Halal Meat

To make meat halal, the animal or poultry must be slaughtered in a special way called
Zabihah (Zibah). This is similar to Jewish kosher (Shechita), with some differences.

Key requirements of Zabihah include:

  1. Animal must be alive and healthy at the time of slaughter
    Carrion (dead animals) is forbidden.
    • Quran reference: “Forbidden to you is dead meat…” (Al-Ma’ida 5:3)
  2. Severing the correct vessels
    The jugular vein, carotid artery, and windpipe must be cut with a very sharp knife in a single stroke to minimize pain.
  3. Recitation of Tasmiya/Shahada
    The person performing the slaughter must say “Bismillah” (In the name of Allah) during the process, showing dedication.
    • Modern poultry production uses methods to meet this requirement even when slaughtering thousands of birds per hour.
  4. Draining of all blood
    Blood must be completely removed from the carcass because it is forbidden.
    • Quran reference: “He has only forbidden you carrion, blood…” (Al-An’am 6:145)
  5. Prohibition of certain animals
    • Pork/swine is strictly forbidden.
      • Quran reference: “Prohibited to you is the flesh of swine…” (Al-Ma’ida 5:3)
    • Animals killed by strangling, a violent blow, or a headlong fall are also not halal.

Key Halal Requirements for Slaughter

For meat to be considered halal, the following rules must be strictly followed:

  1. Animal must be alive at the time of slaughter – it should not be dead beforehand.
  2. Slaughter must be performed by a Muslim who is knowledgeable about halal requirements.
  3. All blood must be completely drained from the carcass.
  4. Modern slaughter methods can be used only if they follow Islamic principles and do not compromise halal standards.