Halal meat refers to meat that has been prepared according to Islamic dietary laws, making it permissible for Muslims to consume. For meat to be considered halal, several specific criteria must be met during the entire process, from the selection of the animal to the method of slaughter.

Here are the key aspects of halal meat:

Permissible Animals: The meat must come from an animal that is considered halal, such as cattle, sheep, goats, chickens, and certain types of fish. Animals like pigs, dogs, and carnivorous animals are haram (forbidden) and cannot be used for halal meat.

Slaughtering Process (Dhabihah):

Invocation: Before the animal is slaughtered, the person performing the slaughter (often a Muslim) must recite the name of Allah (God) by saying “Bismillah” (In the name of Allah) and “Allahu Akbar” (God is the Greatest).

Swift and Humane: The animal must be slaughtered with a sharp knife by cutting the throat, windpipe, and blood vessels in the neck. The spinal cord should not be cut. This method is intended to minimize the animal’s suffering and ensure a quick death.

Blood Drainage: All the blood must be drained from the animal’s body, as blood consumption is prohibited in Islam.

Health and Welfare: The animal must be healthy at the time of slaughter, and the slaughtering process must be conducted in a manner that minimizes pain and suffering. The animal should be treated with respect and care throughout its life and at the time of slaughter.

Processing and Storage: Halal meat must be processed, handled, and stored in a way that prevents contamination with non-halal substances, such as pork or alcohol. The environment must be clean, and utensils used for halal meat should not be used for non-halal products.

When meat meets these criteria, it is considered halal and can be consumed by Muslims. Halal meat is often certified by halal certification bodies to ensure it adheres to these standards.