If an animal is of a kosher species, why are certain parts prohibited – especially parts that are particularly desirable?

 

It is common practice for kosher butchers to sell the back half of the animal to non-kosher distributors. Why? It contains forbidden sinew which is very difficult to remove. Only a certified expert is qualified. Indeed, in Israel, where red meat is scarce, and there are experts who undergo rigorous training, is the process of nikur, stripping the forbidden flesh, allowed.

 

The origin of this restriction ...READ MORE

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VAYISHLACH


VAYISHLAJ

        Español

 

Si un animal es de una especie kosher, ¿por qué se prohíben ciertas partes, especialmente aquellas que son particularmente deseables?
 
Es una práctica común para los carniceros kosher vender la mitad posterior del animal a distribuidores no kosher. ¿Por qué? Contiene tendón prohibido que es muy difícil de eliminar. Solo un experto certificado está calificado. De hecho, en Israel, donde la carne roja es escasa, y hay expertos que se someten a un entrenamiento riguroso, es permitido el proceso de nikur, despojar la carne prohibida.
 
El origen de esta restricción
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