The Torah commands in Parashat Sav (Vayikra 7:26) that it is forbidden to consume the blood of animals or birds. The blood of kosher species of fish, however, is permissible for consumption. On the level of Torah law, human blood may be consumed, as well, but the Sages forbade the consumption of human blood due to the concern of “Mar’it Ha’ayin” – that it gives the appearance of consuming animal blood. Blood found in eggs is permissible for consumption, unless there is some concern that the yolk had begun developing into an embryo. The Sefer Ha’hinuch explains that drinking blood could engender a cruel nature within a person, as he consumes that which constitutes the primary lifeline of the animal. Moreover, he adds, consuming blood could have the effect of engendering base, animalistic tendencies within a person, and so the Torah forbade the consumption of blood. Halacha distinguishes with respect to this prohibition between different types of blood. “Dam Ha’nefesh” is the initial spurt of blood caused when an animal is slaughtered. This category also includes blood found in the cavity of the animal’s heart, and the blood that flows from the animal during bloodletting. Consuming blood of this type is punishable by Karet (eternal excision from the Jewish Nation). The second category of blood is called “Dam Ha’tamsit,” referring to the blood that trickles from the animal after the initial spurt of blood caused by slaughtering. This category also includes the blood in the animal’s organs. Consuming blood of this type is punishable by Malkut. The third type of blood is the blood absorbed in the meat, which is permissible as long as it had not left the meat. For this reason, raw, uncooked meat (referred to as “Umsa” in the Gemara”) is permissible for consumption, even though it contains blood within it, as long as it had been rinsed to remove blood from the surface. However, cooking meat has the effect of extracting the blood, and it is immediately reabsorbed into the meat. Since this blood had left the meat, it is forbidden for consumption. Therefore, the Sages enacted that before meat is cooked, it must be salted in order to thoroughly remove all absorbed blood. Any blood which is not extracted through the process of Meliha (salting) can be presumed not to be then extracted through cooking, either, and is thus permissible. Certain portions meat of meat – specifically, the liver and the brain – contain such large quantities of blood that the Sages required roasting them in order to extract all the blood. Salting does not suffice for the liver or the brain. This prohibition applies in all places, at all times, and to both males and females.