A Practical Guide to Zabiha and its Benefits
Slaughtering an animal with skill requires many of the qualities that are most admirable and essential in a man. Among the most important are:
Firmness—to ensure that the objective is accomplished despite difficulties and resistance
Mercy—to ensure that harm is averted and things are made as gentle and easy as possible for others every step of the way
“Firmness and Mercy” is a short course designed to help you understand what it is to slaughter with skill and why it matters. We will cover legal and practical considerations, as well as the role of slaughter in personal and spiritual development.
Discussions will include:
- Rulings related to slaughter
- Real-world issues related to humane handling and processing
- Equipment and setup recommendations
- What to expect when slaughtering different types of animals
- How to know if you’ve done it right
- Why both firmness and mercy are essential in slaughter and in life
- How learning to slaughter with skill can help you grow as a man
And more.
When: Begins Thursday, February 5, 2026, 1:30 PM ET; Future dates TBA
Where: Zoom and email; Recordings of live sessions will be available
This course will also serve as preparation and a prerequisite for live, hands-on coaching and workshops in the future insha’Allah.
The online component of the class will be free for live attendees.
To register, click below:
“When we did zabiha at the farm, it was one of the most memorable, intensely spiritual experiences for me. I remember it with such detail and fondness…It had this feeling of being connected to the land, and there was a certain stillness to the experience that is really unforgettable.”
About the instructors:
Shaykh Hamzah Maqbul was raised in California and Washington state and completed his undergraduate studies at the University of Washington. Following graduation, he pursued traditional Islāmic studies, and this pursuit of knowledge took him to a number of countries, including Syria and Egypt where he studied the Arabic language, Morocco, Mauritania, the UAE, and Pakistan. His studies culminated in him receiving an Ijāzat al-Tadrīs, literally meaning “a license to teach” which is the equivalent in Pakistānī Islāmic seminaries to a MA in Arabic and Islāmic studies. He is currently the resident scholar for Ribāt, a center for learning and remembrance in the Midwest United States, and he has in the past worked closely with the Halal Food Standards Alliance of America (HFSAA) and a number of other non-profit organizations that serve the Muslim Community.
Br. Patrick Bensen was raised in western Massachusetts and attended Harvard College. Following graduation he worked in agriculture, producing organic vegetables and pasture raised halal meats and poultry for local markets. He is now a professional writer and works part time as the halal processing manager at a local HFSAA-certified facility.