Etiquette for Animal Slaughter

Fundamentally, livestock are raised for human consumption; the moment of slaughter marks the fulfillment of their purpose. However, the slaughtering process must adhere to proper etiquette. According to the Director of the Assessment Institute for Foods, Drugs, and Cosmetics of the Indonesian Ulema Council (LPPOM MUI), the Sharia-compliant steps for slaughtering an animal are as follows:

1.              Ensure the animal is healthy and free from defects. It is preferable to have a recommendation from the local livestock agency or department.

2.              Do not treat the animal roughly during slaughter; it must be handled humanely. Use a sharp knife. Furthermore, animals awaiting slaughter must not be able to see those currently being slaughtered; even the act of sharpening the knife should not be done within the sight of the animal to be slaughtered.

3.              It is *Sunnah* (recommended practice) to face the *Qibla* during the slaughtering process.

4.              The slaughter is performed at the neck and must sever three specific passages—the esophagus and the windpipe (trachea)—without completely severing the head.

5.              After slaughter, the sacrificial animal should be placed on a clean surface or hung up to maintain hygiene.

6.              Allow a pause of 5–10 minutes between the slaughter and the skinning or butchering process to ensure the animal is truly dead. Wait until movements associated with *rigor mortis* have ceased and the ATP (adenosine triphosphate) levels have dissipated. Another indicator is the lack of response when the animal's eyes are opened.

Furthermore, animals awaiting slaughter must not be able to see those currently being slaughtered; even the act of sharpening the knife should not be done within the sight of the animal to be slaughtered.

It is narrated that the Messenger observed a man placing his foot on a goat's cheek while sharpening his blade, all while the goat was looking at him. He said: "This is unacceptable. Do you wish to kill it multiple times?"

It is narrated from Abu Hurairah (may Allah be pleased with him): "If one of you sharpens his blade, he should not do so while the goat to be slaughtered is watching."

Even herding the goat to the slaughtering site must be done gently. Ibn Sirin narrated that Umar (may Allah be pleased with him) saw someone dragging a goat to be slaughtered and striking it with a whip; Umar rebuked him, saying: "Lead this animal to its death gently."

It is *Sunnah* to lay the goat down when it is about to be slaughtered. Ibn Umar did not like eating slaughter that when slaughtered was not directed towards the Qibla. The goat should not be slaughtered while standing or kneeling, but lying down. This will be easier for the goat. Scholars agree and it is also the practice of Muslims that the animal to be slaughtered is laid on its left side because this method makes it easier for the person slaughtering to take the knife with the right hand and hold the animal's head with the left hand.

Slaughter is carried out around the esophagus and labia. The labah is the depression above the chest and camels are also slaughtered in this area.

Place the soles of your feet on the side of the slaughtered animal. Anas bin Malik RA said: "The Messenger of Allah slaughtered the sacrificial animal with two rams that were white and black and had horns. He slaughtered them with his hands, saying basmalah and takbir, and he placed one of his feet on the sides of the two sheep."

Tasmiyah or saying bismillah. "And do not eat animals that Allah does not name when slaughtering them, in fact such an act is an act of wickedness..." (Al-An'am: 121).

Before slaughter, the welfare of the sacrificial animal must be considered. During transport, the vehicle's capacity must ensure the animal has room to move. Upon arrival at the destination, the animal must not be allowed to jump out; instead, it must be unloaded at a designated facility to ensure a comfortable descent. Subsequently, herding the animal toward the holding area or slaughter site must be done carefully, without roughness. Sacrificial animals should not be forced to move quickly; they should be allowed to move naturally. The holding area should be fitted with "carpets" or mats to ensure the animal's comfort and prevent injury. Attention must also be paid to the supply of feed and water, as well as the condition of the enclosure. Proper techniques for casting (bringing the animal down) must be employed. Hygiene is crucial regarding both the environment and the animal; this ranges from thoroughly cleaning the slaughter site beforehand to using clean water to wash the meat. 

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