How is meat prepared after slaughter?
The meat must undergo rinsing, salting, and washing
Source: Shulchan Aruch YD 69
In detail
After kosher slaughter (shechita), meat must undergo three stages to remove blood (which is forbidden): (1) Hadacha: rinsing with water, (2) Melicha: soaking in salt for about an hour to draw out blood, (3) Shetifa, final washing to remove the salt. This process is called 'kashering' the meat. Today, most kosher meat sold commercially has already undergone this process.
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