This is why Jews have followed strict dietary laws throughout the generations, passing this way of life on to their children. Not only those of the Jewish faith but millions of Americans from all ethnic backgrounds and religious convictions look for the kosher label on foods for reasons of health and quality. Simply put, Kashrus deals with what foods may be eaten, what foods may be eaten together, and how those foods are to be prepared. All milk and milk derivatives are considered dairy and may not be mixed with meat products. Meat must come from a kosher animal.
Special rules govern the entire processing of poultry.
Making a kosher chicken, turkey or duck takes about three times as long as a non-kosher bird. Many steps are still performed by hand, with extra care, extra time. Specially trained rabbinical inspectors check every single bird for any signs of abnormalities or disease, often rejecting birds that have already passed required government inspections. This assures the consumer of getting a completely healthy bird, processed in accordance with the highest standards of cleanliness, purity and wholesomeness. Pareve foods are those which are neither milk nor meat.