What makes it this?

Question

what make halal meat halal also what makes koshire meat so?

sorry if the spelling is wrong, just some thing i would like to know?

Answer 1

Very strange,

the practices of killing the animals

is almost the same,the animals throat

is cut (alive) & the blood is 'let', a prayer is said.

What happens in private i do not

know.

I am a happy atheist

Answer 2

welll, halal meat is it must not be a forbidden substance and any meat must have been slaughtered according to traditional guidelines. and this is what i know about kosher: Pork, rabbit, eagle, owl, catfish, sturgeon, and any shellfish, insect or reptile are non-kosher.

Other species of meat and fowl must be slaughtered in a prescribed manner to be kosher.

Meat and dairy products may not be made or consumed together.

Answer 3

In truth, not a great deal.  The principles that allow meat to be kosher are very similar to those for halal.  The significant differences are in the cultures requiring meat to be prepared in this way.

Answer 4

The word "kosher' is one of Judaism's contributions to the international vocabulary. People of other cultures and languages use the term in its original meaning-denoting that which is proper and meets accepted rules and standards.

In Judaism, the term "kosher" is not used exclusively for ritually edible food. We refer to tefillin and Torah scrolls as kosher to mean that they meet all halachic (Jewish legal) requirements. The expression can even be applied to people. Acceptable witnesses are called edim k'sherim; adam kasher is an upright, proper, observant Torah Jew. Its most common use today, of course, is in regard to food. Food is relevant to all, and it is regarding food that "kosher" or "non-kosher" is encountered most often.

Food may be designated non-kosher for a variety of reasons. They include the species involved (for example; the pig) the manner in which the food was processed (such as an animal improperly slaughtered, or the mixing of milk and meat); or time (leavened product not properly disposed of prior to Passover or food cooked on the Sabbath).

Answer 5

The word "kosher" is Hebrew and literally means "fit", as in that which is fit [to eat].  For meat to be kosher it has to:

1.  Be from an animal that both chews its cud and has cloven hooves.  So, while pigs have cloven hooves, they don't chew their cud.  Pigs are commonly sited as non-kosher animals, but then again so are rabbits.

2.  Be a commonly domesticated bird, e.g. chicken, duck, turkey.

3.  No animals or birds of prey or scavengers (vultures, hyenas) are permitted.

4.  The animal has to be free of all injuries.  So, while intensively farmed chickens can be kosher, one that has broken its legs or has got that burn on its knees from collapsing onto the dirty floor would not be kosher.  The animal must not have died in the wild by any means.  For example, while venison is kosher, a deer that was shot and killed by a hunter is not.

5.  The animal has to be then be ritually slaughtered, as previously described in other answers, by a specially trained person called a "shokhet".  The blade has to be razor-sharp without a single, tiny nick in it.  The animal must then be killed with a single swipe (generally while hanging upside down to allow the blood to drain), which severs the windpipe and the main artery.  This is considered to be absolutely painless, as the animal loses consciousness and the blood drains out immediately.  (Have you ever cut yourself with a really, really sharp knife, and you know how it is that you don't feel it right away?)  Some think that the animal is still conscious because there is involuntary movement in the muscles, but it is not.

6.  All the blood must be drained out.  The eating of blood is forbidden.

(On a side note, you cannot get organic kosher meat in the UK because British law says that the animal has to be stunned prior to slaughter (afaik), and kosher law does not permit this.)

6.  The lungs and other organs of the animal are then inspected to make sure the animal was completely free of any disease.

Most kosher meat processors and butchers will not sell the hindquarters of beef because the process of removing the numerous, tiny veins (a process called "porging") is very difficult.

And even after you buy your piece of kosher meat from the kosher butcher, for it to remain kosher by Jewish law it must be cooked in a kosher kitchen in a pot or pan reserved for meat only, then served on a plate that is used for meat only, and eaten with utensils that are for meat only.  Part of kosher law dictates that you cannot mix meat and dairy food together, so all kosher homes will have separate cooking and eating utensils for meat and dairy.

And, depending on the butcher you get the meat from, if it has not already been salted you must do that at home as well, before you cook it.  Since the eating of blood is forbidden, all traces of blood must be removed from the meat.  This is done by heavily sprinkling the meat with coarse (also known as kosher) salt and allowing the meat to drain on a slanted board for a period of time; the salt draws out the blood.  The meat is then rinsed, and only then is it fit for cooking.

As an aside, all fish that have both fins and scales are kosher.  The laws for slaughtering meat do not apply.

In total, that is what makes meat kosher.  Every aspect has to be observed, from the killing of the animal to eating it on your plate.  Violating any one of these rules would render the meat non-kosher.

I'm afraid I can't answer for halal, but it looks like you've had some other good answers here.  I can say though, from what I know, that even though there are many similarities between the two, because of some differences someone who observes halal may eat kosher meat, but a person who keeps kosher may not eat halal meat.

I know this was a very long answer to a short question, but for meat to be kosher is much more than just not being pork.  Hope this helps. :-)

Answer 6

It is well known in the meat trade that Muslims consume halal meat. However, at times questions are asked, what is halal? In Arabic it simply means permissible or allowed. Opposite to it is haram, which means forbidden or not allowed. Arabic is the language of Qur`an, a scripture revealed to the Holy Prophet of Islam by the Almighty Allah to be followed in its entirety by the Muslims.

Now to make meat halal or permissible, an animal or poultry has to be slaughtered in a ritual way known as Zibah. To make it readily comprehended halal is somewhat like Jewish kosher and, Zibah is with some exception similar to Shechita. The Qur`an gives following underlined injunctions in chapter al-Maida 5:3 that

Zibah require animals to be alive and healthy at the time of slaughter, since carrion is forbidden and, jugular vein, carotid artery and windpipe have to be severed by a razor sharp knife by a single swipe, to incur as less a pain as possible. Here the only difference is that a rabbi will read what is required by his faith and, a Muslim will recite tasmiya or shahada, which fulfils the requirement of dedication. The question of how to overcome the issue of recitation of shahada on individual bird whence we now have poultry being slaughtered at a rate of six to nine thousand per hour, has already been addressed. A Muslim is commanded to commence all his deeds in the name of Allah.

All the flowing blood (al- An`am 6:145) must be drained out of the carcass, as blood is forbidden

Swine flesh is also forbidden, and it is repeated in few other places in the Qur`an

Forbidden is an animal that has been killed by strangling or by a violent blow, or by a headlong fall

What now becomes abundantly clear for halal purposes is that:

An animal should not be dead prior to slaughter

A Muslim should perform slaughter

Any flowing blood of the carcass should be completely drained

Choice of modern and in vogue method has to be considered with caution and, it should be mirroring to the Islamic ethos

Since pork is forbidden, halal slaughtering must not be done where pigs are slaughtered or in the vicinity of pigs slaughtering area. There are a few more edicts and rules that have to be followed in the interest of animal welfare. For example, animal has to be fed as normal and given water prior to slaughter, one animal must not see the other being slaughtered, knife should be four times the size of the neck and razor sharp, and as far as possible the slaughterer and the animal should face Qibla or Mecca and, animal must not be suffering with any ailments or any lacerations