How Halal Meat is Prepared?

The Islamic process of slaughtering an animal for Halal meat is referred to as zabiha. Right after reciting the blessing, the slaughterman uses a surgically sharp-edged knife to chop the animal’s throat, windpipe and the veins almost around its neck. The blood is after that allowed to drain from pipes of the body.

Just one animal could be ritually slaughtered over at a time, and the various other animals should not watch any death. The religious policy also states exactly how the animal should not be ill-treated or caused any pain before the slaughter. It must provide with sufficient space to roam, clean drinking water, food and fresh atmosphere. All over the world there are lots of organisation who monitors the process of slaughtering in a systematic way. Like in the UK there is HMC (Halal Monitoring Committee) while in the USA there is IFANCA (Islamic Food and Nutrition Council of America).

In Australia, there is Australian Federation of Islamic Councils (AFIC– the top Muslim organisation) certifies and teaches Islamic slaughtermen for the meat and poultry industry. AFIC’s Halal Service Manager travels throughout Australia to different farms, meat and non-meat food providers, medications, cosmetic shops to conduct Islamic supervision, examination, and halal preparation. Halal items are obtained from farm animals and poultry in which possess been prepared according to Islamic law under the following statement, “In the name of God– God is the Greatest/Bismillahi Allahu Akbar”. Halal products and manufacturing are correctly split up and properly identified from non-halal items.

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