Eating raw meat is permitted provided it is washed to remove the blood
on its surface, there are no blood vessels in it that contain appreciable
amounts of blood (67:2;76:3), and it has not absorbed blood from elsewhere
Meat may be cooked ("roasted") to any desired degree provided the juices
that come out of it are free to flow away (76:1-2; see 77:1 and 78:1).
Objects that come into contact with these juices (see Ch.7) are regarded
as having absorbed blood (76:4), but after the meat has been roasted until
it becomes edible the juices that come out of it are not regarded as
containing blood (76:5-6). It is customary to wash meat and salt it
lightly just before roasting it and to wash it afterwards (76:2). If the
blood vessels in the neck were not cut at the time of slaughter the meat
must not be eaten raw and must be cut up before roasting (76:3; see 22:1-2
Meat must not be cooked in a pot (a container that does not allow the juices
to flow away) until its blood has been removed by roasting it until it is
edible (69:21;76:2) or by washing and salting it as will now be described.
Every surface of the meat must be washed thoroughly; if possible the meat
should be soaked for half an hour (69:1). After the washing the liquid
must be allowed to drip off and every surface of the meat must be salted,
preferably with coarse salt, until it is too salty to eat; the salt must
remain on it for at least 20 minutes, and preferably for an hour (69:1-6).
The salting must be done in such a way that the juices that are drawn out
of the meat by the salt during that hour are free to flow away (69:16),
and objects that come into contact with these juices (see Ch.7) are
regarded as having absorbed blood (69:17). After the salting, within 12
hours (70:5) the salt must be brushed off and washed off twice (69:7-8);
the meat may then be cooked in a pot (69:19) or salted again (69:20;70:1).
The salt is regarded as having absorbed blood (69:20;105:14) and must not
be used again for salting meat (69:9); the water in which raw meat was
washed should also not be used (68:14).
Meat should be roasted or salted within 72 hours after slaughtering (69:12).
Soaking it during that time extends the period for 72 more hours, and this
may be repeated. If it was not soaked its blood can no longer be removed
by roasting or salting; it may be eaten raw or roasted but should not be
cooked in a pot even after roasting (69:12-13). On soaking meat in vinegar
or boiling water to prevent its blood from coming out when it is cooked
Large quantities of meat may be roasted or salted at one time even if juices
accumulate between the pieces of meat (70:1); but the head, or an animal's
hoofs, must not be roasted or salted in a way that allows the juices to
accumulate (68:1-3,6-8;71:1-3), and other bones should not be salted
together with meat (71:3).
Meat that contains significant blood vessels or has absorbed blood from
elsewhere must be cut up before salting (or before roasting, unless the
vessels are on the surface); afterwards it may be cooked in a pot
(65:1-4;67:3-5;68:5;71:3;72:1,4). The liver must be cut up, roasted,
and washed before cooking it in a pot (73:1-3,5); on roasting it with
other meat see 73:4,6. On the removal of blood from other organs see
72:1,4;74:1;75:1-3. On trustworthiness regarding removal of blood see
Shulchan Aruch, Copyright (c) 1999 Project