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Blood and Fat

Mar 24, 2013 by     12 Comments    Posted under: Uncategorized

meat

So these past few weeks in our Torah portion studies, we have been in Leviticus. The subject of blood and fat is the topic that keeps coming up and its a source of major confusion in the Hebrew Roots community.

There are many examples of legalistic interpretaion concerning many of the commandments that so many people get wrong to the point of really making their lives difficult. Today you have many who believe we need to boil and salt your clean meats in order to make them biblically consumable. This is ridiculous and I have heard many so called Torah teachers teach this to others. CRAZY!

I don’t consider myself a Torah teacher. Don’t think of me that way. I’m just someone who is trying to learn the best way I can and praying for understanding. I’m attacking this topic armed with the word, world experience and a little common sense. Most of the confusion on this topic with people both in Judiaism and Hebraic circles is the result of people totally ignorant of the actual butchering process of animals and clinging to talmudic traditions unawares.

Blood.

Starting off, there is a difference in blood of any animal. There is hemoglobin and there is myoglobin. Hemoglobin is the blood that runs through your veins. Its the blood that brings you life and the blood your heart pumps through your body. Myoglobin is the blood that is found in the muscle and skin tissue of your body or an animals body.

As someone who has butchered many animals, hemoglobin is the blood that spills out on the ground during the process of killing the animal. Its almost has a gelatin consistency and coagulates very easy.

Hemoglobin is the blood that is talked about in scripture that the priest would collect and use on the alter. There is NO COMMANDMENT in scripture despite crazy interpretations of some that say we need to salt or boil meat that we personally consume in our habitations. It is physically impossible to remove all the myoglobin in your meat. Folks that try to do so are doing so in a futile attempt to abide by some talmudic tradition not found in Torah.

Feel free to cook your steaks medium, medium rare. Trying to overcook and boil your meat is a result of not knowing the simple difference in animal anatomy. Hemoglobin and Myoglobin. Learn the differnce.

Fat.

I keep seeing a huge misunderstanding about fat as well among believers. Many keep teaching and believing that they need to cut every sliver of fat off their meat and cook their meat so well done that most fat is completely burned out. The result is a horribly tasting meal.

Again, this is a result of no experience with animal anatomy. When you butcher farm livestock, the animal will usually have a healthy amount of fat in the gut surrounding the liver and kidneys. On a cow, this is called the Suet. On a pig, this is called Leaf Lard and is often used in pie crusts and other recipies. The fat has a fine consistency and is often compared to Crisco. Consuming this fat is a practice against Torah.

Anytime you see directions in Torah to not eat the fat, it is refering to the Suet fat found in livestock surrounding the liver and kidneys. But because most people today think their meat comes neatly wrapped in their local supermarket and have never butchered an animal, they have no idea what Suet fat even is and so they interpret these verses found in Torah as regular fat on their meat. Thus they think and incorrectly teach that they need to make sure all their meat is as fat free as possible and that its wrong to eat it. Again, its impossible to actually cook and slice all of your fat off your meat.

The fat that our Father is instructing us to NOT EAT is the Suet fat found internally surrounding the liver and kidneys. Don’t eat THAT fat. Its silly to be slicing off every sliver of fat off your steak. You can if you want but you don’t have to.

Just silly Misunderstanding.

I have seen so many crazy things posted about this topic. I even saw Maria Merola posting a crazy article from some Jewish Rabbi about how eating meat that wasn’t well done resulted in men with altered DNA because of consuming animal blood, thus turning them into potential rapists! This is borderline insanity. The article provided zero scientific evidence or study information for the claim.

We as 21st century Americans are so removed from farm life that we have no idea what the Torah is talking about when the subject of butchering and consuming animals come up. Just as crazy is the practice that you have to kill your animal a certain way. A certain way to kill your animal is never actually described in Torah for either sacrifice or killing an animal for consumption.

Beware of traditions, read scripture and study the actual Hebrew for yourself.

12 Comments + Add Comment

  • Thanks for the nice, clarifying article — it’s very helpful. And it makes sense.

    One question for you; I’ve heard some say that you should not eat the skin from poultry because it is considered “fat”. Do you have some insights into this, based on your time “around the farm” and “in the Torah”?

    Many thanks,
    Tom

  • Of all Torah commands, THIS one is the one I struggle with the most. And it’s because I know that
    processing plants are not pouring the blood on the ground or covering it with dirt. And also because they are killing the animals in such a way that the heart is not being allowed to pump the blood out of the body before it dies. They use a metal bolt (?) to the brain, and the heart stops pumping immediately.

    This is just my take on it.

  • I am so glad that I can say I am vegetarian and I am heading towards a high raw diet.

    • God’s original diet was without killing anything. Then he allowed vegetables to be eaten after the Fall. After the Flood was the first time he allowed people to eat meat. Meat was never intended to be human food, but with sin, it was allowed. However, with the way livestock is raised in dark sheds, fed chicken fecal matter, slaughtered in whatever conditions, it is much better to be vegetarian today than to be a meat eater.

      Let’s start preparing for the heavenly meals now.

  • I appreciate you taking the time to clarify these issues. I find your videos and your writings very helpful. Keep up the good work for Yahweh! Many are being blessed and pointed in the right direction.

  • I am so glad you posted this teaching. As a homesteader that does my own meat processing, I’ve been trying to share this truth for years. YHWH wants us to be healthy and He knows our frailty. He did not make His Instructions as complicated as humans try to make them. Todah Achi and Shalom

  • Good article. I would just add one thing. The Torah does forbid eating an animal that has been strangled.

  • Hope you get 2 turkeys!

  • I have seen so many people teaching things from “Oral tradition” alone. I obviously am very distrustful of their many laws and traditions that are no where to be found in the text.

  • Wrong, the fat is the suet and also the thick cover fat that covers the rest of the animal. It does result in a drier meal, say when you remove the outer fat layer from a roast lamb. Just add lots of olive oil instead. The Hebrew word is chelev. I think of it as “cover fat.”

    The people of Israel were boiling their meat in order to skim the fat off, when Eli’s sons Hophni and Phinehas came and pulled out the fattiest bits for their own eating, breaking the Torah. Eli died because he was fat and he was punished for allowing his sons to sin by falling back off a chair when he heard that they were dead and having his neck snapped under the weight of his body.

    Getting rid of the thick fat (not marbled fat) is understood to apply to the whole animal by Karaaite Jews (who do not keep the oral law) and Orthodox Jews alike, although the orthodox make an exception for the tail fat, calling it “the good bit” sounds like a contradiction to the Word to me.

    Salting and boiling? Not necessarily, but drain the blood thoroughly.

  • I know this is late, but 1 Sa 2 explains what the issue was with Eli’s sons. They had a custom of taking whatever came upon the hook they dipped into the pot or pan, and they took the meat out in the middle of the Lord’s sacrifice. 1Sa2:17 Wherefore the sin of the young men was very great before YHVH: for men abhorred the offering of YHVH.
    It does not say the problem was that they consumed the fat, but rather that they abhorred the offering. They had no deference or honor or respect for that which was holy, commanded by the Lord for His worship.
    Hope this helps.

  • Thank you, Zach!!! You CAN’T take all of the myoglobin out of meat. It is impossible and not required. Also, well-done bloody meat would just make well-done blood. I believe that misses the point. Having said that, “Kosher” steak is really, really good! However, “Kosher” organic, grass-fed beef is astronomical in cost. My priority is grass-fed.

    I have also seen the opposite with some Messianics. They were talking about making beef sausage with suet. I mentioned we aren’t to eat the suet and they looked at me like I had 3 heads They were under the impression that all beef fat is suet. Researchers have found that our inner belly fat is much more bioligically active than the rest of our fat, and dangerous in excessive amounts. Subcutaneous fat has little negative effect on your health. This is probably true of other animals as well. I’d bet that the different kinds of fat have different nutritional properties and toxins.

    So, Zach, I’m still a little confused on organ meats in Torah. I understand that kidney and spleen are not to be eaten, but what about the liver, lungs and heart? Also the “back leg tendon”. Is that actually what scripture is talking about?

    Do you know of anyone who processes meat in a biblically correct manner? My biggest concern is eating forbidden parts in ground beef. I guess I should get a meat grinder and process my own, but that takes up a lot of resources.

    I was told that ostrich is an unclean meat. Is this actually true, or another mistranslation (some versions erroneously call swans unclean)?

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