The Arabic term "halal" means "permissible" in English. The words "halal" and "haram" are contrasted in the Quran (forbidden). The five decisions—mandatory, recommended, neutral, abhorrent, and forbidden—were developed from this dichotomy into a more nuanced categorisation. Islamic scholars debate whether the first two or the first four of these categories fall under the definition of halal. Authors writing for a broad audience and Islamic organisations looking to rouse the masses have recently emphasised the more straightforward distinction between halal and haram.
Halal is a phrase most often used to refer to the meat that has been processed and cooked in conformity with Islamic dietary regulations.
Similar to kosher cuisine, halal food is governed by religious standards that dictate everything from the feeding and care of the animals intended for consumption to the manner in which they are killed and prepared for consumption. Halal is primarily concerned with the slaughter process.
Non-Muslims occasionally only understand the term "halal" concerning its application to animal killing. This is primarily due to the fact that depending on how the animal was killed, meat can either be halal or haram. Because of this, halal meat is typically labelled as such in the majority of non-Muslim nations, although other products don't always need to be. For instance, fruits and vegetables are always halal, hence non-Muslims are rarely informed of this.
One requirement for accessing the international halal market is halal certification. Through the idea of halalan toyyiban, it does offer acknowledgement of high-quality and secure products for the full supply chain, from farm to fork. In order to maintain the halal status, the halal meat business follows a system that starts with appropriate animal husbandry on the farm and ends with post-slaughter management. Aspects of animal care and antemortem examination were also highlighted as ways to lower the likelihood of butchering a sick or injured animal, which might not only impact the meat's quality but also make it unfit for human consumption. Accelerated haemorrhage during the slaughtering process extends the meat's shelf life by lowering the possibility of carcass contamination and product degradation.
The meat is free of any microbiological, physical, or chemical dangers since the notion of toyyiban (wholesomeness) is put into effect.
There are precise rules regarding the intake of meat and the halalness status of meat from the perspective of Islamic law. The legality of meat intake that Muslims must follow in relation to the appropriate dietary meat requirements has been underlined in several verses of the Quran. In the Quran, there are four indications that something is forbidden to eat: dead animals that have not been slaughtered; beasts that have been gored to death due to the death of another; beasts of prey that have consumed such animals; blood that has been poured forth; pig's flesh; and beasts that have been killed for idols rather than for Allah alone . Several texts, like Surah Al-Anm (6):145 and Surah Al-Midah (5):3, demonstrate the restrictions.
The dietary recommendations for meat and its derivatives based on the available legal data provided by the above-mentioned verses currently only apply to terrestrial animals. The reason for this is that the aquatic animal is mentioned in a hadith by the Prophet PBUH as being "tahir" (pure) and permissible for ingestion. As a result, land meat is regarded in Islamic law as an essential component. Due to the clarity of the divine text on the types of meat that have not undergone a proper ritual slaughter, the Islamic legal maxim "al asl fi al-zabaih wa al-luhum al-tahrim" (the norm of meat is haram until it is slaughtered through a Shariah-compliant manner) has evolved into an indicator to emphasise that the meat is excluded from the principle of permissibility.
In addition, Muslims must adhere to the requirements for legal slaughter, which include that the meat is killed by a Muslim, that the tool used to be sharp and free of bones, nails, and teeth, and that the meat is intended to be killed in the name of Allah. If these requirements are not met, eating the meat is prohibited. Muslims must therefore only purchase halal meat for ingestion because it is a requirement set forth by the Lawgiver.
The Halal Method
Animals must be well-treated and preferably spotless to be considered halal (scars or injuries). Animal byproducts may not be fed to pets. Water should be available to animals up until slaughter. A Muslim must perform this procedure while reciting the tasmiya or shahada.
The halal slaughter rules (zabihah) are as follows.
- Any Muslim who has reached puberty is capable of carrying out a slaughter.
- Before or during the act of butchering, Allah's name must be said.
- Makkah should be visible on the animal's face (Mecca).
- An extremely sharp knife is required, and the blade's edge is flawlessly smooth (no nicks). It must not be used, heightened in the presence of animals that would be put to death (to maybe avoid extra stress).
- Halal slaughter calls for a single pass of the sword across the animal's throat by cutting its carotid arteries trachea and jugular vein. Research (Schultz, Hanover College, Germany) demonstrates this procedure has a minimal amount of pain. Animals lose consciousness fast, but the heart aids in blood elimination from the body.
- The livestock must be let to bleed out entirely. Blood is not halal. In the unlikely case when halal meats Muslim community think that the Christian and Jewish kosher food is acceptable.
Even though the practice of halal slaughter is said to have its roots in the belief that all life is sacred, it has drawn criticism for not first shocking the animals. To assume that stunning is strictly used in the non-halal killing, however, would be foolish. Whether or not it is effective, a single try is frequently seen as sufficient.
Furthermore, according to some national halal certification organisations, halal slaughter also entails requirements for the slaughterer's sanity and the treatment and comfort of the animal prior to its slaughter.
But no matter how it was killed, not all meat can be made halal. The following animals are never permitted to be eaten:
- Pork and its byproducts must not be consumed.
- Mules, horses, and donkeys
- Fanged creatures (cats, dogs, bears, etc)
- Predatory birds
- A few other species, including monkeys
Vegan food is typically always halal. When alcohol is present, there is only one exception. All intoxicants, including alcohol, are forbidden in Islam.
Food for vegetarians, particularly dairy and eggs, is a little trickier to understand and relies on how one interprets Islamic law. Essentially, this is due to two factors:
- Eggs and dairy products are frequently produced using non-halal techniques of animal slaughter (for instance, killing non-productive male chicks or calves at birth). Moreover, non-halal animal rennet may be present in cheese.
- Some animals regularly consume non-halal foods, such as pork byproducts and maybe non-halal medicines, as part of their diet.
Wagyu translates to "Japanese beef." Wagyu is distinctive and known as one of the most costly meats in the world. Many people spend a lot of money only to have this pricey variety of beef on their plates. Wagyu is well-known for its marbling, which includes superior omega 3 and omega 6 fatty acids and gives the meat a pleasant, non-greasy flavour that many of its customers adore. Plus, it has that coveted umami essence.
As Halal Wagyu gains appeal among food enthusiasts, it is becoming more and more in demand.
Wagyu has the advantage of currently being available at restaurants that serve halal wagyu beef. Finding halal restaurants was difficult in the past, but with the growth of the Muslim population, people can have access to these establishments. Now, everyone can savour this magnificent premium beefwithout concern!
The Halal Meat Industry
In 2021, the market for Wagyu beef was estimated to be worth \$12,638 million. By 2030, it is anticipated to reach USD 21,310 million, expanding at a CAGR of 5.9% over the projection period (2022–2030). The highest market share belongs to Asia-Pacific, which is anticipated to expand at a CAGR of 7.5% over the forecast period.
Wagyu beef companies concentrate on and prosper on institutional consumers such as hotels, hotel chains, and high-end restaurant brands while the retail consumer sector serves as the mainstay of the mass meat industry. According to studies, institutional B2B clients account for almost 85% of Wagyu beef sales. With a presence at airports, upscale malls, superstores, and urban regions, several Wagyu beef companies have partnered with hotel chains, restaurant groups, and specialist eateries. Wagyu beef producers also operate in the retail sector through a variety of B2C distribution channels. B2B and restaurant food chains have a significant impact on the sales strategy, but high-end superstores and online retail platforms are also targeted by businesses.
In the twenty-first century, online stores provide a very effective method for participants in essentially all types of markets to market and sell their goods. Similar to other industries, the global Wagyu beefindustry uses internet sales as a marketing and product-selling strategy. One of the most useful features of the online sales and e-commerce websites used by participants in the worldwide Wagyu beef business is the ability to target particular audiences. Online sales are also fuelled by a sizable audience on one platform in the worldwide Wagyu beef industry. The market for Wagyu beef has grown as more people are starting to order it and other products online and through e-commerce sites. Global demand for Wagyu beef products is rising as e-commerce websites and enterprises quickly expand in developed, developing, and emerging nations.
The North American, European, Asian-Pacific, South American, Middle Eastern, and African regions make up the majority of the worldwide Wagyu beef market. The Asia-Pacific region dominates the world market.
The Japanese Breed, Australian Breed, and Other categories make up the global Wagyu beef market. The market share held by Japanese Breed is the greatest and is anticipated to increase at a CAGR of 6.1% by 2030.
An expanding consumer base looking for healthier meat options is probably what will fuel the global Wagyu beef business.
Frequently Asked Questions
Is Wagyu halal?
Either wagyu beef is halal or haram. Islam considers Wagyu to be Haram if the cattle are given alcohol before being slaughtered, but Halal if they are not given any alcohol at all. Because the Wagyu beefwe sell is 100 per cent halal, Muslims can eat it without concern.
Is alcohol present in Wagyu beef?
Finding one is undoubtedly difficult. Because sake is fed to Wagyu cattle to boost appetite, the alcohol content of the beef makes it unsuitable for Muslim consumers to eat.
How is Wagyu different from other types of meat?
Genuine Wagyu beef is one of the most expensive and sought-after foods in the world. Its extensive marbling, which results in a luscious, buttery suppleness unmatched in any steak, is what makes it so unique.
Wagyu is simply Japanese beef. Wa denotes Japanese and Gyu means meat in the Japanese language. Black, Brown, Polled, and Shorthorn Japanese beef cow breeds are the only ones used to produce Wagyu. However, Japanese Black cattle account for approximately 90% of all Wagyuproduction.
Is Wagyu quality graded?
The Japan Meat Grading Association grades the beef to ensure the quality of Wagyu. The yield grade and quality grade serve as the foundation for the grading system. Yield grade is a measurement of the proportion of meat to carcass weight. A is the best grade for yield, meaning there is more than 72% meat per carcass, and grades range from A to C. The four criteria that make up the quality grade are marbling, meat colour, fat colour, and texture. Meat quality is graded on a scale of 1 to 5, with 5 being the highest quality. A5 Wagyu steak is the highest quality beef you can buy, so look for it.