What's the name of the jewish guy that washes the meat every three days. I't's sounds like Mashkia?

what's the name of the person "job title" that washes the meat every three days acording to jewish doctrine. I't's sounds like Mashkia

What's the name of the jewish guy that washes the meat every three days. I't's sounds like Mashkia?
The word you're looking for is "mashgiach." (note the "g" in the middle - it's not "mashiach" - that's something altogether different ;)





The job itself is not simply "washing the meat" - in fact, often that job will fall to someone else in the kitchen (and years ago - and in areas where there are not many Jews - soaking and salting was actually done at home after ythe meat was bought - it's a modern convenience that most butchers now do it for us). A mashgiach is literally a kashrut supervisor, overseeing the kitchen (or factory, or entire restaurant) to make sure that all the kosher laws are being kept -- from checking the labels of all of the raw ingredients, to locking the door before the onset of the Sabbath so that no food will be prepared then, to making sure that no violations in preparation take place.
Reply:The kosher butcher washes and cleans any meat that has been stored for longer than three days: here is more info:





The rabbi would check that the butcher knows what equipment and utensils to use and how to keep from rendering the meat unkosher in the process of kashering (something that is rather easy to do). The butcher would need to demonstrate that he knows meat cannot be stored for longer than 3 days without being kashered, or at least washed down.





Meat and poultry require soaking in water and thorough salting before they are kosher for eating. But meat cannot be soaked and salted until after the forbidden fats, and blood vessels are removed. If the meat is soaked and salted before it is traibered, it is questionable. Special incisions must be made in the neck of poultry prior to soaking and salting to aid in the removal of blood. If the butcher waits more than 3 days before kashering the meat, the meat can only be kashered by broiling in the same manner as liver. Ground beef must be kashered before grinding. Storing any meat or poultry that has not been kashered in a bag or container which does not allow for free drainage of blood, renders the meat permanently non-kosher, if they haven't been kashered yet.





http://kosherquest.org/bookhtml/SHECHITA...
Reply:That reminds me. I should probably take a shower. My meat looks a bit rancid.
Reply:here come the masturbation jokes
Reply:eww just the idea of washing dead and decaying animal flesh,,eewwww
Reply:See, that's just unhygienic. I wash my meat daily.
Reply:I don't know for sure... but I wash the meat just about daily...