Meat is considered kosher by following Jewish dietary laws known as kashrut, which include specific criteria regarding the type of animal, the method of slaughter, and preparation processes.

Key Factors for Meat to be Kosher

• Animal Type : The animal must be a ruminant with cloven (split) hooves, such as cows, sheep, and goats. Animals like pigs do not qualify. For birds, only certain species like chickens, ducks, and turkeys are kosher. Fish must have fins and scales to be kosher; shellfish are not allowed.
• Slaughter Method (Shechita) : The animal must be slaughtered by a trained and certified individual called a shochet using a swift, clean cut to the throat to minimize suffering. The animal should not be stressed or injured before slaughter.
• Inspection : After slaughter, the animal is examined for diseases or defects, which would render the meat non-kosher.
• Blood Removal : Blood consumption is forbidden, so kosher meat must undergo a process of soaking and salting to remove all blood.
• Separation of Meat and Dairy : Kosher laws forbid mixing meat with dairy products in preparation and consumption, often necessitating separate kitchens and utensils.
• Utensils and Preparation : All tools and surfaces must comply with kosher standards.

These principles ensure the meat aligns with spiritual purity and dietary regulations mandated in Jewish law.