Traditional butcher's trade adapts to halal demand
Traditional butcheries are finding themselves faces with a rapidly expanding demand for halal products, dominated by meat by the slice requests. This growing interest for halal meat by consumers of mainly Muslim background has been pushing traditional butcheries into wanting to offer halal quality in their product range and needing to set up their butchery up accordingly.
New products for the traditional butcher
Knowing how to innovate is always an asset in any business and when the profession evolves, it is also necessary to know how to adapt. In the field of pre-cut meat, the demand for halal products has increased considerably in recent years, largely benefiting independent butchers who already specialise in this product range. In order to meet a growing need of the population, traditional butcher's shops already selling all types of meat are expanding their offer to include halal quality products.
A supply of whole beef, veal and lamb represents an opportunity for butchers to offer customers rare and varied cuts such as offal and pieces to be boiled, which are usually not available on traditional butcher's shelves: for example, spleen, belly and tripe.
This is also an advantage in terms of price, as cutting up meat in a butchery allows retailers or other sellers along the supply chain to sell it at a lower price. This is one of the reasons why non-Muslims buy halal meat. The absence of blood also means that the meat is better preserved in the freezer.
"A supply of whole beef, veal and lamb represents an opportunity for butchers to offer customers rare and varied cuts.’’
How to get started with halal
The artisan butcher wishing to add halal quality to his sales products does not require any additional qualifications. The only difference between halal and traditional butchery products is the method of slaughtering the animals and the absence of blood, which is a religious obligation for Muslims in their meat consumption. Procurement can be done from a slaughterhouse that can deliver whole animals for cutting several times a week. Consumers of halal meat expect the meat to be tracked and traced.
If experience in cutting and know-how are the assets of the halal butcher, he will also have to equip himself with some additional dedicated equipment to avoid any contact with non-halal meat.
What specific equipment is needed to offer halal?
The cutting of the meat, the processing of the meat and the storage of the meat products require specific equipment adapted for a perfect and easy control. High-performance and robust equipment will be able to equip your butchery best:
- Bone saw
The bone saw will be able to cut up meat carcasses and cut large pieces of meat with bones into individual pieces.
The meat grinder can process raw meat into minced meat, finely reducing it into small, evenly sized pieces.
The slicer can cut slices more or less finely, according to a precisely set cutting thickness.
A dedicated refrigerated display case will allow products to be displayed while keeping them cool and respecting the cold chain.
"The cutting of meat, the processing of meat and the storage of meat products require specific equipment."
By equipping himself with dedicated meat cutting and processing equipment, the traditional and halal butcher will be able to take advantage of the widest possible customer base. He will be able to offer certified halal meat, thanks to partner suppliers and breeders.