First of all let’s understand the term kosher; in Hebrew it means “fit” or “proper.” In relation to food it means food that adheres to the dietary requirements of Jewish law.
The Jewish religion places a great deal of importance on the treatment of animals. The main emphasis throughout the Torah (Bible) is that we are to prevent the suffering of living creatures, and treat them in the same manner that we would treat another human being. There are a number of commandments in the Torah, which demonstrate concern for an animal’s physical and psychological suffering; e.g., we are not permitted to remove eggs from a nest while the bird is there keeping guard. Those types of laws continue in the book of Leviticus where there are detailed instructions of which animals are permitted for human consumption, and how we are supposed to slaughter those animals with the least amount of pain and suffering.
Only animals, fowl and fish that are permitted species will be slaughtered, and yet they will only been kosher for our consumption if they are slaughtered in accordance with Jewish law. Cattle are hooved animals who chew their cud, so they are deemed kosher for slaughter; however, they will only truly be deemed kosher once a well-qualified shochet (Jewish butcher) has followed the rules for slaughter, and a mashgiach (supervisor) has officiated over the entire process.
For this reason kosher slaughter is designed to be very fast, precise and painless, to such a degree that if there is any sort of delay whatsoever during the slaughtering process, then the animal may not be consumed. There is plenty of evidence to suggest that animals suffer from immense stress in the period that precedes their slaughter. On the other hand, during kosher slaughter, the animal treatment prior to the slaughter is of great importance, this means that there is less stress and therefore less resistance.
A by-product of the less compassionate methods of slaughter have had a direct effect on the nutritional value of the meat as well. An animal that has suffered great stress prior to, or during its slaughter, will produce meat that is depleted of muscle glycogen stores, this means that the meat can develop a higher PH level and result in dark, tough and dry meat. Also, higher glycogen in the muscle will result in higher levels of lactic acid in the meat. The trouble with lactic acid is that it’s a precursor to bacteria that may possibly contaminate the meat. Some studies have shown that a stressed animal will also release a pheromone into the bloodstream. This of course will be transmitted to anyone eating from the animal.
During kosher slaughter there is another stage that takes place after the animal has passed. This next stop in known as kasheirng and it’s when all the blood is drained from the carcass because Jewish law prohibits the consumption of blood. The mashgiach will make sure that forbidden fats and veins are removed from the carcass and the meat is then soaked in water and salted and broiled, a process that must be followed within 72 hours after slaughter. By the way, for this reason you should always watch your seasoning when cooking with kosher meat, no need to use too much salt.
It’s interesting to note that not everyone who purchases kosher products is interested in Jewish laws or religion for that matter, and their reasons for choosing kosher stem from our unique laws, which adhere to the better treatment of animals, as well as strict rules for treating the meat after-the-fact. All of this provides for a more compassionate atmosphere for the animal and results in healthier meat for the consumer.