Lab-Cultivated Meat and Its Jurisprudential Rulings

This research addresses the issue of cultivated meat (produced in laboratories from animal cells) from an Islamic jurisprudential perspective as a contemporary matter with scientific, economic, social, health, and environmental dimensions. The study examines the concept of cultivated meat, its most common names, and the stages of its production history. It then discusses its potential advantages, including reducing pressure on animal resources, mitigating negative environmental impacts, enhancing health safety by limiting disease transmission, and contributing to food security. The study also presents criticisms and reservations, such as the lack of full consensus on long-term safety, the possibility of contamination, the high production costs, as well as the ensuing socio-economic consequences, such as affecting the livestock sector and diminishing the livelihoods of farmers and butchers. In the jurisprudential aspect, the research considers key Sharī’ah [Divinely Legislated] criteria influencing the ruling, including the source of the cells, adherence to requirements for slaughter, avoidance of impure substances, in addition to confirming the absence of harm to human health. Although some preliminary opinions have emerged from Islamic scholarly bodies, which provide conditions for permissible slaughter methods, or rule that meat cultivated from impermissible sources is forbidden, no definitive legal ruling has been issued yet. Jurists and Islamic councils have withheld final judgment, given the novelty of the matter and the lack of comprehensive data. The study concludes by emphasizing the need for continued scientific research, careful jurisprudential consideration, and collaboration among experts in various fields. This approach aims at clarifying appropriate legal rulings that fulfil human interests, safeguard the environment, ensure food security, and uphold Sharī’ah principles without negligence or excess.