Kashrus Halacha

By Dovid CohenReligion & Spirituality Judaism

Kashrus Halacha episodes

January 22, 2021Salting (Meat and Poultry #28 - Melichah E)
Salting
Wet salt

Melichah methods (all sides with dry salt, covered for 60 minutes without reabsorption)

Meat placement

Liver

Internal organs in chicken

Meat for people on a low sodium diet (broil, chalitah, salt alternates, work in rules for melichah)
See the video at http://kshr.us/Salting
32 min
January 15, 202172-Hour Time Limit (Meat and Poultry #27 - Melichah D)
72-Hour Time Limit
Time limit for melichah

Rejected exceptions (frozen, covered)

Extending the 72-hours

Barley missed the 72-hour deadline

Soaking meat to extend days for nikkur

Liver after 3 days
Watch the video at http://kshr.us/72Hour
28 min
January 08, 2021Hooks (Meat and Poultry #26 - Melichah C)
Why is hadachah rishonah performed? How is it done?
Three opinions

Three practical differences between the opinions
Is it okay to use boning hooks on the salting table?
Is it okay to puncture the liner of the hadachah tank with a knife or fork?

See the video of this shiur at http://kshr.us/Hooks
30 min
January 01, 2021Hot Water Before Melichah (Meat and Poultry #25 - Melichah B)
Hot water or steam before melichah
General halachos

Steam vacuuming

Use at a shechitah

Other examples
See the video at https://kshr.us/HotWater
18 min
December 25, 2020Water Temperatures (Meat and Poultry #24 - Melichah A)
Water Temperatures
Five steps of melichah

Water for bedikas chutz

Water for hadachah rishonah
See the video at https://kshr.us/WaterTemp
19 min
December 18, 2020Chutei Dam (Meat and Poultry #23 - Nikkur E)
Chutei Dam
The prohibition against eating blood

Blood vessels which must be removed during nikkur

2 veins and 2 membranes

Other veins

Blood found after melichah
Nikkur Cham
What is the new practice known as nikkur cham?

What issues does it raise?

Are veins and blood left behind?
See the video at https://kshr.us/NikkurCham
31 min
December 11, 2020Skirt Steaks (Meat and Poultry #22 - Nikkur D)
What nikkur is required for skirt steaks? How do the practices differ between the United States and Eretz Yisroel
Outside skirt (tarpash/diaphragm)

Hanging tender

Inside skirt (refallah)

Plate meat (shfundrah/pastrami)
Video available at https://kshr.us/SkirtSteak
See our website at www.kashrushalacha.com
32 min
December 04, 2020Ribs (Meat and Poultry #21 - Nikkur C)
Ribs:
Differences between Eretz Yisroel and United States

Chutei D'kafli (חוטי דכפלי)

Intercostal nerves on 11th, 12th, 13th ribs

Rib eye

Nodah B'yehudah / Chasam Sofer

Fat around rib eye, teraifah finger, along bone, 12th vertebrae
Video of this shiur available at https://kshr.us/Ribs
29 min
November 27, 2020Chailev (Meat and Poultry #20 - Nikkur B)
Chailev
Four forbidden fats

Derashos

Chutim

Kerumim
Video available at https://kshr.us/Chailev
Video includes demonstrations of three parts by Rabbi Amitai Ben Dovid
23 min
November 20, 2020Introduction to Nikkur (Meat and Poultry #19 - Nikkur A)
Introduction to Nikkur
Four reasons to perform nikkur

Nikkur achorayim (hindquarters)

Contemporary nikkur (10 parts)

5739 incident
Bonus content - Rav Belsky shows the gid hanasheh
Video available at https://kshr.us/NikkurIntro
26 min