13 Point Inspection Check

We strictly enforce the following 13-Point Inspection Check in our halal meat production process

halal point 1 - usda approved


Our meat is inspected and approved by USDA to ensure that the meat is safe, wholesome, correctly labeled and packaged.
1. Meat is checked for animal diseases and for unseen hazards such as microbiological and chemical contamination.
2. We follow all the government mandated plans: Sanitation Standard Operating Procedures (SOPs) and Hazard Analysis Crictical Control Point (HACCP) for the safe production of meat and meat products.
halal point 2 - vegetarian fed & all natural


We believe what the animal is fed is equally important besides being halal. All our animals are:
1. Strictly fed a vegetarian diet. No haram animal byproducts or fats are mixed in their diet.
2. Free of Growth Hormones & Antibiotics.
3. Animals are kept cage free and/or farm raised.
halal point 3 - fresh meat


Our meat is fresh. Means it is not imported from foreigh countries like Australia or New Zealand. Meat from those countries is frozen for months before it comes to your dinner plate. All our animals come from USA and are slaughtered right here in our plants in USA.
halal point 4 - right method


We observe the right method for blessing the animal:
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 three are cut, it is still valid)
3. Neck is never severed completely.
halal point 5 - muslim slaughterer


The person doing the slaughter is strictly a muslim. One can technically also employ a person from “People of the Book”, but there are requirements that he should recite the name of “Allah” before doing the slaughter. And we are not sure if they would do that, so we chose to avoid that complication and strictly employ a muslim to do a slaughter.
halal point 6 - Name of Allah


Tasmiyyah (Name of Allah) is recited at the time of slaughter. We feel it is Mustahabb (recommended way) to say "Bismillahi Allahu Akbar”. No other name is taken with “Allah”. Also, there isn’t any delay after saying “Bismillah” to slaughter an animal.
halal point 7 - No Machines


Every animal is slaughtered individually by hand with a sharp knife. We don’t employ any automated machines or rotating blades that cuts at great speed.
halal point 8 - No Stunning


There can be a lot of issues with stunning (making animal unconscious with electric current before slaughter).
1. Animal might die before slaughter when they are subjected to stunning. One cannot slaughter a dead animal.
2. Individual resistance capacity of every animal might differ. Some are weak whereas some are strong. So, we feel a blanket magnitude of current cannot be set.
3. Stunning causes less blood to flow out, means more blood in the meat. Blood is the source of all diseases.
4. Moreover, stunning is against the sunnah of Prophet (S.A.W).
halal point 9 - No Contamination


We strictly enforce that the meat of a zabiha animal is not mixed with a non-zabiha animal. Packaging line for the meat of our zabiha animal is completely separate.
halal point 10 - Intention and capability


We enforce that the person doing the slaughter is sane and mentally capable. Also, the only intention he does while doing the slaughter is “Zabiha”.
halal point 11 - Sequence


We try to do the process in a humanely manner. We don’t slaughter an animal in front of another.
halal point 12 - Blood Drained


We drain the blood out after slaughtering the animal. Blood is harmful for health as it is full of bacteria, infective agents, waste and harmful substances. Blood makes meat less healthy, less nutritious and it can be spoiled very fast.
halal point 13 - Temperature


While cleaning the animal after slaughter, temperature of water is never kept high which may cause the heat to permeate into the meat. And it may cause meat to spoil fast.

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