Some of you may not know the difference between Biblical Kosher and Rabbinical Kosher, so to begin, I will explain the differences between the two rules.
The Biblical dietary laws are NOT the same as Rabbinical Kosher rules.
Biblical kosher refers to the dietary laws as outlined in the Scriptures, forbidding the eating of (1) animals that God calls unclean (Lev. 11:47), (2) animal fat (Lev. 3:17), or (3) animals that still have the blood in them (Lev. 17:12-14) as food. Lev. 11 talks about clean and unclean foods.
Clean animals include buffalo, cows, sheep, goats, elk and deer.
Unclean animals include pigs, bats, rats, cats, dogs, horses, camels, snakes, raccoon’s, squirrels, and most insects.
Clean birds include turkeys, chickens, geese, ducks, and doves.
Unclean birds include vultures, eagles, sparrows, and crows.
Clean seafood includes salmon, trout, and other fish with fins and scales.
Unclean seafood includes any kind of shellfish like shrimp and lobster. Also avoid sharks, eel, octopus, squid and so on…
The story of Noah shows that the distinction between clean and unclean foods existed early in human history, long before God ratified His covenant with Israel. Almost a thousand years before there was a covenant with the nation of Israel, God told Noah to take two pairs of unclean animals and seven pairs of clean animals into the ark (Gen. 6:19-7:2). Yeshua knew these biblical dietary laws and obeyed them. But, He often came into conflict with the Pharisees over the traditions that they had added to God’s law over the years. This brings us to Rabbinic Kosher.
Rabbinic kosher is much more complicated and includes a whole body of tradition that distinguishes it from biblical kosher.
The sources for the laws of Kashrut are of biblical origin and expounded in Rabbinic legislation, through which the Rabbis interpreted, or added preventative measures to, the biblical regulations.
The animal must be of the clean variety, not being mutilated nor having signs of disease or lesions. First the animal must be killed a certain way; then only the forequarters may be used. After the meat is brought home, further koshering is necessary: soak for twelve hours, then drain and rinse. Next, sprinkle with coarse salt, let lay on a slanted board for one hour, and then wash the meat. Afterward, the book lists the different things to be done if the meat is organ meat or poultry. Then it goes into the restrictions in regard to eating milk and meat products together.
Separate utensils, dishes, silverware, pots and pans, dishtowels, washbasins, and even separate cupboards are often used in Rabbinic traditions of preparing and eating Kosher food. The selection and preparation of food according to the dietary laws, observed in kosher homes, have served to protect the health and welfare of the Jewish people since very early days.
Yeshua and his disciples obeyed the Bible dietary laws of Leviticus 11 and Deuteronomy 14.
Yeshua taught against the tacked on “fence” laws that the ancient sages had placed around Torah (Mark 7:1-23).
The Pharisees and scribes taught that if you did not run flowing water over each hand, one at a time, and over the pots and cups then you were ceremonially defiled and when you touched the food it was also defiled.
Yeshua told the Pharisees that failure to observe all the ritualistic “Jewish traditions” was not a violation of God’s law. He said, “There is nothing from without a man, that entering into him can defile him: but the things which come out of him, those are they that defile the man.”
"When you awake in the morning, learn something to inspire you and mediate upon it, then plunge forward full of light with which to illuminate the darkness." -Rabbi Tzvi Freeman
Jewish adventures in the diaspora.
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