Tag: Kashering

By its very nature, kosher meat is processed using salt to comply with religious dietary laws. This step, known as kashering, is essential for removing residual blood from the meat before consumption.

Studies have shown that industrially koshered meat can have an elevated sodium content compared to non-kosher counterparts. The question of how much salt is in kosher meat arises from the ancient Jewish practice of *kashering*, which uses coarse salt to draw blood from the meat before cooking, a ritual required by Jewish law.