01-04-2017 Shechita Basics

[Music] I want to welcome you to the star k I think it's your first time here second second okay second time so you know that the star k this is the headquarters of the star k it's the place where we everything that happens at the Stark begins here and uh we're worldwide all over the place literally the whole world we even have offices in China if any of you ever want to learn Chinese you can get a job Mandarin you know you speak Mandarin okay speak you speak okay good enough anyway so RAB Schulman asked us to do a presentation for you I figured you know want to do something a little different something that your friends I guarantee you 99.9% if not 100% of your friends have never seen and I've heard a little bit about but not actually anything anything actually reality I wanted to give you a little presentation about one of the most fundamental things of kasas and that is about I know maybe I don't look like a I don't have a long beard or P behind my I've been a a long time I've been a for almost over 25 years for sure right so uh I go around I I check Shas I go around even to Empire and places like that I'm sure you've heard of those places and I myself can do the sh besides reviewing somebody else checking somebody else it's one of the most fundamental things in in in in in Judaism is as we know cautious is based on it and it's the it is the source and the basis of almost everything that we do so I'm going to share with you and please ask questions a little bit about the if there's anything that you have any questions about I'd like you know please feel free to ask okay everything is starts at the source and the source is the hum anybody know where is spoken about in the Yeah by what by carbonos you talk about by carbonos I think good okay that's there are such things as sacrificing carbonos correct is that correct there are some things like that you have to sacrifice carbonos and what else and what else anybody else know what okay so let me just let just share with you a little bit of a uh a what's it called a uh a because this is one of the sources of one of the sources of uh what's it called of tab let's just go back for a second T I think I mentioned this last time when I spoke if you have to Define this is everything that's written is all here if you have to take a come bring it over here watch this okay we have to discuss what is T the oral law how would you how would you define it how would you define it what is it you learned the learned the before corre what is it how would you define it yeah what is it something come I don't know what it is make believe I don't know what it is something that what do you do there something that by heart I know but what is it it's Torah I know it's Torah what is it learning everything is learning this is also learning let me just tell you I just want information about what okay T you getting there what is it the second part of Torah what is it I know it's the second part of Torah but what is it you had to tell me I never learned it what is it has a and yes very good but what go very good going like judgments judgments very good excellent like a money cases core cases everything right money everything is in the so what it is is the explanation of the the does not have a lot of detail at least on the surface it tells you eat mat on P right don't eat when do it change from to mat I mean when does it change after what let's say 18 minutes you've heard that before yeah where where does it say that in the Torah nowhere I promise you the Torah just says don't where's that la difference between mat and it doesn't say okay it doesn't say it says keep the shabas holy you know how to keep the shabas holy doesn't say it just says keep it holy it says don't do work what is work what is it see that's the thing all these things of 39 malas all these things are in all the detail of the 600 how many how many how many misses are in the ter 13 how many are negative how many are do not do very easy to number you note 165 365 very good very good very 365 remember days of the year is don't do and the rest if you have to minus it 248 248 is what your body perfect the limbs on your body very good what's your first name again may I prob okay that's my name so we know each other very good anyway so getting back to the thing now we understand what T is this is one of going be one of the sources of T because it says here in in listen to the words of the Torah it says if expands your borders okay and you're too far away you hear you're too far away from youan you can't bring a carbon I live in America I live in Baltimore in Pikesville right but I want to eat meat you hear this man I want to eat meat just listen to the words of the Torah because that's what you're interested you have a taste for it listen to the words so it says if your sh is too far away from you which is the place chose listen to the words may listen to the words you should go she the animal in Baltimore in the way that I commanded you okay she the animal in Baltimore you can't come to every time I want to eat meat and I want to eat meat what's that it does say uh how you say exactly it says the way but it says the words the way I commanded you I don't know we looked all over the Torah and the five books here it doesn't say anywhere what it is when that's exactly that's one of the sources of T that there's no way of knowing what I'm about to teach you unless you learn it from somebody so when you look at me I want you to look at me in a different way you know what you want to know how you're supposed to look at me I learned it from my rebi like you're learning from your rebi he learned it from his rebi his rebi learned it from his rebi all the way back to what on har is that interesting that what I learned there's no way of learning I'm about to show you there's no way of learning and the rules of which the Torah says is commanded but it doesn't say how to do it unless you have a rebi like I did RAB Stern Z who taught me and his rebi taught him does that make sense to you okay so this is what I'm going to teach you if you're asking me how do I know this only because I was taught this that's the only way I know it thear talks about it and I was taught the detail I'm going to give you a little bit of an overview all right so let's share this me and you okay so first of all you got to know what an animal looks like you got to know what to do can you pass this down here pass it down there should be two there give me okay okay you want some you have two of there right so you want that you have two also very good just and these are for you to keep you can take them home with you okay when we're done with them so first of all let me just tell you a couple things that you're looking at here I wrote it in English an animal if you count the amount of ribs that you're looking at an animal has this a cow this is a steer cow makes no difference okay it's a big animal an animal has 12 13 ribs if you count these ribs cage the rib cage is 13 ribs we only eat the front of the animal you here yeah we only eat the front of the animal which is the from the 12 take off one the back one here and we only eat the front where the get in the back we don't eat anything from the back the ganos is along the hip which is right along here right here in the back this are the hip bones okay so now we actually cut the animal in half and we only eat the front the front has five parts the five parts are neck the neck which is called the Chuck now you know the name anytime you hear the word Chuck now you it's the neck and we have the the brisket which is the breast so anytime you hear your mom give you a brisket it's this area the ribs rib me right you have rib eye you have rib steak it's back here it's the back here and then you have here in the front is the plate is at the bottom which is that's what it's called the plate it's the U where the short ribs come from and other areas come from and then what's left look at me very good mayor the shoulder this part the shoulder which is this part right here the shoulder okay which is the shoke the the shoulder so there are five parts of the animal where do we split it remember we only how many in the front how many did I tell you five no 12 how much is Chuck how much remember the Chuck is the neck how far back does the neck go till it hits the ribs so the number is here it's five the first five is Chuck the first five is brisket got that so far everybody got that I want to see if you remember this you going be tested first five is what Chuck and brisket brisket neck neck and brisket and what's left over the back out of 12 shoulders seven seven so you have seven rib and seven plates got it so we cut this right in half so far good everybody got that okay very good let's go to the next part that's just the that that's a skel and of course you have the back which is where all the shilas are you can see this is the hip this one it says only says 11 large bones 13 no I said the 11 the large ones T is 11 then you have is a two two okay together is 13 okay let's get to the next part the next part is the inside of the animal past the rib cage the rib cage is gone it has inside every and humans are the same thing there are two parts to an a person to a living being you have your lungs the chest cavity and you have where your kishkas are where the kishkas the intestines intestines very good the intestines well you're doing great the whole digestive system now they don't touch each other inside there's a thing called in English and you'll see I wrote that look right in the middle tar what is it in English uh right in the middle diaphrag the diaphragm in between the lungs and the and the kishkas there's a piece of a skin with meat it's really muscle that's how you breathe it's it actually without the diaphragm being bre sealed you cannot breathe a balloon well it's not a balloon it's a piece that's about this thick and it's simply a muscle that allows you to breathe which I'm not going to explain to you right now how it works but just just realize main thing is it is the separation between the and and the and the lungs and the chest cavity and it goes around in a circle it starts right here right here where your chest cavity comes together right here feel it right there and it goes on an angle down to where what's back here back what what are the two organs back here the back of everybody say exactly the kidneys it goes on an angle same thing by the animal it goes on an angle from these you see where the kidneys hang by an animal the coola it goes on an angle between the the uh the lung cavity the chest cavity and the rest which is holds the kishkas I want you to know any of you a kahanan you should know something you need to be listening to this because after Messiah comes you're going to be doing all this you have to know where K is in this areas right here where it says the diaphragm right in front of it is a major piece of fat that went on the m it's called so you have to learn these rules eventually you would be in such a school that I'm teaching you right now but be taking you over a year or two to learn it all they used to they used to start teaching the boys earlier because they had to go start learning to do the sacrifices so get ready mayor when it's going to be your turn so you're going to be familiar already when the you're going to say I already I can skip a grade where is the kidney in regard to the is it it's hanging at the end it's not even by the Solace look look back on the picture you see where it is it's hanging right under look where it's positioned right it's hanging past the SL right in that area right so now if it's if it's over there and we cut the animal after the 12th between the 12th and 13th 13th so then it would the kidneys on left in the back it'll be tossed out well then they don't toss it out they use it for we don't use it we don't I'm saying we don't use it and clas the fat the clas are in a just me Happ to mention the kidneys the kidneys you don't see kidneys you see these two round things that are totally encased in a big animal with fat about that thick you can't even see until you open the fat and that's called the and that goes on the that's anyway getting back to our situation okay so getting back to the diaphragm cuz I'm going to show you remember about this diaphragm which is called the what the tarish in the in the VRA by the by the caronus mayor it's called the it is the courtyard of the what's a CED which organ liver liver the liver actually hangs on it so it looks like a house with a garden around it so it's called the because the liver hangs on the diaphragm it actually actually hangs on it so around it is this diaphragm see to one side the liver is on the right side and the sleen is on the left side pict no you can't see it it's on the next one next picture you see it look at the next picture that black line is the diaphragm going on an angle toward the clus everyone see it it starts at the base of the chest you see right here and it goes on an angle and you see that the liver with the Mora is actually hanging on the diaphragm on the right Side Animal say again how does milk get from animal I can hear you how you get and milk from animal that TR you're asking in general why you allowed to do that maybe they're tra yeah we're going to answer you later very good question though may this CET so this entire the whole of the animal is to cover it's a huge it's a huge organ it's a huge organ in a big animal and it's huge and it's only on the right side it only hangs on the right side so you can imagine they're only showing you from the right side of the bema on the left it's only on one side of that tarish on the left side which it doesn't show you is the is the uh is the to which you see in the next picture on the opposite side which is the spleen let's finish up with this picture you see the diaphragm lungs are on on one side and then you see on the other side is the liver now I want you to pay very close attention to how the air gets into the lungs this thing called a what's a con in English um what what what k no the right in the front what brings the air in to your lungs wipipe yeah what's it in English you know it's called the official name wiip Wim pipe the the legal the real technical name technical name is called the trachea oh tracha the trachea goes into you see that trachea going in okay anybody know the the the esophagus very good very excellent the esophagus which is in front of which which is first what do I hit first the trachea first what's that trachea the trachea is first the vet starts behind it starts behind and then it becomes to the side so in the beginning it's like this and this at the end it comes side to side as it gets closer to the stomach does that make sense to everybody anybody understand what I'm saying up here it's one behind the other trachea esophagus that's why on Kipper if you read next time oner if you read the the what's it called if you read the the uh it says that the co G used to she most of the tracha and the V Ro he'd hand over the knife to another and assistant because the next aod that only the K could do all the avodas he had to catch the blood well how is it possible to she majority of each one if the one if the esophagus is behind the corner does that make sense how can you get if I have to get to the second one I'm going to do the complete tracha do that make sense the answer is if you sha a little bit closer to the chest it becomes side by side it starts off like that but further down as you get closer it gets side by side you can sh closer to the to the bottom of the neck and then you can get majority of both yes the animal will die once you cut the the the V not correct I mean the the cond not correct it's like having a tracheotomy the animal will just blink there looking at you you have to cut the two jugulars here they're further back the the blood that goes to the brain is further back behind the jugular okay and the car and and the car and the uh kateed arteries no the kateed arteries are back here okay so again so's not cutting the the but Hally for us Hally you have to have in mind so listen to me carefully May when I she you have to have in mind to she both the K which is again in English the tracha the esophagus the kateed arteries and the jugulars complete severing everyone understand that mhm and then it bleeds out very quickly cuz the blood cuz the heart is pumping it comes out like a fountain okay it shoots out from both sides and the animal and the animal passes out how does become TR give a minute right now let's get one by one okay just get make sure you understand what I'm saying to you so getting back to our's question onum Kipper for us you have to at least minimum cut ro ro in English is what the minimal majority majority of both the what the esophagus and the tracha the animal still blinking now Kipper it's kosher already the other kind he takes the knife the co go gets ready he finishes it pardon me that's how it was in the time of the Bas of MDES that's how it was done any questions on anything I just said in this part you get it and he's maabo the D basically the the animal had a Dr out of do they would do the whole thing but in this case he had to okay now now that we know this thing we're going to stop here for a minute with this and look at me like this before we go to she you have to know what are the signs of a kosher animal how do you know which are the kosher animals the what the say okay so let me tell you how you say it in in the in the Torah language do you know what it says in the Torah first is very good M first is par okay and the what's that he said Mal oh he said Mal okay you got to chew its C now what does that mean chew its cud that's very nice word what does it mean each different bits it out like three times yeah very good how do you know all this are you a sh C I forgot you're a queen must be in your jeans it must be in your jeans the answer is very simple we have only one stomach an animal has four stomachs if you look on the page here look on the page first page you'll see this page right here you'll see part of it there's the last page you'll see the big one which is called the Caris you see this big one I wrote over here it's huge it's huge this thing is the Caris it's the first stomach go back a page and you'll see smaller stomachs the hemus and the C look at the bottom you see this yes the one that it's not showing let me see if it shows it to you it's on the last page no it's on the next page be on the last page is the basos so there are four stomachs the stomach goes from the Caris to the boses it goes from stomach one which is the Caris to to the boses which is the second stomach go back one page to the third stomach which is the hemus and then it goes into the ca the famous CA okay now because an animal eats grass which is very fibrous it's very difficult to to digest believe it or not you never checked an animal I doubt you looked in an animal's mouth an animal does not have top teeth we have top teeth and we have bottom teeth an animal so we actually cut with our teeth we can cut into something correct we can cut something does that make sense an animal uh a kosher animal with the split hoves and the what's it called um Mya that it is only has bottom teeth it actually tears the grass out it does not cut the the grass but in the back it has top and bottom molers that are very sharp they're pointy like mountains very sharp so what it does like mayor said it chews the grass very fibrous I don't know do you ever tried chewing grass no okay don't anyway next it's it's not for you anyway it's very difficult and very bitter I'm sure maybe on PES off you've tried to eat some of these things and then what it does it goes down into the first stomach and then it comes back out into to from the Caris it comes from the basis it gets literally squeezed and it comes back up you can actually see the food coming back up into its mouth it choose it again recho it until it gets fine enough that it can pass into the third stomach which is called the H it's amazing how K creates something that has to get a certain size before it can pass through a filter think of a filter with holes that it can pass into the next stomach it's amazing it's in the FL the it's unbelievable that God created it that way they keep chewing it maybe three times until it gets fine enough that it can pass into the next stomach and then eventually into the fourth stomach any questions that is my what par it's called split hoof okay is this a split hoof is that kosher is this kosher maybe it's not good enough when you look at an animal when you look at a a give me some examples of kosher animals cowsep sheep goats SE how about a pig no it's not Kosher but it has split hoves it has real split show right exactly it has split hes if you look at it this way you're going to see the animal looks like that but that's not good enough what you have to do is turn it upside down if it's if you see this look like that it's not Kosher it's got to be split from front to back not like the way it is on top on the bottom it's split back to front this split halfway is not good enough how do we know that doesn't say in the Torah it just says split Hoopes how do we know what the split HS have to look like to be kosher split hopes somebody said it earlier because it says it in the in the doesn't say it in the written Torah exactly it's a detail let me show you one let me show you one okay this is from a steer here oh my here's a real split hook this was a live yesterday it's still twitching a little bit it's still moving now look you see it has a it has a you see right here it has an actual joint it stands like that look at it everybody see it how big was this now you see how it's split this is a big one 800 lb yeah wait a minute we can always uh what you later on edit you know do lb everyone see that I'm surprised doesn't smell sure it smells a lot come here okay all right you ready and this is washed already so you imagine what it smell like before anyway see everyone sees that this is not good enough you this is this is not how you inspect it you inspect it by turning it upside down see how it's split front to back yeah everyone see that see how it split front to back not the way it is in the front this is a true split hoof okay and it stands just like that interestingly nothing to do with kous right now because nothing in this area affects kers this is a matter of fact in gar language for those who learn this is the ARA Ro you got this for free you bought the head you got this ho to make p they would take off the hoofs and a matter of fact this is from a kosher animal meaning it was actually found kosher and someone's going to be using this to make Pacha which is a gelatin gelatin is comes out of this these Hoopes they cook them well that's a different that's chicken gelatin beef gelatin is the best so be beef gelatin is made out of these hoofs you cook it and cook it and the gel gelatin comes out but I want to just show you something interesting anyone want to venture to guess what this is sticking out it's Lan no not no it's not look how thick it is can't even tear it if you wanted to exactly it's a tendon one of the major tendons back of your back of your uh Achilles tendon it's like an Achilles tendon concept so technically if I could grab this and move this if I can grab it it's not long enough you could you would actually see this hoof move but I it's not it's right now cold and I can't pull it I wanted to show it to you but it's not pulling if I pull this and grab it good it would actually here you go and get my hands I see I'm getting it out let me see see if I can get see you go you see there you go you'll actually see it okay amazing isn't it to me I find it fascinating if any of you ever become a doctor or a surgeon I always tell people this is no different than humans anything I've seen tumors I've seen cancer I've seen heart disease in animals animals have the same disease as we have so so don't think that this is something unusual this is exactly what so when you have attend in that tour realize what you're tearing here this is very hard to tear so if you're tearing and there's more tendons here for individual there little tendons right here these are smaller tendons I'm taking the major one you can actually see it moves see this one would move other this one like a puppet would move other parts of this foot there's other tendons here it's sideways you know if you got you know okay this is this is the real true Maus parsa this is what you're supposed to be looking at bottom not top wash your hands little bacteria there okay next okay so what we learned so far we learned which animal type of animals are good in the big animals what animals are good in the birds what does the Torah say said like three three and one in the back or something four is that what the Torah says what are the signs of a kosher bird in the Torah anybody it do doesn't say the tah takes a chance the Toyah lists every not Kosher bird not Kosher bird and the rest of the birds in the world are Kosher but we are afraid because when maybe we're not translating the old Hebrew correctly KES we only eat the birds that we have a m what does a m mean Heritage a tradition he handed down to us a m so give me examples of birds that we eat chicken chicken chicken turkey turkey Goose duck duck goose no give me one come on one from the carbon give me one from the carbon a pigeon a dove huh Ren no Raven's a trait bird anyway but the gamar says there's interesting things that they did like a scientific OB observation and they notice certain things that are Universal almost with all the kosher Birds versus the not Kosher Birds first of all what you said anybody have a bird at home a parot I know next time you go to the zoo or something remember what I'm telling you remember what RAB Kurt told you okay a kosher bird watch a chicken next time they all have four fingers a kosher bird say again three three in the front and one in the back a trafe bird is two in the front two in the back when it stands it's two in the front two in the back you got got it so far next thing that that the the gamar makes a scientific analysis but you can't depend on this because the T doesn't mention it but it mentions it you will never see a kosher bird hunt other birds it's not a hunter when you see chickens eating they just Peck eagles they hunt exactly so an eagle is not a kosher bird it is never aoras it is not a bird of prey p r y it doesn't go ahead and pray on other birds it's just not its style that's something else they notice Ducks it doesn't work like that okay they don't pray on other birds like other hunting birds do next thing the gamar notices interesting it'll never eat out of its feet go on YouTube do you know what YouTube is they said you know what you no maybe you don't know I'm Sor YouTube and you watch Birds how they eat eagles they will grab the fish from the water or or some sort of Ro wouldn't they'll bring it up to their nest and they hold it in their in their hand well it's not called a hand the claws of it right and they'll actually take their very sharp beaks and they'll rip it right out of their hands they eat out of their hands like we do kosher Birds just PE PE PE they don't do that watch a pigeon next done it never eats out of its out of its uh feet right out of its clo next thing the thear says another example the gamar says two more examples and that is the stomach of a kosher bird the inside where the food is inside is a very rough like sandpaper how does it digest it's very interesting the inside of of a bird's stomach inside is sandpaper feeling it feels like sandpaper and it actually when it's when it's digesting it does this does that make sense but that inside we eat it we eat pip it's called pip that's stomachs that inside gets peeled off it's peelable it it's able to be taken out and we eat the stomachs and it's you're able to kif it it's called mamar you be able to peel it that's another sign of a kosher bird that the inside of their stomach okay the cavan you're able to what peel that rough sandpaper like material we eat the part that you peel off or the no we eat the meat the actual Meat part the stomach part the last thing is that most kosher birds not every bird but they've noticed that most most ooser birds have a zc in their neck do you know what a zc is it's basically a storage tank they have a storage tank here right here in this in in the in their neck and they can eat and eat and eat if they don't need it it gets into the storage tank if they can't find food they can squeeze it out and bring it down the what what does the food go down yeah saus very good perfect okay what are the signs of kosher Seafood the fins and fins and scales but again there's always you have to know the not every scale that looks like a regular fish everybody knows you no lobsters no shrimp that's obvious but there are many fish that look like fish and they have scales I'm not talking about the ones that don't have skills like like like a you know like a shark or a swordfish or some of these others white fish right but to be a real kosher scale just like I showed you a split hoof has to be from the bottom not the top a real kosher scale it looks like the top of a roof it starts by the head one one on top of the other so the water should flow just like the water flows that's where humans got the idea of how to make roofs that you put the U the tiles one on top of the other so the water runs from one tile the other the same way the fish is done the same way but a real scale that is kosher has to be plucked you know like you go and take a rose and you just simply pluck it and it just comes right out that's how a scale is by a Kosher fish it doesn't rip the skin I once went fishing for pesak with a group we had a pesak program I was the rabbi and we went fishing in cab Lucas we went deep water fishing and they were catching fish Galore and the rambam says that one of the mitzvas is to be bed to actually inspect the fish for kras it's an actual Mitzvah to do that I said I sell I told everybody we have an opportunity to do a Mitzvah right now let's be B and we found fish it was like armor it look like a Kosher fish we couldn't get those scales off if you tried they were so attached to the you actually rip the skin in order and we actually they were tra we we gave them away to the go they were not Kosher fish even though they had the appearance of a Kosher fish any questions and again how do I know that it has to peel without tearing the skin you know the answer how do I know that tur doesn't say that tur just says scales exactly very good listening I tell you're listening F okay the fin is just any fins that we we know of the fs what are some of the animal what are some of the types of fish that tell them what type of fish are Kosher no they're not what's that they're not Kos all the old ones the barracudas catfish you know there's catfish have sces they do not it's not a kosher SC scale I don't know the names I can't tell you I'm not familiar enough with this there's so many species I'm notar look at Google it's in gigle have ston is correct yeah but some sturgeons are Kosher okay but anyway get back to the you get that okay now now we're up to may you have to listen to you're going to be a one day in the Bas of now it's time for the itself so first you got to know oh what what knife how do you do the it doesn't say in the Torah anything about what I'm about to teach you where do you okay where ask this question not me I don't know if you ever heard a person can cut their wrist and die and the asked that maybe you cut here in the wrists people slice their wrist and they die die instantly no but but doesn't make a difference that's ask these questions where where is the the says it's in the of the neck so I told you earlier where on the neck but where on the neck feel your neck where the esophagus lines what is this right here what is this hard thing What's this called the Adam example right okay it's called in in our language it's called the if I had brought it into you you know what a hitasha looks like this is what that looks like it's in the shape of a hitasha three zetic like a triangle shape what's that three sided yeah three sided right so here's one side and that's why it's called the shaov what's K Hebrew a hat so it looks like the hats of the settlers the threes pointed hats and that's what it looks like you have to sh belowa you have to sh below the Adam's Apple into the ringlets of the trachea and which I'm going to okay get that and through theop is the way I explained to you before you she you have to remember five rules when you shed in this place there are five rules you remember right five rules five rules first of all there's no sh you got to do it in one continuous motion no stopping till you finish if you stop for a second it's no not tra it's NAA which is which is a different of TR the difference betweena and TR in different what is it what's the difference take a guess TR one is called a Nea one is called a Traer n is anything that died without a proper it died but it didn't die with a it got shot or died naturally that's a TR is if it got Sheed correctly per but later on I found a a defect something which I'm going to show you a defect that made it tra does that make sense that made it tra healthy whatever it is I found the defect of all the 18 different types of defects that you can have it's very easy to remember K is what 18 so there are 18 different types of basic defects that make an animal Trad 18 of them so it's easy to remember the opposite of makes it not Kosher okay next the things of TR so againa is anything that died without a proper any any which way it died even naturally and trfa is what and that correctly but what happened but I found after I found some a defect something after okay now so there are five rules you have to know first of all one continuous motion no stopping till you've done at least majority item number two you have to shf in the right place which I taught below the Adam's apple in a certain spot okay there's a certain spot you have to so you have to sh in the right place if you sh in the wrong place it's called grma it's it's considered n you didn't Che it right n the next thing is the ofor which is that it has to be a very sharp knife with no teeth do you ever notice when somebody saws wood what do you see on the floor the pie pieces of the what is that called in English exactly sawdust you can't use one even if I Sheed right you cannot do that what's that AA that's an AA because you're tearing the simum you're not cutting the simum when I take a very sharp knife and I cut like anytime you cut you just basically just splitting the thing open when you take a a thing with a with with teeth on it ripping you're RI oh very good word ripping ripping it said no ripping only cutting when you cut a chicken same thing with a knife same thing same everything I'm telling you is the Same by chicken only difference is by fish there's no h like that you just have to take it out and let it die there's no no special thing just fish it take it out let it die before you eat it the next thing what's that or Bop It on the head yeah Bop It on the head the next thing is the next thing is one more time you have to sh it in the right place right you have to sh in the right place you have to go ahead and do it in one continuous motion no stopping correct it can't have any teeth it's got to be very smooth and sharp no Nick in it no Nick in it no teeth no nothing like that no ripping you use the word ripping no ripping the next thing is it has to be a cutting motion if I take a very sharp knife with no teeth and instead of and I simply do like an axe instead of cutting I do an axe motion and I get it all the way through perfect all the way to the backbone is it kosher TR TR TR no NAA correct not a good it's NAA okay you got it so therefore it's got to be a cutting motion not a chopping motion and the last thing the fifth one is I think it's a practical thing it's called the area of the cannot be covered even if you did the right way I Sheed the right way I what I cut it in the right place I didn't stop I used the proper knife that's but if I can't see it it's covered means covered it's a it's not a you got to be able to I think wanted to make to see the actual knife so mean the classic case of the gamorra is if I take the knife and I stick it under the skin above the simum I pull this out like this put it in so I don't haven't even touched the simum yet and then I start Shing from inside but it's covered I can't see it it's from inside the animals in availa the T says so once the knife is inside it's always out of out of view right and the Torah says that's also even though even if you did a proper so what's the from the outside when you're coming from the outside in I see it the opens up as you never lose s pulling the I can take the extra skin and not even touch the someon I can take the extra skin that's hanging on an animal like this I don't have a lot of extra skin bar but if I did have a lot of extra skin I could stick it in without touching anything you agree yes and then start cutting the T says that's AER and I think the Practical to you should see what you're doing cuz you don't see what you're doing it's covered so that's called one of the and he questions everything I said so now remember what I'm showing to you is what my rebi taught me and he learned it from his rebi and I learned it from my rebi and so on all the way back to M so first of all let me show you something remarkable this is a chicken knife what do you first find remarkable about this knife small it's small because it needs everything's related to the relative to the neck rectangle but what is unusual than your home knives in a rectangle yeah exactly your home knives all have a what a point this is called a the word this is a and the reason why it's brought down this is called a becauseif okay in gor language means to switch okay is a word switch what does this do it switches an animal from what to what exactly edible to I mean non-edible to edible from B from or whatever it is I can't eat it and by doing this this switches it into kosher say this is called a okay anyway getting back to this it's called a and the interesting thing it may not have a point no point to this therefore by mistake I cannot stab the animal I can only do what cut the animal so that's the first thing the next thing is you have to learn how to properly sharpen it because it has to be sharp is sharp andak means smooth smooth like we even say by beas we call it kalak smooth so how do you make it sharp and smooth so this is a natural carb random Stone this is a stone carb random that's what you use that's what I use it's a Stone what's it called carber random carber random that's what it's called that's the name official name don't ask me how that came about but it's called the carber random it has a very rough side and a little bit of a smoother side but only for cutting purposes okay and what I'm going to try to do is to take the sides of the knife and make it as pointy as I can to make it the sharpest I can but even if I do this properly it will never cut because it gets very rough from this the tip gets very rough it won't cut anything so this is what how you do it this is what I learned from my REM and go back to M you understand this is had to be taught to the people how to do this so first of all use water I'm not using water right now because I don't care about this knife my demonstration knife but I learned how to properly hold it at the right angle consistently the same always holding it the same I go back and forth as they say in TV for those who have TVs don't do this at home but you can get hurt yourself I go back and forth back and forth back and forth you see and I know when to do how much and I do the other side the same back and forth back and forth back and forth back and forth okay now when I feel that it is nicely done and I'm going to show your again your first name again y YY you see can you see how nicely the bevel is it's a nice you see it's pretty much straight everyone see that yeah has a nice straight line you see the bevel it's called the bevel where it's starting to bend okay you see that mayor yeah I think okay good I'm going to give you a special class cuz you're a clan all right next so have to teach you you got you got to know what you're doing yeah he see here I'm not a so for me I can Chef that's the only thing I can do the Bas is only do I can't do anything else anyway because aor is allow to anyway see here so here I do this until I feel I'm ready whatever that is then you take a smooth Stone this happens to be a piece of slate same thing you find on expensive roofs it's a actual Natural Stone and then you can hear the difference this is again with water smooth it out smooth out see back and forth and I know how to do it I keep it the same way back and forth now when I'm done with this I got to check if this knife is finished is it what is it sharp and is it smooth and is it smooth well how do you do that thank God a who gave you nails so I was learned again don't try this at home unless you learn how to do it so so we learn how to do the's language is we go ahead and we check it on the on the nail and on the buer the nail and the reason why they bring down the is because it mimics what you're about to cut the tracha is very similar to nail material and the vet the Asaf is is very similar to meat so we're Shing both something that's comparable to N Nails which you can cut nails are not bone so the cartilage is very similar it's soft just like nails which you can cut and the other one is so I do both so I take my nail and I actually run it on the blade to see if it's sharp and smooth this is not a kosher at all if I right now Sheed a chicken with this knife it would be n it would be not Kosher whatsoever okay okay come here for I know you're you're not nervous are you okay do you mind if I I'm on this side here turn around that is that is until you take don't be afraid I did not start yesterday don't have to worry I did not start yesterday what I want you to do is just relax your hand and I want you to be honest to everybody okay tell me what you feel okay so concentrate you know for a second close your eyes and tell me if you can feel the roughness of this knife okay first right there do you feel that see how it's not it's not smooth right right here's a little bit smoother you agree or not go back to this feel that feel how a little smoother and now again rougher the whole thing is not good but you feel the difference you agree with me right okay stay here a second okay you you're my carbon stay for one minut okay next thing you're being you're about to be shed you agree with that right I can feel through the the handle now that's for what size that's for what type of a chicken the next one's the same shape and this is what animal may can I just I just want to ask you a quick question so a real checking a knife the point is not to actually cut into the nail is it well it cuts in a little bit cuz that's not really sharp it's I forgot to do the bis part which I'm not going to do on you that's Atif that's on the nail what I will do is I'll actually have my finger running on the blade you see this and I'll check if it's sharp enough this is not sharp at all cuz it's not finished cut yourself I I let it catch me a little bit I can't exp I'll show it you in a second I'll show it you personally later on I'll show you later this is not nothing this is not CH this is dull cuz it's not finished this is my uh demonstration this one is for the next size lamb and ghost so you have to do everything proportionate to the what you're cutting I can't cut I mean I could theoretically but it wouldn't be very easy this is to the to the size of the neck of a lamb and a goat sheep right so same thing I will check it and this is also not Kosher not even close this has pagus on it it's not as bad as that but it's not close this would actually tra make a animal NOA it would actually make it not usable but again look at the nice bevel you can see I I I cut it nicely let me just show it to everybody it has a very nice bevel on it bevel meaning where it bends you have to learn how to make it nice and straight you see how nice and straight that is can you see that there let me show you see how nice and straight that is and you learn how to do that to keep it nice and straight and the trick is not to rub uh only in one spot the more you rub in a spot what happens is the more metal the metal gets used up in that spot and you get a different looking bevel you have to keep it consistent when you're rubbing it down as it ages keep it straight and that's by simply knowing how to keep it consistent and you have to learn that anyway getting back to this oh my hold it here's my carbon one second tell me the difference between this knife sh give me a second okay not too tight just just loose I'm just saying down but not tight you got it tell me how this compares to this knife it's not Kosher but tell me if you feel anything different little smoother there trying to see if you can feel the be little rough there a little right there you feel a little bit not Kosher but you see it's smoother you agree with me it's smoother a little rougher there I want to see if I can get a paga you can feel the paga okay I don't okay it has pimas on it all righty so that is for what what is this for sheep sheep for goats and Lambs sheep and St like that okay now my good friends this is for the big ones this is about 18 in long this is um steel that you this is very sharp this will cut 17 Ines of meat in a onew motion I once was I was telling every time I tell this a true story I was fixing one of my long long NE is like no but you're cutting through it it's it's bigger than the neck WI a neck is tapered a neck of an animal is wide up here but it tapers down like this so you never get back here to the big think of your own head right a person's own head right it's tapered here and it's bigger here so you you know you never get past the mafre the backbone so therefore you're only Shing this part right here and this sticks out from both sides anyway getting back this I was once fixing my knife for the next day and it actually fell the floor on the floor after I was done with it so it was fully sharp it was fully sharp and it hit me just like that on the way down it simply hit me like that and it fell down and it put 15 stitches on my knee 15 stitches I have a lot of places here can show you my hands that had stitches okay teaching people and things like that anyway this one is is very very smooth and very sharp this will cut don't worry just put your finger away this one away this one out okay get ready not tight you got it now feel the difference between this one give me a second it's kosher feel difference very smooth right he said it's kosher take a see thank you give my give him my big hand you didn't shake at all usually they Shake second very good thisif is very good anyway it's stainless steel this cost about over 400 about $500 okay that takes care of the different of the different knives I showed you what you have to do in order to prepare the knife and had to check the knife I Sheed the animal I did it correctly I cut in the right spot I did it the right way I did everything what I was supposed to do now is the animal able to be eaten the answer is no no in the slaughter house the animal gets the hide gets taken off and then they open up the stomach this area right here they dro the kishkas they they dro the kishkas and the after they dro the kishkas the the kishka cavity is open right what's what do I see right away the diaphragm remember there was a piece of skin that separates between the the kishkas and the what which part the chest cavity and what I do is I stick my hand I cut open the diaphragm and I stick my hands into the lung cavity and I check the lungs blindly and I had to learn how to do that to check the complete area inside the animal blindly without looking at it so we first do a bedikas Pim we do an inspection internal inspection and then I do an external inspection internal internal with my hand blindly I feel around in its natural state okay and the reason why we check the lungs specifically is because most of the traas that we spoked about how many traas are there no 18 18 good very good 18 different opportunities most of those that can make a trafe are in the lung area so Bally we have to go ahead and check the lung so what's this why why does it have to be inside the that's first cuz you want cuz that's where you don't want to disconnect anything you want to find it if if I does it have to do with the connections yes the Ser so there are different types of adhesions you know when you get a cut on your on your on your on your hand you have a scabbing inside the lungs a scab a scab if you cut you get a scab but inside the lung inside the lung cavity it scabs but in a different way and that's called the okay so let me show you what a lung looks like this is yesterday this animal was alive lunch this is what I want give me a favor RAB give me inside here one inside here there's a a knife a regular knife you'll see with a brown handle somewhere in there this is from the same animal there it is you pull it out for me I don't want to touch Cur this is from the foot animal I don't know that I oh okay okay thank you so much so you see all this take a look at all this so first of all this is the lung so you can come here don't be afraid here can anybody guess what was right in the middle of the lung in this case the heart very good it's this is the top of the heart the heart is encased inside a kiss Hal the oh okay the chamber here the heart is encased in this see right have the they split it open cuz people don't realize that the the lungs besides your breathing apparatus you ever Noti when you exhale what what's the temperature of the air coming out feel it what is it exactly so the air the reaya it's called the Ray the lung also is used as a radiator thank you also is used as a radiator for what to cool down the the heart to cool down the heart it takes in cold air exhales hot air ARA has this is the head right here so you remember I told you about the trachea in his in the fla it's amazing look at this this is the trachea do you notice that it stays open it's like an accordion it has ringlets um I'll show you you see the ringlets that you feel on your neck okay I'm going to open up look see these ringlets look second I'm cutting Rings no I'm not cutting the rings of the knife that's a doll okay here there's ringlets I cut right you're right in between the ring you're right I cut you see how I cut it there's a ringlet but look at it it's only halfway it's a u-shape on the top it is just material right here it's material right here there's no there's no ringlet it's not complete the first ring which I don't have is the is the uh what do you call that is the ringlet which is it's called the tabas tabas means ring tabasa and that is a complete ring and it's almost bone likee the rest of these as you see are cartilage they're very soft and that's the like the nail and you see it stays open wants that the trachea stays open at all times it can never collapse while the esophagus when you eat it's a muscle it does like toothpaste it shrinks behind the food and what does it do it forces the food into the into the stomach now this is the right side this is the left side an animal has look at this three small Unice okay here one two this is one one big one this is called misat the and the AR okay because it's it's you see it's three- shaped instead of this is being pointy see how this is flat and pointy and this is more Tri shaped you see how it's Tri shaped this is calleda this is called the mitel because there's no rhyme and reason to what shape it is every animal is different it's like squishing something and it just squishes out and then so you have over here three loes on the right side see that small loes and you have one big lobe on the on the right side at the bottom you see it's one big lobe the left side has just the opposite look at look at the left side okay and the problem is like I'll show you something in a second it has two loes one two and one big lobe here at the bottom so it has two lobes on the right on the left with one big one three loes on the right with one big one and in the middle middle is one more and it's called a v cuz it has a shape it's called like a ver like a flower like a rose and it's stuck inside its own kiss in its own pocket you see that it sits in its own pocket like that everyone see it and the actual when you do the thing so when I do the inspection I I do this blindly and I'll go inside the animal it's upside down and I'll go through all this and feel everything this is trfe I don't want to tear it cuz I have to show it to somebody else after but these things all these connections that you see here to the fat you see how it's connected to the fat here see how this is loose and it's only connected at the trachea see how this is loose it's only connected here here's a simpon here's the actual bronchial tube that's coming off the main the main shyish the main trachea and you see it's connected right that's the bronchial tube you can see a little bit of it that so that is kosher this this is trafe this should never be this side is terribly trafe that's why I couldn't even show it to you look how it's totally connected to the fat I can't even separate this unaa this lobe from the fat let me show you the difference I'm going to show you a kosher one watch yourself and then you'll see the difference this one's kosher in fact has a star K tag on it watch everyone look at this one and compare it same right side same left side no connection look only by the trachea see look one two nicely beautiful this is BET ysf anyone here fi no okay okay herei Bet YF you can eat this bet look one it's only connected where it is at the thing one two three the vard here's the nice vard I told you it goes in the kiss here's the V on the right side and here let's look at the left side though here it's all connected you see how it's all connected to the fat see all this stuff here that's an adhesion look at this one nice and loose nice and loose everything beautiful see how nice and here's the lobe see how beautiful that looks now any questions on anything I've shown you really gorgeous the fact that this is a lighter color than this nothing it just has to do with air the thing even though it's brown it'll turn beautiful pink healthy Pink as the as the thing a fills with total air okay so this is um I wish I could blow it up for you but I don't want to damage this once the air gets in there this whole brown and black will be completely gone all right anyway so that's what I do I do an external inspection and the external inspection is um I look at it and I check it to make sure everything's good and so on and so forth once the animal is kosher it gets tagged as kosher and all the parts get tags of kosher Parts get tags of kosher it goes to the Butcher Store like schlomo or wasan where it's got to be traed where certain fats like I showed you have to be taken out certain veins have to be taken out then the meat is now the meat is now soaked anybody know how long you have to soak meat before you Sal it half hour remember that half hour the meat gets what soaked then it gets salted with very coarse salt and the salt is left on it for an hour soaking for a half hour and salt for hour or less than Salt for an hour and then you have to wash it very well three times M now if you still have the energy you have to all that she them peek and everything else you can go ahead and you can now go cook it and eat it all right anyone have any questions about anything