This week we sit down with Dr. Joe Regenstein to discuss about religious slaughter. His broad experience and extensive work in the kosher and halal food categories will help us to address questions from beef producers who want to learn more about this topic.

Meat our guest: His B.A. and M.S. are from Cornell and his Ph.D. in Biophysics is from Brandeis University. Dr. Regenstein is a Professor Emeritus of Food Science and Head of the Cornell University Kosher and Halal Food Initiative (College of Agriculture and Life Sciences, CALS), and Adjunct Professor in Veterinary Medicine and Jewish Studies (Arts and Sciences).

Dr. Regenstein has received two awards from CALS’: Efforts to Promote Multicultural Diversity and Outstanding Accomplishments in Science and Public Policy and has received IFT’s Elizabeth Stier Humanitarian, Bor-Luh International and Carl Feller’s Career Service Awards.

Today you will learn about:

1. History of religious slaughter

2. Product demand

3. Difference between Kosher and Halal

4. Economic benefits

5. Opportunities in Kosher slaughter

6. Tips for beef producers

7. Forequarter vs hindquarter