Why is my KOL Foods meat saltier than regular meat?

Part of the kashering process for all kosher meat involves the removal of all blood from the meat. This is accomplished in a few different ways, one of which is salting and soaking. The fresh meat is salted to draw out any remaining blood from it, then rinsed of the salt. However, some of the salt does sometimes stick around, which is why your kosher meat is sometimes saltier than non-kosher. This can be easily resolved by rinsing your meat with cold water 30 minutes prior to cooking.

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