28
I'm assuming you are talking about steak which has been processed under rabbinical supervision.
Presently, in the US, with the exception of liver, all kosher meat is salted to remove problematic blood by the certifying agency before it hits the stores and restaurants. So meat which is edible does not have to be cooked "enough" and rare - or even steak ...
24
the question is more cultural than religious. The notion of mayo and white bread plays to the stereotype of the WASPish cuisine as opposed to the traditional eastern-european influenced foods which would have one expect traditional deli fare of pastrami on rye with mustard and maybe a pickle. the issue of dietary law is not at play here.
23
What Monica answered above, that it is 'meat juice'. To find out in much greater detail about this, see here:
No matter what the source of the issur, the Ran asks: We clearly observe that blood continues to come out of meat even after the salting process is over. Indeed this blood is sometimes even redder than the blood that was originally expelled. ...
19
The Rambam writes (Hilchos Machalos Asuros 2:3):
האדם--אף על פי שנאמר בו "ויהי האדם, לנפש חיה" (בראשית ב,ז), אינו בכלל
מיני חיה בעלת פרסה; לפיכך אינו בלא תעשה. והאוכל מבשר האדם או מחלבו,
בין מן החי בין מן המת--אינו לוקה. אבל אסור הוא בעשה, שהרי מנה הכתוב
שבעת מיני חיה ואמר בהן "זאת החיה אשר תאכלו" (ויקרא יא,ב)--הא כל שהוא
חוץ מהן, לא תאכלו; ולאו ...
18
The article says that the this meat is created using stem cells from slaughtered animals:
Using stem cells harvested from leftover animal material from slaughterhouses, Post nurtures them with a feed concocted of sugars, amino acids, lipids, minerals and all other nutrients they need to grow in the right way.
When it comes to nullifying something ...
16
To your last point, traditional caviar comes from sturgeon fish, which are not kosher.
Eggs from kosher fish, such as whitefish, are kosher, so you can find kosher-certified "caviar" made of such eggs.
16
Chulin 8 / Yoreh Deah 87:3 - Rabbi Akiva holds that the prohibition of eating chicken with milk is Rabinnic (M'Drabanan) - the reason is to avoid confusion as people consider chicken meat. Fish would not be confused as it does not require slaughtering, however chicken does require slaughtering.
Once eggs are laid they are completely developed; and they ...
15
Most of the other answers seem to be working under the assumption that the OP is basing the question on the prohibition against consuming blood (although this motivation is not stated in the question). Taking the question at its face value, however, the OP just wants to know how well meat needs to be cooked in order to be Kosher. As YDK's answer suggests (...
15
http://www.kashrut.com/articles/ninedays/
On Shabbos there is no restriction against eating meat or drinking
wine even if one began Shabbos early - any time after plag ha-Minchah.
15
To get Kosher meat takes three main steps: choosing the right animal, killing it in the proper way, and removing non-kosher parts from it. (This is all an oversimplification, of course.)
Choosing the right animal
Kosher land mammals are those who chew their cud and have split hooves. Kosher birds are those that aren't one of the ones listed as not kosher ...
14
SimchasTorah pointed to a fascinating comment from Meshech Chochmah (Rabbi Meir Simcha of Dvinsk, c. 100 years ago), let translate the entire quote:
... therefore, the fact that the Jews would [celebrate Passover by] eating flame-roasted lamb would not raise any questions, not even for the wicked son; as it's perfectly appropriate to celebrate a national ...
14
No.
In theory (see Yore Dea chapters 3, 6, 7), it's possible to kill an animal with a really sharp arrow or thrown knife and render it kosher, but not practically.
13
You don't say why you think a rare steak might be a problem. I've heard others ask this question based on the prohibition of eating blood -- "hey, if we're not supposed to eat blood, then what about steaks?". I'm answering on the assumption that this is your reason for asking.
Chabad says that what's left in the meat after it's been kashered is juice, not ...
13
No. A kosher animal must be specifically slaughtered and prepared according to Jewish laws in order for its meat to be kosher.
These laws are very specific, governing the knife used, the method and stroke of the knife, the method for soaking/salting properly, and checking the innards for defects which would render the animal unkosher. If any of these laws ...
13
No. Pigs are singled out by the Torah (Leviticus 11:7) as one of the unkosher animals that have a single kosher sign (they have split hooves but don't chew their cud), and as such, are Biblically prohibited. A Biblical prohibition cannot be overturned (Rambam's Laws of Foundations of the Torah 9:1).
(According to some,) the kashrut laws were not instated ...
13
Any Jew, not necessarily a kohen or levi, can slaughter an animal, with few exceptions (Chullin 1:1):
הַכֹּל שׁוֹחֲטִין וּשְׁחִיטָתָן כְּשֵׁרָה, חוּץ מֵחֵרֵשׁ, שׁוֹטֶה, וְקָטָן, שֶׁמָּא יְקַלְקְלוּ בִשְׁחִיטָתָן
Anyone [may] slaughter - and his slaughter is valid - except for a deaf-mute, a shoteh [a person who exhibits signs demonstrating a lack of ...
12
Here is an answer from The Star-K.
Similarly fish gelatin in order to be considered kosher must be produced from kosher species of fish. The use of fish gelatin with meat foods poses an interesting question. As we have mentioned the Shulchan Aruch (Yore Deah:116) prohibits cooking meat and fish together because of health concerns. When dealing with ...
11
As I understand it, it wasn't actually stainless steel vs. something else (stainless steel hadn't yet been invented, anyway). It's more an issue of the shape of the blade in cross-section: the "old-style" knife was the same thickness top to bottom (and then the edge of this was sharpened, so in profile it would be trapezoidal); the "new" one (called סכין ...
11
Who said that raw meat is inedible? The Shulchan Aruch rules in Hilchot Shabbat that raw meat is not Muktzeh on Shabbat since there are people who eat it as a delicacy (ie Steak Tartar).
11
http://www.youngisrael.org/content/PDFs/Halacha_Central/Halochoscope/hs14-10a.pdf
A thermometer is used for a different type of measurement. The
operative term is tikun ochel, accomplishing some positive change in
the food. A utensil used to measure ingredients or portions performs
such a function. A thermometer is used to decide whether the food
...
11
There is an Agadic opinion brought in Or Hachaim in parshas Shmini 11:7 that after the arrival of Moshiach, the pig will begin to chew its cud, and will at that point be Kosher.* Until that day, the Torah clearly gave two signs which we base our dietary laws upon which cannot be ignored.
Whether or not Rabbis throughout the ages have tried to make keeping ...
10
The Meshech CHochmah on Bo in the Pargragh starting Ushmartem 11 lines in it says that the proper way to celebrate is to eat roasted meat see it for yourself
http://www.hebrewbooks.org/pdfpager.aspx?req=14061&st=&pgnum=61
10
Shulchan Aruch (OC 476:2) writes that those who have the custom not to eat roasted meat on the Seder nights refrain from eating any type of meat that requires slaughtering, including chicken. Although the Korban Pesach could not be offered from such meat, we are still concerned people may come to permit other types of roast. However fish meat is ...
10
Rasash Pesachim 53a writes that if a community's custom is not to eat roasted meat on the evening of 15 Iyar for the same reason it is not eaten on the night of Pesach, then they should not eat it. He writes that even in a community which doesn't have this custom, eating a full roasted lamb in the manner of the Korban Pesach would remain prohibited as that ...
10
See OU.org that broiling is an alternative method for Koshering meat.
The Torah forbids the consumption of the blood of an animal. The two
accepted methods of extracting blood from meat, a process referred to
as “koshering”, are either salting or broiling.
10
First of all, meat can be eaten raw (unsalted, unroasted, un-anything, straight from the carcass) after just rinsing it (YD 67:2).
Regarding salting, a non-trivial number of rabbinic authorities (even current ones) have allowed using sugar to 'salt' meat when salt was not an option (for availability or medical reasons). See this article for a sampling of ...
9
According to the Star-K Tevila Guidelines, no tevila is required for a meat thermometer.
9
A drunk person should not slaughter, but if he did anyhow, as long as the technique was proper, the slaughter would still be good. In fact, even if he was so completely drunk as to be not cognizant of his actions ("as drunk as Lot") and he'd have the same halachic status as someone insane; the halacha is if someone insane did slaughter, and used the proper ...
9
Although the Torah says not to cook "in the milk of the mother", this is a common example, since the mother's milk is at hand. In actuality any meat is forbidden with any milk. (Tur Yore De'a 87, Shulchan Aruch YD 87:2)
9
Here's a clear explanation of the Heter side:
The Arugot Habosem (Rabbi Aryeh Lebush Bolchiver, author of Shem Aryeh, Russia, published 1870; kuntras ha'tshuvot in the back, siman 16) very neatly presents the quandary: Birds require a tradition to be kosher and turkey (indik) is a bird that comes from America, a place that was not discovered until the ...
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