1. What is the slaughtering process?

The slaughtering process used by Al Shaheer Corporation is 100% Halal (sharia complaiant) and is performed by the Muslim butchers. None of the cattle is slaughtered in non Islamic way.

In the slaughter act a trained Muslim butcher, with the name of Allah, cut the trachea, esophagus, carotid arteries and jugular veins of halal alive animal to hasten the bleeding and death of the halal animal.

2. What is Halal and what is Haram?

Halal: Halal is what Allah and the Prophet Mohammad (PBUH) have allowed to be done in a lawful manner.

Haram: Haram is what Allah and the Prophet have completely and specifically forbidden (i.e. eating food like pork, drinking alcohol, having sexual relations outside of marriage) would lead to punishment in this Life and maybe even in the next life.

3. What is Halal meat?

When talking about Halal meat we are talking about meat which is lawful for a Muslim to eat, i.e. the animal is slaughtered in a way that has been deemed appropriate by Allah.
‘Halal’ meat in its original and intended sense means the meat of an animal that has been ethically treated, properly fed and raised and in the end mercifully slaughtered. Its aim is to secure the rights of the animal to a good life as well as ensure that the meat they offer up is pure.
Al Shaheer’s mission is to supply 100% hygienic and halal meat to the mankind.

4. What is Halal slaughtering process?

All our meat is supplied by vetted and trusted local breeders from the provinces of Punjab and Sind. We know all our suppliers personally for their standards. The meat obtained from these cattles is completely organic and no genetic or scientific methods that could have any side effects are used on the cattles.

The principles of Halal can be divided in to 3 parts;

1. The actual slaughter
   
2. The welfare of the animal
   
3. The state of the slaughterer

The slaughter

• The animal is given a water and is placed lying down facing Mecca
  
• The animal is not allowed to see other animals going to slaughter or being slaughtered
  
• The knife is razor sharp
  
• The neck is cut in one clean pull of the knife cutting through the skin and oesophagus right to the back of the neck
  
• The animal is held securely until all life has left

The welfare

Technically speaking Islam opposes battery and intense farming as they are seen as an exploitation of animals. Therefore from birth to death the animal is cared in a natural and stress free environment.

The State of the Slaughterer

The act of taking an animals life is called “sacrifice”. The fact is that in Islam an animal’s life is seen as no less worthy than any other creature. At Al-Shaheer we take it very seriously.

5. What is the source of your meat?

All our meat is supplied by vetted and trusted local breeders from the provinces of Punjab and Sind. The meat obtained from these cattles is completely organic and no genetic or scientific methods that could have any side effects are used on the cattles. Thus the animals slaughtered at Al-Shaheer are 100% organic grass fed animals.

6. What are the Benefits of Organic Grass Fed animals?

Research has shown that grass fed animals have higher nutritional value as it has more Omega3, Vitamin E, and CLA content than conventional animals. In fact, presence of these nutrients in organic meat is one of the most important reasons for increased demand of organic meat.

7. What Quality control procedures are used at Al Shaheer?

At Al Shaheer quality control is ensured at all stages – from the farm of origin – to the stage before and after slaughter, -- to the handling and storage of meat and the products, and to the time it is consumed. Our QC staff ensures that the meat obtained is halal, hygienic and fit for human consumption. To see the Quality controls employed at Al Shaheer go to Quality Control Page.

8. Do you have research and development department?

At Al-Shaheer our microbiologist and food technicians are working hard to ensure that the entire production is free from contamination of bacteria
In addition the research and development team regularly performs all the environmental tests to ensure perfect conditions for meat processing. Following are some of the tests that are performed in order to ensure quality and hygienic halal meat.

• SWAB Testing
  
• Environmental testing
  
• Aerobic plate count in meat sample
  
• E-Coli Detection
  
• Internal temperature checking

9. What is the type of facility that is being used for slaughtering?

Al Shaheer has state of the art slaughtering and storage facility. The fully automated Slaughtering plant has been imported from Australia from Nippon meat industry which is the third largest meat processing company in the world. The plant has capacity of 40 heads per hour the plant is the largest private slaughtering house in Pakistan. Foreign technicians and experts were involved in setting up of the plant and in the training of the staff. Plant Tour link

10. Do you offer plant tours?

Yes, we do offer factory tours. In order to apply for a tour email us at info@alshaheer.net indicating the purpose and your current occupation.

11. How can I find out about job opportunities at Al-Shaheer?

To apply for job see our careers section (link)

12. How can I share a great suggestion or idea I have with your company?

Al Shaheer is a learning organization and values your feedback. Please visit Feedback (link) section or email us at info@alshaheer.net

13. What is Cross-contamination?

Cross-contamination is the transfer of bacteria from food to other food. The bacteria can be transferred directly when one food touches another, for example from hands, equipment, work surfaces or knives and other utensils. Cross-contamination is one of the major causes of food poisoning.

14. What is food poisoning?

Food poisoning is an acute illness which usually occurs with in 36 hours of eating contaminated food. Symptoms normally last from one to seven days and include one or more of the following:

• Abdominal
  
• Diarrhea
  
• Vomiting
  
• Nausea
  
• Fever

15. Does a change in color indicate spoilage?

Change in color doesn’t mean that the product is spoiled. Color changes are normal for fresh meat. When spoiling there could be a change in color, often fading or darkening. If meat has developed these characteristics, it should not be used.

16. Should we cut out all the fats from the meat?

No, because some of the fatty acids are essential for our body, and we need a certain amount of fat in our diet to absorb the fat soluble vitamins.

17. What are the different types of fat?

There are three types of fat, Saturated fats, polyunsaturated fats and mono-unsaturated fats.

Saturated fats
These are generally fats from animals and animal products. You'll find them in food such as the fat you see on a piece of meat or the type of fat in milk products such as cream and yoghurts. These generally increase total cholesterol and LDL (bad) cholesterol, hence increasing your risk of a heart attack.

Polyunsaturated fats
They are predominant in most vegetable oils. Most appear to have no effect on blood cholesterol levels but are useful if they replace saturates in the diet. However, those found in fatty fish and fish oils (termed omega-3 polyunsaturated) are considered to help to lower cholesterol and therefore considered beneficial.

Mono-unsaturated fats
Monounsaturated fat is considered to be probably the healthiest type of general fat. It has none of the adverse effects associated with saturated fats, trans-fats or omega-6 polyunsaturated vegetable oils.
Olive oil contains mono-unsaturated fatty acids which have been shown to reduce total cholesterol and LDL (bad) cholesterol whilst not decreasing/increasing HDL (good) cholesterol hence improving heart health.

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