ABSTRACT
The objective of this chapter is to describe the kosher laws as they apply in the food industry, with particular emphasis on red meat (mainly beef, sheep, and goat, although water buffalo, bison, deer, and elk may also be slaughtered as regularly as kosher). The focus is on practices in the United States. To understand the impact of kosher in the marketplace, one must have some understanding of how kosher foods are produced, and how important kosher compliance is to consumers. To best appreciate the scope of kosher and how it impacts on the food industry, topics beyond those speci‘cally related to red meat are covered. Many people in the food industry move between different segments of the industry and it is worth having a more complete picture of kosher.
