At the same time, Mr. Bal said he doubted that the new rules would have much impact on the production of halal meat. “We already have huge diversity when we look to the definition of halal,” he said. “So it won’t affect the community life.”

That may be less true for kosher meat production in the Netherlands. Of the 500 million animals slaughtered every year for consumption in the Netherlands, about 1.6 million to 2 million are used for halal, while only 3,000 are for kosher meat.

There is only one slaughterhouse in the Netherlands where meat is slaughtered for kosher consumption, and that is done only one day a week. Slagerij Marcus in Amsterdam is the only kosher butcher left in the Netherlands. It supplies the Sal Meyer deli and other kosher restaurants elsewhere in the country.

Motti Rosenzweig, the single slaughterer, or shochet, kills his animals by using an extremely sharp knife to slice through the carotid artery and jugular vein, severing the trachea and esophagus. (Halal slaughtering is performed similarly.)

The new rules dictate that if an animal is not insensitive to pain within 40 seconds of slaughter, based on measures called “induced eyelid reflex” and “cornea reflex,” it must be shot.

“If you shoot it before you slaughter, it’s not kosher at all,” Mr. Rosenzweig said. “They want to shoot it after it’s slaughtered, and that’s where the problem starts. They’re shooting a piece of metal into the brain and they call that stunning.”