Wikipedia's first sentence called it “process of making an animal kosher by removing cheilev”. Today it says “process of making an animal kosher by removing chelev”. This article was not filed under it. Today it is filed under Jewish religious occupations.
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Machine-checked against the full current article on 2026-08-03.
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The opening as it read in 2020
Nikkur is the process of making an animal kosher by removing chelev (forbidden fats) and the gid hanasheh (sciatic nerve). The basis for this practice is Leviticus 7:23, "You shall not eat of any fatty suet, whether from cattle, sheep, or goats." It is much easier to perform nikkur on the front part of the animal.1It is also easier to perform on non-domestic animals such as deer as the chelev does not need to be removed from such animals. Since it is difficult to perform nikkur on the hind part of domestic animals, the entire hind part is usually sold to the non-Jewish market in Ashkenazi Jewish communities. However, among Yemenite Jews , nikkur on the hind part of the animal is still practised. This tradition goes back for centuries. While many Muslims today (e.g. in the Middle East) do accept food from People of the Book based on the Quranic precept, not all Muslim communities accept Kosher-slaughtered meat, including those hindquarters, as halal ; communities that do not accept it include many on the Indian subcontinent . On the other hand, in countries like Israel, specially trained men are hired to prepare the hindquarters for sale as kosher. HalalPAK comparison between halal and kosher2
This is Wikipedia's own text, saved in our repository. Their copy of it is revision 962615206.
The opening as it stood in 2010
Nikkur is the process of making an animal kosher by removing cheilev (forbidden fats) and the gid hanosheh (sciatic nerve) . It is much easier to perform nikkur on the front part of the animal. It is also easier to perform on non-domestic animals such as deer as the cheilev does not need to be removed from such animals. Since it is difficult to perform nikkur on the hind part of domestic animals, the entire hind part is usually sold to the non-Jewish market. This tradition goes back for centuries . While many Muslims do accept that today (e.g. in the Middle East) based on Quranic permissibility of food from people of the book , not all Muslim communities accept those hindquarters as halal (e.g. On the other hand, in countries like Israel, specially trained men are hired to prepare the hindquarters for sale as kosher. What's the truth about Nikkur Achoraim Nikkur achoraim HalalPAK comparison between halal and kosher
Red text was written in or rewritten since the previous snapshot. Their copy is revision 351715834.
The opening as it stood in 2015 1 passage from the previous snapshot no longer appear
Nikkur is the process of making an animal kosher by removing chelev (forbidden fats) and the gid hanasheh (sciatic nerve). It is much easier to perform nikkur on the front part of the animal. It is also easier to perform on non-domestic animals such as deer as the chelev does not need to be removed from such animals. Since it is difficult to perform nikkur on the hind part of domestic animals, the entire hind part is usually sold to the non-Jewish market. This tradition goes back for centuries. While many Muslims do accept that today (e.g. in the Middle East) based on Quranic permissibility of food from people of the book , not all Muslim communities accept Kosher-slaughtered meat, including those hindquarters as halal (e.g. On the other hand, in countries like Israel, specially trained men are hired to prepare the hindquarters for sale as kosher. HalalPAK comparison between halal and kosher
Red text was written in or rewritten since the previous snapshot. Their copy is revision 554965700.
The opening as it stood on October 6, 2023 7 passages from the previous snapshot no longer appear
Process of making animal meat kosher Nikkur ( ) is the process of making an animal kosher by removing chelev (forbidden fats) and the gid hanasheh (sciatic nerve).The basis for this practice is Leviticus 7:23 , "You shall not eat of any fatty suet, whether from cattle, sheep, or goats." The English word porge , or porging is from Judeo-Spanish porgar (from Spanish purgar "to purge"); the Yiddish is treibern ( traibering in Yinglish ).The process is done by a menakker .
Red text was written in or rewritten since the previous snapshot. Their copy is revision 1175400946.
The opening as it stood in 2025
Process of making animal meat kosher Nikkur ( Hebrew : ניקור ) is the process of making an animal kosher by removing chelev (forbidden fats) and the gid hanasheh (sciatic nerve). The basis for this practice is Leviticus 7:23 , "You shall not eat of any fatty suet, whether from cattle, sheep, or goats." The English word porge , or porging is from Judeo-Spanish porgar (from Spanish purgar "to purge"); the Yiddish is treibern ( traibering in Yinglish ). The process is done by a menakker .
Red text was written in or rewritten since the previous snapshot. Their copy is revision 1253264425. This is our newest snapshot; the live article may have moved again since.
Today
Wikipedia's first sentence called it “process of making an animal kosher by removing cheilev”. Today it says “process of making an animal kosher by removing chelev”. This article was not filed under it. Today it is filed under Jewish religious occupations. Read the current article and compare.
2010
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2020
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What Wikipedia says this is
Every article opens by defining its subject. This one was redefined since 2010, and today's defining sentence is their current revision.
Then
process of making an animal kosher by removing cheilev
Now
process of making an animal kosher by removing chelev
Struck red text is no longer in the article; dotted amber text was rewritten. Every revision id links to Wikipedia's copy; the text shown is our own saved copy. Data: /data. Wikipedia text is CC BY-SA; quoted for the record; not affiliated with Wikipedia.
