Kosher slaughterer

In the Jewish community, a butcher slaughters livestock and poultry intended for food in accordance with the requirements of kashrut (in particular, the animal must be killed "with respect and compassion"[1][2]).

The butcher must use an extremely sharp knife without the slightest nicks (the idea is that the animal should not feel pain).

The butcher's duties also include checking the internal organs, which is carried out after performing shechita (if there are defects or signs of disease, the meat is considered non-kosher, despite the correct slaughter), which is why the full name of this profession, translated from Hebrew into English, is "butcher and inspector" that should follow the laws of terefah.

[3] Only a religious Jew who has undergone special training and passed an examination before the appropriate spiritual authority can become a butcher.

[6] Nowadays, kosher slaughter of cattle and poultry is carried out mainly in modern automated slaughterhouses and is supervised by veterinarians.