Make Kosher Beef
There are requirements that are set by the Torah, the Jewish holy book, on which animals can or can't be eaten by Jews. It is the practice of keeping unclean or impure food from touching the lips. Cows are approved for consumption but only if they are made kosher first. Having a rabbi bless a cow won't make its meat kosher. Instead, koshering meat involves the practice of shechitah, the ritualistic slaughtering of edible animals in manner acceptable by Jewish law.
Instructions
1. Pick the cow. Only cows that are healthy and free from any deformities are used for consumption. A shochet (ritual slaughterer) will thoroughly examine the animal before it's approved for slaughter. You can find a shochet by contacting your local Chabad chapter (see Resources below).
2. Kill the cow. A shochet will perform the ritual slaughtering, called shechitah. He will use a very sharp instrument whose blade is smooth and free of nicks. With a quick motion, a deep cut will be made across the throat of the cow. This method of slaughtering animals is considered the most humane because the blood supply is cut off from the brain, leaving the animals without the ability to feel pain.
3. Examine the inside of the cow. The lungs will be examined to make sure they are smooth and free of adhesion. If they are not, then that meat can't be used and is usually sold.
4. Remove veins and fat. It is forbidden to eat the principle veins and the fat around an animal's vital organs. The process of removing them is called porging and is preformed by a professional porger. Two knives are normally used, one for the fat and one for the veins.
5. Soak and salt the meat. When the shechitah is preformed, the blood will drain almost completely out. Blood isn't to be consumed, so what little there is left has to be removed. Soak the beef in cool water for about 30 minutes. Take out of water and cover the entire surface of both sides of the meat with coarse salt. This will draw the blood out.
6. Drain the blood. Leave the salted meat on an inclined surface so the blood can flow out and down. This will take about an hour. Next, soak the meat to remove the salt. The blood has to be fully removed within 72 hours after slaughter or the meat won't be kosher. It also has to be done before the beef can be frozen or ground.
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