Halal is an Arabic word that means "permissible" according to Islamic law. For meat to be certified halal, it must be slaughtered in a specific way known as dhabiha, which involves cutting through the jugular vein, carotid artery, and windpipe to drain all blood from the carcass. During this process, a Muslim must recite a dedication known as tasmiya or shahada. Additionally, some national halal certification bodies interpret halal slaughter to also include stipulations as to the sanity of the slaughterer and the treatment and comfort of the animal prior to its slaughter.

Not all meat can be made halal, regardless of how it was slaughtered. Animals that are always haram to eat include pork and its by-products, donkeys, mules, and horses, fanged animals (cats, dogs, bears, etc.), birds of prey, and reptiles. Dairy and eggs are often produced by methods involving non-halal animal slaughter, and some animals are often fed non-halal products as part of their diet, including pork.

Halal dietary and slaughter restrictions are often compared to Jewish practices. Both practices share similarities, but there are also differences. For example, both Muslim and Jewish cultures prohibit blood and swine in food and drink, but cattle are accepted. Jewish laws are more restrictive, especially where slaughter, preparation, and consumption are concerned. Several Jewish orthodox individuals don’t consider halal meat to be kosher, but Muslims accept kosher meat.

Halal food must be free of ingredients derived from haram sources, and using utensils and equipment that have not been contaminated with haram substances is also required. Halal meat includes beef, lamb, chicken, fish, venison, and game birds, while pork, reptile meat, and animals that are not slaughtered in the halal way are not considered halal.