Halal is a contentious issue among Muslims. There are multiple variations of halal meat in the market.
1. Some say every meat is halal if you live in a non-muslim country.
2. Some say saying the name of Allah before eating any meat makes it halal.
3. Most of the halal meat available in this country is cut through automated mechanism (like rotary blades for chicken). 4. Some stun the animals using captive bolt pistols, electric shock or gas before slaughter so that the animal lose their senses and it’s easier to handle.
5. Some slaughterhouses receive halal certificate once and are never checked again.
6. Whereas some just label their meat as halal without any inspection (especially meat originating in south american countries)
Without negating any of those above opinions, we feel halal should be simple and something that should be agreeable upon. So, we decided to take a time travel and study how our Prophet (S.A.W) and our elders did it hundreds of years ago. We want to bring the same methods in todays day and age to provide you the rightest kind of meat.
Therefore, we enforce the following 11-POINT halal process:
1. The neck of the animal is cut between the throat and the gullet.
2. All 4 major blood vessels are cut. (Even if only 3 are cut, it would still be valid)
3. Neck is never severed completely.
NAME OF ALLAH
1. Animal might die before slaughter when they are subjected to stunning.
2. The variations in sizes of the animals (esp. chicken) and their individual resistance capacities mean that a blanket magnitude of current cannot be set.
3. It causes less blood to flow out, means more blood in the meat. Blood is the source of all diseases.
4. Moreover, it’s against the prophet’s sunnah.
- Aug 01, 2017
- Imran Shaikh