The term "kosher" literally translates from Yiddish as "usable" and has a purely religious origin. Kosher food is not supernatural. It's just that the laws of Judaism prescribe to believers the correct, from the point of view of faith, food ration and rules for the consumption of food.
The definition of "kosher" comes from the name kashrut, a set of Jewish religious rules most commonly associated with food. Kashrut clearly regulates foodstuffs that a real Jew can eat.
Kosher meat
Only the meat of those animals that are both ruminants and artiodactyls is considered kosher. The absence of one of these features makes the meat unfit for food. This is why Jews do not eat pork or hare. But the Jews can eat beef and lamb in unlimited quantities. Even the meat of an artiodactyl and herbivorous giraffe, kashrut, is allowed to eat.
But the belonging of meat to one or another type of animal in itself does not yet serve as a sign of its kosher. There is a whole set of rules for kosher slaughter of animals - shechita. This is a whole science. The animal carver is shoikhet, for about a year he learns his bloody craft and even takes an exam. Indeed, in order for the meat of an animal to be recognized as kosher, it must be killed with one movement of a sharply sharpened knife, without causing even the smallest lacerations or punctures. Otherwise, such meat is considered non-kosher and is not allowed to be eaten by the Jews.
The Torah also categorically prohibits the consumption of blood. Therefore, the skinned carcass of the animal is thoroughly examined for the presence of blood on it. And even after this procedure, the meat is still thoroughly soaked in water.
Kosher poultry, fish and other foods
The two main attributes of kosher fish are easily detachable scales and fins. Therefore, all fish, with the exception of catfish, sturgeon, eel and shark, are kosher. And even black sturgeon caviar is not recognized as such by the fault of its producer.
Most birds are also kosher. The only exceptions are predators. Poultry, however, are absolutely all suitable for food for the Jews.
As for dairy products, they are all kosher by themselves. But kosher prescribes their separate use from meat. After eating them, it must take from one to six hours (in different Jewish communities, the time is different) before you can start a dairy meal. The time interval between eating meat after dairy products is much lower and is only half an hour. Failure to comply with these rules makes both meat and dairy products non-kosher.
Kashrut also categorically prohibits the consumption of amphibian insects and their waste products. The only exception is honey.
The same set of rules categorically does not recognize the kosher meat of reptiles and amphibians.
