Chicken halal: what's the difference?

This term confirms that the meat is made in full accordance with the customs and Islamic canons. It does not contain those components that can not be eaten by a Muslim (Haram). Chickens halal is a product, clean and physically, and spiritually. And by the way, it can be consumed not only by Muslims, but also by people of other faiths.

What is "halal"

Such meat is considered very useful. The animal, which was divided in accordance with this tradition, completely exsanguinated. It has pinkish shades. Blood, as is known, is a medium that is good for the development of bacteria, among which are pathogenic bacteria. The process of their reproduction can begin in a few minutes after decapitation of the bird, and it has an amazing character. Halal hens do not have this disadvantage. In addition, meat has a number of other important characteristics.

Halal products

According to Islamic traditions, only absolutely healthy animals that are fattened without the use of biological additives, that is special forages, should be used for food. Only they are subject to cutting with the complete release of blood. According to Islamic rules, halal chickens require exact observance of ritual slaughter. In this case, the name of the Most High is mentioned. Also mandatory is the incision of the arteries of the neck, complete bleeding of each carcass.

Which slaughter is used

Today, poultry farms use 2 types of slaughter: manual and mechanical (with a disc knife). The slaughterers must be of Muslim faith (however, Jews or Christians are allowed).

Of course, manufacturers use the automatic method more willingly than manual, since it is more efficient. At poultry farms, a bird delivered from poultry houses is suspended from the legs on the conveyor. Then, under the guidance of experts on standards in the implementation of this process, one of the workers read out a prayer.

After that, the dispatcher presses the button, and the suspended bird enters the transporter. And the disk knives kill the bird. The drawbacks of this method include the fact that halal hens entering slaughter can differ in size, which means that a knife rotated like a hand mill will sometimes make incisions leading to a complete shearing of the birds. According to the Shari'ah, such a carcass becomes unacceptable to food. In addition, incisions made not in the place of joints of the head with the neck, wrongly cut jugular vein can make the meat poorly bleached. In this case, the chicken's meat will be blamed, forbidden to eat.

But with the ritual slaughter by hand, the worker makes a deep incision with the blade of the knife around the neck so that simultaneously the carotid artery with the jugular vein is involved. Just before the slaughter, the name of the Most High and prayer are pronounced. If it was not said, then the meat is considered haram.

Birds do not cut until the blood flows out of the bodies. And for the correctness of the process itself, for the temperature and time regime, thorough evisceration, further packing in the packing bags at the poultry farm, the controllers of the Halal Standards Committee follow with all severity.