Tag: Koshering process

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.

The process of salting meat, known as *melichah*, is a fundamental step in making meat kosher, which involves drawing blood from the flesh. Because of this, the common assumption that is kosher meat low in sodium is incorrect, and it can contain significantly more salt than its non-kosher counterpart.