Our Meat-Template Page

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 process (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 (esp. meat originating in South American countries)

Without negating any of the above opinions, we feel halal should be simple, easily accessible and without any complication. So, we decided to take a time travel and study how our Prophet (S.A.W) and our elders did it for hundreds of years. We want to bring the same methods in today's day and age to provide you the rightest kind of meat available.

Therefore, we strictly enforce the following 11-POINT halal process:

USDA APPROVED

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Our meat is inspected and approved by USDA to ensure that the meat is safe, wholesome, correctly labeled and packaged.
Meat is checked for animal diseases and for unseen hazards such as microbiological and chemical contamination.
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.

RIGHT METHOD

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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 would still be valid)
3. Neck is never severed completely.

MUSLIM SLAUGHTERER

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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.

NAME OF ALLAH

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Name of Allah is taken 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.

NO STUNNING

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There can be lots of issues with stunning (making animal unconscious with electric current before slaughter).
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, stunning is against the Prophet (S.A.W)'s sunnah.

INTENTION & CAPABILITY

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The person doing the slaughtering is sane and mentally capable. Also, the intention while doing the slaughter is only of “Zabiha”.

NO MACHINES

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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.

TEMPERATURE

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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.

NO CONTAMINATION

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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.

SEQUENCE

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We try to do the process in a humanely manner. We don’t slaughter an animal in front of another.

BLOOD DRAINED

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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.