Content
Shekhitakh (She-hi-takh) is a Jewish ritual of slaughtering livestock and poultry, considered kosher and acceptable for consumption by Jews. Keeping Kashrut is a very important aspect of observing Judaism because it benefits the mind, body and soul. However, not only Jews consume kosher meat due to the peculiarity of its preparation. Shekhitah provides the best quality meat, and the animal does not feel pain during slaughter. This is a very complex process and requires years of experience, extensive knowledge of biblical laws, and experience with animal anatomy. While you cannot do this on your own, as it requires special skills, you may be interested in learning how this process works, and you will understand why kosher meat is much more expensive.
Steps
1 Choose a knife (called Chalif) of the appropriate size. The length of the blade should be twice the width of the animal's neck. 
2 Examine the animal thoroughly before slaughtering. If an animal is sick or injured, it is no longer considered kosher. There are 2 principles here. The first is a guarantee of the quality of meat, if the animal is sick or injured, it cannot be eaten. And the second is an obstacle for kosher farms to sell meat to other farms, since you cannot eat the meat of a sick animal. 
3 Hold the animal so that it can be slaughtered correctly and painlessly. If you injure an animal while holding it, it is no longer considered kosher. 
4 Examine the knife blade. Make sure there are no spots or bumps on it.The knife must be sharpened so sharply that if Shoikhet accidentally cut off his finger, he would not feel pain. 
5 Cut the esophagus, carotid arteries, and cervical veins in one sharp motion. There should be no breaks. If done correctly, the animal dies within 2 seconds. 
6 Drain all blood completely. Drinking blood is not kosher because blood contains the soul of the animal. 
7 Examine the main organs of the animal. Make sure mammals (cows, sheep, goats, etc.) have no defects. The lungs should be inflated to check for unwanted holes and signs of illness. If there are holes or signs of disease, the animal is no longer considered kosher. 
8 Remove non-kosher parts from the back of the animal. These include the blood vessels and the sciatic nerve. Also remove the lungs, but this only applies to mammals. 
9 Remove all fat that surrounds all vital organs. The internal fat, known as "cheilev" in Hebrew, is not kosher.
Tips
- Stunning is against the law of kashrut, although stunning an animal before slaughter is more humane.
- By law, a kosher butcher must be an honest and kind person. A cruel person cannot be Shoikhet.
- To become a Shoikhet, a person must be specially trained and certified by the rabbinical authorities.
- There is no evidence that this method is more humane or less painful for the animal.
- Although many people believe that the reason why Jews are prohibited from eating non-kosher meat is because many animals eat all kinds of waste or because of their anatomical features make them more vulnerable to disease, in fact the laws of Kashrut contain a set of commandments given to the Jewish people. where any scientific explanation is done post factum.
Warnings
- It is imperative to carefully examine whether the cow is kosher before and after slaughter.
- You cannot slaughter a cow according to all the laws of kosher just by reading this article.
- You must obtain a certificate to become a Shoikhet.
What do you need
- Chalif (the blade must be checked before each slaughter)
- Sharpener
- Cow
