From: Todd Moody << I believe kosher meats may also be pressed to squeeze even more blood from the tissues, and is the reason why marinades are often used to make the meats juicy. >>


Todd,

There's no squeezing involved, just letting all the blood drain from the carcass... before cooking, the meat will be sprinkled with generous amounts of salt and left on a special draining board  to draw out any blood residues, then rinsed and cooked in the desired manner.

Dedy