The importance of meat
The meat available in the market stays in good condition for a long time. When we store at home, everything from the refrigerator to the refrigerator starts to smell. Then the taste changes even when it is cooked. Today in Animal Valley we will tell you how to preserve the flavour of the sacrificial meat for as long as possible. Let's start with the slaughter first. If your sacrificial meat does not cook deliciously or its taste has changed. So, Your Excellency, the culprit is your butcher. He did not correct the slaughter, nor did he allow the meat to breathe. Never break the bead of the animal's neck in slaughter. First, cut all the veins in front.
The flow of blood will tell whether the slaughter has been done properly or not. If a lot of blood comes out, never pour water on the animal from the water pipe as the animal will cool down quickly and all the blood will not come out. In this way, the animal becomes haraam in the haste of the butcher. Breaking the bead of the neck also kills the animal and not all the blood comes out. Breaking the bead by twisting the neck is to make it suffer in pain. On the contrary, after slaughtering the animal, all the blood should be removed and then the skin should not be removed in a hurry until it cools down and becomes numb.
However, by cutting off the haraam brain, the body is not completely cleansed of the tail, because the connection between the mind and the body is maintained through the haraam brain and the body is cleansed from the impurity of the blood flowing through it. The following veins should be cut at the time of slaughter.
* Throat. It refers to the respiratory vein, its cutting ends the process of breathing.
* Murree oesophagus, through which fodder and water etc. goes into the stomach, no food etc. can go into the stomach by cutting it, it should also be cut.
* Al-Wadjan ... This refers to the two veins that surround the throat and the oesophagus, through which blood circulates, and when it is cut, the breath is exhaled. After them is the joint of the neck bone, which is the joint which is opened by turning it backwards during the day and we interpret it as breaking the bead. Then, like a white thread, the forbidden brain appears in the form of cotton candles. When it is cut, the connection between the body and the mind ends.
When slaughtering, only the neck bone should be cut. Cutting off the forbidden brain is against the principles of slaughter. Therefore, Imam Bukhari (may Allah have mercy on him) has established a title in his Sahih (Statement of Slaughter and Slaughter). He has written under it about Abdullah bin Umar that he used to forbid the cutting of haraam nuts and used to say that the animals should be cut to the bone of its fallen day and left so that they may perish. Imam Bukhari (may Allah have mercy on him) has written quoting Syedna Ata ibn Abi Rabah (may Allah have mercy on him) that the veins of animals have to be cut while slaughtering.
I do not think it is good to cut the forbidden brain with them. When the animal has cooled down completely and cannot breathe, the bead bone should be opened and the head should be separated from the body. By this time the animal has lost all its blood and this is the complete method of slaughter.
Dear viewers, this is the correct and Islamic way of slaughtering a sacrificial animal and by slaughtering it in this way, your meat will be safe for a long time and its taste will be delicious when it is cooked. Now we tell you that it is wrong to slaughter.
What are the methods?
Some seasonal butchers anaesthetize animals by sticking the tip of a knife in their hands immediately after takbeer. This method is not correct. As soon as some takbirs are chanted, the knees are placed behind the neck and the bead is broken by pulling the head. This principle is also against the slaughter. If the animal does not bleed completely, the dead animal will have the same smell and taste as the dead animal. Even if it smells like a corpse while cooking, it will be an animal slaughtered in the name of Allah. Butchers don't have time, so they do it in a hurry. Try to hear the takbeer from them to run the knife on the neck themselves, if they can't do it, recite the takbeer aloud so that if the butcher is forgetting, he will remember it. The big animal will move as if it is running in the right slaughter. It will move all four of its legs and after five or seven minutes it will happen. If you keep it, you will feel a slight tremor.
Both of these actions are not always necessary, but if they are, then it is considered that the correct slaughter has taken place, Alhamdulillah. On the day of Eid, everyone becomes a butcher who does not even know the job. That's why when you store meat, it starts to stink. Because it is not a slaughter, it has broken the bead of the neck and become the flesh of the shock. The animal is the result of your hard-earned money. Allah Almighty will be all right. In religion, you have one-third of an animal. Divide it into two parts, relatives and the poor. Keeping one part of you is not a Shari'ah defect. It will not be difficult, God willing.
It is advisable to use the sacrificial meat as soon as possible, but if it is necessary to preserve it for a while, then follow the above references and do not leave the whole slaughter to the butcher. Instead, slaughter your sacrificial animal in the right way. Please accept Eid Mubarak from us. May Allah be our supporter and helper, Amen!
Written by. Dr Ghulam ullah DVM RVMP
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