· Shehiya – Pausing
· Chalada – Covering the knife
· Drasa – Chopping, excessive pushing
· Eikur – Tearing, stabbing
· Hagrama – Cutting in the wrong location
Along with the poslei shechita, the butcher must attempt to completely sever the esophagus, trachea and all the major blood vessels within the neck. The long, smooth and sharp chalef acts a gigantic razor, and just as one often cannot feel it when a razor cuts his face, so does the chalef pass over an animal’s neck, opening up the esophagus and trachea with the animal showing little or no reaction to the cut.* While many believe that one has to “chop a chicken’s head off” for kosher slaughter, chopping (drasa), which causes an intense and immediate reaction, is expressly forbidden, as is cutting in the wrong place (hagrama) or painfully tearing an animal (eikur) as would a serrated knife or the teeth of a vicious predator. A kosher cut must be made using a gentle yet effective nonstop sawing motion, which does not only eliminate or at least significantly reduce any pain that might result from it, but also seems to remove any sense of violent motion when making the cut.
There are five rules that Jewish law requires for a correct cut. I have observed that if the rules are disobeyed the animal will struggle. If these rules are obeyed the animal has little reaction.*
The special long knife used in kosher slaughter is important. When the knife is used correctly on adult cattle, there was little or no behavioral reaction….. Grandin (1994) reported that the behavioral reaction of cattle was greater when a hand was waved in their faces compared to well done Kosher slaughter.*