Kosher and Halal Dietary Laws

These flashcards cover key vocabulary related to the dietary laws of Kosher and Halal, important for understanding their significance in the meat industry.

Kosher

Refers to food that is fit and proper according to Jewish dietary laws.

Halal

Means permissible in Arabic, referring to food that is lawful according to Islamic dietary laws.

Shechitah

The Jewish ritual of slaughtering animals in a humane manner according to kosher laws.

Shochet

A person trained to perform the kosher slaughter (shechitah).

Glatt Kosher

Refers to meat from animals whose lungs are smooth and free from any defects, as per kosher standards.

Kashrut

The set of Jewish dietary laws dictating what is kosher and how it should be prepared.

Traif

Food that is not kosher, or unclean according to Jewish dietary laws.

Pareve

Foods that are neither meat nor dairy, which can be consumed with either.

Ritualistic slaughter

The process of properly slaughtering animals according to specific religious laws, ensuring humane treatment.

Separation of meat and dairy

A principle in kosher laws where meat and dairy products cannot be consumed together.

Passover

A Jewish holiday during which specific dietary restrictions apply, including the prohibition of leavened grains.

Surah

A chapter of the Quran, which outlines laws and guidelines for Halal food.

Blood prohibition

The rule in both kosher and halal laws that forbids the consumption of blood.

Bodeks

Inspectors who examine the organs of kosher animals to ensure they are suitable for consumption.

Begissin

An extra spraying process sometimes used before soaking and salting meat in kosher practices.