The animals which are considered for kosher must have split hooves and chew its cud. For example cow, goat, sheep, lamb and deer are the animals that qualify. Moreover the pig having the split hooves is not qualified as the kosher because we can’t chew its cud. Similarly, the rabbit and camel chew their cud but do not have split hooves, therefore they are not kosher.
Concerning poultry, chicken, turkey, duck and goose are all examples of kosher birds. BUT all of these permitted animals can only be made kosher by an ordained and humane slaughter as performed by a highly qualified, G-d-fearing specialist called the Shochet.
After slaughtering the animal is inspected to pass kosher health inspections. The prohibition of the consumption of blood is the basis for the process of koshering meat, it is crucial to perform the soaking and the salting procedure in accordance to Jewish Law in order to drain all of the blood. Upon completion, this animal is categorized as "Kosher, Meat." According to the kosher all carnivorous animals and carnivorous fowl as well as their derivatives are not considered as qualified.