The Conditions of Halal Slaughter

Written by Muhammad Ridha Payne

Many people have heard the term "halal" meat and many Muslims like to talk about halal and haram and whether or not meat from a particular restaurant or supplier is halal to eat. When it comes down to it, the question can only be answered by fiqh (jurisprudence) and what the scholars deem correct.

The following provides a very clear introduction to what actually constitutes halal slaughter according to the Shafi’i school of fiqh. It is an abridged version of a chapter from The Reliance of the Traveller by Ahmad ibn Naqib al-Misri (as translated by Sheikh Nuh Ha Mim Keller).



The following conditions are compulsory for halal slaughter:


1. It is not permissible to eat any animal until it has been properly slaughtered, with the exception of fish.

2. It is unlawful to eat meat slaughtered by a Zoroastrian, someone who has left Islam or an idol worshipper.

3. It is permissible to slaughter with anything that has a cutting edge: this does not include a tooth, bone, claw or the like.

4. When slaughtering, the animal’s windpipe and gullet must be cut. Cutting of the carotid arteries is not compulsory to validate the slaughter.

5. Should the slaughterer neglect to cut any part of either the windpipe or gullet and the animal dies, it is haram to eat.

6. The slaughterer must cut swiftly.

The following are considered as recommended only:



1. To turn the animal towards the qibla.

2. To sharpen the knife.

3. To cut rapidly (meaning even quicker than swiftly).

4. To mention Allah’s name (i.e. “Bismillah”).

5. To send blessings on the Prophet (s.a.w).

6. To cut the large blood arteries on either side of the neck.

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