Reduced Antibiotics and Hormones Halal meat production involves fewer antibiotics and hormones than conventional or cultivated meat. Animals are raised in healthier conditions, often free-range, and provided with natural feed.

One of the main differences between halal meat and regular meat is the way they are prepared. Halal meat must be slaughtered in a specific way, following Islamic dietary laws. The animal must be alive at the time of slaughter and the throat must be cut with a sharp knife to ensure a quick and painless death.

We also know the importance of assurance on Halal status and butchers are often more transparent than supermarkets. Although butchers tend to be slightly more expensive, halal consumers see butchers as better value than the general population, where shopping local is a bigger driver.

Halal food is that which adheres to Islamic law, as defined in the Koran. The Islamic form of slaughtering animals or poultry, dhabiha, involves killing through a cut to the jugular vein, carotid artery and windpipe. Animals must be alive and healthy at the time of slaughter and all blood is drained from the carcass.