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CONDITIONS AND METHOD
OF HALAL SLAUGHTERING

      MOHAMMED IHSAN

     WWW.WAY2HALAL.COM
INTRODUCTION

This few Slides will give you small introduction about the
conditions and methods need to follow while you slaughter an
animal.
Dhabh is a clearly defined method of killing an animal for the sole
purpose of making its meat fit for human consumption.
The word dhabh in Arabic means purification or rendering
something good or wholesome.
The dhabh method is also called dhakaat in Arabic, which means
purification or making something complete.
Conditions and Method of Slaughtering


 The Slaughter Person

 The Instrument

 The Cut

 The Invocation
THE SLAUGHETER PERSON

The person performing the act of Stunning The
Animal must be of sound mind and an adult
Muslim.
The person can be of either sex. If a person lacks or
loses the competence through intoxication or loss of
mental abilities, he or she may not perform Halal
slaughter.
THE INSTRUMENT

The knife used to perform Stunning The
Animal must be extremely sharp to facilitate
quick cutting of the skin and severing of blood
vessels to enable the blood to flow immediately
and quickly, in other words, to bring about an
immediate and massive hemorrhage.
THE INSTRUMENT (CONTD)

PBUH is reported to have forbidden the use of an
instrument that killed the animal by cutting its skin
but not severing the jugular vein. It is also a tradition
not to   sharpen the knife in front of the animal
about to be slaughtered.
THE CUT


The incision should be made in the neck at some
point just below the glottis and the base of the
neck. Traditionally, camels used to be slayed by
making an incision anywhere on the neck. This
process is called nahr, which means spearing the
hollow of the neck.
THE CUT (CONTD)

With modern restraining methods and stunning
techniques, this procedure might not be appropriate
any longer. The trachea and the esophagus must be
cut in addition to the jugular veins and the carotid
arteries. The spinal cord must not be cut. The head is
therefore not to be severed completely.
THE INVOCATION

Tasmiyyah or invocation means pronouncing the name of God
by saying Bismillah (in the name of Allah) or Bismillah Allahu
Akbar (in the name of God, God is Great) before cutting the
neck. Opinions differ somewhat on the issue of
invocation, according to three of the earliest jurists.
According to Imam Malik, if the name of God is not
mentioned over the animal before slaughtering, the meat of
such animal is haram or forbidden, whether one neglects to
say Bismillah intentionally or unintentionally.
THE INVOCATION (CONTD)

According to the jurist Abu Hanifah, if one neglects
to say Bismillah intentionally, the meat is haram; if
the omission is unintentional, the meat is halal.

According to Imam Shaf ’ii, whether one neglects to
say Bismillah intentionally or unintentionally before
slaughtering, the meat is halal so long as the person
is competent to perform dhabh (Khan, 1991).
References

 Book :- HALAL FOOD PRODUCTION (Mian N. Riaz

 ,Muhammad M. Chaudry)
THANK YOU

       BY
 MOHAMMED IHSAN
WWW.WAY2HALAL.COM

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Conditions and method of halal slaughtering

  • 1. CONDITIONS AND METHOD OF HALAL SLAUGHTERING MOHAMMED IHSAN WWW.WAY2HALAL.COM
  • 2. INTRODUCTION This few Slides will give you small introduction about the conditions and methods need to follow while you slaughter an animal. Dhabh is a clearly defined method of killing an animal for the sole purpose of making its meat fit for human consumption. The word dhabh in Arabic means purification or rendering something good or wholesome. The dhabh method is also called dhakaat in Arabic, which means purification or making something complete.
  • 3. Conditions and Method of Slaughtering  The Slaughter Person  The Instrument  The Cut  The Invocation
  • 4. THE SLAUGHETER PERSON The person performing the act of Stunning The Animal must be of sound mind and an adult Muslim. The person can be of either sex. If a person lacks or loses the competence through intoxication or loss of mental abilities, he or she may not perform Halal slaughter.
  • 5. THE INSTRUMENT The knife used to perform Stunning The Animal must be extremely sharp to facilitate quick cutting of the skin and severing of blood vessels to enable the blood to flow immediately and quickly, in other words, to bring about an immediate and massive hemorrhage.
  • 6. THE INSTRUMENT (CONTD) PBUH is reported to have forbidden the use of an instrument that killed the animal by cutting its skin but not severing the jugular vein. It is also a tradition not to sharpen the knife in front of the animal about to be slaughtered.
  • 7. THE CUT The incision should be made in the neck at some point just below the glottis and the base of the neck. Traditionally, camels used to be slayed by making an incision anywhere on the neck. This process is called nahr, which means spearing the hollow of the neck.
  • 8. THE CUT (CONTD) With modern restraining methods and stunning techniques, this procedure might not be appropriate any longer. The trachea and the esophagus must be cut in addition to the jugular veins and the carotid arteries. The spinal cord must not be cut. The head is therefore not to be severed completely.
  • 9. THE INVOCATION Tasmiyyah or invocation means pronouncing the name of God by saying Bismillah (in the name of Allah) or Bismillah Allahu Akbar (in the name of God, God is Great) before cutting the neck. Opinions differ somewhat on the issue of invocation, according to three of the earliest jurists. According to Imam Malik, if the name of God is not mentioned over the animal before slaughtering, the meat of such animal is haram or forbidden, whether one neglects to say Bismillah intentionally or unintentionally.
  • 10. THE INVOCATION (CONTD) According to the jurist Abu Hanifah, if one neglects to say Bismillah intentionally, the meat is haram; if the omission is unintentional, the meat is halal. According to Imam Shaf ’ii, whether one neglects to say Bismillah intentionally or unintentionally before slaughtering, the meat is halal so long as the person is competent to perform dhabh (Khan, 1991).
  • 11. References  Book :- HALAL FOOD PRODUCTION (Mian N. Riaz ,Muhammad M. Chaudry)
  • 12. THANK YOU BY MOHAMMED IHSAN WWW.WAY2HALAL.COM