SHOCHETIM - Revision history

Randylyon at 15:05, 18 September 2023

2023-09-18T15:05:31Z

← Older revision		Revision as of 15:05, 18 September 2023
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	SHOCHET. A shochet is a ritual slaughterer who skillfully practices shechitah, slitting the throat of the animal as required by the Torah and Jewish dietary laws called kashrut (where the word kosher comes from)that show respect and compassion for the animals. He uses a chalef, a sharp and smooth knife can swiftly and cleanly cut through the trachea and esophagus in an uninterrupted sweeping motion. Before beginning his work, the shochet says the traditional blessing, “Blessed are you … Who has commanded us regarding shechitah [slaughter].”		[[Image:chalef.png\|left\|thumb\|250px\|]]SHOCHET. A shochet is a ritual slaughterer who skillfully practices shechitah, slitting the throat of the animal as required by the Torah and Jewish dietary laws called kashrut (where the word kosher comes from)that show respect and compassion for the animals. He uses a chalef, a sharp and smooth knife can swiftly and cleanly cut through the trachea and esophagus in an uninterrupted sweeping motion. Before beginning his work, the shochet says the traditional blessing, “Blessed are you … Who has commanded us regarding shechitah [slaughter].”

	A shochet must be educated in the laws of kosher slaughter and adept at sharpening and polishing his knives, known as shtellen ah chalef in Yiddish. He is trained under an experienced shochet to learn how to hold the animal firmly and to slaughter it quickly and smoothly. The shochet is also trained to be a bodek (checker) to examine the inner organs of the animal to ensure that it was healthy at the time of death. In the modern factory set up, these tasks are often divided. After a rabbi examines a shochet’s knife and is satisfied with his skill and knowledge, he issues him a certificate of kabbalah, attesting to his worthiness.		A shochet must be educated in the laws of kosher slaughter and adept at sharpening and polishing his knives, known as shtellen ah chalef in Yiddish. He is trained under an experienced shochet to learn how to hold the animal firmly and to slaughter it quickly and smoothly. The shochet is also trained to be a bodek (checker) to examine the inner organs of the animal to ensure that it was healthy at the time of death. In the modern factory set up, these tasks are often divided. After a rabbi examines a shochet’s knife and is satisfied with his skill and knowledge, he issues him a certificate of kabbalah, attesting to his worthiness.

Randylyon at 15:02, 18 September 2023

2023-09-18T15:02:29Z

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-SHOCHETIM. Ordained Jewish meat cutters. Shochetim were pious and learned men who slaughtered animals in a ritual called shechita required by Jewish dietary laws called kashrut (where the word kosher comes from)that show respect and compassion for the animals. They were employed by the [[DUBUQUE PACKING COMPANY]], the only plant in the United States for many years to process cattle, calves, and lambs for kosher meat.
+SHOCHET. A shochet is a ritual slaughterer who skillfully practices shechitah, slitting the throat of the animal as required by the Torah and Jewish dietary laws called kashrut (where the word kosher comes from)that show respect and compassion for the animals. He uses a chalef, a sharp and smooth knife can swiftly and cleanly cut through the trachea and esophagus in an uninterrupted sweeping motion. Before beginning his work, the shochet says the traditional blessing, “Blessed are you … Who has commanded us regarding shechitah [slaughter].”
-The shochetim have held a prestigious position in the Jewish community. Each is required to hold a license which is granted after the candidate completes an apprenticeship, passes an examination over the laws of slaughter, and takes a test in animal slaughter before a rabbi.
+A shochet must be educated in the laws of kosher slaughter and adept at sharpening and polishing his knives, known as shtellen ah chalef in Yiddish. He is trained under an experienced shochet to learn how to hold the animal firmly and to slaughter it quickly and smoothly. The shochet is also trained to be a bodek (checker) to examine the inner organs of the animal to ensure that it was healthy at the time of death. In the modern factory set up, these tasks are often divided. After a rabbi examines a shochet’s knife and is satisfied with his skill and knowledge, he issues him a certificate of kabbalah, attesting to his worthiness.
 [[Category: Terms]]

Randylyon at 17:39, 27 March 2010

2010-03-27T17:39:51Z

← Older revision		Revision as of 17:39, 27 March 2010
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	Many shochetim lived in Chicago. They returned home on Thursday, by train so they could be home for Friday services at sundown. The Jewish sabbath is sundown Friday to sundown Saturday. They returned to Dubuque on Monday where they changed into special clothing and recited special prayers before beginning work.		Many shochetim lived in Chicago. They returned home on Thursday, by train so they could be home for Friday services at sundown. The Jewish sabbath is sundown Friday to sundown Saturday. They returned to Dubuque on Monday where they changed into special clothing and recited special prayers before beginning work.

	The shochetim have held a prestigious position in the Jewish community. Each is required to hold a license which is granted after the candidate ~~has completed~~ an apprenticeship, ~~passed~~ an examination over the laws of slaughter, and ~~taken~~ a test in animal slaughter before a rabbi.		The shochetim have held a prestigious position in the Jewish community. Each is required to hold a license which is granted after the candidate completes an apprenticeship, passes an examination over the laws of slaughter, and takes a test in animal slaughter before a rabbi.

	[[Category: Terms]]		[[Category: Terms]]

Randylyon: New page: SHOCHETIM. Ordained Jewish meat cutters. Shochetim were pious and learned men who slaughtered animals in a ritual called shechita required by Jewish dietary laws called kashrut (where the ...

2009-01-03T19:53:00Z

New page: SHOCHETIM. Ordained Jewish meat cutters. Shochetim were pious and learned men who slaughtered animals in a ritual called shechita required by Jewish dietary laws called kashrut (where the ...

New page

SHOCHETIM. Ordained Jewish meat cutters. Shochetim were pious and learned men who slaughtered animals in a ritual called shechita required by Jewish dietary laws called kashrut (where the word kosher comes from)that show respect and compassion for the animals. They were employed by the [[DUBUQUE PACKING COMPANY]], the only plant in the United States for many years to process cattle, calves, and lambs for kosher meat.

Many shochetim lived in Chicago. They returned home on Thursday, by train so they could be home for Friday services at sundown. The Jewish sabbath is sundown Friday to sundown Saturday. They returned to Dubuque on Monday where they changed into special clothing and recited special prayers before beginning work.

The shochetim have held a prestigious position in the Jewish community. Each is required to hold a license which is granted after the candidate has completed an apprenticeship, passed an examination over the laws of slaughter, and taken a test in animal slaughter before a rabbi.

[[Category: Terms]]