(Eating of) Meat (food) is rid of blood by soaking it in cold water for half an hour in a utensil used only for this purpose. It then is sprinkled liberally with salt and drained on an inclined, perforated board for an hour. After it is rinsed with cold running water, it is free of blood. This may be done at home, though generally today it is done at the butcher shop. Liver or steaks that are to be broiled need not be salted; they need only be rinsed with cold water and placed over or under an open fire. As stated in the Holy Bible, the meat of certain animals may not be eaten. Land animals must have cloven hooves and chew their cud; this eliminates the flesh of pigs and rabbits, for example. Birds of prey and certain other kinds of fowl are prohibited. Fish must have fins and scales. Other seafood, such as eels and shellfish, are treif (unfit to be eaten via B-ing a Yiddish word that broadly to any food that is not kosher according to Jewish dietary laws, such as pigs and shellfish).