The way that animals are killed for meat, according to Jewish law, is known as kosher slaughter. When performing a kosher slaughter, the throat must be cut in such a way that the animal dies as quickly as possible after experiencing rapid and complete bleeding.
A 'Shochet', a person with specialized training, should perform the slaughter, and he should check the knife for damage and sharpness before slaughtering. Furthermore, he should bless before stepping onto the kill floor. The animal should be slaughtered in a single, uninterrupted motion using a long, razor-sharp knife called a chalef that should measure 16 inches for cattle and other large animals and 12 inches for sheep. Also, the blood must be completely removed from the meat before consumption.