The only difference after this is that halal meat is hung for 12 (?) hours to drain all the blood. Other abattoirs can hose down and butcher the carcass earlier.
I depends on the size of the animal and where it is done and for which purpose or occasion. For example when sheeps get slaughtered on occasion of a feast usually it does not take 12 hours before it gets prepared.
If people go to their local market for a chicken they are alive until bought and then their head is chopped off on the counter. When I saw this for the first time and it amused me that all the other chickens, witnessing that, went along their business while one of them was grabbed, put flat on the counter and his head chopped off. (All of that handling takes about 3 seconds.)
I compared that with the method I saw used in one of my European's friends town, where a big chicken farmer had his business.
We often went to visit there as children and often enough I witnessed how the chickens were caught (they ran free, you would call that a biological farming) locked with some twelve together in wooden boxes (these has wide spaces to give them air) and transported to the hall where they were slaughtered.
That happened by taken a chicken out of a box, restrain it on its side on the butcher's lap, slit the throat and while they began to bleed out the feathers were plucked. After which the innards were teared out of the body through the arse (often there were unscaled eggs coming with that too and which were held seperate). When that was done the chicken was put upside down in a sort of cylinder at a turning wheal, so that the rest of the blood could drip out. Took 3 to 5 minutes from slitting throat to hanging upside down on the wheal.
If that was then the biological humane way of keeping and killing chickens not even twenty years ago, I have no clue why people in the West all of a sudden are so obsessed that halal slaughter is "gruesome".
salaam.


