Animals that do not have a split hoof or chew their cuds may not be eaten at all. This restriction includes anything that comes from forbidden animals, including pigs, camels and rabbits. Fish that do not contain fins and scales– in other words, shellfish, such as shrimp and lobster– are also disallowed.
Of the animals that Jewish people may eat, birds and mammals must be killed in accordance with Jewish law. Any prepared meat must undergo a ritual slaughter called shechitah, a process believed to cause less suffering. In this more humane procedure, the shocket, or Jewish slaughterer, uses a sharp blade to make a single, quick and deep stroke into the animal's throat. A rabbi must oversee the process for the meat to be considered Kosher.
Before Kosher meat is consumed, all blood must be drained or cooked out of the animal.
Kosher law forbids eating certain parts of sanctioned animals, including the chelev, a fat found in the kidneys and stomach, and the gid hanasheh, the sciatic nerve.
Kosher law disallows eating meat with dairy. However, certain items, like fruits, vegetables, grains, and eggs, can be eaten with either meat or dairy.
If a utensil is utilized with meat, it cannot be repurposed for dairy, and vice versa. If a utensil comes into contact with hot, non-kosher food, it cannot be used to consume Kosher foods. To account for these rules, Kosher households keep separate utensil drawers.
If a grape product is made by non-Jews, Kosher law forbids consuming it. Such products include wine, grape juices, and brandies. For wine to be kosher, the people making it must not only be Jewish, but must be observant.