Kosher Meat

An introduction.

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Derived from this is the current practice of waiting, after a meat meal, before having a dairy meal. Some devout Jews wait for one hour between a meat and a dairy meal; in Anglo-Jewry, people often wait for three hours; and, in the usual custom among Orthodox Jews, the wait­ing period is as long as six hours. The basic reason for this waiting period is to make sure that no meat is lodged in the teeth, and so it is permitted to have a meat meal almost immedi­ately after a dairy meal (generally after only half an hour). Because of these rules, it is the usual practice among Orthodox [and other observant] Jews to have two separate sets of cooking utensils, crockery, and cutlery for meat and dairy meals.

Because of the verse prohibiting [the eating of] the sciatic nerve (Genesis 32:33), this nerve must be re­moved from the animal by the process known as "porging." In communities like that of Anglo-­Jewry, where there is a lack of skilled porgers, the hindquarter meat is not eaten at all. In Israel and most other countries, porging is done and the meat of the hindquarters eaten, though the fat of the stomach and that on the kidneys is forbidden, since these were offered as a sac­rifice in Temple times (see Leviticus 7:22-24).

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Rabbi Louis Jacobs

Rabbi Dr. Louis Jacobs (1920-2006) was a Masorti rabbi, the first leader of Masorti Judaism (also known as Conservative Judaism) in the United Kingdom, and a leading writer and thinker on Judaism.