The Importance of Proper Slaughter in Islam

Meat is a vital source of protein and an essential part of many diets, especially red and white meats that can be prepared in various delicious dishes. However, concerns often arise about the halal status of meat sold in traditional markets, where slaughterhouses may lack official halal certification. Although animals such as cows and chickens are inherently halal, their meat can become haram if not slaughtered in accordance with Islamic law.

Common Mistakes in Traditional Slaughter Practices

According to Ir. Muti Arintawati, M.Si., President Director of LPPOM MUI, many chicken slaughtering practices in traditional markets fail to meet Islamic requirements. For instance, some butchers cut only the skin of the neck without severing the proper veins, while others immerse chickens into boiling water before confirming death — a practice that risks killing the animal by heat rather than slaughter. Such actions violate halal standards, as death must result from cutting the respiratory tract (al-hulqum), the two jugular veins (al-wadajain), and the food passage (al-mari’).

Fatwa and Halal Slaughtering Standards

To ensure compliance, the Indonesian Ulema Council (MUI) established Fatwa No. 12 of 2009 on Halal Slaughter Certification Standards, outlining the proper method of slaughter and post-slaughter management.
Key requirements include:

• The animal must be healthy and meet veterinary standards.
• The slaughterer must be a sane, competent Muslim of maturity (baligh) or discernment (tamyiz).
• Tools must be sharp and made of permissible materials—not nails, fangs, or bones.

The slaughter begins with the intention (niyyah) and the mention of Allah’s name. It is recommended (sunnah) that the animal face the Qibla during slaughter.

Conditions for Permissible Stunning

Stunning is allowed under strict conditions, provided that:

1. It only renders the animal temporarily unconscious without causing death or permanent injury.
2. It helps facilitate slaughter and demonstrates compassion (ihsan).
3. Equipment used for stunning halal animals is not shared with non-halal animals, such as pigs.
4. The process is carried out by trained and supervised personnel.

Post-Slaughter Handling and Distribution

After slaughter, verification of blood flow and movement is necessary to confirm death. Meat from animals that were improperly slaughtered must be separated. During storage and transportation, halal meat must not come into contact with non-halal products. Clear labeling and documentation are required throughout preparation, delivery, and storage to preserve halal integrity.

Original Article:

Lembaga Pemeriksa Halal (LPPOM) MUI. (2025, October 15). What is the Islamic method for halal slaughter? Retrieved from https://halalmui.org/en/what-is-islamic-method-for-halal-slaughter/