I was just thinking.... in order for the meat to be "Kosher" biblically speaking that is... it needs to have had a "good life" and be killed with ONE stroke of a very sharp knife. If there is even a small nick in the blade the animal is deemed to have suffered too much for the meat to be kosher.
Those who raise their own meat, if they give the animal a good life, and a painless death, drain the blood from the animal.... that is usually enough for the family, but... you most likely won't get a rabbinic hecshure(sp?) that would allow you to call the meat "Kosher" for anyone else to eat.