Concept

Shechita

Summary
In Judaism, shechita (anglicized: ʃəxiːˈtɑː; ; ʃχiˈta; also transliterated shehitah, shechitah, shehita) is ritual slaughtering of certain mammals and birds for food according to kashrut. states that sheep and cattle should be slaughtered "as I have instructed you", but nowhere in the Torah are any of the practices of shechita described. Instead, they have been handed down in Rabbinic Judaism's Oral Torah, and codified in halakha. Kashrut#Permitted and forbidden animals The animal must be of a permitted species. For mammals, this is restricted to ruminants which have split hooves. For birds, although biblically any species of bird not specifically excluded in would be permitted, doubts as to the identity and scope of the species on the biblical list led to rabbinical law permitting only birds with a tradition of being permissible. Fish do not require kosher slaughter to be considered kosher, but are subject to other laws found in which determine whether or not they are kosher (having both fins and scales). A shochet (שוחט, "slaughterer", plural shochtim) is a person who performs shechita. To become a shochet, one must study which slaughtered animals are kosher, what disqualifies them from being kosher, and how to prepare animals according to the laws of shechita. Subjects of study include the preparation of slaughtering tools, ways to interpret which foods follow the laws of shechita, and types of terefot (deformities which make an animal non-kosher). In the Talmudic era (beginning in 200 CE with the Jerusalem Talmud and 300 CE with the Babylonian Talmud and extending through the Middle Ages, rabbis started to debate and define kosher laws. As the laws increased in number and complexity, following ritual slaughter laws became difficult for Jews who were not trained in those laws. This resulted in the need for a shochet (someone who has studied shechita extensively) to perform the slaughtering in the communities. Shochtim studied under rabbis to learn the laws of shechita.
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