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Chapter 10 בלח The Removal of Forbidden Fats)

רוקנ Veins, Arteries, Glands, Membranes and Tendons

After the slaughtering and inspection of the lungs, the major blood vessels, and .nikur/ רוקנ forbidden nerves must be removed. This process is called

Certain fats found in kosher domestic animals are assur m’deoraita. These fats are ., and are found in all varieties of , calves, and lamb/ בלח called

בלח / Chelev The forbids the eating of chelev/restricted fats of animals that would be eligible to be sacrificed as a in the Bet HaMikdash.

In 7:23 the Torah states:

" לכ בלח רוש ו שבכ זעו אל ולכאת "

“You shall not eat the fats of ox, sheep, ”

.It is isur karet to eat these forbidden fats . ברק נ ו ת / These are animals fit for

The educated kosher consumer must in mind that the level of of the meat we purchase is not determined only by the examination of the lungs. The forbidden fats which we call chelev, according to our custom, includes the removal of not only the actual chelev but also various parts of the animal that touch the chelev- fats that may be confused with chelev, and those parts whose nutrition comes from chelev. Different communities have practiced and handed down from generation to generation different chelev removal traditions. Sephardim must follow the Sephardic custom in removing that which is considered chelev.

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The Gemara specifies the location of the forbidden fats. Most of the forbidden fat is found in the hindquarter of the animal. Removing the chelev is a painstaking task and requires a high degree of religious responsibility, anatomical knowledge, training, and skill. It is very difficult and time consuming. It has become traditional in most of the western world, to limit use of kosher meat to the front quarter of the animal that extends to the twelfth rib - the respiratory area. Not selling the hindquarter as kosher eliminates sciatic nerve). Intestines) דיג השנה the extremely tedious process of excising the chelev and the used for kishkas must be scraped clean of fats. The liver must be scraped and cleaned of fats.

Chelev/fat is forbidden for consumption, but not for other purposes, so we may bathe with soaps that contain chelev, lard, or animal fat. Consuming forbidden foodstuffs after they have spoiled to the point of being unfit for consumption by animals carries no prohibition. An example of this is soap that we use for our dishes; they do not need a but should be rinsed very well. Nowadays there are many dishwashing soaps that have kosher supervision.

New pots are sometimes coated with animal fats to make them shine. In , many people kosher their pots by making hagalah before use.

Aluminum foil is commonly spread with chelev to make it shine. According to Sephardic custom, since it is unfit for human consumption it is not a kashrut problem.

Cuts we don’t use: Full Loin, Sirloin, Porterhouse, T-Bone

רוקינ / Nikur

Additionally, the forequarters of these contain arteries, veins, glands, membranes and tendons that must be removed before the soaking and salting nikur and the skilled person who/ רוקינ process can begin. This process is called . רקנמ performs this task is called the

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It is traditional that the arteries of the neck (running through the shoulder) are completely removed, as are the arteries in the foreleg, the ribs, navel, and tongue. The heart also must be opened because a large pool of blood remains in the heart. The membrane of the brain and the neck glands must be removed. Intestines used for kishkes must be scraped clean of fats. All the clotted blood found on meat or poultry must be either scraped or rinsed away before the salting. Before the salting process, it is necessary to expose major arteries and veins and cut them. The blood in these arteries would not come out by salting them. The only thing that must be removed in poultry is the neck artery. All nikur must be done by a G-d fearing and competent authority. In selecting the grade of kashrut of our meat, the authority responsible for nikur is a very important consideration.

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Chapter 11

ISSUR OF BLOOD

The blood of all animals and fowl is forbidden and one who eats it One who eats it accidentally must bring a . תרכ intentionally is punished with offering.

The Torah repeats the prohibition against eating blood five times.

In Vayikra 7:26 the Torah states:

לכו" םד אל ולכאת לכב םכיתובשומ ףןעל "המהבלו “Do not eat any blood wherever you settle, not of bird or beast”

In Devarim 12:23 the Torah states:

קר" קזח יתלבל לכא םדה יכ םדה אוה שפנה אלו לכאת שפנה םע "רשבה םע שפנה לכאת אלו שפנה אוה םדה יכ םדה לכא יתלבל קזח קר" “Just be firm and do not eat the blood, for the blood is the soul; do not eat the soul with the flesh”.

just be firm”, we learn that the Torah desires“ קר זח ק From the verse that states us to find ways to remove blood from the meat and even determined a way to do it- that is the koshering process.

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KOSHERING MEAT AND FOWL

Koshering is a means of extracting the blood that is forbidden for consumption. There are two different ways of koshering, either of which will remove forbidden blood. 1) Soaking and salting 2) Broiling (Grilling)

It is important for the Jewish woman to be conversant with the laws of koshering meat and fowl and to gain practical experience required to kosher, as one never knows if koshered meat will always be available.

Here in Brooklyn and the Jersey Shore where we purchase our meat, the koshering process has been taken care of for us. Most koshering is done at the plants before it even arrives at our local butcher shops. When purchasing kosher meat out of town, we must first verify if the koshering process was already done.

ורשהל ת ו למהל י חילה רה

SOAKING AND SALTING

Proper soaking and salting is a multi-step process. The tools that are necessary include: soaking pail, grate or board, drip pan, sink water, and koshering salt.

A) Rinse - All surfaces need to be free of blood. Each new cut requires another rinsing for the pressure of cutting will bring out more blood to the surface. On the neck near the area of the , the congealed blood must be scraped off. Any bruise that would indicate congealed blood beneath, must be cut off or cut open and then rinsed again. The rinsing water must not be ice cold that it would shrink the meat and prevent blood from being removed by salting, nor should the water be yad soledet bo (110° Fahrenheit) since that would cook the meat.

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Ø Soak - The meat must be soaked for a period of at least a ½ hour (but not more than just under 24 hours). Soaking softens the meat, preparing it for the extraction of blood. It opens the pores. It is customary to set a bowl aside exclusively for this purpose. It is common practice to use water between 50 and 80 degrees Fahrenheit.

Ø Rinse the meat again to rinse off the soaking water. (If the meat is cut after soaking, the cut would require an additional rinse with water on both sides, since the pressure of cutting may force some of the blood to the surface.)

Ø Allow the water to drip off so the meat can absorb the salt not the surface water. Do not allow the meat to dry because then the salt won’t catch and be effective.

Ø Cover the meat with Kosher Salt. Be sure to completely cover the entire exposed surface. Any flap or cut must be covered on all sides. The same is true for poultry which is much more challenging because of crannies in the cavity. Salt must cover each nook and cranny. The inside and outside of the meat and poultry must be covered. The salt must not be too fine nor too coarse. Too fine won’t extract the blood. A flake-like salt of medium coarseness is best. “Kosher Salt”. Once the surface is thoroughly covered, it will extract the blood, regardless of the size or the thickness of the meat. The meat should remain salted for a full hour. Where time is short, approximately one hour is sufficient (example - meat arrives late erev ). The most lenient view is 18 minutes. Consult a in all such situations. Maximum time is just under 12 hours.

Ø The blood must be able to flow freely so the meat doesn’t soak in its own blood. Thus, the salted meat must be allowed to drain, so you need a grate with an opening that won’t clog up, yet the meat won’t fall through or touch blood in the pan below it. If using a solid board, it must be on an angle, so it can drain. The meat can be piled one on top of another, as long as it can drain. (While the blood is being extracted from the meat, it cannot absorb any blood). It cannot come in contact with water (which can dissolve the salt) or other food (which might absorb the blood).

Ø After salting:

The Kosher Kitchen SEMESTER 2 – LESSON 3 6 MRS. BONNIE MANSOUR

ד״סב TORAHMIND S Growth Through Structured Learning Source Sheet 1) Shake off excess salt and rinse. 2) Rinse well!! Sephardic custom is to rinse three times. (Ashkenaz custom is three thorough soakings). Meat soaked more than 24 hours before salting is considered kavush, (pickled), which is a form of cooking. It can no longer be salted. Consult your Rabbi about what to do in such a situation.

NOTE: It is essential to know what day and at what hour shechita took place. Since soaking and salting is effective only within 72 hours from the time of slaughtering.

NOTE: Before koshering, care must be taken that meat is not near a fire or anything hot such as hot water (kosher poultry plants do not use heat to remove the feathers). No salt should come in contact with the meat before koshering.

Koshering Fowl Ø The fowl is commonly opened for ease of koshering.

Ø These things must be removed: the nails, lower leg, (if not- cut through the muscle which joins the lower to the upper leg). Ends of wings must be cut off, head must be cut off, skin of the neck, the gullet, the windpipe, the main blood veins from the neck (if not -cut through them, the lungs, the grit in the stomach).

Ø If the heart is to be used, it has to be cut open and the tip of the heart removed.

Ø Liver should be set aside for grilling.

GRILLING

An alternate method of removing the blood from meat is by grilling. The intensity of the heat extracts the blood from the tissue.

Grilling is the only acceptable method of koshering for these two types of meat: 1) Liver (including liver) which is saturated with blood and has a smooth surface 2) Meat left unsalted for over three days. (72 hours)

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ד״סב TORAHMIND S Growth Through Structured Learning Source Sheet Before grilling, it is traditional to first rinse the meat then to sprinkle a few grains of salt. To grill, one may use flame, electric or coals, but not a microwave.

In order to grill the liver, it must first be scored (cut crisscross) and placed scored side down to grill. Place the meat on racks with wide-open holes so the meat won’t sit in the drippings. The flame can be above or below the meat. A good method is to hold the liver suspended in the air over a fire with a skewer or a grate.

The liver must be broiled until the entire piece is half-broiled. After that, the juices that flow are kosher. If the outside is well done and the inside is rare, (half cooked, but not uncooked or raw) it is sufficient. The utensils don’t become unkosher (grate, knife, skewer, fork) although the blood that is emitted is unkosher, it, at the same time is emitted from the utensil. The same heat that causes the blood to be absorbed in the utensil, causes the blood to be emitted by them. (Maran) Tip: Buy pre-roasted liver from the butcher and you can cook it as long as it was broiled within 3 days of slaughter.

FROZEN MEAT

Meat which is frozen within three days of slaughter may be koshered by salting whenever it is defrosted. (it cannot be koshered frozen.)

Storing Meat Which has Not Yet Been Salted

Meat that was not salted, should not be stored past 72 hours for fear of error. Liver is the only exception, since it can only be koshered by broiling.

Conclusion: Thus we can see that the butcher must be G-d fearing, Torah observant, have knowledge and expertise in deveining, soaking and salting, and storing meat.

If a butcher has no supervision and is accountable to no one, how can one be sure that the butcher knows the laws or follows them, or for that matter, that he purchases kosher certified meat? The butcher must allow Rabbinical supervision!

The Kosher Kitchen SEMESTER 2 – LESSON 3 8 MRS. BONNIE MANSOUR

ד״סב TORAHMIND S Growth Through Structured Learning Source Sheet We are educated consumers and must only purchase our meat from butcher shops that have very qualified and respected supervision that insist on the highest standards of kashrut.

MARKINGS If an animal is kosher, I.D. marks and seals are placed on the meat in one of three ways: 1. Tag/Plumba - is pinned onto parts of the animal. The plumba has the name of the supervising Rabbi and date of slaughter. This keeps the kosher meat from being mixed with the non-kosher meat and to determine when the 72 hour soaking period expires. 2. Letters derived from vegetable dyes are often written on the inside of the carcass. 3. Carving - Since dyes fade and tags fall off, some carve out on the carcass, the name of the Rabbi and date of the slaughter.

If the meat is taref, the brisket is marked with an X inside a circle. The meat also has to undergo federal inspection.

COVERING THE BLOOD סכ ו י םדה יוס

It is a mitzva de’oraita to cover the blood of wild animals and fowl after they are slaughtered. This is independent of shechita. It does not apply to domesticated animals such as cows, bull, sheep, and . Basically, it applies to chicken, turkey and .

Although this is a positive commandment, which if not fulfilled does not affect the kashrut of the animal, since it is connected so closely, we will describe it here.

Fine-grained earth (sand) is prepared in advance of the shechitah. One should not slaughter the animal until he has prepared the sand. When no earth is available, he may use other materials such as sawdust or compost, but nothing foul or nothing edible. The blood can be covered, using hand, knife or other instrument but not a foot, so as not to disgrace the mitzvah.

The Kosher Kitchen SEMESTER 2 – LESSON 3 9 MRS. BONNIE MANSOUR

ד״סב TORAHMIND S Growth Through Structured Learning Source Sheet It is preferred that the owner prepares the sand and the owner should do the covering. If he has a few animals to slaughter and cover he can give explicit instructions to fulfill the mitzvah. " רשא נשדק ו צמב ו ו ת ו יצו ו נ ו לע סכ ו י םדה רפעב " :The blessing is If the animal is suspected of being taref, the blood should be covered without a blessing.

HUMAN BLOOD Human blood is permissible if it is not separated from its source. Therefore, it is permissible to swallow blood from bleeding gums. Blood in the mouth is permissible. However, once it is out of the mouth it becomes assur.

Even blood from a cut on the finger, when the blood is still on the finger, is permissible to swallow. In those circumstances the blood is still attached to its source. However, once the blood is no longer attached to the source it becomes assur/forbidden.

EXAMPLES:

• If one took a bite from an apple or bread and noticed blood on it, that one piece must be removed before continuing to eat. The reason it is assur is because of maarit ayin. • If one licked a cold metal spoon (example: with ice cream) • Be careful with dental floss

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Chapter 12

רשב ש נ עת ל ם מ ן עה י ן ה ןמ םלע ש

UNATTENDED MEAT & OTHER FOODS Throughout practical kashrut, the Torah’s halachot have been interwoven with rabbinical safeguards-protective fences known in the words of the as siyagim/fences. Every area of halacha is bolstered with the pickets of these fences. These fences are known to us as halachot m’derabanan. Some classic examples that are well known to us are: the isur of cooking poultry and milk, and waiting six hours between meat and milk,

One of the most detailed and involved areas of kashrut is the production of kosher meat. In our last chapter we reviewed some of the kashrut directions for shechita, bedika, salting, removing the blood and fats, in a few brief pages. Still, we can gain a clear appreciation of the painstaking detail that must be given to all aspects of our kosher meat production.

The shochet armed with technical skill and great yirat shamayim perfoms shechita according to Halacha. After the shechita, the lung has to be double checked, and its various parts are separated and sent to different areas of the packing house. In order to avoid intermingling and confusion with non-kosher look-alikes, there is a system of labeling, branding and tagging that is critical to maintaining kashrut in the packing house and beyond.

The Kosher Kitchen SEMESTER 2 – LESSON 3 11 MRS. BONNIE MANSOUR

ד״סב TORAHMIND S Growth Through Structured Learning Source Sheet In the neighborhood butcher shop, more often than not, the cut-up meat and chicken are not showcased with plumbas. Often , households depend on the butcher to make home-deliveries with the husband and wife both out of the house. Many homes employ domestic help who receive the deliveries. Hotels and catering halls often cater to clientele of different affiliation.

In all of the above scenarios, siyagim/fences have been put into place to safe-guard us from the potential risk of switching or replacing kosher meat with non-kosher look- alikes.

In a case where there are no distinguishing or identifying markings on the meat or poultry, no Jewish supervision and there is non-Jewish access, declare the food forbidden.

M’derabanan, we are required to continuously identify the trail of kosher meat or poultry.

רשב ש נ עת ל ם Failing to do so jeopardizes the kashrut and this food is designated as .meat that was out of constant view of an observant Jew , ןמ יעה ן ע ן

is kosher meat or poultry that has no distinct רשב ש נ עת ל ם מ ן עה י ן :Definition identification- unattended, in an area where a non-Jew has free access.

The contemporary application of this term has far broader halachic applications. The kashrut acceptability of all foods that require kosher certification fall in this category. This includes among others: meat, poultry, fish, , milk, cheese, bread, and cake.

Those products whose kashrut guidelines are m’deoraita require two simanim/identifying marks. These are meat, poultry, fish and wine that is not mevushal.

Those food products whose kashrut guidelines are m’derabanan require only one siman. Those are milk, cheese, bread, cake and wine that is mevushal, or any food that can be exchanged. What qualifies as a seal or double seal?

• Single Seal: Any seal even without special markings is considered a single seal. Such as the seal on the Pita bread bag closure.

The Kosher Kitchen SEMESTER 2 – LESSON 3 12 MRS. BONNIE MANSOUR

ד״סב TORAHMIND S Growth Through Structured Learning Source Sheet • Double Seal: A double seal is a seal that has distinct markings or lettering, that if broken would definitely be noticed. Such an example would be a wine bottle with a plastic seal with writing on it. If it would be broken, the writing would be torn thus signaling that it was tampered with.

*Note: A double seal does not mean two seals.

Where We Must Be Careful In any of these situations one must be on guard that the food is properly sealed:

A. Food delivery - such as pizza delivery, takeout food, butcher, and fish store B. When food is transported by a private car service or non-Jewish driver. When sending a package, the receiver must be aware of what’s coming and with what signs. C. On an airplane, train, hotel or hospital, or anywhere packaged kosher food is served D. Food forgotten in a public place (picnic, beach, bus, taxi) E. When a non-Jew is left in charge of the home F. When a non-Jew is left in the home alone

In all of the above situations, the food may become forbidden if left unattended with no identifying marks. Consult your Rabbi if you have encountered any of these situations.

Food that we have cooked does not need a siman because the precise way they are made and their packaging serve as their simanim.

Reliable supervising agencies can be relied on to properly seal the food. Reliable stores, butcher shops, fish stores and fast food establishments and fine restaurants must all properly seal all their deliveries. If a delivery arrives to you without proper seals, speak to the establishment and/or their supervising agencies.

Housekeepers

The Kosher Kitchen SEMESTER 2 – LESSON 3 13 MRS. BONNIE MANSOUR

ד״סב TORAHMIND S Growth Through Structured Learning Source Sheet The halacha concerning unattended food also applies to non-Jewish help employed in the home. If one is going to be out of the house for a long time, it may become a halachic problem. Women who work outside of the home and leave a non-Jewish housekeeper at home all day, must concern themselves with this halacha. They should consult their Rabbi as to what to do.

As a general guideline, we must be careful not to leave our food in the hands of / אצוי סנכנו non-Jewish housekeepers when there is no Jew in the house or at least

coming and going. If the housekeeper knows that members of the household constantly come in and out of the kitchen at no set schedule, this would serve as a deterrent for any foul play.

. רשב ש נ עת ל ם מ ן עה י ן In such a case, these foods would not have a problem of

We need to train our housekeepers:

1. Tell them we are very strict about Jewish Laws

2. Never tell them when you will be coming home. If a Jew lets it be known that she is leaving for a long period of time and the non- Jew has no fear of any family member walking in, the meat, if not secured, is prohibited. If she doesn’t know, she will be afraid of being caught.

3. They are NEVER allowed to cook in your pots

4. Leave them lunch already prepared (with plastic plates, cutlery etc.)

Women who occasionally plan to be out all day should not tell the housekeeper. The housekeeper should have fear that someone will be going and coming, and they should be. If you are loading up suitcases into a taxi with plane tickets in hand, not telling the housekeeper when you will be back will not help. In such a situation, you should inform her that a friend or relative has the key and will be dropping in from time to time to check on the house. If you do this several times and no one ends up checking in, you cannot rely on this because she has already become comfortable that no one will come.

The Kosher Kitchen SEMESTER 2 – LESSON 3 14 MRS. BONNIE MANSOUR

ד״סב TORAHMIND S Growth Through Structured Learning Source Sheet A basic rule in running a kosher kitchen is that a housekeeper should not be allowed free access to the kitchen. If she is allowed free access to the kitchen, then the going in and out of a Jew during the day does not constitute a deterrent.

It is better if a Non-Jew is instructed to only unwrap and clean your when you are home.

Leave any meat sealed as it came from the butcher, or package it in such a way that you would be able to tell if it was tampered with.

Summary

one must רשב ש נ עת ל ם מ ן עה י ן In order for a situation not to involve any problems of ensure that both of the following conditions are met:

(coming and going) אצוי סנכנו A Jew is .1

2. The non-Jew (E.g. Housekeeper) is not allowed free access to the kitchen

Tips:

• Place a seal upon meat in the freezer, fridge etc. or have your own way of closing bags and other containers (example: tie an unusual knot). This will allow you to readily notice if containers were tampered with.

• Pay attention to the look of foods you have prepared

• Ask questions to show you are aware of changes or of an item out of place

Utensils Even the utensils can become subject of questionable kashrut status if left with a non-Jew.

The Kosher Kitchen SEMESTER 2 – LESSON 3 15 MRS. BONNIE MANSOUR

ד״סב TORAHMIND S Growth Through Structured Learning Source Sheet In conclusion: It becomes clear from these halachot , that we must conduct our homes and most especially our kitchens, with the Jew fully in charge. It is unacceptable to allow non- Jewish household help free access to the food and kitchen. This can be established immediately upon their employment and done in a respectable and non-insulting manner.

The Kosher Kitchen SEMESTER 2 – LESSON 3 16 MRS. BONNIE MANSOUR