Food is kosher when it has been made fit and clean to eat according to Jewish religious practices. The food must not come from animals, birds or fish prohibited in the Biblical books of Leviticus and Deuteronomy.
The meat must be salted to remove the blood after the carcass has been examined for physical defects, and the ischiatic nerve must be removed from the hindquarters, as stated in Genesis.
Meat and milk must not be cooked together and separate utensils must be used.
The sheshita method of slaughtering is carried out by a specially trained person using a special knife with a smooth, sharp edge. An incision is made across the animal's neck and the knife moved in a fast, uninterrupted sweep without stabbing or pressing. The sweep cuts the main arteries, rendering the animal unconscious and allowing the blood to drip from the body.
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