The Quran commands in Surah Al-An'am (6:118-121) to eat only that upon which the name of Allah has been mentioned, and forbids consuming what has not been ritually slaughtered. The Sunnah specifies the method: halal slaughter consists of cutting the throat, oesophagus and both jugular veins of the animal, allowing complete and rapid bleeding, while sparing the spinal cord.
The Prophet Muhammad ๏ทบ taught: "When you slaughter, do it in the best manner: let one of you sharpen his blade and spare the animal suffering" (Sahih Muslim). This requirement of animal welfare, formulated in the 7th century, precedes by fourteen centuries modern concerns for animal protection.
From a scientific point of view, complete bleeding presents documented advantages for meat quality. Rapid and complete bleeding allows the evacuation of blood, which constitutes an excellent culture medium for bacteria. Well-bled meat keeps better and presents a reduced microbial risk. This is a food hygiene argument recognized by veterinary science.
The European Food Safety Authority (EFSA) has nonetheless raised, in its opinions on animal welfare during slaughter, the question of the potential pain felt by the animal between incision and loss of consciousness, in the absence of prior stunning. This point is the subject of a non-consensual scientific debate.
Studies conducted notably by Temple Grandin and meat science researchers indicate that, when slaughter is correctly performed with a sharp knife and a precise incision, loss of consciousness occurs rapidly. Other works consider that prior stunning would further reduce potential suffering.
Note of caution: The convergence is moderate. Complete and rapid bleeding is recognized for meat quality and preservation, and the Islamic requirement of animal welfare is remarkable. However, the question of possible suffering without stunning is scientifically controversial and non-consensual: one must not assert that halal slaughter is "painless" in an absolute manner, as this point is debated.