Kashrut
KASHRUT, from the Hebrew word kasher (Eng., kosher), meaning "acceptable" (see Est. 8:15), denotes anything permitted by Jewish law for use. More specifically, it connotes the Jewish dietary laws. Kashrut pertains directly to (1) permitted and forbidden animals, (2) forbidden parts of otherwise permitted animals, (3) the method of slaughtering and preparing permitted animals, (4) forbidden food mixtures, and (5) proportions of food mixtures prohibited ab initio but permitted ex post facto. The rules of kashrut are derived from biblical statute, rabbinic interpretation, rabbinic legislation, and custom, as outlined below.
Biblical Law
According to the Bible, animals permitted for Jewish consumption must have fully cloven hooves and chew the cud (Lv. 11:3). Forbidden fowl are listed (Lv. 11:13–19, Dt. 14:11–18), as are forbidden insects (Lv. 11: 21–22, Dt. 14:20), but no characteristics are presented for determining their forbidden status. Fish must have fins and scales (Lv. 11:9, Dt. 14:9). Both Jews and gentiles are forbidden to eat flesh torn from a living animal (Gn. 9:3). Jews are not to consume the blood of permitted animals or the fat that covers their inner organs (Lv. 3:17, 7:23), that is, tallow or suet. Both this blood and this fat were to be offered on the altar of the Temple in the case of animals fit for sacrifice (e.g., Lv.
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