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Regulations on the Location for Slaughtering Sacrificial Animals During Eid al-Adha

| Source: DETIK Translated from Indonesian | Regulation
Regulations on the Location for Slaughtering Sacrificial Animals During Eid al-Adha
Image: DETIK

Ahead of Eid al-Adha, the location of sacrificial animal slaughter also needs to be considered to ensure the slaughter process is safe, hygienic, and does not stress the animals. From separating clean and dirty areas to ensuring the slaughter process is not visible to other animals or children, all of these measures are important to implement during Eid al-Adha.

Sourced from the Directorate General of Livestock and Animal Health (Ditjen PKH) of the Ministry of Agriculture, Republic of Indonesia, these are the regulations for the location of sacrificial animal slaughter during Eid al-Adha.

  • There should be a separating curtain to divide the dirty area (slaughter area) from the clean area (meat handling area). Ensure the slaughter space is not visible to animals that have not yet been slaughtered.

  • The slaughtering of animals is advised not to be viewed by many people including children to prevent stress in the animals.

Layout of the sacrificial animal process:

  • Area for sacrificial animals

  • Dirty area

  • Meat handling area

  • Distribution area

Syarat Sah Hewan Kurban (Conditions for a Valid Sacrificial Animal)

The following are the conditions an animal must meet to be considered valid for sacrificial purposes.

  1. Adequate age

  • Cattle ≥ 2 years

  • Goat/sheep ≥ 1 year (or already poel)

  1. Healthy and not ill

  • Not lethargic, good appetite

  • No signs of contagious disease

  1. Not deformed

  • Not blind, lame, or severely underweight

  • Ears and tail not severely damaged

  1. Good physical condition

  • Well-filled body (not underweight)

  • Coat clean and eyes bright

Types of Sacrificial Animals

Here are the types of sacrificial animals.

  1. Elite Cattle

  • Bali cattle

  • Adult weight: 300-500 kg

  • Carcass: ±50-55%

  • High-quality meat & fine fibre

  • Limousin cattle

  • Adult weight: 600-1,000 kg

  • Carcass: ±55-60%

  • Very thick and dense meat

  • Simental cattle

  • Adult weight: 600-900 kg

  • Carcass: ±55-60%

  • Fast growth & large frame

  • PO cattle (Peranakan Ongole)

  • Adult weight: 400-600 kg

  • Carcass: ±45-50%

  • Brahman cattle

  • Adult weight: 500-800 kg

  • Carcass: ±50-55%

  1. Elite Goats

  • Kacang goat

  • Adult weight: 25-35 kg

  • Carcass (meat): ±40-45%

  • Etawa goat (PE)

  • Adult weight: 40-70 kg

  • Carcass: ±45-50%

  • Meat greater than typical local goats

  • Boer goat

  • Adult weight: 70-100 kg

  • Carcass: ±50-55%

  • High meat production (premium)

  • Boerka goat

  • Adult weight: 35-60 kg

  • Carcass: ±45-50%

  • Jawarandu goat

  • Adult weight: 35-50 kg

  • Carcass: ±45%

  1. Elite Sheep

  • Garut sheep

  • Adult weight: 60-90 kg

  • Carcass: ±45-50%

  • Thick and dense meat

  • Thin-tailed Sheep

  • Adult weight: 30-45 kg

  • Carcass: ±40-45%

  • Fat-tailed Sheep

  • Adult weight: 40-60 kg

  • Carcass: ±45-50%

  • High fat reserves (good energy for meat) - Merino Sheep (Local Adaptation)

  • Adult weight: 60-80 kg

  • Carcass: ±45-50%

  • Fast growth and higher meat yield - Dorper Sheep (Local Adaptation)

  • Adult weight: 60-90 kg

  • Carcass: ±50%

  • Thick meat

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