A kosher animal is one that both chew its cud and has a cloven (split) hoof (Leviticus ii: 3). Kosher animal should both chews its cuds, has a cloven hoof like cattle and sheep. Pigs, dogs, rabbits, and horses are non-kosher animals. The animals that naturally died or was killed by another animal should not be eaten. If the animal is kosher with the above mentioned characteristics, there are some other necessities that should be followed such as the law of ritual slaughter, a person highly trained, skilled in the art of shechutah to provide the swiftest, most painless, most humane death for animal. In shechutah, there are two other steps as “You shall not eat any manner of blood either from fowl or animal” (Leviticus 7:26) and “You shall not eat the fats …show more content…
In brief, this prohibition was further extended as dairy and meat products may not be eaten together, may not be prepared together in the same pots, and may not be eaten in the same plates, with the same utensils. Therefore, the Jews who follow the dietary laws have two sets of pots and pans, two separate sinks, even two separate refrigerators one for diary and other for milk but glass can be utilized for both diary and meat. In the large Jewish public buildings such as synagogues, catering halls there are two separate kitchens as well. The time gap in between eating meat and dairy food for most strictly kashrut observing Jews is six hours and for more lenient observers two hours. Some scholars point out this is one of the misunderstandings of Jewish dietary laws.
Some foods, called parve (neutral) are considered neither dairy nor meat. All fruits, vegetables, grains and nuts are parve. Although it is strange fish and eggs are also regarded as parve but the non kosher fish and eggs should not be