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Shochets (kosher slaughterers) like Naftali “Naf” Hanau use special knives that according to Jewish law he...

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Hanau bags the chickens and puts a seal with his name and the Hebrew date on them. These chickens will be...

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After the hour, Hanau rinses a chicken in the first of three buckets of water to remove any salt and blood. (Photo by Judah Ari Gross/News21)

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The chickens sit with the salt for an hour to draw out any remaining blood. To remove blood properly,...

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The chickens drain for a few minutes before Hanau coats them with salt—both inside and out—to remove the...

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The three chickens soak in cold water for 30 minutes to remove blood left in them. This is based on the...

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Hanau removes any remaining organs and, as this is a laying hen, also takes out unlaid eggs. The chickens...

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After their feathers are picked off, Hanau removes the chicken’s feet and wing tips and checks the organs...

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For the demonstration, the chickens bleed out in a traffic cone. In kosher slaughterhouses, workers would...

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Hanau slices through the chicken’s major blood vessels, causing an almost immediate drop in blood pressure...

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Hanau prepares the live bird for slaughter, positioning the head and removing feathers. If anything causes...

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Hanau demonstrates tasks associated with kosher slaughter and butchering: restraining the animals, making...

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To receive rabbinic permission to slaughter, Hanau had to study under another shochet for several months....

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Hanau, who also owns a kosher meat company, Grow and Behold Kosher Pastured Meats in New York City, checks...

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Two laying hens and a rooster from Green Seed Farm outside of Columbus, Ohio are shechted (slaughtered) in...

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And now it’s kosher. After being washed three times in plain water, the chicken is kosher and ready to be cooked. (Photo by Judah Ari Gross/News21)

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Uploaded on Oct 7, 2011

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