Frequently Forgotten! Common Mistakes When Distributing Sacrificial Meat

Jakarta, CNBC Indonesia - The distribution of sacrificial meat during Eid al-Adha must be handled carefully to maintain meat quality and ensure public safety. Improper slaughter and distribution processes can increase the risk of microbial contamination. Dr. Muhamad Baihaqi, a lecturer at IPB University’s Faculty of Animal Husbandry, warned that sacrificial animal slaughter in Indonesia is often conducted in open spaces with suboptimal hygiene standards. He said such conditions could heighten bacterial contamination risks if handling is not done correctly. “Slaughter and processing are frequently carried out in open areas without adequate sanitation standards, increasing the risk of microbial contamination,” Baihaqi said in a written statement from IPB University, cited on Wednesday, 27 May 2026. Therefore, he advised Qurban committees to separate dirty and clean areas during animal slaughter. The areas for slaughtering and skinning should not be mixed with meat cutting or packaging locations. Furthermore, Baihaqi highlighted the common practice of mixing meat and offal in a single bag during distribution, which should be avoided as it accelerates contamination. “Meat is often mixed with offal during packaging, posing a high risk as offal accelerates contamination,” he added. He recommended separating meat and offal during packaging. After distribution, the public should further separate meat from offal and bones, then clean them before storing in the freezer if not cooking immediately. Beyond packaging, meat quality is also determined while the animal is still alive. Baihaqi stressed the need to monitor livestock conditions before slaughter, including transportation, adequate feed and water, and sufficient rest to prevent stress. He noted that stress in livestock can affect meat quality. Meanwhile, the distribution of sacrificial meat in Indonesia typically lacks a cold chain or refrigeration system. This requires committees to act swiftly during distribution to preserve meat quality and prevent spoilage. Baihaqi added that some Qurban institutions are now innovating by processing meat into ready-to-eat products such as canned rendang or dried beef. However, this method requires higher costs and equipment compared to raw meat distribution. He emphasised that proper handling of sacrificial meat is not only about food safety but also part of the responsibility in fulfilling the Qurban ritual. “Good handling not only preserves meat quality but is also part of performing the Qurban ritual responsibly,” Baihaqi said.