Generally speaking, deveining is the process of removing veins from meat. It can also refer to the removal of fibrous or inedible “veins” of vegetables such as peppers or celery. Nikkur is the procedure of removing the sciatic nerve and any forbidden blood vessels and fats from the hindquarters of slaughtered animals to make meat kosher. In Yiddish, this process is called “traibering.”
Each liver consists of two lobes, one slightly larger than the other. Remove any pieces of thin, white membrane clinging to the outside. Gently pull apart the lobes with your hands, noting that they are connected by a vein through the center of the two lobes. Cut this vein with a sharp knife. Hold one lobe firmly in your hand and with a pair of flat-end tweezers, grasp the end of the vein that was severed. Gently pull with a slow, even motion. In the best case, the gentle pull will cause the rest of that portion of vein hidden inside the liver to pull free.
Recipes that feature deveining: