Why Halal Meat?
Islam has laws regarding which foods can and cannot be eaten
and also on the proper method of slaughtering an animal for
consumption, known as dhabihah
Thabiha or Dhabiha (Arabic: ذبيحة), is the prescribed method of
ritual slaughter of all animals excluding fish and most sea-life
per Islamic law. Islamic method of slaughtering animal
The Islamic mode of slaughtering an animal requires the
following conditions to be met:
1. Animal should be slaughtered with sharp knife:
The animal has to be slaughtered with a sharp object (knife)
and in a fast way so that the pain of slaughter is minimized.
2. Cut wind pipe, throat and vessels of neck:
Zabiha is an Arabic word which means ‘slaughtered’. The
‘slaughtering’ is to be done by cutting the throat, windpipe and
the blood vessels in the neck causing the animal’s death
without cutting the spinal cord.
3. Blood should be drained:
The blood has to be drained completely before the head is
removed. The purpose is to drain out most of the blood, which
would serve as a good culture medium for microorganisms.
The spinal cord must not be cut because the nerve fibers to the
heart could be damaged during the process causing cardiac
arrest, stagnating the blood in the blood vessels.
Blood is a good media of germs, bacteria, toxins:
Therefore the Muslim way of slaughtering is more hygienic as
most of the blood containing germs, bacteria, toxins are
Meat remains fresh for a longer time:
Meat slaughtered by Islamic way remains fresh for a
longer time due to deficiency of blood in the meat as compared
to other methods of slaughtering.
Animal does not feel pain:
The swift cutting of vessels of the neck disconnects the flow of
blood to the nerve of the brain responsible for pain. Thus the
animal does not feel pain. While dying, the animal struggles,
writhers, shakes and kicks, not due to pain, but due to the
contraction and relaxation of the muscles deficient in blood and
due to the flow of blood out of the body.