In the past few days, we move from the place of learning about zevachim – land animal sacrifices – to learning about sacrifices brought of fowl (doves or pigeons) which look different. While land animal sacrifices are performed one way, fowl sacrifices are prepared for sacrifice by means of melika, a process by which the priest would pierce the neck of the bird with his fingernail! Two days ago the daf described this sacrifice as the most difficult service that was performed in the Temple. While we discussed how hard it would be to throw feathers yesterday, and the description of how the priest had to hold the bird sounded challenging two days ago, today’s daf might tell us what really made it so hard: that the slaughter was with his bare hands.
One might have thought that the priest should pinch its nape with a knife. And one could derive this through a logical inference: And if with regard to slaughtering, with regard to which the verse did not establish that it must be performed by a priest, it established that it must be performed with an instrument, i.e., a knife (see 97b); then in the case of pinching, which the verse established must be performed by a priest, is it not logical that the verse establishes that it must be performed with an instrument? To counter this, the verse states: “And the priest shall bring it near the altar and pinch off its head.” In explanation of this verse, Rabbi Akiva said: Could it enter your mind that a non-priest may approach the altar in order to sacrifice an offering? Since this is impossible, the verse does not need to state that the sacrificial rite is performed by a priest. Rather, what is the meaning when the verse states: “The priest”? It means that the pinching must be performed with the very body of the priest.
I grew up in Indiana, my sister’s third word after mom and dad was “cow.” I remember as a teen eating burgers and hearing a small child look at a cow, while eating a burger, and saying she could never eat a cow. All to say – we are so separated from where our meat comes from. People say how grossed out they are when the fish they order comes out with it’s head. We prefer it de-boned and after breaded so we just can’t recognize what it is we are eating. We slaughter animals behind walls, we often never see where our meat comes from, if we did . . . maybe we would eat a little less meat, or be more appreciative and mindful as we ate.
Here, the priest feels the live bird in his hands, he has to take it’s life with his thumb – there is nothing more intimate, nothing to shield him from what he is doing, which is taking a life.
We read this and are disgusted (or at least I am), but this is the reality of where our food comes from. This may be why this is the hardest service, not even a knife to separate the priest from the act of slaughter. He has to feel the life leave the bird while it’s in his hands. That should be hard, very hard . . .

