The halal logo signifies that the meat adheres to Islamic law, as defined in the Koran, and that it was slaughtered in a particular way. Halal is Arabic for "permissible."
For meat to be considered halal, the animal from which it came must be alive and healthy at time of slaughter, and the kill must occur through a cut to the jugular vein, carotid artery and windpipe. The blood must also be drained from the carcass. During this process, a Muslim recites a dedication to bless the animal that is known as shahada or tasmiya. Halal meat is like kosher meat in that they both require a surgically sharp knife and a specially-trained slaughterman, but there are differences between the two in regard to how often the animals are blessed and which parts of the animal are considered okay to eat.