Cultured meat and halal: A comprehensive analysis from jurisprudence, biology, and ethics

Abstract

With the growing global Muslim population, dietary practices remain firmly rooted in the principles of halal and tayyib. The rise of cultured meat, produced through cellular agriculture without traditional slaughter, presents significant ethical, spiritual, and jurisprudential challenges. This research evaluates the halal status of cultured meat by examining its production processes, scientific complexities, and alignment with Islamic dietary laws. Through a qualitative review of scientific literature, Islamic jurisprudence, and consumer perspectives, the study focuses on cell-based meat production techniques, health and ethical concerns, and theological positions regarding halal compliance. The findings reveal that cultured meat lacks essential components of natural meat, such as a functional immune system and inherent biological processes, and does not fulfil critical zabiha requirements, including invoking Allah’s name and proper blood drainage. Additionally, the absence of these spiritual and biological elements creates a disconnect from tayyib principles, contributing to scepticism and uncertainty among Muslim consumers. Despite its sustainability potential, cultured meat does not meet the criteria for halal status under current Islamic jurisprudence.