must be removed, more difficult in the rear-quarters, often only cuts of meat from the forequarters are available. Leviticus prohibits the eating of certain types of fat (chelev) from sacrificial land animals (cattle, sheep, and goats), since the fat is the portion of the meat exclusively allocated to God (by burning it on the altar). Foreleg, cheeks and maw The gift of the foreleg, cheeks and maw of a kosher-slaughtered animal to a kohen is a positive commandment in the Hebrew Bible. Some rabbinic opinions maintain that consumption of the animal is forbidden before these gifts are given, though the accepted halacha is to permit this. Furthermore, the actual foreleg, cheeks and maw of all kosher-slaughtered beef are forbidden to a non-kohen unless the kohen permits. Blood One of the main biblical food laws forbids consuming blood on account of "the life [being] in the blood". This ban and reason are listed in the Noahide Laws and twice in Book of Leviticus as well as in Deuteronomy. Classical rabbis argued that only if it is impossible to remove every drop of blood, the prohibition against consuming blood was impractical, and there should be rare exceptions. They claimed that consuming the blood that remained on the inside of meat (as opposed to the blood on the surface of it, dripping from it, or housed within the veins) should be permitted and that the blood of fish and locusts could also be consumed. To comply with this prohibition, a number of preparation techniques became practiced within traditional Judaism. The main technique, known as meliḥah, involves the meat being soaked in water for about half an hour, which opens pores. After this, the meat is placed on a slanted board or in a wicker basket, and is thickly covered with salt on each side, then left for between 20 minutes and one hour. The salt covering draws blood from the meat by osmosis, and the salt must be subsequently removed from the meat (usually by trying to shake most of it off and then washing the meat twice) to complete the extraction of the blood. The type of salt used in the process is known as kosher salt. Meliḥah is not sufficient to extract blood from the liver, lungs, heart, and certain other internal organs, since they naturally contain a high density of blood, and therefore these organs are usually removed before the