Who we are
and what we do
Halal Meat Monitoring Initiative (HMMI) was established for the purpose of making halal eating an attainable goal for the Muslim population in North America. Recognizing the importance of halal eating on both physical and spiritual health, HMMI intends to verify the status of the meat at restaurants. On a quarterly basis, our task will include inquiring about a restaurant’s meat sources, investigating the slaughterhouse/butcher shop to ensure the mandatory conditions are met, and finally, making this information accessible to the public via social media and our website. To further our mission of promoting the consumption of Halal food, restaurants that adhere to the highest standard of Halal (Hand-slaughtered) will be publicly advertised.
Sayyiduna Abu Hurayra (Allah be pleased with him) narrates that the Messenger of Allah (Allah bless him & give him peace) said: “Allah the Almighty is pure and accepts only that which is pure. Allah has commanded the faithful to do that which he commanded the Messengers, and the Almighty has said: “O Messengers! Eat of the pure things and do right”. And Allah the Almighty has said: “O you who believe! Eat of the pure things We have provided you.” Then he (Allah bless him & give him peace) mentioned (the case of) a man who, having journeyed far, is disheveled and dusty and who spreads out his hands to the heavens (saying): “O Lord! O Lord!” —while his food is unlawful, his drink unlawful, his clothing unlawful, and he is nourished unlawfully, so how can he be answered!” (Sahih Muslim)
Disclaimer: We are not a certifying body. Our aim is to investigate a restaurant’s meat supplier and, through careful research, determine whether the supplier follows Shari’ah guidelines. We then share this information with the public.
What is Halal Meat?
Allah Most High says: “O people! Eat of what is in the earth, Halal and Pure, and do not follow the footsteps of Satan. Indeed, for you he is an open enemy.” (Surah al-Baqarah, 168)
The word “Halaal” means permissible. Therefore, halaal meat is prepared as prescribed by Islamic law, making it permissible for a Muslim to consume. Three conditions must be met for meat to be considered halaal:
Most of the four veins (including the Jugular vein, according to some of the scholars of Islamic Jurisprudence) must be cut using a sharp knife, blade, or any tool with a cutting edge.
The name of Allah must be pronounced at the time of slaughtering, whether actually or effectively (such as when it is forgotten by someone who would normally have said it).
Allah (SWT) says: “Eat not of (meats) over which Allah’s name has not been pronounced. That would be sinful (fisq).” (Surah al-An’am, 121). From this verse, it is clearly deduced that animals that are not slaughtered in Allah’s name are unlawful to consume. All of the jurists from the 4 madhahib (schools of thought) hold this opinion. An exception is found with certain jurists and only on the condition that the tasmiyah was left out unintentionally. Imam As-Shafi’i (RA) does say in his book “al-Umm” that even if it is done intentionally, it is still lawful to consume; however, this is only if the individual is not habitual in doing so (Kitab al-Umm, 2/227)
The slaughterer must be a Muslim or Ahl al-Kitab.
The slaughterer can also be from the People of the Book (Ahl al-Kitab). However, according to condition number 1, the animal must be slaughtered and not killed by other methods like electrocution or blunt force trauma, which are common today. Furthermore, under condition number 2, the slaughterer must be an Ahl al-Kitab who pronounces Allah’s name at the time of slaughter. Therefore, an Ahl al-Kitab who is a nominal Christian, meaning Christian in name only, and does not invoke Allah’s name during the slaughter would not be considered a valid Ahl al-Kitab slaughter, and the meat would not be permissible to consume.
The HMMI
3-step process
Inquire about the restaurant’s meat source. Ask about the restaurant's handling practices
to ensure Halal standards are maintained.
Cross-check the source’s authenticity to ensure legitimacy, ensuring that the slaughter
process meets the requirements of being Halal.
Repeat the process every quarter to reevaluate validity and confirm ongoing adherence to
Halal practices.
Ask about the meat source.
Ensure that the slaughter process meets the requirements of the highest standard of Halal.
Follow up on a quarterly basis to ensure that there are no changes to the meat source