Questions about meat and its derivatives. But for questions about combining milk and meat, use the basar-bechalav tag instead.

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5
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1answer
227 views

Are “Cholent Eggs” Fleishig?

A "Cholent Egg" is a whole egg (w/ the shell) that is left in the Chulent overnight. So does the shell protect it, or does it still get Fleishig status?
4
votes
2answers
267 views

How is it possible for a pot of meat to become pareve? [closed]

I was recently posed the following puzzle: You have a pot of meat. You put in milk. It becomes pareve. How can this be? Any ideas on how this is possible?
5
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1answer
392 views

Can meat ever be both “treifa” AND “neveila”?

I'd always assumed that if a cow died of any cause other than proper shechita (kosher slaughter), the meat is neveila. If it died by kosher slaughter but had already been seriously injured or ...
4
votes
3answers
578 views

Is there anywhere that you can buy Kosher non Glatt meat?

When you go shopping, it seems that they only offer Glatt Kosher. I would imagine non Glatt would be cheaper. Is there anywhere that someone who is not Makpid (It is an American post world war ...
7
votes
1answer
124 views

chicken kashrus

When buying chicken from your local kosher butcher, what signs should one look for that would indicate there may be a question about the chicken's kashrus? Does it matter whether one bought a whole ...