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.

Instructions

Difficulty: Challenging

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.