Slaughter Procedures

Halal slaughter must meet the following conditions:

Necessary conditions:

a) About animals:

• They must belong to lawful species, that is, permitted by God for consumption;
• They must be healthy and in perfect physical condition at the time of slaughter;
• They must be previously approved by the competent health authorities, ensuring compliance with public health standards.

b) About the person responsible for the slaughter:

• The procedure must be performed exclusively by a Muslim in full possession of his or her mental faculties;
• This professional must have comprehensive knowledge of Islamic rules and understand the spiritual importance of the ritual.

c) Intention and consciousness:

• The bleeder must carry out the slaughter with the clear intention of slitting the throat, fully aware of his actions.

d) Invocation of the name of God:

Before cutting, it is mandatory to recite the phrase:

• “In the name of God, God is greater!” (Bismillah Allahu Akbar), reinforcing the sacred character of the act.

e) Equipment and utensils:

• They must be used exclusively for Halal slaughter and cannot be used in non-Halal products.

f) Knife conditions:

• The blade must be very sharp, avoiding pain and ensuring a precise cut.

g) Cutting method:

• The cut must be single and unidirectional, without interruptions.
• It must simultaneously reach the trachea, esophagus, carotid arteries and jugular vein, enabling the rapid death of the animal and the complete drainage of blood.

h) Blood flow:

• Bleeding must be spontaneous and complete, eliminating toxins and ensuring the purity of the meat.

i) Religious supervision:

• A trained Muslim inspector must be present at the meatpacking plant to oversee the entire process, ensuring that each step complies with Islamic standards.

j) Confirmation of death:

• Only after confirmation of the animal's death through Halal slaughter can it proceed to the next processing stages.