As an ignorant atheist gentile, I think preparation of meat according to the Book involves draining as much as possible of the blood from the meat after slaughter and before butchering, but I'm not sure. Is this right?
If so, does that mean it would contain less iron, because the blood has a higher concentration of iron than the muscle, connective tissue, etc?
Reams (RBTI) was keen on soaking the blood out of meat too - he said it was relevant to health, but he was also very (Christian) religious, and referred to Old Testament a lot.
Does this reasoning seem right?
Does anyone here choose kosher meat for that reason?
If so, does that mean it would contain less iron, because the blood has a higher concentration of iron than the muscle, connective tissue, etc?
Reams (RBTI) was keen on soaking the blood out of meat too - he said it was relevant to health, but he was also very (Christian) religious, and referred to Old Testament a lot.
Does this reasoning seem right?
Does anyone here choose kosher meat for that reason?
