Kosher meat has to be specifically selected and prepared in accordance with our biblical laws. The main principles are as follows:
a) TYPE OF ANIMALS: Only the meat of animals that have a cloven hoof and chew the cud are permitted, e.g.; ox, sheep, goat and deer. (Leviticus Ch.XI,3)
In Leviticus, (Ch,13-19) the Torah lists in detail which bird may not be eaten. By tradition, we know that the following types are permitted: Chicken, goose, pigeon, pheasant, duck, turkey, partridge, dove.
b) SHECHITA, BEDIKA AND NIKUR: The animal or bird has to be humanely slaughtered according to Jewish Law by means of a swift cut with a razor-sharp knife which severs the trachea and oesophagus as well as the carotid and jugular blood vessels (Shechita). An examination of the animal (Bedika) after Shechita ensures that it has no defect. If no internal blemish is found the meat is fit for kosher consumption. (These requirements are in addition to those of the ordinary Food Inspector). (Leviticus Ch.VII, 26: Exodus Ch.XXII, 30). Certain parts of the animal may not be eaten such as veins, arteries and forbidden fats. Porging (Nikur) requires special expertise and carried out by the kosher butcher or his Mashgiach (religious supervisor). (Source: Leviticus Ch.III, 3,17).
To ensure that all meat and poultry are kosher, buy only from a reputable butcher displaying ‘THE NSW KASHRUT AUTHORITY’ sign and Kashrut Certificate. Pre-packed products must be completely wrapped, & sealed and must bear the ‘KA’ logo.
C) MELICHA: Before cooking, all meat and poultry must be “Koshered”, that is, salted by special process to remove any remaining blood. (Leviticus Ch.VII, 26,and Ch.XVII,10). In years gone by, Koshering (or salting) would always be done in the home. Nowadays, N.S.W. Kashrut Authority butchers perform this time consuming service for their customers. N.B. The liver of a koshered chicken is not usually koshered by the butcher, (Koshered liver is available by special request only), and therefore must be koshered. See “Meat & Smallgoods”, in the directory for further information and instruction on koshering.