I think most of the kosher rules come from a sort of 'this is the most practical rule we can make at the time to keep people safe' sort of thing.

Stuff like disease (i.e. most of the other rules about kosher animal prep including 'inspection',) allergies (shellfish ban), heck even pasteurization (going back to the 'boiling in milk', what are the odds that the milk hit the right temperature all throughout versus only some of it boiling, which in fact could encourage certain bad bacteria to grow, let alone whatever's in the likely uncooked meat being able to feed off the whole thing...)