Some time ago I read an article on Grist that caught my eye because it mentioned the words halal and slaughterhouse. I read on to know what they would get into in article and what sort of bias it would have, if any. Much to my surprise, it was quite informative and let Imran Uddin, owner of Madani Halal slaughterhouse, do the talking and explaining about how meat is processed to adhere to halal standards.

I particularly liked the video within the article showcasing Madani Halal in Queens, New York because it reminded me of my first few years eating halal meat–and my first real encounters with halal butchers of live poultry. It’s a totally different experience from shopping for meats at a run-of-the-mill grocery store, and those who own and run these types of places and serve top quality halal meats are providing a huge service to the communities in which they reside.

Warning: video demonstrates some graphic content

It should also be said that in demonstrating the process of taking an animal’s life for human consumption, it’s purpose is to educate and show some tranpsarency behind a process that is often shrouded in mystery and riddled with rumors of barbarism. On the contrary- when halal is done right (i.e. how it’s supposed to be done), it’s a truly humane, ethical way to eat meat that keeps the environment, farmer, animal and consumer in mind throughout the entire process. Looks like Madani Halal is striving to do just that. Read more about them here.

(The original article can be read here on Grist)


Have your overall experiences with halal butchers been positive ones? What do you suggest they can do to improve and/or what would you commend them on for doing well?  


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