Would some kind person advise me on the Halachic status of the hindquarters of a sheep or cow for kosher consumption on the table. It is my understanding that a leg of a lamb, for example, may be rendered kosher if an additional procedure is carried out by a shochet or kosher butcher to effect the complete removal of all blood vessels from what would otherwise be a non-kosher cut of meat from these animals. I seem to recall, from many years ago, that this process was called 'porching' Am I correct? If so, what is the additional process called in Hebrew/Yiddish-English transliteration?
Is there any connection between removing the sciatic nerve of the animal during the post-slaughter butchering and the possibility of rendering hindquarter-cuts kosher for consumption? May I also have advice on the offal of these animals as to its status as kosher for the table. Many thanks.
Is there any connection between removing the sciatic nerve of the animal during the post-slaughter butchering and the possibility of rendering hindquarter cuts kosher for consumption?yes – kouty Nov 07 '16 at 07:25