How Jews slaughter animals?

Jews traditionally follow specific guidelines for animal slaughter known as shechita, which is performed by a trained individual called a shochet. This method involves a swift, humane cut to the throat using a sharp knife, ensuring minimal suffering for the animal. The process is governed by Jewish dietary laws (kashrut), which dictate that the animal must be healthy and free of certain defects. Following the slaughter, the meat must undergo further preparation, including the removal of certain fats and blood, to be considered kosher.