EU law does not define halal; the certificate of a certifying body is what counts.
Slaughterhouses and cutting plants must be approved; the approval number is in the identification mark.
Origin labelling for beef and veal differs from that for other meat.
For a buyer, meat is halal when a recognised certifying body has certified the slaughterhouse and the lot. The certificate, not a claim on the label, is the evidence.
Ask for a certificate that names the certifying body, the establishment, the products covered and the period of validity. Check whether the certifying body is recognised in the country where you sell; some importing countries keep their own lists of accepted bodies.
Slaughterhouses, cutting plants and plants producing minced meat or meat preparations must be approved by the competent authority under Regulation (EC) No 853/2004. Their approval number appears in the oval identification mark on the product.
| Point | What to check | Legal basis |
|---|---|---|
| Approval of the establishment | Approval number in the identification mark | Reg. (EC) 853/2004, Art. 4, 5, Annex II |
| General hygiene | Hygiene procedures based on HACCP | Reg. (EC) 852/2004, Art. 5 |
| Traceability | Supplier and customer documented | Reg. (EC) 178/2002, Art. 18 |
| Food information | Label, durability date, storage conditions | Reg. (EU) 1169/2011 |
| Origin of beef and veal | Born, reared, slaughtered, cut in | Reg. (EC) 1760/2000 |
| Origin of sheep, goat, pig and poultry meat | Reared and slaughtered in | Reg. (EU) 1337/2013 |
Sources: Regulation (EC) No 853/2004 (EUR-Lex) · Regulation (EC) No 852/2004 (EUR-Lex) · Regulation (EC) No 178/2002 (EUR-Lex) · Regulation (EU) No 1169/2011 (EUR-Lex) · Regulation (EC) No 1760/2000 (EUR-Lex) · Implementing Regulation (EU) No 1337/2013 (EUR-Lex).
Beef and veal labels state where the animal was born, reared and slaughtered and where the meat was cut. Labels for fresh, chilled and frozen sheep, goat, pig and poultry meat state the country of rearing and the country of slaughter.
The indication “Origin” followed by a country may only be used when the animal was born, reared and slaughtered in that country. A company name or brand that refers to a region, as ours does, says nothing about the origin of the meat; the label does.
Species, cut name, bone-in or boneless, trim and fat cover, weight range, chilled or frozen, packaging, labelling and the halal standard. A written specification prevents disputes on delivery.
The same cut may carry different names and boundaries in Spain, France or Gulf markets. Photographs, drawings or reference to international cut descriptions, such as the UNECE meat standards, help to define it clearly.
Agree storage and transport temperatures, the maximum time in transit, how temperatures are recorded and what happens if limits are exceeded. Check temperature and packaging on arrival.
EU hygiene law sets maximum temperatures for chilled meat: 7 °C for meat, 3 °C for offal and 4 °C for poultry meat (Annex III of Regulation (EC) No 853/2004 (EUR-Lex)). Frozen meat is usually kept at -18 °C or colder.
Last updated: October 2026This page provides general information on the meat trade, halal practice and EU food law. It is not legal, tax or religious advice. The binding information for each lot is given in its offer, on its label and in its accompanying documents.
EU law does not require it. Whether you need one depends on your customers, your certifying body and your own handling: if you cut or repack meat, the halal status of your own operations becomes relevant.
Food information must not be misleading under Article 7 of Regulation (EU) No 1169/2011. A halal claim should be backed by the certificate of a certifying body.
National authorities publish lists of approved establishments, and the European Commission publishes the lists of establishments in third countries authorised to export to the EU.
Tell us which species and cuts, fresh or frozen, approximate quantities, the destination and the halal standard you need. We reply personally with questions or a written offer.
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