{"id":443,"date":"2010-11-08T09:48:52","date_gmt":"2010-11-08T07:48:52","guid":{"rendered":"http:\/\/dev.radioislam.org.za\/wordpress\/2010\/11\/08\/handy-hints-and-tips-when-making-qurbani\/"},"modified":"2010-11-08T09:48:52","modified_gmt":"2010-11-08T07:48:52","slug":"handy-hints-and-tips-when-making-qurbani","status":"publish","type":"post","link":"https:\/\/radioislam.org.za\/a\/handy-hints-and-tips-when-making-qurbani\/","title":{"rendered":"Handy hints and tips when making qurbani"},"content":{"rendered":"\n

Pre-slaughter Requirements<\/span><\/p>\n

Sharpen your knife prior to putting the animal down for slaughter.  <\/span>Ensure that the correct size knife is used to slaughter the animal swiftly.  <\/span>Feed the animal; give the animal water and sooth the animal, show kindness and mercy to the animal. <\/span><\/p>\n

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Ensure the area of slaughter is clean and clear of live animals.  <\/span>Make provision for Blood drainage, fly control and general cleanliness.  <\/span>Lead the animal to its slaughter humanely.  Once Umar (RA) saw a man dragging a sheep by its leg to be slaughtered, he said: ‘Woe to you! Lead it to its death in a decent manner.’  Do not abuse or torture the animals. <\/span><\/p>\n

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Do not perform the slaughter process in front of other live animals.  <\/span>Maintain strict hygiene standards .Health Guidelines. Observe the following after slaughtering the animal. Allow the dead animal to bleed completely.  <\/span>skin the animal as soon as possible to avoid possible contamination.  <\/span>Remove and clean the intestine and offal. Carefully remove and dispose the bile\/gall bladder cover the blood pit with sand and wash away all blood  <\/span>keep the carcass in a cool shady area and freeze as soon as possible.Cross Contamination.<\/span><\/p>\n

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Many food items should be kept separate from each other during storage and preparation to prevent cross contamination. Never store ready to eat foods next to raw lamb or any other raw meat. Bacteria that may be present on the raw meat may contaminate the ready to eat foods. During food preparation, it is very important to wash your hands often to help prevent the transfer of harmful bacteria from one food item to the next. For example, when handling raw meat, you should wash your hands thoroughly before chopping vegetables to reduce the risk of transferring bacteria from the meat to the vegetables.<\/span><\/p>\n

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If cutting boards are used in your kitchen, it is a good idea to use one for meats and a different one for fruits and vegetables. Cutting surfaces made from tempered glass are safer to use because you don't have to worry about cracks and pores harbouring bacteria as you do with wood or plastic surfaces. Tempered glass surfaces are also easy to clean. Regardless of the material they are made from, cutting surfaces should be cleaned thoroughly after each use.<\/span><\/p>\n

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The knife that was used to cut raw lamb should not be used to chop vegetables unless the knife has been washed thoroughly first. When serving cooked meat, do not place it on the plate that contained the raw meat.  Storing and freezing  <\/span>Ensure that the fridge maintains a temperature below 4 degrees C (inexpensive thermometers can be bought for this purpose).  <\/span>Always store meat in the coldest part of the fridge (on the bottom shelf). If the meat is in a cling-filmed tray, leave it in the packaging until ready for use.<\/span><\/p>\n

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If not, put the meat on a plate, loosely wrap in greaseproof paper or foil, and store in the fridge away from cooked meats and other ready-to-eat foods. Lamb will keep for about three to five days in the fridge. Mince, offal and small cuts of lamb are best eaten on the day you buy them or within one to two days. Joints, chops and steaks will keep for two to three days and large roasting joints up to five days. <\/span><\/p>\n

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Leaner cuts last longer than fatty cuts because fat goes rancid before meat.<\/span><\/p>\n

Never let the meat or its juices come into contact with other foods in the fridge, particularly food that doesn't require further cooking. Quickly freezing lamb reduces the chance of damage to the texture or succulence of the meat.<\/span><\/p>\n

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Smaller pieces and large joints can be frozen.  <\/span>For ease of use, freeze cuts tightly wrapped in individual portions. Don't freeze lamb for more than six months. When ready to use, defrost, loosely wrapped, in the fridge allowing five hours per 450g\/1lb.<\/span><\/p>\n","protected":false},"excerpt":{"rendered":"

Pre-slaughter Requirements Sharpen your knife prior to putting the animal down for slaughter.  Ensure that the correct size knife is used to slaughter the animal swiftly.  Feed the animal; give the animal water and sooth the animal, show kindness and mercy to the animal.   Ensure the area of slaughter is clean and clear of […]<\/p>\n","protected":false},"author":1,"featured_media":0,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"_et_pb_use_builder":"","_et_pb_old_content":"","_et_gb_content_width":"","_monsterinsights_skip_tracking":false,"_monsterinsights_sitenote_active":false,"_monsterinsights_sitenote_note":"","_monsterinsights_sitenote_category":0,"_jetpack_memberships_contains_paid_content":false,"footnotes":"","jetpack_publicize_message":"","jetpack_publicize_feature_enabled":true,"jetpack_social_post_already_shared":false,"jetpack_social_options":{"image_generator_settings":{"template":"highway","default_image_id":0,"font":"","enabled":false},"version":2}},"categories":[10],"tags":[694,252],"class_list":["post-443","post","type-post","status-publish","format-standard","hentry","category-collection-of-hints","tag-collection-of-hints","tag-handy-hints"],"jetpack_publicize_connections":[],"jetpack_featured_media_url":"","jetpack_sharing_enabled":true,"jetpack-related-posts":[],"jetpack_shortlink":"https:\/\/wp.me\/pc0QIf-79","jetpack_likes_enabled":true,"publishpress_future_action":{"enabled":false,"date":"2026-04-21 14:39:02","action":"change-status","newStatus":"draft","terms":[],"taxonomy":"category","extraData":[]},"publishpress_future_workflow_manual_trigger":{"enabledWorkflows":[]},"_links":{"self":[{"href":"https:\/\/radioislam.org.za\/a\/wp-json\/wp\/v2\/posts\/443","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/radioislam.org.za\/a\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/radioislam.org.za\/a\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/radioislam.org.za\/a\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/radioislam.org.za\/a\/wp-json\/wp\/v2\/comments?post=443"}],"version-history":[{"count":0,"href":"https:\/\/radioislam.org.za\/a\/wp-json\/wp\/v2\/posts\/443\/revisions"}],"wp:attachment":[{"href":"https:\/\/radioislam.org.za\/a\/wp-json\/wp\/v2\/media?parent=443"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/radioislam.org.za\/a\/wp-json\/wp\/v2\/categories?post=443"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/radioislam.org.za\/a\/wp-json\/wp\/v2\/tags?post=443"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}