Kosher Laws — A Complete Guide to the Rules of Kashrut

When people learn that I keep kosher, they often say something like, "Oh, so you don't eat pork, right?" And I smile, because yes, that is true — but it is like saying the ocean is wet. Technically correct, but barely scratching the surface. Kosher laws touch every aspect of how food enters our home, how it is prepared, how it is served, and even which dishes it sits on. It is an entire system of living, and I love it.

The laws of kashrut have been with the Jewish people since the giving of the Torah at Mount Sinai. They are not health guidelines or ancient hygiene rules (though people love to suggest that). They are divine commandments — chukim — and we follow them because Hashem said so. That said, living with these laws day in and day out has given me a deep appreciation for how they elevate the simple act of eating into something holy.

Which Animals Are Kosher?

Land Animals

The Torah gives two clear signs for kosher land animals: they must have split hooves and chew their cud. Both signs are required — not just one. This is why a pig, which has split hooves but does not chew its cud, is not kosher. And a camel, which chews its cud but does not have fully split hooves, is also not kosher.

Animals that meet both requirements include cattle, sheep, goats, and deer. All kosher land animals are herbivores.

Poultry

The rules for birds are a bit different. The Torah lists specific forbidden birds — they are all birds of prey. Over the centuries, Jewish tradition has identified the birds we know to be kosher: chicken, turkey, duck, and goose. These are the poultry you will find in any kosher kitchen.

Fish

Kosher fish must have both fins and scales. Common kosher fish include tuna, salmon, bass, carp, cod, herring, and mackerel. Shellfish — shrimp, lobster, crab, clams — are all forbidden. So are water mammals like whales and dolphins.

Fish has a special status in kosher law: it does not require ritual slaughter. Simply removing the fish from water is considered sufficient.

What About Insects?

Insects, rodents, and reptiles are all forbidden. There is a certain type of locust that is technically kosher according to the Torah, but its identity is only preserved in some Jewish communities (primarily Yemenite). Most Orthodox Jews do not eat any insects at all, which is why checking fruits and vegetables for bugs is such an important part of kosher life — but more on that below.

Shechita: Ritual Slaughter

For meat and poultry to be kosher, the animal must be slaughtered according to very specific Torah laws. This process is called shechita, and the trained slaughterer is called a shochet.

The shochet uses an extremely sharp, perfectly smooth knife (called a chalef) to sever the trachea and esophagus in one continuous, swift motion. This method causes the animal to lose consciousness almost immediately, minimizing pain. It also drains most of the blood from the animal, which is critical because consuming blood is strictly forbidden by the Torah.

The shochet himself must be an observant, pious Jew who has undergone extensive training in both the practical technique and the halachic (legal) requirements.

Bedikah: The Internal Inspection

After slaughter, a thorough inspection called a bedikah is performed on the animal's internal organs. The lungs are examined with particular care, looking for adhesions or abnormalities that might indicate the animal was not healthy. Only completely healthy, uninjured animals may be considered kosher. An animal that died of natural causes, was killed by another animal, or had any medical defect is treif (not kosher).

When the lungs are found to be completely smooth and free of any adhesions, the meat is called glatt — literally "smooth." This is the highest standard, and most Orthodox communities today eat only glatt kosher meat.

Nikkur: Removing Forbidden Parts

The Torah specifies that certain fats (chelev) and veins may not be consumed. The process of removing these is called nikkur. In practice, because nikkur of the hindquarters is extremely complex and labor-intensive, most kosher meat processors simply remove the entire hind section and sell it as non-kosher. This is why you will rarely find kosher filet mignon or sirloin steak.

Removing the Blood

Since the Torah forbids consuming blood, the remaining blood must be removed after slaughter. Traditionally, this was done at home — the meat was soaked in cold water, then salted inside and out with coarse salt, placed on an inclined or perforated surface for about an hour to allow the blood to drain away, and then thoroughly washed.

Today, the meat processor handles all of this before the consumer ever sees the product. The "kosher salt" you find in stores actually gets its name from this process — it was originally called "koshering salt" because its coarse crystals were ideal for drawing out blood. In my kitchen, I use it for everything, but its original purpose was strictly practical.

This entire process must be completed within 72 hours of slaughter, or the meat must be washed every three days to prevent the blood from congealing, up to a maximum of 12 days.

Milk and Meat: The Great Separation

One of the most distinctive features of a kosher home is the complete separation of dairy and meat. The Torah states three times: "You shall not cook a kid in its mother's milk." From this, the Oral Torah derives three prohibitions: you may not cook meat and milk together, eat them together, or benefit from their combination.

In practice, this means:

• Two sets of everything. In my kitchen, I have separate pots, pans, dishes, silverware, cutting boards, and even sponges for meat and dairy. Many families also have two sinks and two dishwashers if space allows.
• Waiting between meals. After eating meat, one must wait before eating dairy. The exact time varies by community — many Orthodox families wait six hours (this is our minhag), while some communities wait three hours, and others wait just one hour.
• Pareve foods are those that are neither meat nor dairy — eggs, fish, fruits, vegetables, and grains. These can be eaten with either a meat or a dairy meal, which makes meal planning much more flexible.

I know this sounds like a lot, but it truly becomes second nature. In my home, one side of the kitchen is for meat and the other is for dairy. My children have known since they were tiny which color plate goes with which meal. It is just how we live.

Fruits, Vegetables, and Checking for Bugs

All fruits and vegetables are inherently kosher, but they must be carefully checked for insects before eating. Since even the tiniest insect is forbidden, this is taken very seriously. Some produce is more problematic than others:

• Leafy greens (lettuce, spinach, kale) — must be thoroughly washed and inspected, leaf by leaf
• Strawberries — the textured surface can harbor tiny bugs
• Broccoli, cauliflower, and Brussels sprouts — the florets can hide insects
• Artichokes, herbs, dates, and figs — all require careful checking
• Mushrooms — should be inspected before use

Many kosher families use specially washed and pre-checked produce (often labeled as "bug-free" or "checked for insects") to simplify this process. In my home, I have a light box that I use to check lettuce leaves. It takes a few extra minutes, but it is simply part of preparing food.

Produce from Israel

Fruits and vegetables grown in the Land of Israel have additional laws, including requirements for tithing (separating terumot and maasrot) and restrictions during the sabbatical year (shemitah). These laws do not apply to produce grown outside of Israel.

Grape Products

Here is one that surprises people: grape juice, wine, and grape-derived products must have kosher supervision. This goes back to ancient times, when wine was commonly used in pagan worship and idolatrous rituals. Because of wine's historical connection to avodah zarah (idol worship), grape products made by non-Jews are forbidden.

This is why you will always see kosher certification on grape juice and wine, and why kosher wineries ensure that only Shabbat-observant Jews handle the wine during production.

Ever Min HaChai: A Universal Law

One of the kosher laws applies not only to Jews but to all of humanity. Ever Min HaChai — the prohibition against eating a limb removed from a living animal — is one of the seven Noahide laws, the basic moral code that the Torah gives to all mankind. This speaks to the Torah's deep concern for preventing cruelty to animals.

Putting It All Together: What Makes a Kosher Meal?

When I plan a meal, every element must fit together. The recipe must use only kosher ingredients. The utensils and appliances must be designated for the right category — meat or dairy. If I am making a meat meal, no dairy can come near that kitchen counter.

The good news? Kosher cooking is endlessly creative. Kosher recipes exist in virtually every cuisine worldwide — Italian, Middle Eastern, Asian, Mexican, French. The restrictions channel creativity rather than limiting it. Some of the best cooks I know are frum women who have mastered the art of making incredible dishes within the framework of halacha.

In our home, a typical weeknight dinner might be grilled chicken with roasted vegetables and rice (a meat meal), or pasta with cheese sauce and a big salad (a dairy meal). Shabbat is when the real cooking happens — my cholent, my chicken soup, my roast — all prepared with love, and all completely kosher. It is not a burden. It is a privilege to eat the way Hashem asked us to.