7. Kosher Slaughter (aka shechita) solely entails the draining of blood.
One of the aims of shechita is to drain blood but it’s not the sole purpose of the practice. The legal literature even states that if an animal mysteriously releases no blood during slaughter the meat is still considered kosher. Although it must undergo salting to be eaten raw, something not normally required.

6. For kosher production animals must be hung upside down to facilitate bleed out.
When an animal is shechted the heart quickly pumps the blood out of the body regardless of what position it’s in. This myth likely partially originates from the practice of hanging certain animals upside down during shechita. But this method of animal restraint, known as shackle and hoist, only gained prevalence because of USDA regulation and not kosher law. Additionally shackle and hoist is rarely practiced in the U.S. today.

Despite what many people believe, according to Jewish law all kosher animal butts are perfectly permissible to eat . The myth of hindquarters being treif (not kosher) is pervasive in both the Jewish and non-Jewish world. This was well demonstrated when Hebrew national changed its famous slogan from “We answer to a higher authority” to the very tongue and cheek “No ifs ands or butts”. Hebrew National further helped in the public’s miseducation by publicizing a now well known graphic of a cow whose front half is marked as kosher while the back is said not to be. But this myth is being slowly transformed and several small kosher operations selling backdoor cuts are steadily increasing their business. I predict that with today’s increasingly sophisticated kosher consumer base this market will continue to grow and the opportunity to get a kosher filet mignon or T-bone steak will eventually become an everyday experience.