Preparing Kosher Meat

When preparing kosher meat, the animal must have been killed quickly, in the most painless manner, with a knife. The blood must also have been drained away. The meat must then be soaked in water for half an hour, taken out and sprinkled with salt. This is left for one hour on a stand. The meat is then rinsed and then can be cooked.

In the kosher kitchen, the meat is prepared in certain areas and is kept separate from the areas which are set aside for milk products. These two products do not mix. In fact, milk and meat products should not even be eaten at the same meal. There are special pots, pans, plates and cutlery used for milk products and special ones used for meat products.