Have questions about Halal-N-Tayyib Meat Shares? Search our database or simply browse our topics below.

​​Please continue reading below for a list of questions commonly asked by our customers. Should you have a question not addressed on this list, feel free to drop us a line and ask us!

About Halal-N-Tayyib Meat Shares FAQs

Is Organic the same as Tayyib?

• ​Organic is the closest modern-day farming method to Tayyib. We believe that Tayyib is the highest form of agricultural practices and animal rearing care. Grass-fed regenerative agriculture and animal rearing practices such as rotational grazing and the humane treatment of animals. Our animals are born and raised on the farm and we never allow auction-purchased animals. We believe eating tayyib  food is a religious obligation. It is tied right back to a person’s Deen. The treatment of the animal and its rearing, its health and welfare, and the rights of the animal over a human in Islam as well as how it is slaughtered are all equally important. There’s a lot of emphasis placed on eating Halal but there​ is far less emphasis on whether meat is tayyib, which is just as important and deeply rooted in Islamic principles. Halal and Tayyib is not a new concept. It has always been the core principle of Halal, in which Halal and Tayyib appeared at least four times in the Quraan for example in Surah al Baqarah verse 168. 

 

• ​Our Halal 100% grass-fed meat is everything you love about organic, and more. Halal and Tayyib meat is better for you, better for land, better for farmers. Only meat that reaches this standard can be labeled Halal-N-Tayyib. When you buy from us, you’re buying more than just meat; you’re showing your respect for the well-being of both animals and our planet. Not only is our meat more flavorful and natural than anything you can find on the grocery shelves, but your purchase also supports sustainable agriculture. Moreover, Tayyib is specifically mentioned ALONGSIDE Halal in the Quran and Hadith. It does not relate only to the slaughter process or if the animal has enough space to move around. Tayyib is tied right back to a person’s deen. The treatment of the animal and its rearing, its health and welfare, the rights of the animal over a human in Islam as well as how it is slaughtered. Learn more about Halal and Tayyib. 

Who slaughter your animals?

• All the meat shares come from animals that are slaughtered by hand by the founder of Halal-N-Tayyib Meat Shares; Rachid Chafyaay; adhering to our Islamic rules and guidelines of slaughtering.

Why is your meat Zabiha and not just Halal?

• Halal in regards to food means permissible to eat. Zabiha is the method that the animal was slaughtered. Zabiha method is a requirement in Islamic Law. Our standards are the same as Shariah Board of America which we believe is true to our shariah standards. For more details on the requirements of the slaughter please visit shariahboard.org/shari-zabiha-certification and click on Shar'i Requirement.

Why should I buy a Halal-N-Tayyib grass-fed beef versus other types of beef?

• When you buy from Halal-N-Tayyib, you’re buying more than just meat; you’re showing your respect for the well-being of both animals and our planet. Not only is our meat more flavorful and natural than anything you can find on the grocery shelves, but your purchase also supports sustainable agriculture. Our herd is 100% pasture raised and free to graze. By never confining our cattle to overcrowded pens, we reduce illness, suffering and unnecessary stress on our animals and environment. That means zero hormones or antibiotics, just happy animals and healthy pastures.​ The food you feed your family should not be a mystery; you deserve the best in both flavor and health. Only meat that reaches this standard can be labeled Halal-N-Tayyib. Click here to learn more about the benefits of grass-fed meat.  ​

Where can I buy Halal-N-Tayyib meat?

• The Halal-N-Tayyib Meat Shares is based in Middle Georgia. We sell our premium meat shares to Georgia residents exclusively through our website, in person, and over the phone, direct to customers. 

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How does your meat share system work?

• Reserve your favorite meat share (Quarter, half, or whole cow, whole lamb/goat, and or whole chicken share) and confirm your order with a deposit. You may order for yourself or as a host of a buying club. It's easy! Once we have received the deposit payment, your order is reserved! Within few days, we will email you the Cutting Instructions Form to tell us how you would like your meat to be cut. All meat shares will be processed in the order received. When your meat is ready for pickup or delivery, we will contact you to schedule an appointment time. Your meat share will be vacuum sealed and frozen at the height of freshness and we deliver it to you door. Balance payment is due at pickup or upon delivery. The deposit will be applied to the total cost of the order. 

​​Can you elaborate on hormone treatments and its effects in animals?

• To boost profits, some farmers give hormones to beef cattle and sheep to speed their growth and to dairy cows to increase milk production. The USDA does not allow hormones to be used on chickens. The extensive use of hormones (rBHG-free) in meat and dairy may increase the risk of cancer in humans and result in higher rates of infection in animals. Products labeled “organic” cannot come from rGBH-treated cows. There is no specific hormone-free certification, though organic and grass-fed labels do not allow hormone use.​

Why is your meat frozen?

• Our meat is vacuum packed and flash frozen to -30 degrees Fahrenheit. Our processor is able to freeze the meat much more quickly than our customers can an at home. This ensures nutrients and flavor are retained. This process preserves the taste and freshness without compromising the overall quality of our product, allowing you to always have quality meat on hand

How do I thaw the meat? 

• Frozen meat should be thawed in the original package overnight in the refrigerator. To thaw meat more quickly, the sealed package of meat can be placed in cool water for a couple of hours. Never use hot water or a microwave; this will cook the meat.

What should I do once I receive my meat share? 

• We encourage you to freeze your order immediately upon arrival unless you plan to thaw and eat it immediately.
• Our vacuum-pack method keeps our meat fresher for longer, however, FDA guidelines advise that you consume frozen meats within a year of purchase.

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Where does your beef, chicken, goat, and lamb come from?

• The cows, chickens, lambs and goats are sourced from local family farms that we inspect, and trust to follow our animal raising methods. 

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What is your return policy?

• Perishable goods such as meat are exempt from being returned. However, our client's satisfaction is our priority number one.

Grass-Fed & Grass Finished Black Angus​​ Cow Shares FAQs

What are the health benefits of grass-fed beef?

• Grass-fed beef is proven to be leaner and to contain less saturated fat and higher protein content than conventional grain-fed meat. Meats labeled “Choice” and “Prime” (typically 35-65% fat content) are raised or finished on GMO grain and derive their flavor from this unhealthily high fat content. True pasture-raised meat contains only 15-25% fat. All of its flavor derives from quality of the meat itself. The result is delicious and healthy beef that is higher in heart-healthy omega-3 fats and low in inflammatory omega-6 fats. According to a Mayo Clinic Study, grass-fed beef also has more antioxidant vitamins, such as vitamin E, and more conjugated linoleic acid, a type of fat that's believed to reduce heart disease and cancer risks.

Isn't all beef grass-fed?

• All cattle eat some grass at some point during their lives. In the United States, almost all cattle are fed corn in a feedlot for about five months before they are slaughtered. This five-month period comprises almost one-third of their lives. It is inarguable that allowing our cattle to eat grass and roam freely for their entire life is more humane for the animal and more environmentally sustainable for our land.

 
Does grass-fed beef taste different than conventionally fed beef?

• Grass-fed beef does not taste like corn-fed beef. There is less fat in our beef, and the relatively small amount of fat that our cows do have is different, in that fat from grass-fed beef has a lower melting point. This gives our beef a flavor many describe as "cleaner.

Why is grass-fed beef more expensive? 

• Grass-fed beef costs a little more than industrial beef because it costs more to produce it. We' along with our farmers; are unapologetic about this. We do not use hormone implants, confinement feeding, antibiotics, or high carbohydrate feeds. These are tools that science has developed to take costs out of producing beef. When a farmer ceases to use these cost reduction tools, the production costs are added back. A farmer would go broke if he produced high-quality grass-fed beef, and sold it for the same price as commodity beef. More over, grass-fed beef can make much difference to your health. Grass-fed beef is higher in healthy unsaturated fats and lower in saturated fats than less expensive steak from conventionally raised cows, which eat a corn-based feed that’s often supplemented with antibiotics and growth hormones. “If you eat beef at all,” says Dr. Katz, MD; a Prevention advisory board member; “definitely go grass fed.” However, with the our share system; with the help of Allah (SWT); we make Halal, local, and grass-fed meats affordable. In fact; when buy a share from us; you could save up 50% compared to retail halal grass-fed meat if was available. ​

How big is a cow share?

• You can pick a quarter, half or whole. To find out what is included with each of these check out our “grass-fed beef packages” page.

How many people does it take to fill a whole Cow Share?

• Typically, it takes 4-8 people to fill a Cow Share. That's it! Decide how many shares you would like to get and find the rest of the people to take other shares. Talk to your friends, family, neighbors and co-workers about joining you in a whole cow order. Many people email friends their cow share link but others prefer sharing it via social media. Sit back and watch your Cow Share fills. 

How do I know which share to pick?

• A 1/4 beef share is great for a family of four or can be split with a friend. A quarter of beef will easily fit into a 5 -7 cubic foot chest freezer. It can be split into half (1/8) beef shares; which is a starting point for those interested in sampling a large variety of our cuts, but without the commitment (or freezer space) required for a Half or Whole cow. It will fit into a refrigerator freezer. 
• A 1/2 (side) beef share is the perfect size for a large family. A half beef needs about 8 cubic feet.
• A whole cow is best deal for a large family. You should plan for at least 16-17 cu.ft. freezer space for a whole beef.

 If freezer space is a concern to you, you will need to buy a freezer prior to receiving your meat share. The rule of thumb is one cubic foot of freezer space for every 35–40 pounds of packaged meat. To compare our beef packages, click here for an example. Visit our FAQs page for more answers. ​

How do I know which share to pick?

• A 1/4 Beef share is great for a family of four or can be split with a friend.
• A 1/2 (side) beef Share is the perfect size for a large family or a Group/Buying Club with 2-4 members.
• A whole cow is best deal for a large family or a Group/Buying Club with 4-8 members.

How much freezer space will I need? 

• The rule of thumb is one cubic foot of freezer space for every 35 – 40 pounds of packaged meat. A quarter of beef will easily fit into a 5 -7 cubic foot chest freezer. A half beef needs about 8 cubic feet. You should plan for at least 16-17 cu.ft. freezer space for a whole beef. 

Can the people invited to join a cow pool invite their friends?

• Yes, the more the merrier! As a Cow Share Group participant you also invite friends, family, neighbors, etc. to join in on the Cow Share Group.

What if I can’t fill my Cow Share Group?

• Although no one is financially bound to this Cow Share Group until it is full - don't give up! You have three weeks to fill it – that's a lot of time. Remember you can (and should) ask the people that have signed up for a share in your Cow Share Group to send it out to their friends, too!​

How will the beef be packaged? 

• All orders are cut, frozen, and vacuum sealed in our cryo-vac packaging. We recommend the vacuum packaging to help protect your beef from “freezer burn”.

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Can I get the bones, fat, or offal (tongue, liver, kidneys, and heart) with my order? 

• Of course! These are specialty items and not normally included, but if you would like to receive any of these items, just make note of what you want on the order form and we’ll include it.

I’m ready to place my order, what are the next steps? 

• Fill out the online order form. Once we have received your order, we will confirm receipt and answer any questions you might have. These orders take approximately 3-4 weeks to fill, and we will coordinate how you can obtain your delicious beef once everything is ready. ​

Can I customize my bulk order?

• If you ordered 1/2 share or a whole cow, our processor can customize your order to your specific needs. For example, if you prefer your steaks a bit thinner or thicker, want more ground beef and less roast, etc, we will do everything possible to accommodate your needs. Just let us know when you place your order.
• If you ordered 1/4 share, we would match you with other people who requested the same cut. Our processor can only cut a side or whole cow in the same cut. 

What is the difference between Live Weight and Hanging Weight?

• Lets assume an average sized two years old steers weighs approximately 1,000 lbs;  that weight is called the “live weight”. To keep the arithmetic ,simple we’ll assume a 1,000 lb. steer.  Heifers would also be lighter than steers. Once the animal is slaughtered however, the skin, head, non usable organs, and hooves are removed and the carcass is split down the middle and weighed, giving the butcher the “hanging” or “carcass weight”, which is usually around 60% of the live weight. The two “sides” are then hung in a cooler for 10 days to two weeks to age. This improves tenderness, enhances flavor and also further reduces weight due to evaporation.

What is the difference between Hanging Weight and Take Home Weight (Boxed Weight)?

• After aging, each side is fabricated into individual retail cuts. The weight after this process is called the “boxed”, “take home”, or “retail” weight. It’s important to know that after butchering, the boxed weight will be significantly less than the hanging weight. The percentage of the hanging weight that remains is called the “carcass cutting yield” or “yield” for short and is generally around 60% of hanging weight. This percentage varies based on a number of factors including:
• Bone-in vs. boneless – This will dramatically affect yield; the more boneless cuts that are made, the lower the yield. It will not however significantly affect the actual amount of meat you receive.
• The amount of fat remaining on the meat cuts – The yield will vary based on how much surface fat the cutter leaves on the cuts.
• Leanness of ground beef – If the ground beef is made very lean the yield will be less than if the ground is made with a higher percentage of fat.

How much meat will I take home?

• The amount of meat yielded from a steer can be generally calculated based on some approximations. The dressed or hanging weight can be assumed to be around 60% of the live weight. About 48-75% of the carcass weight will be the amount of packaged meat you can put in your freezer. This value can vary due to many factors such as boneless or bone-in steaks, the amount of fat left on steaks and not trimmed,  the ratio of fat to lean in the ground beef,  the fat and muscle composition of the specific animal, and more.
• Obviously it is impossible to calculate exactly how much meat a steer will yield before hand, and other people may assume a higher or lower percentage of the animal will be meat  but this equation will give you a decent ballpark idea of what you can expect.

What will I get with a side or whole cow order? 

• Every cow is a little different, but the average weight for a side is approximately 180 lbs of beef or 360 lbs of beef for a whole cow. These weights are divided into about 45% ground beef, 25% as roasts, 25% as steaks, and 5% as smaller pieces like stew beef. A complete list of every item is provided on the online order form.

What does this all mean?

• As an example let’s say you are ordering a side of beef from an animal with a live weight of 1,000 lbs and a hanging weight of 600 lbs. The hanging weight of the side you are receiving is 300 lbs. Your total cost, assuming a $6.00 price per pound of hanging weight would be $1,800, (300 lbs x $6.00). Assuming a yield of 60% the actual weight of the beef you would receive would be 180 lbs (300 x .60).

 

• Now to complicate things more, lets also say you are splitting the side amongst four friends (including yourself) giving each person an eighth. Everyone wants to know what they will have to pay and how much meat they will actually receive. What each 1/8 share will pay is easy, $1,800 divided by 4 which equals $450. Then, to calculate the boxed weight of any of the eighths, just divide the 180 lbs of take home weight by 4 and each eighth share will receive about 45 lbs of meat to put in their freezer. Cuts of beef aren’t widgets so the actual weight of each of the eighths will vary somewhat,

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• To compare this with what you are paying for retail cuts of grass fed beef in the store, you can translate it to a price per pound of meat received by dividing the price per pound of hanging weight by the yield percentage. So in the case above the price per pound would be $10.00 ($6.00/.60). Since this includes everything from ground beef to more expensive steaks I think you will find it works out very favorably compared to most retailer’s prices for grass fed and finished beef. ​​

What is dry aging? 

• ​​​Forty years ago, most of our beef was dry aged. Starting in the early 1960's vacuum packaging became more popular and convenient. This was an advantage to the processor because they could wet age the beef in the bag.  This would allow the beef to retain it's weight, making it more cost effective. This however changed the taste of beef, and slowly the consumer became used to this and began to forget what real taste of beef was. Beef that is dry aged forms a crust on the outside of the loin similar to the texture of beef jerky.  During this dry aging process, the juices are absorbed into the meat and the natural enzymes go to work to make the beef more more tender and flavorful.  After the dry aging is finished that crust is trimmed away. Here is a great article about dry aged beef.

Is there a certain way grass-fed beef is cooked?

• You can use grass fed beef in any of your favorite recipes. Grass-fed beef is leaner than grain-fed, and the lower fat content will effect your cooking times and styles. “Low and slow” works great for roasts. Steaks do well seared in butter. Grass-fed burgers are best cooked rare to medium. Check out the American Grass-fed Beef Association for more tips. For information on how to cook grass-fed beef check out our Cooking Tips and Recipes pages for great grass-fed dinner ideas.

Organic Pasture-Raised Chicken Shares FAQs

 When your chickens are available?

• Our organic pasture-raised chicken shares are available from May to October!

What is the cost of your chicken flock shares?

• Starting at $300 a share. Deposit: $150. Cutting options and extra organ meats are available upon request for a fee.

How much freezer space will I need for my chickens? 

• You'll need approximately the following freezer space by volume:
• For the 5-pack: 0.75 cubic ft
• For the 10-pack: 1.50 cubic ft

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Are neck, gizzards, or other parts included? 

• Neck, livers, gizzards, and feet are not included.

Why you chickens are expensive?

• ​You get what you pay for. Conventional chicken is the product of oppression, and so it is cheap. Pastured chickens have been moved daily, fed well and not given antibiotics or other pharmaceuticals because its lifestyle maintains its health. Naturally, the cost will reflect that. 

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How do I place an order?

• Complete the online order form, call us or email us and we will discuss availability and options. Once we confirmed your order and the availability of the animal, we will contact you so you can reserve your share by paying a non-refundable deposit. It will be deducted from your final balance.

Pasture-Raised Lamb & Goat FAQs

​Pricing

• Whole lamb/goat cost = $8/lb. Hanging weight plus processing fees.

We use several local slaughterhouses for our custom processing. Custom processing costs are usually $85/ lamb (Price set by processor).
Your lamb will be cut to your specifications, vacuum packed, labeled, weighed, and frozen.

Approximately how much do I pay for a lamb?

• For simplicity, let’s assume your lamb’s hanging weight is 50 lbs. Most of our lambs weigh between 50 – 70 lbs. hanging weight.50 lbs. x $8 = $400 + processing fee: (Standard/Custom cut) $120/$85 + $400 = $$520/$485. A fuel surcharge based on mileage will be applied if we deliver your order to your home.

How much meat is on a lamb or a goat?

• Hanging Weight– also known as dressed weight or carcass weight – is what you get when you remove the parts that are inedible like the hide, feet, head, some of the bones and most of the innards. The dressing percentage for most lambs is about 54%.  A 100 lb. lamb will have a hanging weight or dressed weight of approx. 54 lbs.

Is that how much I take home?

• No. You take home the finished cuts or “yield”. The percentage of the hanging weight that remains is called the “yield” and is generally between 55% - 70% of hanging weight. This percentage varies based on a number of factors including:
  • Bone-in vs. boneless cuts – This will dramatically affect yield; the more boneless cuts that are made, the lower the yield.
  • The amount of fat remaining on the meat cuts – The yield will vary based on how much surface fat the cutter leaves on the cuts.
  • A lamb that dresses at 50 lbs. will usually yield between 35-40 lbs. of take home meat.

What sort of cuts will I get?

• You specify with us how you want your lamb cut and packaged, according to your tastes and needs. Because the carcass and yield are relatively small compared to buying even a quarter beef, your options are somewhat limited. Even so, we are happy to walk you through the process and help you determine which cuts will be most useful and give you the most yield for your money.

How much freezer space will I need for my lamb?

• Plan on approximately one cubic foot of freezer space for every 15-20 pounds of meat. The interior of a milk crate is slightly more than a cubic foot. For a lamb, you will need 2 cu. Ft of freezer space. A whole, processed lamb will likely fit in the freezer that comes with your refrigerator.

How do I place an order?

• ​​Complete the online order form, Call us or email us and we will discuss availability and options. Once we confirmed your order and the availability of the animal, we will contact you so you can reserve your lamb/goat by paying a $200 non-refundable deposit. It will be deducted from your final balance.

BUYING CLUBS & PICK-UP LOCATIONS FAQS

Is there a minimum order?

• Yes. Check the table below for more details. Legally, we can only sell our meat shares in bulk. For beef, the quarter is our minimum individual share. It will average 90 lb. of meat cuts. However, we can split it into two for you at no extra cost if a quarter is too much for some people. For lambs and goats, we could also split them into halves if needed at no extra cost. Our chickens are sold by flock share also (10 chickens minimum). Our first batch will be ready between the 1st-2nd week of May. However, if you need more chickens and we receive the order before the end of February, we can order more chicks to raise for you. Otherwise, you can get some more from the next batch. ​​
  

​What is a pickup location?

• Pickup Locations are simply places where we meet you with your order. Common locations are home driveways, local farmers market, or a Masjid parking lots. Each location is organized by a Buying Club Host who helps to facilitate each order reservation and delivery.

How do pickup days work?

• Arrive at the pickup location at your scheduled time. You will be greeted by our farm's friendly delivery driver. Provide the name on your order and we will carry it to your vehicle. (Your order will be in boxes so you will not need coolers unless you are traveling more than an hour.)

What should I bring on pickup day?

• We encourage you to bring a copy of your order's confirmation email or have it accessible on your phone. This can help speed up the process.

How is my order packaged?

• All meat items come individually packaged and frozen. Your items will always be packed in boxes or bags for your convenience.

What payment methods are accepted?
We accept PayPal, Zelle, CashApp, Venmo, or cash as our payment methods.

Is there a delivery fee?

• In order to help cover fuel and labor cost all orders incur a flat $.50/mile charge. The total delivery cost will be divided evenly by club members There are no fees on orders picked up at our location.

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When are the order deadlines?

• Most order deadlines are 2 to 4 weeks prior to the delivery date.

Can my Buying Club Host hold my order?

• This is strongly discouraged because of the extra burden that it adds for our volunteer Buying Club Hosts.

What are some perks of buying in bulk as a club?

• ​Besides the time saving and convenience, buying club members can save more money as well. Below is an example of group cow share.

Meat Share	Minimum Order	Pricing & Deposit	Timeline
Pasture-Raised Organic Whole Chicken	Solo:150 shares (150 chickens) Combined: 100 chcikens+ 1 steer and or 5 lambs/goats	$30/chicken Deposit: $2250/share	Available from May to October.
Grass-Fed & Finished Black Angus Beef beef	Solo: 2 steers (8 quarter shares). It takes 4 people to get a whole cow share. Combined: 1 steer + 5 lambs/goats/100 chickens.	Average cost: $1050 Deposit: $1600/cow ($400/quarter share)	2-4 weeks.
Pasture-Raised Whole Lambs & Goats	Solo: 10 lambs and or goats Combined: 5 lambs and or goats + 1 steer and or 100 chickens	Average Cost: $450 The final cost depends on the final weight and cutting method.	1-3 weeks.
Total Cost = Share Cost (Minimum of $4500 Solo/Combined) + Fuel Surcharge ($.50/mile)

Shop Our Healthy Halal & Tayyib Meat Shares 

Our 100% grass-fed & finished Black Angus beef (whole, half, and quarter), whole lamb or goat, and organic pasture-raised whole chicken is not only the healthiest for you and your children's health, our stringent Halal standards also ensure that is good for the animals, and the earth. Our meat shares are seasonal, so quantity is limited. So make sure to reserve your share today! 

Grass-Fed & Finished Beef

Pasture-Raised Lamb & Goat

​​Organic Pasture-Raised Chicken

"​Consumers have been led to believe that meat is meat is meat. In other words, no matter what an animal is fed, the nutritional value of its products remains the same. This is not true. An animal’s diet can have a profound influence on the nutrient content of its products." 
​- Why grass-fed Is Best! Author: Jo Johnson

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