The Meat We Eat - Part 2: The Five Halachos of Shechita

The are the says like I commanded you. It's also one of the proofs that there's a Torah path because the Torah doesn't write exactly how Hashem commanded it. There's a famous rem though. What's rub if you you one of the for a bird two for an animal and most of the simmon is considered as if you shed the entire sim there are five that we learned stopping chopping a shacking in the wrong place which includes what is the right place ripping and kala covering the knife which is stabbing. Those are the five. Let's explain each of these halaf in detail. Shah, stopping, waiting. Shah means that we have to cut continuously. You can't cut and stop. Da chopping. It means that we always have to go back and forth instead of pressing down. Obviously, when you cut something, there is downward motion, but it always has to come with a sawing motion going back and forth. We in the place of it means that we have to sh in the trachea which is the ka which is the air pip that connects the mouth to the lungs. That kana at the top turns into a ship kova where the epiglatus is where person swallows and at the bottom goes all the way to the lungs where the lungs begin. Theita has to be on the ka somewhere in that in that space. the vesa, the esophagus, the food pipe. It has to be in a place where the pipe closes. Hashem made the food pipe in an amazing way is that when the food goes in, the food pipe closes around it and pulls it down to the stomach. Now, the food pipe, the veset is made with a red skin around it with a white membrane in the middle. When we do a we see that the white membrane pulls the vesset shot and we know that it's a kashita. >> Okay. What we're showing here is this is this is the trachea and this is the esophagus. The esophagus we're opening up. Show how it's white on the inside and red on the outside and how it closes. It closes like that. Okay. Okay. This is this is this is actually the most important. This what means this what makes it equip. That's the reason why the shita has to be done with a knife that's perfectly smooth. It's razor sharp. The shita has to be done without ripping at the animal. Ekker would also be a problem if you did it with a hook, not just with a knife that had a piggyo or a serration in it. And then there's kalad. Classic way of doing kala would be to stab. That's where the knife gets covered. Which requires the knife always to be visible makes certain that the knife is used in the manner that is that we did from the outside to the inside.