shechita

Shechita is the traditional Jewish method of ritual slaughter for meat to be considered kosher. It applies to permitted land animals and birds, with the animal required to be healthy and fit for slaughter according to halakha. The procedure is performed by a trained and certified practitioner known as a shochet, using a knife called a chalaf.

The chalaf is a straight, sharp blade with a smooth edge that must be free of nicks or defects. It is inspected before use and, in some traditions, after use as well. Before the act, the shochet recites a blessing. The slaughter consists of a single, uninterrupted incision across the throat, severing the trachea and esophagus and the two carotid arteries, with the aim of causing rapid unconsciousness and thorough bleeding to minimize suffering.

After slaughter, the carcass is examined for signs of illness or injury. A post-slaughter inspection, or bedikah, of the lungs is commonly performed to check for adhesions; the absence of adhesions in some cases yields a status known as glatt kosher, though many authorities permit meat without this condition. If the animal dies before the bleeding is complete or if the cut is improper, the meat is considered non-kosher (treif or nevelah).

Variations exist among communities and authorities. While shechita is central to traditional kashrut, opinions differ on issues such as the acceptance of pre-slaughter stunning, and laws and regulations regarding slaughter vary by country and denomination.