The Torah forbids the eating of the blood of an animal. The two methods of extracting blood from meat are salting and broiling. Meat once ground cannot be made kosher, nor may meat be placed in hot water before it has been "koshered".
The meat must first be soaked for a half hour in cool (not ice) water in a utensil designated only for that purpose. After allowing for excess water to drip off, the meat is thoroughly salted so that the entire surface is covered with salt. Only coarse salt should be used. In processing poultry, both the inside and outside of the slaughtered bird must be salted. All inside sections must be removed before the koshering process begins. Each part must be soaked and salted separately. If the meat had been sliced with a knife during the salting process, the surface of the cut must be soaked and salted as well. The salted meat is then left for an hour on an inclined or perforated surface to allow the blood to flow down freely. The cavity of the poultry should be placed open side down. After the salting, the meat must be thoroughly soaked and washed to remove all salt.

According to rabbinic law, meat must be koshered within 72 hours after slaughter so as not to permit the blood to congeal. If meat has been thoroughly soaked or rinsed, an additional seventy-two hours is granted for the salting process.

An alternate means of "koshering" meat is through broiling. Liver may only be koshered through broiling, because of the preponderance of blood in it. Both the liver and meat must first be thoroughly washed to remove all surface blood. They are then salted slightly on all sides. Subsequently, they are broiled on a perforated grate over an open fire which draws out the internal blood. The liver must be broiled on both sides until the outer surface appears to be dry and brown. In addition, when koshering a liver, slits must be made in the liver prior to broiling. After broiling, they are rinsed off. Separate utensils should be used for the koshering of liver.
Koshering and nikkur are usually the responsibility of the kosher butcher who must be a trained and reliable professional, as well as a man of integrity. In addition, the store must be under strict kashruth supervision.
From the time of slaughter, kosher meat and poultry must be properly tagged and labeled until it reaches the consumer. This requirement dictates that rabbinic supervision be maintained until the meat reaches the consumer. In the processing of meat, a metal tag called a plumba, bearing the kosher certification, serves as an identifying seal.
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