Certification: Kosher slaughterhouses receive certification from recognized kosher certification agencies. This certification involves regular inspections and adherence to strict standards.
