Kosher slaughtering practices

Description

The practices involved in the slaughtering of animals for food consumption according to Jewish dietary laws such as the knife to be used, slaughtering techniques and blood drainage from the carcass.

Alternative labels

kosher slaughtering conventions
kosher slaughtering processes
kosher slaughtering practice
kosher slaughtering methods
kosher slaughtering rituals
kosher slaughter practice
kosher slaughter practices

Skill type

knowledge

Skill reusability level

occupation-specific

Relationships with occupations

Essential knowledge

Kosher slaughtering practices is an essential knowledge of the following occupations:

Optional knowledge

Kosher slaughtering practices is optional for these occupations. This means knowing this knowledge may be an asset for career advancement if you are in one of these occupations.

Kosher butcher: Kosher butchers order, inspect and buy meat to prepare it and sell it as consumable meat products in accordance with Jewish practices. They perform activities such as cutting, trimming, boning, tying, and grinding  meats from kosher animals such as cows, sheep and goats. They prepare kosher meat for consumption.

 


 

References

  1. Kosher slaughtering practices – ESCO

 

Last updated on September 20, 2022