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Kosher Meat Philosophy Part 2
As I started thinking last week, being a kosher butcher might not be so bad. If becoming a professional blogger doesn’t work out, I think I’m going to move abroad, and become certified to be a kosher butcher.
I guess I’d need to practice? I mean I don’t know how easy it is to open a cow with a single stroke through the jugular vein, carotid artery, esophagus and trachea. Eventually though I think I could get the hang of it.
That would be the life though, wouldn’t it? Living in a small town where everyone knows everyone’s name; I would eventually be the “town butcher.” People would walk down my street in the morning and wave, greeting me and watching me keep shop.
In 2008, giraffes were become eligible to become kosher meat. I’m sure the giraffes were thrilled about this. Can’t you see them filing their kosher eligibility forms at the rabbi office, saying to each other with their cloven hooves crossed, “Jeez, I hope we make it.” But just because their milk curdles and they the chew their cud, doesn’t mean becoming kosher is that easy. They forgot – they’re still on the endangered list, so they can’t become kosher! Plus, making that one cut from jugular to esophagus would be way too hard.
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Posted on: Monday, July 26th, 2010 at 9:03 am
Posted in: Uncategorized
Tags: kosher butcher, kosher chicken, kosher food online, Kosher Meat, meat delivered