Divergent strategies for halal meat production: a comparison of halal slaughtering practices in muslim and non-muslim countries

The increasing global demand for halal meat, propelled by the expanding Muslim population and heightened consumer awareness, has transformed halal meat production into a profitable sector for both Muslim and non-Muslim countries. This increase has prompted questions regarding the integrity of halal slaughtering practices (HSPs), particularly in light of claims of fraud and inconsistencies. This study is an attempt to provide a comparative review of HSPs in Muslim countries (Brunei, Malaysia, Indonesia) and non-Muslim countries (Australia, United Kingdom), concentrating on pre-slaughter, slaughter, and post-slaughter procedures. The study used qualitative approaches, combining semi-structured interviews with stakeholders with document analysis of guidelines, certification and standards. The data were analysed thematically to uncover cross-country similarities and differences in HSPs. Principal issues encompass divergent interpretations of Islamic law, inconsistency in certification criteria, and disagreements on techniques such as stunning. The study emphasises the necessity of standardising halal regulations to fulfil religious requirements and enhance consumer confidence, providing suggestions for the advancement of global halal standards governance.