shochet

A shochet is a person trained and certified to perform shechita, the ritual slaughter of kosher animals according to Jewish law (halakha). The role combines religious law, humane slaughter practices, and certification by a rabbinic authority or kosher-certification agency. In practice, a shochet is responsible for executing the slaughter in a manner that conforms to halakhic standards and for ensuring that the meat remains kosher.

The act of shechita involves a single, uninterrupted cut to the animal’s throat with a very sharp, smooth knife called a chalaf. The cut is intended to sever the trachea, esophagus, and nearby blood vessels, causing rapid unconsciousness and death. The animal must be healthy at the time of slaughter, and the process is subject to inspection of the knife for defects and to supervisory oversight. A blessing is commonly recited before performing the act in many communities.

Training and certification require thorough study of the relevant halakhic sources and practical procedures, including knife preparation, animal inspection, and the procedural sequence of the slaughter. Shochets are typically required to work under the supervision of a rabbinic authority and, in many settings, alongside a mashgiach (kosher supervisor) who ensures compliance with dietary laws and processing standards. The status of a shochet is often subject to ongoing review and certification by the issuing authority.

Practice varies by community and jurisdiction. Some countries allow or require pre-slaughter stunning under civil welfare laws, while traditional halakhic practice generally prohibits stunning before shechita. Different communities may adopt divergent rulings, influencing how kosher meat is produced and certified.