Not Just Bravery: Technique and Experience Vital for Sacrificial Slaughter

JAKARTA, KOMPAS.com - Iyung (64), a senior butcher from Tanah Abang, Central Jakarta, says that slaughtering animals for Kurban cannot be done simply with bravery. He emphasises that experience is crucial to ensure a safe process for both the animal and the butcher. “I say, butchers nowadays only rely on bravery,” Iyung said during a Kurban slaughter at Kebon Sirih, Central Jakarta, on Wednesday, 27 May 2026.

He noted several risks when slaughter is done without proper technique and experience, particularly with Bali cattle. “I’m afraid of Bali cattle; there was an incident where an ustadz was stabbed,” he said.

Iyung also warned butchers to be cautious when handling injured cattle or those with nasal bleeding, as such animals become more aggressive and harder to control. “When held, they immediately rage because their nose is bleeding,” he added.

He stressed the importance of using a sharp knife during slaughter, as a dull blade can make the process more dangerous and cause unnecessary suffering to the animal.

Iyung shared family-transmitted techniques for slaughtering goats, explaining that the cut’s position determines the speed of the process. “If you cut here (upper neck), it takes longer for the goat to die. If you cut here (lower neck), it’s bitter. So it should be in the middle,” he said, demonstrating the cut position on an animal’s neck.

He explained that slaughtering should be done in the middle of the neck for a quicker and more precise process.