Halal Slaughterer: Ideally, Slaughtering a Cow Should Only Take 3 Seconds

In the middle of a Halal Slaughterer (Juleha) training session in South Tangerang, Thursday (14/5/2026), dozens of participants were seen gathered around a cow that had already been slaughtered.

Among the crowd, a man wearing a brown shirt was squatting while someone handed him a small microphone.

He pointed to each part of the cow’s carcass, explaining the technique of handling sacrificial meat to the participants.

Calmly, he explained that the process of slaughtering a cow should ideally be very fast.

“Because, slaughtering only takes 3 seconds to complete, because at that moment the animal is only unconscious. Because, the cow moves before it is finished (dead),” said Cang Adus to Kompas.com.

For Cang Adus, speed in slaughtering is not just a technique, but part of the principle of ihsan or doing good to animals.

Therefore, he chooses to use a knife rather than a cleaver when slaughtering cows.

“Yes, I generally use a knife for slaughtering. Why? because it has great power,” he said.

“If it’s a knife, in my opinion, it has the right power. I once slaughtered a Limousin cow weighing over 1 ton using a knife,” he added.

The journey of Cang Adus as a halal slaughterer began with a concern he had felt for a long time.

Since he was little, he was used to seeing the process of slaughtering sacrificial animals in mosques.

However, he admitted that he was concerned to see some of the slaughtering processes that were sometimes considered not in accordance with proper conduct.

“Initially, I wasn’t a slaughterer, but I enjoyed watching people slaughter sacrificial animals,” he said.