Our Meat

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 before slaughter to render them unconscious so that it is 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 without any complication.

Therefore, we strictly enforce the following 11-POINT check in our halal 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 - 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 3 - 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 4 - Name of Allah


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.
halal point 5 - No Stunning


There can be 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. And one cannot slaughter a dead animal.
2. The variations in the sizes of animals (esp. chicken) and their individual resistance capacities mean that 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 Prophet (S.A.W)'s sunnah.
halal point 6 - Intention & 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 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 - 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.
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 - Sequence


We try to do the process in a humanely manner. We don’t slaughter an animal in front of another.
halal point 11 - 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.

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