Kosher vs Halal: Cultivated Meat Explained

Can cultivated meat be kosher or halal? Yes, but it depends on strict compliance with religious laws. Both kosher and halal dietary guidelines focus on the source of the cells, the production process, and the absence of prohibited substances like blood or pork. Here's a quick breakdown:

• Kosher: Cells must come from kosher animals, ideally slaughtered via . The growth medium must also meet kosher standards. Some rabbis have approved cultivated meat as kosher, but opinions differ.
• Halal: Cells must come from halal animals, preferably slaughtered according to . The production process must avoid non-halal substances like blood or alcohol. Scholars largely agree on its permissibility if these conditions are met.

Quick Comparison

Aspect	Kosher Requirements	Halal Requirements
Prohibited Animals	No pork or non-kosher seafood	No pork or carnivorous animals
Cell Source	From kosher animals, ideally after slaughter	From halal animals, preferably after slaughter
Blood Products	Strictly forbidden	Strictly forbidden
Slaughter Required?	Yes (Shechitah)	Yes (Zabiha)
Certification	By rabbis, kosher agencies	By Islamic scholars, halal certification bodies

Cultivated meat offers a way to produce meat without slaughter, but religious acceptance depends on meeting these criteria. Both kosher and halal communities are working with companies to ensure compliance, paving the way for broader acceptance.

Kosher Requirements for Cultivated Meat

Kosher Dietary Laws Basics

Kosher dietary laws, which have guided Jewish food preparation for millennia, outline specific rules about what foods are permissible. For instance, land animals must have cloven hooves and chew their cud - allowing cattle, sheep, and goats but excluding pigs and rabbits. Similarly, aquatic creatures are only kosher if they possess both fins and scales. Beyond these rules, kosher meat must be prepared through , a ritual slaughter carried out by a trained individual. This process prohibits the use of meat from a living animal. Additionally, kosher laws forbid the consumption of blood and certain fats and require strict separation of meat and dairy products. These principles form the foundation for assessing whether cultivated meat aligns with kosher standards.

Cultivated Meat and Kosher Status

The introduction of lab-grown meat poses new challenges for kosher certification. Determining whether cultivated meat qualifies as kosher hinges on several factors that intersect with traditional dietary laws. A critical issue is the source of the starter cells. If these cells are taken from a living kosher animal, some rabbinical authorities argue this could violate the prohibition of (a limb from a living animal). However, cells derived from animals that underwent kosher slaughter are more likely to meet approval.

A guiding principle in kosher law states, "the product of non-kosher is itself not kosher, and the product of that which is kosher is itself kosher." This means that both the origin of the cells and the materials used to grow them are pivotal. For instance, the growth medium must adhere to kosher guidelines. Any animal-derived components, like serum from animal blood, would conflict with the prohibition against consuming blood. Another key debate revolves around whether cultivated meat should be classified as (meat) or (neutral). Some authorities suggest that under specific circumstances, it could potentially qualify as both.

Rabbinic Rulings

Recent rabbinical rulings highlight the complexities of aligning cultivated meat production with kosher traditions. On 18 January 2023, Chief Rabbi David Lau of Israel declared that Aleph Farms' cultivated thin-cut steak could be considered kosher - and even . His decision was based on the fact that the product does not come from a slaughtered animal and contains no blood. Rabbi Lau reviewed Aleph Farms' production methods at their Rehovot facility, which included washing embryos, isolating stem cells, and using a plant-based growth medium.

However, not all rabbinical authorities agree. Rabbi Menachem Genack, CEO of the Orthodox Union, expressed a differing opinion, stating:

"With no disrespect for the Chief Rabbi, we have a different opinion. [Aleph's steak] cannot be kosher."

Despite this disagreement, Rabbi Genack has emphasised the importance of collaboration in this emerging field, saying:

"This collaboration aims to bridge the gap between scientific understanding and halachic adjudication, setting unprecedented standards in the cultivated meat industry."

In September 2023, the Orthodox Union certified SuperMeat's chicken cell line as meeting Mehadrin standards, the highest level of kosher supervision. SuperMeat addresses kosher concerns by sourcing stem cells from fertilised chicken eggs before blood spots appear, eliminating the need for slaughter and ensuring no blood is involved. Ido Savir, CEO of SuperMeat, commented:

"This step represents our commitment to inclusivity and respect for diverse dietary needs, making our cultivated chicken meat accessible to audiences around the world."

With this certification, SuperMeat's cultivated chicken is classified as kosher meat, meaning it cannot be consumed with dairy. Additionally, some rabbis, such as Rabbi Daniel Nevins, argue that cultured meat should be considered "meaty according to the rabbis", even if it bypasses traditional processes like kosher slaughter. These rulings mark significant steps toward broader kosher acceptance of cultivated meat.

Halal Requirements for Cultivated Meat

Halal Laws and Key Principles

Halal dietary laws outline what Muslims are permitted to consume, with specific requirements that distinguish them from kosher traditions. For example, permissible animals under Islamic law generally include cattle, sheep, goats, and poultry, while pork is strictly forbidden. Unlike kosher rules, many Islamic interpretations allow the consumption of shellfish and other seafood without the need for fins or scales.

A key requirement under halal law is the method of slaughter. Animals must be slaughtered with the name of Allah invoked, using a sharp blade to sever the throat, windpipe, and blood vessels. Consuming blood is strictly prohibited, as are foods containing alcohol or intoxicants. The principle of , which translates to wholesome and pure, also plays a role, demanding ethical and clean production methods. This principle is particularly relevant when evaluating the halal status of cultivated meat, offering a framework to assess its compliance with Islamic dietary laws.

Cultivated Meat and Halal Standards

Determining whether cultivated meat is halal involves several key factors. First, the origin of the starter cells is crucial. These cells must come from animals deemed permissible under Islamic law. Ideally, the animals should have been slaughtered according to standards, though there is ongoing debate among scholars about whether extracting cells from a living animal constitutes harm that would necessitate slaughter.

Second, the culture medium used to grow these cells must not contain blood, animal serum, or alcohol. To address this, many companies are developing plant-based or synthetic alternatives to ensure compliance throughout the production process. For seafood, Islamic teachings do not require ritual slaughter, which has led some scholars to approve the use of stem cells from marine animals without traditional . Additionally, maintaining strict separation from non-halal materials and ensuring cleanliness and proper documentation are essential throughout the production process.

Islamic Scholars' Views

Recent rulings from Islamic scholars have provided further guidance on these standards. In February 2024, the Islamic Religious Council of Singapore declared that cultivated meat could be considered halal for Muslim consumption, provided the cells originate from animals allowed in Islam and the production process avoids contamination with non-halal substances. Similarly, in May 2025, the International Islamic Fiqh Academy issued a fatwa stating that cultivated meat is halal if it adheres to conditions such as proper cell sourcing, a culture medium free of prohibited substances, and strict regulatory oversight.

Other Islamic organisations have echoed these views. For instance, the Korean Muslim Federation has recognised cultivated meat as halal when it meets sourcing and production standards, and the Assembly of Muslim Jurists of America has deemed it provisionally permissible under strict adherence to halal criteria.

Josh Tetrick, co-founder and CEO of GOOD Meat, highlighted the importance of these rulings:

"If cultivated meat is to help address our future food system needs, it has to be an option for the billions of people around the world who eat halal. This landmark ruling provides much-needed clarity on how to ensure that is achieved. All companies should work to build a process to meet these guidelines."

Despite some ongoing debate among scholars, most agree that cultivated meat should serve as a complement to conventional meat rather than a replacement. They also stress the importance of transparent labelling and strict food safety standards to allow consumers to make informed decisions.

Halal compliance is more than a religious requirement - it also represents a significant economic opportunity. Muslims account for roughly 25% of the global population, and the halal meat market is projected to grow to around £1.3 trillion by 2032 [3][4]. A 2023 survey revealed that 87% of cultivated meat companies are prioritising halal compliance [3].

Kosher vs Halal: Similarities and Differences

Side-by-Side Comparison

Drawing from the principles of kosher and halal practices, this section examines how these traditions apply to cultivated meat, highlighting both shared values and key distinctions. Both systems prohibit the consumption of pork, require that blood is fully removed, and involve oversight by religious authorities. However, their specific requirements differ in several areas:

Aspect	Kosher Requirements	Halal Requirements
Prohibited Animals	Bans pork and non-kosher seafood (e.g., shellfish)	Bans pork and carnivorous animals
Cell Source	Cells must come from kosher species, typically from animals slaughtered via Shechita	Cells must originate from halal animals, with Islamic ritual slaughter generally required
Living Animal Cells	Generally does not allow cells from living animals	The use of cells from living animals is debated among Islamic scholars
Blood Products	Blood and blood-derived products are strictly forbidden	Blood and blood-derived products are strictly forbidden
Slaughter Requirements	Requires Shechita, the Jewish ritual slaughter	Requires Zabiha, the Islamic ritual slaughter invoking God's name
Certification Process	Supervised by rabbis and approved by recognised kosher certification agencies	Reviewed by qualified Islamic scholars and halal certification bodies

For instance, the Orthodox Union (OU) approved SuperMeat's cultivated chicken because the cells were sourced from eggs, adhering to kosher guidelines. On the halal side, GOOD Meat's process demonstrates compliance when cells are derived from animals slaughtered according to Islamic law.

This comparison lays the groundwork for exploring how these traditions align and diverge further.

Areas of Agreement and Disagreement

One of the most debated topics is the sourcing of cells. Rabbi Joel Kenigsberg from the United Synagogue in London explains:

"essentially, all authorities would agree that cells taken from a kosher species following religious slaughter would be able to form a kosher product. While some authorities might be willing to accept cells taken from living animals (based on a number of factors), many will likely only accept cell lines derived from slaughtered animals" [5].

Islamic law, however, takes a slightly different stance. It strictly requires that meat originates from permissible animals, excluding pork and carnivores, and adheres to specific slaughter rituals [6].

Another challenge lies in how cultivated meat is classified. In kosher law, there is ongoing debate over whether cultured meat should be treated as (meat) or (neutral). This distinction has significant implications, such as whether it can be consumed with dairy products [2]. Halal guidelines, on the other hand, focus more on ensuring the source animal and slaughter method meet Islamic standards, without a comparable classification system.

Regional interpretations add another layer of complexity. Standards for kosher and halal food can differ based on local religious authorities. Osnat Shostak, Head of Business Development at SuperMeat, highlights these challenges:

"A number of questions would need to be addressed in order to determine whether cultivated meat is Halal and Kosher, including the origin of the cells, how the animal from which the cells were taken was raised and slaughtered and whether the production process and ingredients used are Halal and Kashrut compliant" [5].

The Cultivarian Society Perspective

The Cultivarian Society is at the forefront of a movement that acknowledges cultivated meat's potential to align with religious, ethical, and environmental values. As debates continue globally about the kosher and halal status of cultivated meat, the Society actively contributes by promoting education, fostering dialogue, and advocating for informed discussions. By merging advanced technology with traditional dietary practices, it positions itself as a vital link between innovation and faith.

This effort goes beyond technological progress. The Society envisions a food system that respects diverse dietary traditions while addressing some of the planet's most pressing challenges. Recognising the importance of cultivated meat’s religious acceptance for Muslim and Jewish communities, the Society strives to connect modern innovation with deeply rooted spiritual practices.

Supporting Religious Communities

The Cultivarian Society works closely with religious communities, facilitating conversations between spiritual leaders and cultivated meat producers. It provides valuable resources to help these communities evaluate how cultivated meat might align with their dietary and spiritual beliefs. Surveys show that many religious consumers are open to trying cultivated meat, highlighting the importance of fostering meaningful dialogue between religious authorities and industry experts.

To further this mission, the Society organises workshops and community gatherings where religious leaders and scientific professionals can exchange ideas. These events offer a platform for consumers to explore new food technologies in a way that resonates with their values. By addressing immediate concerns and encouraging collaboration, the Society not only supports religious communities but also contributes to broader changes in the food industry.

Building a Better Food System

The Society’s vision extends beyond religious dialogue to rethinking the global meat production system. As demand for meat continues to rise, cultivated meat presents a promising solution, using fewer animal resources while meeting nutritional needs.

Importantly, cultivated meat isn’t a substitute - it’s real animal meat produced through cellular cultivation. As described by the Good Food Institute:

"Cultivated meat, also known as cultured meat, is genuine animal meat (including seafood and organ meats) produced by cultivating animal cells in a safe and controlled environment. The end product is nutritionally comparable to conventional meat, allowing us to feed more people with fewer resources and meet the growing global demand for protein in a more humane way." [1]

For religious communities, the authenticity of cultivated meat is critical, as the origins of their food hold both spiritual and practical significance. The Cultivarian Society collaborates with researchers and startups to refine production methods that could eventually meet kosher and halal certification standards.

Through public awareness efforts, policy advocacy, and community engagement, the Society champions a food system that benefits everyone. Cultivated meat provides an ethical alternative for those who wish to maintain their current diets while supporting humane and sustainable practices [8]. By guiding religious communities through these advancements, The Cultivarian Society plays a pivotal role in shaping a more inclusive and responsible future for food.

Conclusion

The intersection of religious dietary laws and cultivated meat technology offers both challenges and exciting possibilities. As this innovative industry grows, there’s potential for cultivated meat to align with kosher and halal standards while also addressing ethical concerns tied to traditional meat production.

The collaboration between faith leaders and industry pioneers is driving progress in this space. Key religious authorities emphasise that compliance with kosher and halal standards hinges on factors like proper cell sourcing and adherence to slaughter protocols.

Consider the numbers: the global halal meat market was valued at US$810.4 billion in 2022 and is expected to soar to US$1.66 trillion by 2031. Similarly, the kosher foods market is projected to grow from US$42.64 billion in 2023 to US$78.55 billion by 2033 [9][7]. These figures highlight the significant role that acceptance of cultivated meat within religious communities could play in these markets.

Key Takeaways

Comparing kosher and halal requirements for cultivated meat reveals both shared values and unique challenges. Both systems prioritise the source animal’s status and the integrity of the production process. However, kosher laws add extra layers of complexity, such as the prohibition against mixing meat with dairy.

Cultivated meat also aligns with ethical and environmental principles that resonate with religious teachings. Studies show that when produced using renewable energy, cultivated meat could slash greenhouse gas emissions by up to 92% and reduce land use by as much as 90% compared to conventional beef [1]. This sentiment is echoed by a Muslim scholar, who noted:

"If the spirit of the law is to prevent cruelty and filth, then meat that involves no cruelty and is created in clean conditions might fulfill the spirit even if it breaks the letter" [10].

The industry’s focus on religious compliance is evident. A 2023 survey revealed that 87% of cultivated meat companies prioritised halal compliance [3]. These efforts show a clear path forward for a food system that respects tradition while embracing innovation.

As cultivated meat technology continues to evolve, the future of food lies in blending time-honoured traditions with advanced production methods. Collaboration among religious authorities, producers, and organisations like , which advocates for ethical and sustainable meat, will be essential. Together, they can shape a food system that honours religious values while advancing sustainability and compassion.

FAQs

Can cultivated meat be certified as kosher or halal, and how is this determined?

Yes, cultivated meat can be certified as kosher or halal, provided it adheres to the specific religious guidelines.

For halal certification, the cell line must derive from a permissible (halal) animal, and every step of the production process must comply with Islamic dietary laws.

For kosher certification, Jewish authorities require that the cell line comes from a kosher animal. Additionally, the production must strictly follow rabbinical standards, including preventing any cross-contamination with non-kosher substances.

Religious scholars play a critical role in interpreting traditional texts and dietary laws to ensure cultivated meat aligns with these principles. This opens the door for those observing kosher or halal diets to view cultivated meat as a permissible and ethical choice.

What makes it difficult to certify cultivated meat as kosher or halal?

Certifying cultivated meat as kosher or halal comes with its own set of challenges, largely because of how this type of meat is produced. For kosher certification, the cells used to grow the meat must adhere to Jewish dietary laws. This often means they need to be sourced from an animal that was slaughtered following kosher practices. Similarly, for halal certification, the animal source must meet Islamic guidelines, ensuring it is both permissible and handled in accordance with religious requirements.

The absence of traditional slaughter in the production of cultivated meat adds another layer of complexity. Religious authorities are now faced with interpreting whether this modern method aligns with long-standing dietary laws. On top of that, the certification process itself is still evolving, as these standards are being shaped to address this new form of food production.

As cultivated meat continues to draw attention for its ethical and environmental promise, organisations like are stepping in to spark discussions about its potential to contribute to a more sustainable and inclusive food system.

Could cultivated meat replace traditional meat in kosher and halal diets, or will it remain a supplement?

Cultivated meat could become a viable option for kosher and halal diets, provided it adheres to the specific religious guidelines. Religious authorities, including rabbinical and Islamic scholars, generally agree that cultivated meat is acceptable if the cells are sourced from animals slaughtered in compliance with kosher or halal laws.

Notably, some influential figures, such as Israel's Chief Rabbi, have already declared certain types of cultivated meat as kosher. This decision marks a meaningful step toward wider acceptance within religious communities. While traditional meat will likely continue to hold deep cultural and religious importance, cultivated meat presents an ethical and sustainable alternative. It offers the possibility of producing real meat without the need for slaughter, potentially complementing or even replacing conventional meat in the future.

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