Methods of slaughter process of food animals

- Procedure of Halal slaughter

·  Pre-slaughter rest.

·  Forbid cruel treatment of the animals before slaughter (mercy and kindness).

·  Knife should be very sharp and forbids sharpening of the knife in front of the animals or slaughtering in the sight of other animals.

Halal slaughter includes three methods:

1. Slaughter (Dabh)

·  Severing the animal’s trachea, oesophagus and jugular veins.

·  Used in sheep, cows and birds.

2. Slaying (Nahr)

· Cutting the vessels at the base of the neck   i.e. the upper part of the chest.

·  Used in camels.

3. Stabbing (Aqr)

· Fatally wounding an unmanageable animal.

· Used for wild animals which are lawful to hunt.

In Halal slaughter the cut must be

Continuous and uninterrupted. The knife must not depressed down vertically but drawn horizontally across the neck. The cut free and must not be a stab. Not be so closed to the chest or too near the head. No laceration or tearing of tissues. Further preparation and dressing of well-bled carcass must be delayed until all signs of life and cerebral reflex disappear.