Monsey Daf Yomi at 18 Forshay Live Shechita Chicken Demonstration

Are you going to be Yeah, this one >> really. All right, he'll calm down in a minute. >> Okay. All right. You remember what to do? >> Last time I made a trick. >> Do you want to do it again or not? >> No. Does anyone want to volunteer to hold? >> Okay. I heard you first. >> Give my son. Give my son. >> Oh, take the jacket. >> I don't want to take it away. Okay. >> All right. There's going to be a lot here. You hold like this. One one hand like that. The other hand facing down like this. And you stick it under. Grab both of the wings down like that and hold. [laughter] Yes. Mika is very hard. Okay. So, this I won't care to solo anyway because really we're going to get to see on the goat basm. >> Okay. >> Hopefully. All right. So, let's turn this way. Right. >> So, I hope you you should get two anyway. But, um, now I checked this already. Don't forget, I'm not going to check it again because there's actually a lot of schmutz and I don't want to cause a piggy from checking. So, this guy's got these gorgles in the way. Hopefully, that won't cause us a problem. >> Okay, hold him up high. He's going to kick once he gets cut, but just feathers. >> You would if I'm going to sh There aren't feathers, but yeah, if there feathers in the way she Okay. >> Okay. So, you want to make sure the dam gets there >> here. Someone hold this. >> Put it out. >> All right. Yeah. So, hold You can leave the leave the wings. Just hold up higher. Hold up higher. Let them flap. Hold them flap. Okay. Okay. So, just going to >> Nope. No. I was just checking that it was good. >> Okay. So, this also is called pirus. The animal starts moving around with a lot of after that means that it was not well when it talks about a mu keness. Mr. Kennes, it's proof that the animal is Oh, good. We have a schmuta. Wow. Okay. You see this? This is kind of rare. It happens. It definitely happens, but it's a little rare. And I guess this is traos. Okay. This here, this is the sheepo kova. >> Yeah. Um, we're gonna see it a lot better, but just try and try and remember this because you won't see this too often. The the chicken pulled out. Sorry. Um, >> yeah. So, this over here, this is the voice box of the root. I think it was a rooster of the rooster. It pulled its own uh voice box out. I don't know if it happened before the or after the and which means that's a suffic. So it's so we're going to do but without if you want you can you're more than welcome to do it but uh maybe you want to save the first time for braha anyway. What >> this this animal is a this is the k and the part that it ripped out it ripped out its own ship kova. So, >> where's the itself? >> So, I I'll find the in a minute. >> So, >> so the the the Gamar is going to talk about these things called the and the sheep kova. Trying to remember all these terms. All that's right here. This is in in anatomy, it's called the voice box. So, this this little slit right here is the animal we're breathed out of. It flaps like this when it wants to speak. You're I don't know how it works exactly, but your voice box, it looks just like this. It's flaps like that. And when you make different sounds like P, it's this this little slit here closing. And so this is all the way up. This is the tippy top of the makumita. The tabasa gadola is going to be right below it. But if you see, it's supposed to be connected all the way up here. And from the strain of the or something like that, it ripped it out. Now it's when you when you sh for cabala, you have to sh the rooster, which I again, I think this is a rooster. Um, and it says because schmuta is more mutsoy on a rooster because they crow and their their uh their voice box is, you know, moves a lot. When you watch if you watch them crow, you see this big bump in their throat move like up and down like a lot. So something like that happened right now. And uh that's that's exactly what this is. So um I want everybody to see uh now. Yeah. So this is Trafa and but let me just show you. I'm going to >> what? Yeah, I think >> I don't know. Okay. So, >> the wow, the skin is much slower. >> Yeah, the Yeah, it fell out. Okay, I need to get a knife and um open this up a bit. It's got thick skin. Thick skin. >> Maybe we'll take out the middle table. You can move it up a bit. You'll be able to walk up and down. >> Okay. Um >> All right. So, let me just do the key here. >> Are we moving inside or we're going to stay out? But it's nice here, right? Okay. So, >> I just did it. Sorry. >> Okay. So, it says so the ones who is supposed to be the one who does the so um I'll cover the I should do it. But if somebody it says the the um is allowed to be somebody if they were very hotter to do it. But I mean it's not koi really. So I don't know if anyone cares much. I'm sorry. I didn't ask first. Okay. I'm just cleaning off my hand. What? >> It's a suffic. You do not do a koi. Not even nothing. It's It's not >> actually. Okay. I'm going to put on this glove just to keep my cut as sterile as it can be at this point. Okay. Now, um there's a utility belt hung up over there. Can I have it, please? >> Stay out of the opening gate. We rely on >> We stay out of the open because you you're not poisoning. Sure. No, because right right no t are not m they're not supposed to happen. Um you know areas so tos are not supposed to be happen and therefore so you don't assume something went wrong unless you see something that went wrong. For example here we saw something that went very wrong. >> So you take you usually make the bra. Sure. Yeah. Which is why a lot of like any any chicken you you would make a brah on you make a brah on the which you don't know that it's going to it might be tra when it ends up um but if there wasn't aa then you make the braha actually happens to be if you have an animal with a rasa that you think there's a good side it might be tra you you don't you without a braha then you check that thata and if it turns out to be kasha you make a braha afterwards it's just like that a g can't make while he's a [ __ ] it's only after he comes out of the mikah so it's one of the few times you make a after the ma not overless. Okay, so we started with this exciting thing. So I think I'll open this up first. >> There's another cut besides >> there's one cut here. This is where I did but the the the sheep boy kova popped out um after it dislodged from its own um throat. >> Okay. So please stay back and they'll show everybody. You'll show >> Okay. So all right, I got feathers in the way. Okay. So, what's the best way to do this? >> Okay. Let's see. >> Okay. So, so >> okay. So, here we have at the bottom. Um, yeah. >> I'm here. Everybody can see it. >> Okay. >> I'm just Let me figure out what I just uh set up here. >> Okay. So, >> should I come on? Okay. So, here. >> Just everyone try and get a good look. It's kind of hard to see. Um, this here, sorry, let me get him back out again. This part is the top. He's, this part is supposed to be attached to the chicken's jaw. This is the part that ripped out of his own jaw. So, it's supposed to be up like this. This little tube here, I'll walk around. That's the part I cut over here where my pinky is. That's what I cut. >> That is the vet. And it's very also not normal. You usually you have to go through the k to get to the vet. Right. Right. All right. No, I missed the ka. It's somehow and because of the schmuta, usually the vet sits behind the ka. So, in order to get to the vet, this part that's cut is the vet which sits behind this. This white tube, this straw we're going to talk about, if you can see the little ribs in it, there's a tabos. This is the k. The intact thing is the k. And the tube over here and the tube over here is the part I cut, which usually I cut the k, but this time I cut only the vet, which technically would have been a kashita, but So the reason we'll look at on on him they're too small. So >> right. So if you see right so if you look at this straw the intact white straw over here the ribbed part those are all little rings on the on the goat. We're going to open it up and you'll see much better. So you get a much better idea. These are so gadola. Again we're going to do that on the goat. The tabasola is all the way up here. Now one more time. Again this was the part that was supposed to be attached to his jaw that ripped out. So this is where the shipo kova is and the tbasa gdadola and the kiten and that's what we're going to talk about on the goat much better and the vet a much harder thing to understand what it looks like but the vet also connects up to the jaw that's where you swallow that's where all the food goes down that the upper part is called the turbuta and we're going to look at it on the goat so this is the chicken so while we're here in chicken um the neck here this is the mafus and we're you know the the different uh kulas which are the vertebrae of the spine of the neck inside is the spinal cord which is the kashedra. I I really all that I think we're gonna say for him. Um but this is a really special thing. So you guys just uh remember this happened. Okay. So now what do we want to know about a chicken? So in the chicken the the key things that you need to know that are different than an animal is that it has two things right. It has a corkabun which is one simmon of something that's kusher. A kash of kasher has a cork and niclapad that is actually on the in the belly of the chicken. And in the belly of the chicken, it's the stomach. It's the equivalent of a stomach in a person. And on top of it, they have something called a zephic, which I'm opening up right now. And then I'm going to show everybody. So the in the garra, it says that the makumita, the lower limit of where you can check, right? You can check on the top as high as wherever it goes. And below each sim has its own lower extremity. The lower extremity of where you can sh the ka is up until the gaggo shell zephic. The zec is a chicken or animal land birds. They eat grain and things like that and they store it in this big pouch. It's called a zeic. It's called a crap in English. And then it slowly feeds from there down into its stomach which is all the way down in the in the chest in the rib in the rib cage. So >> the vase goes to the >> right after the vase it goes to the zeic. So this here looks like an egg. These the insides this yellow stuff is actually the the corn that it was eating. But this bubble balloon maybe I'll try and get it out a little better. the the piple like >> no no the the corkcaban's a pipic which we're going to get to. This is not meat. So pipics are delicious. I don't know if anyone has them in their chicken soup, but that's the cork which is a big muscle. This is all the food that he's eating that was storing it. It stays here. I kind of mangled it. So you got a better idea, but it's a big pouch. It's a big pouch fleshed balloon. >> What? >> This is the zec. And that's the cornos. >> Yeah. Yeah. >> Except for the skin and the >> Right. Right. Right. So >> what? Okay. Fine. So, okay. So, everybody's zeic. This is the one thing you got to know that's different about a bird. And then the other thing is the cork. So, I'm going to open that up now. >> What did the boy do? Uh, talk about in a minute. >> Okay. Okay. So, all right. So, you open up the animal here. And so we're going to see this much better in the goat, but I'm just going to pull out the insides here. This is the whole digestive system and everything else. Uh, okay. Still moving. >> No, no, that's that's me. Oh, okay. Here you're encouraged again. You're encouraged to touch. This is a heart. This is a lathe. We're going to see it on on the goat again. Also, this is a rooster. >> No. >> Okay. Okay. >> Okay. So, if you see here all these noodles, these are the intestines. Um, this is what, you know, it should look pretty self-explanatory here. And they're different twists and turns. There's a spot called the mechals diverticulum that they check in modern cautious with these young chickens to make sure that it's a kusher thing. It's >> kosher. >> Uh, well, yeah. I don't know. I'd have to look for it. It's pretty mangled. It's usually It's almost always kosher. This thing's the liver, but again, I'm going to save that for the goat. So, here, this here is what would be the stomach >> would be the stomach of the animal. So, it goes the stomach leads into the small intestine. You first digest in your stomach, then you pass it into your small intestines. It travels through, gets digested, and then it gets passed out. No, this is cork. Hey, look at cork right here. >> This is a big, very strong muscle, which is why it's only good in soup. Muscles are very tough and rubbery. You have to boil them for a long, long time before they taste any good. So, this is the probably one of the strongest muscles in the chicken's body. Uh, so you have to boil it for a long time and that's why it's only good in soup. So, the these over here, these two little J's, these are two dead ends. Really, the this the intestinal system should go straight from your stomach, start wiggling around for a while, and then go out the other end. These two here, these noodles, these jays, they come to a dead end over here. So, this is right before the end of the of the line in the digestive system. This is called the SA DB. And there too he says si means hates and di a bear the bears hate it. So on a big animal and on these things this is the part that even a bear wouldn't eat when they're scavenging and eating an animal because this is where all the soa is being stored right before it's being passed out of the animal. Okay. So what we're here for though is the corkaban. >> Yeah. So the corkaban like we said it's a big muscle. Now one of the simash of anor it has a corkanad. What that means is on the inside of the corkabun there is a crumb that you can be that you can peel nic. So this is all the stomach contents and there's there's this yellowy thing over here. This is a crumb. >> Hands are all wet. Uhoh. >> What? >> No, no, no, no. This is just to show that it's a minusher. If I can get it off. Uh, okay. So, Gumar talks about sometimes you might have a stubborn cork bun and you have to leave it out in the sun and whatever. And if it comes off eventually Oh, yeah. One sec. >> What? >> Yeah. And it digests it. So, I'm having trouble with this guy for some reason. But look. So, this peels off and this one's stuck on real good, but usually it peels off as one beautiful sheet and the whole part under it. That's too bad. Okay. On the on the meat chickens, this is a farm chicken. On the meat chickens, they're much they're here. So, you can see it peels a little better. So, this is called nicolaf biad. And that's how you know that this is a min that's a kusher of o or one of the simum. So this this little membrane here peels on a on a on a of tame. It doesn't do that. Okay. Fine. So that cork nicapia. Now it's gonna talk about traos. If a a pin or something punctures it, it has to go through the buser and through the crumb in order for the corkabon to be a traa. Okay. I guess that's it for the chicken. Um yeah. Oh. Oh, sorry. Yeah. Please touch. Pass around. >> Yeah. So where did um >> how much do you want of it? >> Oh, so one other thing that that's to know is the lungs of a chicken work a little bit differently. We don't check >> the >> the the lungs of chickens >> in Ara. They do like a sort of check for something different, but it's not in the same sense that we do vikosa nowadays because they the lungs of the chickens are actually in the in the back of the ribs in the in their back. They're they're stuck and pasted onto the rib cage. So you can't even be bodicated in an animal and a person. They're hanging out in in the person's chest cavity. And you can reach in and you can feel the whole heif of the of the lungs. But on birds, you don't have that case. You actually have to peel them away from the rib the rib cage that they're in. >> And I hope I can get one out intact because sometimes when you peel it, you smush it up. [laughter] Okay, >> this is a lung. Pink, >> not red, not like meat. Here, take pass around. This is a lung of a chicken. >> That looks like liver. >> Yeah, that's the liver. >> Yeah, that's the heart. That's the liver. >> Liver. >> Yeah. There's all There's not much space in there. So, all the stuff The liver is right next to the heart. Oh, >> the liver on top of each other. Okay, that's one long maybe. Get out the other guy. >> The chicken everybody knew in Europe of saying everybody. >> Yeah, they checked their own chickens. >> Where's the chicken? >> We'll get to on another thing. They're the veins in the here. Look. >> What is that? >> That's another lung. It's important to note the color of it. It's not red like meat. It's pinkish. >> So they check the lungs on the chicken. >> No, no, no. You don't need to cuz it's it's not Yeah. Ofos. Ofos are much less matzoy to have any sort of uh traos and dacos are then the next on the line and then on the top of it is the >> you just you just want just the kind of >> Okay. >> So the the the the bas is the gang >> the the >> what's the gang? >> The gorgal is the neck. >> No this this Yeah. The whole fractus here. >> Yes. Okay. And there you go. That is one entire cut all the way to the lung. Okay. So now goat. >> What is this? >> Okay. Move the sitter. >> Okay. So now we're going to look at the simum for real. Okay. >> Um, this works. >> Okay. So, >> all right. So, really, >> so this this would the way >> Yeah. If I would have done like under that's getta. If I stick the knife under like this. Okay. So I want to cut out the simmonum. So if we were in the on the farm and we're trying to eat what we do right away, it would be badika. But I'm going to save that for the end cuz going to leave everything as intact as I can. All right. Who wants to help hold it on its back? Come, come, come. >> Anyone? I need a second pair of hands. >> Yeah. Yeah. >> Okay. >> So, right now I'm cutting out the simum all together with the tongue so we can get a good idea. This is the part we all want to pay attention to. You're welcome. >> Okay.