A Practical Guide to Kosher Slaughter: Restoring Kosher Slaughter to Jewish Communities

Restoring the Mitzvah of Shechitah: A Guide to Kosher Slaughter and Self-Sufficiency

For many Jewish communities, access to fresh, kosher meat has become increasingly difficult. Large kosher slaughterhouses dominate the market, making it challenging for individuals and small communities to obtain affordable, locally sourced kosher meat. However, shechitah—kosher slaughter—was never meant to be entirely outsourced to commercial enterprises. Historically, every Jewish community had trained individuals who performed shechitah on a small scale, ensuring a steady and reliable supply of kosher meat.

Why Learn Shechitah?

Contrary to common misconceptions, shechitah is not reserved for rabbis or professionals. Any knowledgeable and observant Jew can perform shechitah if they properly learn the halachic and practical requirements. For centuries, this was the norm, ensuring Jewish self-sufficiency and adherence to Torah law.

Today, as more people seek to reclaim traditional skills and become less reliant on industrial food production, learning shechitah has never been more relevant. Understanding the mitzvah of shechitah allows individuals to uphold the highest kashrut standards while ensuring ethical and mindful meat consumption.

What You’ll Learn in the eBook and Video Class

Our comprehensive eBook and video class cover everything you need to know about shechitah, from the Torah’s commandments to hands-on techniques, post-slaughter inspections, and meat processing.

✔ The Torah’s laws on shechitah and the mitzvot that define kosher slaughter
✔ The historical evolution of shechitah—from the Beit HaMikdash to modern kosher slaughterhouses
✔ The five invalidating factors of shechitah and how to avoid them
✔ Step-by-step instructions on how to properly perform shechitah on poultry and livestock
✔ Knife selection, sharpening, and inspection, including the fingernail test
✔ The role of women in shechitah and historical precedents of female shochetiyot
✔ The differences between standard kosher and glatt kosher meat
✔ How to process meat after shechitah: draining blood, kisui hadam, nikkur, salting (melichah), and roasting (tzliya)

Reclaiming Jewish Self-Sufficiency

Performing your own shechitah is more than just a way to ensure kashrut—it is a mitzvah and a means of restoring Jewish independence in food preparation. This practice allows individuals and small communities to take control of their kosher meat supply without relying on industrial slaughterhouses.

By reviving this skill, we strengthen our communities, uphold our traditions, and ensure that kosher meat remains accessible to all who seek it.

Download the Free eBook and Watch the Video Class (coming soon)

Take the first step in learning shechitah today. Download the free eBook at https://docs.google.com/document/d/1LfppP6b6luryl4FdALM5FvVjWlZvdTIfVkvMlBzNEZM/edit?usp=sharing and watch the full video class (link in book).

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