kosher birds will have their intestines inspected for infections. Further inspection of other parts of the body may be performed depending on the stringency applied and also depending on whether any signs of sickness were detected before slaughter or during the processing of the animal. Glatt Glatt () and halak () both mean "smooth". In the context of kosher meat, they refer to the "smoothness" (lack of blemish) in the internal organs of the animal. In the case of an adhesion on cattle's lungs specifically, there is debate between Ashkenazic customs and Sephardic customs. While there are certain areas of the lung where an adhesion is allowed, the debate revolves around adhesions which do not occur in these areas. Ashkenazic Jews rule that if the adhesion can be removed (there are various methods of removing the adhesion, and not all of them are acceptable even according to the Ashkenazic custom) and the lungs are still airtight (a process that is tested by filling the lungs with air and then submerging them in water and looking for escaping air), then the animal is still kosher but not glatt. If, in addition, there were two or fewer adhesions, and they were small and easily removable, then these adhesions are considered a lesser type of adhesion, and the animal is considered glatt. Ashkenazi custom permits eating non-glatt kosher meat, but it is often considered praiseworthy to only eat glatt kosher meat. Sephardic Jews rule that if there is any sort of adhesion on the forbidden areas of the lungs, then the animal is not kosher. This standard is commonly known as halak Beit Yosef. It is the strictest in terms of which adhesions are allowed. However, despite this ruling, in practice most Sephardic and Mizrahi communities historically ate non-halak meat, except those in Syria, Egypt, Iraq, and the Land of Israel. The Rema (an Ashkenazi authority) had an additional stringency, of checking adhesions on additional parts of the lung which Sephardi practice does not require. Some Ashkenazi Jews keep this stringency. Nikkur Porging refers to the halakhic requirement to remove the carcass's veins, chelev (caul fat and suet) and sinews. The Torah prohibits the eating of certain fats, so they must be removed from the animal. These fats are typically known as chelev. There is also a biblical prohibition against eating the sciatic nerve (gid hanasheh), so that, too, is removed. The removal