Cultivated Meat and the Ruling on its Use for Food and Medicine

Abstract

The study explores cultured meat as a contemporary method of meat production, defined as meat generated by cultivating animal cells in laboratory environments rather than obtaining it from slaughtered animals, while closely replicating its form, texture, and characteristics. Although specialists have identified certain risks, this technology presents significant societal benefits, including its potential contribution to alleviating the global food crisis, enabling precise quality control, reducing environmental impact, supporting local production, and strengthening food security.

The research seeks to establish a principled Islamic framework for engaging with modern technological developments by examining them in light of the objectives of Islamic law (Maqāṣid al-Sharīʿah), in order to determine their legal rulings in both food and medical contexts. It concludes that cultured meat derived from stem cells taken from pigs, dogs, dead animals, predatory species, or from otherwise lawful animals prior to proper Islamic slaughter is prohibited. It further affirms that the principle of transformation (istiḥālah) does not affect this ruling, based on the predominant juristic view that it does not apply to substances considered inherently impure.

Conversely, the study permits the consumption of cultured meat derived from stem cells taken from animals that are lawful to eat, provided they have been slaughtered in accordance with Islamic law and relevant juristic conditions are met. It also allows the use of such meat for medical treatment in cases of necessity, including when derived from impermissible sources, on the condition that no lawful alternative is available and that a qualified physician confirms its therapeutic benefit.