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Why is it so important to drain all the blood from kosher meat?

by Mrs. Dinka Kumer

  

Library » Mitzvot » Kosher » Meat and Dairy | Subscribe | What is RSS?


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Part of the required process in making meat Kosher for consumption includes rinsing, salting, and draining it until no blood is left (or brazing meat until all blood is removed).

Blood has more than a biological function. It is possesses essential life giving spiritual energy, as the Torah writes, "the blood is the soul." By eating blood (albeit from a kosher animal) a person consumes that animal's life energy, and impacts himself in a spiritually negative manner. Blood belongs to the realm of foods that can serve no holy purpose when we eat them. In fact, eating blood causes a person to attach his soul to negative spiritual forces. He strengthens those negative forces in the world at large and degrades his own spiritual status. Blood can only be elevated to holiness when it is used as part of the Temple offerings (which will be renewed in the imminent Messianic Era.)

Blood also represents a person's heated excitement for materialism, just as blood is the warm substance keeping an animal alive. Often, a person's "success" is determined according to his physical gains, prestige, and power. Entire lifetimes are dedicated to the goal of corporeal success, and the drive to obtain more is never satiated, remaining as heated as ever.

The goal of spiritual salting and draining is to rid ourselves of the heated drive for materialistic gain. By rinsing away "bad blood," we attune ourselves to spiritual pursuits and everlasting divine gains. And while we drain away our corporeal aspirations, our heated energies are transferred onto spiritual achievements, never allowing ourselves to be satisfied with whatever "wealth" we have already amassed.


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Torah
Torah is G–d’s teaching to man. In general terms, we refer to the Five Books of Moses as “The Torah.” But in truth, all Jewish beliefs and laws are part of the Torah.
Kosher
Literally means "fit." Commonly used to describe foods which are permitted by Jewish dietary laws, but is also used to describe religious articles (such as a Torah scroll or Sukkah) which meet the requirements of Jewish law.
Temple
1. Usually a reference to the Holy Temple which was/will be situated in Jerusalem. 1st Temple was built in 825 BCE and was destroyed in 423 BCE. The 2nd Temple was built in 350 BCE and was destroyed in 70 CE. The 3rd Temple will be built by the Messiah. 2. A synagogue.