For meat to be certified halal, it must be slaughtered in a manner known as dhabiha. That means cutting through the jugular vein, carotid artery, and windpipe in order to drain all blood from the carcass. In Islam, the consumption of blood is considered haram. A Muslim must recite a dedication known as tasmiya or shahada during this process.
Carrion – an animal that dies of illness or natural causes – is also considered haram. An animal must be alive, healthy, and conscious at the time of slaughter for its meat to be considered halal.
Although halal slaughter supposedly has its origins in a respect for all life being sacred, the fact that the animals aren’t stunned beforehand is a source of much controversy. It would, however, be naive to presume that stunning is stringently applied in non-halal slaughter. Often a single attempt is considered enough, whether successful or not.
Additionally, some national halal certification bodies interpret halal slaughter to also include stipulations as to the sanity of the slaughterer and the treatment and comfort of the animal prior to its slaughter.
Not all meat can be made halal, however, regardless of how it was slaughtered. Animals that are always haram to eat include:
- Pork and its by-products are strictly forbidden
- Donkeys, mules, and horses
- Fanged animals (cats, dogs, bears, etc)
- Birds of prey
- Reptiles
- Some other animals, such as monkeys