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Yoreh Deah 35:3-8. Treifos: Lungs, Extra or Missing Lobes.

Yoreh Deah 76:5-78:1. Salting: How To Kasher by Grilling, part 3. Meat Juices. Kashering Stuffed Chickens with Meat. Wrapped In Dough.

Yoreh Deah 76:2-4. Salting: How To Kasher Meat and Liver by Grilling/ Broiling. Part 2.

Yoreh Deah 75:1-76:2. Salting: How To Kasher the Intestines; and How To Kasher by Grilling/ Roasting/ Broiling

Yoreh Deah 73:1-74:1. Salting: How To Kasher the Liver and Spleen.

Yoreh Deah 72:2-73:1. Salting: How To Kasher the Heart, Lungs, and Liver; Grilling is Needed For the Liver.

Yoreh Deah 70:6-72:1. Salting: Salting Meat Touching Unsalted Meat, Head, Hooves, Brain; and Heart

Yoreh Deah 70:1-5. Salting: Different Types of Meat Together, Beef, Lamb, Chicken, Fish,  and Treif

Yoreh Deah 69:20-70:1. Salting: Tzir or Brine; Slicing, Curing; Roasting or Grilling; Multiple Pieces Together

Yoreh Deah 69:14-19. Salting: Mixing Unsalted Meat; Soaked for 24 Hours, Slotted or Sloped Utensil, Boiling Water Afterwards.

Yoreh Deah 69:10-13. Salting: By a Gentile; Cooked Without Salting; Within 3 Days, Freezing Within 3 Days

Yoreh Deah 69:6-9. Salting: Duration, Washing Off the Salt

Yoreh Deah 69:2-5. Salting: Before Rinsing, Granule Size, Amount, Cutting Afterwards.

Yoreh Deah 69:1. Salting: Rinsing and soaking.

Yoreh Deah 68:9-69:1. Blood and Salting: Removing Hair and Feathers; Kli Rishon and Sheni; the Salting Process; 6 Reasons to Rinse and Soak the Meat Before Salting.

Yoreh Deah 68:1-8. Blood: Roasting the Head and Chickens; Removing the Hair and Feathers With Fire or Boiling Water

Yoreh Deah 67:5-6. Blood: Bruised Meat; Sucking Bleeding Fingers; Vinegar and Boiling Water; and Clarifications.

Yoreh Deah 66:8-67:4. Blood: In Eggs, Of Fish and Humans in a Cup or On Food; Forbidden Bloods, Bruised Meat.

Yoreh Deah 66:4-7. Blood: In Eggs, Our Unfertilized Eggs Nowadays.

Yoreh Deah 65:9-66:3. Blood: Gid HaNasheh, Sciatic Nerve, No Taste, Buying Meat; Which Blood is Forbidden, Animals, Birds, Fish, Grasshoppers, and Eggs.