What do jews do to animals to make it kosher?!
Answers:
the animals are slaughtered in a way that causes them to die quickly and with minimal pain. They are then hung upside-down to be drained of blood and they are blessed by a rabbi.
Also, only the front half of a cow is considered to be kosher.
No pork (or any pig product) no shellfish, and they can only eat fish that have scales. they can't eat meat with dairy and they can't eat anything considered a scavenger (eats animals that are already dead).
Not all Jewish people keep kosher, in fact I would probably say that most do not anymore
For meat: A specially-trained butcher must kill the animal (the animal has to die very quickly). After this, the blood is allowed to drain out. The meat is then washed, salted, and allowed to drain. This allows any blood still remaining to be drawn out and drained off (meat cannot be eaten if the blood is still in it).
Only certain kinds of meat are permitted. Shellfish and pork are usually NOT on the menu.
'The Jewish Book of Why' (Kolatich) and Leviticus (Old Testament)
Just to add, after the meat beef, veal, chicken and lamb are slaughtered and drained of there blood, they are salted or soaked in a salt brine, as Jewish Dietary law required they be free of all bodily fluids, I worked for a Kosher catering operation, the term is actually called "Koshering".
Slit their throats and hang them upside down until all of the blood runs out.
Extract their souls.
