Are Kosher and Halal not the same?
Kosher and Halal slaughter (dhabinah) have similarities but are not the same.
A Jewish Shochet (slaughterer) is extensively trained on the laws of slaughter and must hold a license, be religious and kill the animal with kindness and compassion whilst saying the prayer. Halal slaughter just has to be performed by any Muslim (or I suppose a Jew or Christian in theory) who says the prayer (Bismillah) at the time of the cut...no training necessary although there are obviously some professional Muslim slaughterers.
There are five forbidden techniques in Kosher slaughter:
1. There must be no delay or pause in the cut i.e. one uninterrupted stroke (shehiyah);
2. There must be no pressing or hacking (derasah) i.e. no sawing motion;
3. The blade must not be dug or buried in the animal (haladah) i.e. no stabbing;
4. There must be no slipping during the cut (hagramah);
5. Finally, there must be no tearing (iqqur) of the esophagus nor the trachea (this could be caused for example by a nick in the blade or if it not sharpened before each and every animal.
Dhabinah differs from Kosher on a few of these points. The requirement is for a swift deep incision with a sharp blade on the throat cutting both the carotid and jugular but not the spine (the same as Kosher Shechita). Whilst the blade is required to be sharp, I do not believe that Dhabinah calls for the blade to be checked or sharpened prior to each and every animal. Under Shechita, all blades are assumed imperfect and are required to be checked for sharpness and both nicks or imperfections prior to the cut and after the cut. Thus Dhabinah fails on the kosher tests of pressing or hacking (derasah) and tearing (iqqur) as these could potentially happen if the knife is sharp but not sharp enough or has any nicks.
The knife used in Dhabinah is also shorter than that used in Kosher Shechita. The Kosher blade (called the Chalef) has to be twice the width of the animals neck to specifically prevent digging/hacking into the neck or tearing/ripping of the animals flesh both of which would cause undue suffering. The Chalef must not have a point to prevent piercing or stabbing and cannot be serrated to prevent tearing and sawing again to minimise any trauma for the animal.
I am not aware of the exact laws for the blade used in Dhabinah but I understand they do not exceed 24.5cm which would fail on the hacking or sawing (derasah) and burying or stabbing part (haladah) owing to an inadequate length for cattle. It would however be suitable for sheep and goats.
In an ideal world, the kosher version is certainly stricter when it comes to compassion and minimising the suffering. Are all shochets perfect? I am sure not HOWEVER, if the kosher slaughter is performed as intended the animal should invariably not even realise it's throat was cut before unconsciousness. For halal chicken and goat/sheep, this is also probably the case but very unlikely in the case of cattle.
I think that answers one question on the differences between Kosher Shechita and Halal Dhabinah. The second question of labelling is quite clear cut. All Kosher and Halal sourced products should be clearly labelled. Over half of all kosher shechted meat makes it's way into the non Kosher market and clearly a lot of Halal meat too. Consumers have the right to know about this and make an informed choice if it means anything to them.
The third question that humane slaughter is not possible without stunning etc is a little more complex but I think ultimately clear cut and I will post my thoughts and research on the subject hopefully later today.
NB