Nikkur and Melicha With Rabbi Mayer Kurcfeld
In this episode we go in depth about the steps taken to prepare kosher meat for consumption – nikkur and melicha.
Rabbi Kurcfeld, drawing on his experience in this field, and describes the various parts of the animal, and how they are prepared by removing cheilev, the forbidden fats, and how the blood is removed through salting.
Kosher Meat Production with Rabbi Tzvi Shaul Goldberg
In this episode, Rabbi Tzvi Shaul Goldberg, Kashrus Administrator at the STAR-K, takes us through the various steps of kosher meat production. Hear about the thought, the training and the skill that go into shechita, bedika, nikkur, and melicha, as Rabbi Goldberg talks about his personal experience and training in the field.
Learn about some of the gritty details that need to be observed to determine if a shechita is acceptable.
Finally, unravel some of the mystery surrounding chassidishe shechita!
Rav Moshe Heinemann on Shochtim and Chalafim
In this episode Rav Heinemann discusses what exactly “kabbalah” for shechita means, and what a shochet needs to know to qualify.
We also take a look at the knives used for shechita, and learn about the Rov’s personal chalaf collection.
Rav Moshe Heinemann on Which Meat is Kosher
In this episode Rav Heinemann discusses the traditions to eat various animals. Some of the topics discussed:
What makes a chicken a chicken? Is turkey kosher? Do we need a mesorah for various breeds of cows? Can we shecht giraffes?
All this and much more on this episode of the Kosher Conversation!
