Islamic Inspection Service - SIILHalal

In the UK, most Halal meat comes from animals that are stunned before slaughter, while a smaller portion still follows traditional non-stunned practices. Both methods are recognized, but raise debates about animal welfare and religious authenticity.

Stunning ensures the animal does not feel pain and complies with many certifying bodies. Non-stunned slaughter preserves the traditional method, favored by some Muslim consumers for its closer adherence to Islamic rulings.

Labeling remains a challenge — most Halal products don’t clarify the slaughter method, leaving consumers uncertain. Transparency and trusted certification are key to balancing faith, ethics, and food safety.

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