Eid-al-Adha is one of the best examples of solidarity as well as worship. Eid-al-Adha, which has a special place for the Islamic world, acts as a bridge between the rich and the poor. Those who will sacrifice an animal on Eid-al-Adha have started preparations.
THINGS TO KNOW ABOUT Sacrificial meat
When it comes to sacrificial meat, some questions arise in mind: How to rest, how to cook, how to consume… Here you will have incredible information about sacrifice meat this Eid-al-Adha.
One-third of the sacrificed animal is received by the victim, one-third is shared with guests and friends, and one-third is distributed to the poor.
Since the qurban meat is a very fresh meat and is cut on the same day, it has a more intense smell than the rested meats you buy from the butcher or market.
Washing the meat of the sacrifice increases the amount of bacteria in the meat.
If the sacrificial meat is bagged immediately after being cut and shredded without resting for 1 night, it turns green.
Sacrifice meat should be rested for 24 hours after slaughtering and should be consumed at the end of 1 day.
The best time for mince meat is the next day of slaughter.
Since the animal is stretched during slaughter, its meat becomes very hard. Consuming it without rest causes digestive problems.
The ideal storage period for the meat of the sacrifice is 3 months, maximum 1 year. (Ensonhaber)