Pecker wrote:A little theological input.
Leviticus 17:11 says "For the life of the flesh is in the blood".
For thousands of years Jews have taken this to mean that as much blood as possible must be removed from meat before consumption. The first thing they do is to kill animals by slitting the throat. This effectively uses the animal's heart as a blood pump (which, of course, it is) to pump a lot of blood out of the animal whilst it's still (just) alive.
Then, after butchering into steaks, etc, the animal is soaked in water. After the soaking the piece of meat is then put on a draining rack and covered in salt. The salt acts as a sponge, drawing the water (now mixed with any remaining blood) from the meat.
If the salt is too fine it will not draw the moisture. If the salt is too large it will not stick to the meat. So, over the years, Jews have developed manufacturing processes to ensure they get just the right size of salt grain. That's what kosher salt is.
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