Any Jewish Poultry Keepers?

[Brahma Chicken5000]

Shabbat Shalom my friends.

 

[Brahma Chicken5000]

@Claires Poultry

 

[Claires Poultry]

So how many chickens do you guys have and what breeds?

I have 10 chickens currently. 1 F1 Easter Egger hen, 2 Black Ameraucana hens, a Frizzle Bantam hen, an American Gamefowl hen, a mixed breed Bantam hen, a Silkie x Red Sex Link pullet, a Silkie x Easter Egger pullet, & 2 Black Breasted Red Araucana pullets. View attachment 1809327View attachment 1809328 View attachment 1809326View attachment 1809325 View attachment 1809324View attachment 1809322View attachment 1809331 View attachment 1809323View attachment 1809329 View attachment 1809330

Very beautiful chickens!

 

[Claires Poultry]

@Hybridchucks my chickens are doing great thank God! I got 2 Araucana pullets. View attachment 1826687View attachment 1826688View attachment 1826690View attachment 1826692

Those are the most beautiful Aruacanas I've ever seen!

 

[Brahma Chicken5000]

Those are the most beautiful Aruacanas I've ever seen!

Why thank you!

 

[Claires Poultry]

@Claires Poultry

Thank you for the invite, Aryeh! I would love to join this thread! I can even say Shabbat Shalom and you'll understand what I'm saying, unlike other places where nobody knows what I'm talking about! Thank you!
I'm actually not Jewish, but I do live by the bible and follow the Torah. I also keep the Sabbath on the 7th day. I am learning Hebrew and would love nothing more then to move to Israel someday! I was born in the U.S. and I've never been to Israel, but I call myself an Israeli anyways cause I want to be one! I hope you don't mind!
I raise Muscovy ducks. They are such adorable birds. I love them dearly! They're considered more closely related to a goose than a duck and they also don't quack like a normal duck. They make more of a hissing sound.
I should also be getting some Khaki Campbell ducklings next week. I am very eggcited about them!
Aryeh, your chickens are absolutely adorable!

 

[clembone]

Thank you everyone for participating in this thread.

My involvement is limited to my experience with my many Jewish friends, and my favorite books, The Joys of Yiddish and Molly Goldberg's Jewish Cookbook.

https://www.amazon.com/dp/067172813X/?tag=backy-20

https://www.amazon.com/dp/0966983300/?tag=backy-20

My questions:

Is it proper for anyone to learn and use these methods to butcher a chicken?

If a mistake is made, what must be done with the meat?

Please excuse me if my questions are clumsy. I know that belief systems are touchy. I am fascinated and curious. I ask these questions with respect.

 

[Brahma Chicken5000]

My questions:

Is it proper for anyone to learn and use these methods to butcher a chicken?

If a mistake is made, what must be done with the meat?

Please excuse me if my questions are clumsy. I know that belief systems are touchy. I am fascinated and curious. I ask these questions with respect.

I can slaughter a chicken just like a shochet (Jewish butcher), but since I am not a shochet (Jewish butcher) the meat is considered not kosher. From my understanding shechitah (kosher slaughtering of animals) is the severing of the jugular and carotid artery by an extremely sharp knife in one swift movement, causing immediate unconsciousness to the animal and rendering it unable to feel pain. The slaughtering is only part of the shechitah process. After the animal has bled out, in the case of a chicken, the feathers are removed, the bird is gutted, and then salted to draw out any remaining blood. @Akrnaf2 has a better understanding of the shechitah process than I do.

If a mistake is made when shechting (slaughtering an animal for kosher consumption) an animal then the meat is rendered treif (not kosher) in such a case the meat would probably be sold to a non Jew.

 

[Akrnaf2]

I can slaughter a chicken just like a shochet (Jewish butcher), but since I am not a shochet (Jewish butcher) the meat is considered not kosher. From my understanding shechitah (kosher slaughtering of animals) is the severing of the jugular and carotid artery by an extremely sharp knife in one swift movement, causing immediate unconsciousness to the animal and rendering it unable to feel pain. The slaughtering is only part of the shechitah processes. After the animal has bleed out, in the case of a chicken the feathers are removed, the bird is gutted, and then salted to draw out any remaining blood. @Akrnaf2 has a better understanding of the shechitah process than I do.

If a mistake is made when shechting (slaughtering an animal for kosher consumption) an animal then the meat is rendered treif (not kosher) in such a case the meat would probably be sold to a non Jew.

The requirements in mammals is to cut with an EXTREMELY smooth and extremely SHARP the tracea and the esophagus ( it will certainly will end with cutting the carotid arteries cousing Severe bleeding and Central nerv system colps ) in poultry the requirements is to cut one, but usually the two are.
After the animal killed, it must pass a very strict check בדיקה to see that it doesn't have any internal problems, after that it have to pass take out some organs and tissues like the suit חלב (not milk! ) and a sinew from the back legs -gid ha' neshe גיד הנשה and if you want to cook the meat it should pass another process called h'acshara הכשרה with salting and rinssing are an important part of it the sentence "cosher salt" come from it.
If you want grill the meat you don't have to do hacshara because the extremely hot fire is taking out the blood resdius from the meat, this is the explanations don't know if it is the reality.
Told you that Jewish dietary laws are extremely complicated.....

 

[Brahma Chicken5000]

The requirements in mammals is to cut with an EXTREMELY smooth and extremely SHARP the tracea and the esophagus ( it will certainly will end with cutting the carotid arteries cousing Severe bleeding and Central nerv system colps ) in poultry the requirements is to cut one, but usually the two are.
After the animal killed, it must pass a very strict check בדיקה to see that it doesn't have any internal problems, after that it have to pass take out some organs and tissues like the suit חלב (not milk! ) and a sinew from the back legs -gid ha' neshe גיד הנשה and if you want to cook the meat it should pass another process called h'acshara הכשרה with salting and rinssing are an important part of it the sentence "cosher salt" come from it.
If you want grill the meat you don't have to do hacshara because the extremely hot fire is taking out the blood resdius from the meat, this is the explanations don't know if it is the reality.
Told you that Jewish dietary laws are extremely complicated.....

Is the gid ha’neshe a problem in poultry?
My broody just hatched 2 Rhode Island Red chicks and I want to have them processed at about 8 weeks.