Why don't practicing jews eat dairy and meat together?

Milk products and meat products may not be eaten together in the same meal, much less cooked together. Jewish law thus mandates a set of 'fence' laws that prevent this from happening; cooking meat and milk together is prohibited, even if it is not eaten, eating milk and meat together is prohibited even if they are not cooked together, and no benefit can be attained from such activity; for instance, one cannot even serve meat and milk together to an animal. Note that in most current forms of Judaism (but not among all Karaites, Ethiopian Jews and some Persian Jewish communities), this even applies to the flesh of birds, not just mammals. Most observant Jewish homes maintain two sets of silverware, cookware, cups, and dishes. One is for milk (Yiddish milchig, Hebrew halavi) dishes, and one is for meat (Yiddish fleishig or fleishedik, Hebrew basari) dishes. This prevents any trace of meat or dairy from being accidentally mixed. (Foods that contain neither milk nor meat are considered "neutral" -- Yiddish parev, modern Hebrew parve).

All foods which do not fall into the categories of meat or dairy are considered parve, and can be consumed freely with either meat or dairy. This includes all fruits and vegetables and foods derived exclusively from such sources; salt and other non-organic foodstuffs. Fish is considered parve, and may be eaten directly before or after both meat and milk, but see Seafood above.

Jewish law considers glass (and some say Pyrex) to be non-absorbent; thus, one could use just a single set of glass plates and dishes. In practice, this is rarely done amongst Ashkenazi Jews because it is held that it would weaken the traditional system of kashrut observance. However, it is common within most religiously observant households to allow drinking glasses to be used for both dairy and meat meals, as long as they are thoroughly washed. Amongst Sephardim, glass dishes are often used for both milk and meat — including for hot food.

There are varying views on how long to wait before consuming milk or dairy after the other. Traditionally, three distinct customs are observed regarding how long it is necessary to wait after eating meat before eating dairy foods again; most Eastern European communities including Litvaks and the majority of chasidim, wait six hours, but many Galitzianers and German Jews wait only three to five hours, and Dutch Jews only 55 minutes.

Jewish law states that kosher mammals and birds must be slaughtered according to a strict set of guidelines, the slaughter (shechita) (שחיטה) being designed to minimize the pain inflicted, though the latter point is the subject of controversy. This necessarily eliminates the practice of hunting wild game for food, unless it can be captured alive and ritually slaughtered.

A professional slaughterer, or shochet (שוחט), using a large razor-sharp knife with absolutely no irregularities, nicks or dents, makes a single cut across the throat to a precise depth, severing both carotid arteries, both jugular veins, both Vagus nerves, the trachea and the esophagus, no higher than the epiglottis and no lower than where cilia begin inside the trachea, causing the animal to bleed to death. Any variation from this exact procedure could cause unnecessary suffering; therefore, if the knife catches even for a split second or is found afterward to have developed any irregularities, or the depth of cut is too deep or shallow, the carcass is not kosher (nevelah) and is sold as regular meat to the general public. The shochet must not only be rigorously trained in this procedure, but also a pious Jew of good character who observes the Sabbath, and who remains cognizant that these are God's creatures who are sacrificing their lives for the good of himself and his community and should not be allowed to suffer. In smaller communities, the shochet is often the town rabbi or the rabbi of one of the local synagogues; large factories which produce Kosher meat have professional full time shochets on staff.

Once killed, the animal is opened to determine whether there are any of seventy different irregularities or growths on its internal organs, which would render the animal non-kosher. The term "Glatt" kosher (although it is often used colloquially to mean "strictly kosher") literally means "smooth", and properly refers to meat where the lungs have absolutely no adhesions (i.e. scars from previous inflammation).

As Jewish law prohibits the consumption of the blood of any animal, all blood and large blood vessels must be removed from the meat. This is most commonly done by soaking and salting, but also can be done by broiling. The hindquarters of a mammal are not kosher unless the sciatic nerve and the fat surrounding it are removed (Genesis 32, last verse). This is a very time-consuming process demanding a great deal of special training, and is rarely done outside Israel where there is a greater demand for kosher meat. When it is not done the hindquarters of the animal are sold for non-kosher meat.

Please visit the link below for further reading about Jewish dietary laws (Kashrut).

During biblical days, if you wanted to eat you, had to have your own bowl. usually made of wood and tied about the waist. There was no soap and hot water, the bowl was wiped clean. If you had Dairy at the first meal, the porous wooden bowl absorbed the Milk Culture which became rancid in the hot sun. Should you have Meat at the next meal, the mixture of rancid Milk Culture and Meat produced a strain of bacteria that was deadly (Hepatitis A). The people eventually became aware, the if you had a separate bowl for Meat & Dairy a person wouldn't get sick and die. Kosher Law says, separate dishes for Meat and Dairy. Kosher Law also says that killing an animal with Electricution is more humane than clubbing them to death.

The dietary laws in Numbers and Leviticus forbid cooking the calf in the milk of its mother and they just go to the point of making it impossible to make a mistake about it. The slaughter thing is mostly about the need to drain the blood out because blood is taboo according to the dietary laws too. There are also restrictions on which parts of an animal you can eat and a set of tests regarding the health of the animal.

It's so they can identify other jews by serving them food they aren't supposed to eat and seeing if they eat it. Because jews were persecuted when their religion was young.

Read Leviticus 11 in the Old Testament. Also, there are lots of explanations available on the Internet regarding the kosher customs of the Jewish people.

Also, many doctors are saying today that dairy and meat is bad as is starch and meat. My doctor said it easier for the body to digest meat and greens and starches and greens and dairy by itself!

I personally prefer fresh, new bark and young saplings, myself.

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as said, because it ruled against boiling a calf in its mother's milk, and its ultra-generalized to be absolutely safe.

and the slaughter is both so the blood is drained, and at least its supposed to be slaughted in a certain humane way.

attached link should answer most of it.

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Jews Meat

Because G-d said so