After the butchering, a special inspector called a mashgiach gives the meat a final once-over. They check for any internal flaws or injuries that would make the animal not kosher. It’s like having a very strict quality control officer. If the animal had a broken leg or a diseased lung, the meat gets set aside. It won’t be sold as kosher.
This means kosher meat is often held to a higher standard of health and cleanliness. Some people who don’t keep kosher actually buy kosher meat for this reason. They trust that someone has checked it more carefully than a factory line ever would. It’s a little like choosing a farmers’ market apple over a bag of pre-sliced ones from a big store—you know there was a human hand involved.
