How to Slaughter a Cow According to Jewish Law

Kosher slaughter is among the most humane forms of killing an animal for food. In spite of recent controversy, clinical trials have shown that a cow undergoing kosher slaughter does not experience pain but dies instantly. Many years of study and training are required to perfect the technique of kosher slaughter, and, therefore, this article is intended for informational purposes only.

Difficulty: Challenging

Instructions

1. Ensure that the cow has been examined before it has been transported for kosher slaughter. This will save the trouble of having to deal with a non-kosher, ill cow that cannot be slaughtered for meat.

2. Check the cow before the kosher slaughter. You will need to undertake a visual and tactile inspection of the organs.

3. Restrain the cow, if necessary, and ensure that the restraint does not cause injury, which would render the cow non-kosher.

4. Examine the blade of your knife thoroughly to ensure there are no nicks or cuts.

5. Cut the trachea, esophagus, cartiod arteries and jugular veins in one incision. A correct cut will avoid pulling or tearing. You will need many years of study and training to perfect this technique.

6. Look at your blade again after making the cut. If there is a nick on the blade, the cow is not kosher.

7. Drain blood from the cow. You will need to cover the blood after it is drained.

8. Inspect the organs after the kosher slaughter. The lungs will need to be inflated with an instrument. If a hole is discovered in the lungs, the cow is not kosher.

9. Remove the sciatic nerve and the blood vessels, if you are planning to use the hind-quarters. This is a very intricate process, and many kosher butchers avoid using the rump portions of the meat.

10. Take off the chelev, or the fat surrounding the vital organs, since this is not kosher.

Tips & Warnings

• Do not stun the cow. Stunning techniques can damage the animal and make it unfit for kosher slaughter. The quick cut required for kosher slaughter eliminates the possibility of pain.
• Do not attempt to perform kosher slaughter unless you have certification.

Resources

• Judaism 101 is an encyclopedia of Jewish topics.
• Chabad.org provides information on Jewish law and practice.

[shayahakohen]

on 12/31/2008 step 7 the author wrote that you have to cover the blood. This is wrong. The only time the blood has to be covered is by birds (chicken, turkey, etc.), and non-domesticated animals such as buffalo, deer, moose and the like. For cows, sheep, and goats there is no requirement of covering the blood, nor is it a Jewish custom to do so.

[Drchrismiller]

on 10/7/2008 Another thing, if the muscles are deprived of oxygen, the influx of calcium causes them to go into a fully constricted state known as rigor mortis. this usually lasts for 3-5 hours after death or until the calcium has been used up by the necrotic (dying) tissue. I hope this allows people to understand that these methods of slaughtering are inhumane and should be stopped.

Dr. Christopher Miller,

[Drchrismiller]

on 10/7/2008 Pain can be sensed as soon as it reaches the frontal cortex because this is when your body as well as the animal's react to the pain. The only way to humanely slaughter an animal without it feeling pain is the severe the spinal cord faster than the nerve impulse can travel to the brain. this can be accomplished by severing the head swiftly in one motion, not by bleeding the animal out. I personally do not believe in the Jewish kosher or Islam halal slaughter as it is inhumane. As a medical doctor, i have seen many people in pain as well as death. The writstate known as rigor mortis. this usually lasts for 3-5 hours after death or until the calcium has been used up by the necrotic (dying) tissue. I hope this allows people to understand that these methods of slaughtering hing that you see means the animal is in pain not because of "nerves" or "blood loss". Another thing, if the muscl

[Drchrismiller]

on 10/7/2008 There is absolutely no doubt that the animal feels pain when being slaughtered. I have seen from various sources that when the animals trachea, esophagus, carotid arteries, and jugular veins are cut, that the animal feels no pain because the nerves leading there are severed. They say the writhing around and screaming is from the rapid loss of blood and oxygen from the muscles. This is undoubtedly incorrect. the route signal take to the brain are as follows: (peripheral nerves travel to the dorsal horn of the spinal cord where it travels to the thalamus of the brain where it is processed. From the thalamus, nerve impulses are transmitted to the limbic system which deals with emotions and memories, the frontal cortex which deals with executive functions such as comprehension and figuring out what pain is, and then back to the spinal cord.) Pain can be sensed as soon as it reaches the

[AbbyNormal]

on 9/16/2008 I agree with JRF17. I am quite sure the cow feels pain as its throat is slit. However, the pain may not be prolonged with the method.