Turkey Issues Guidelines for Selecting and Storing Sacrificial Animals for Eid al-Adha

Prof. Dr. Nazan Koluman, dean of the Faculty of Agriculture at Çukurova University, explained that both religious and scientific criteria must be met when choosing animals for the upcoming Eid al‑Adha. Animals must be at least one year old for small ruminants and two years for cattle, have permanent teeth, show no limp, have clean fur, no nasal discharge, no cough, clear eyes, and no wounds in the mouth or hooves. In Turkey, ear‑tag identification numbers allow authorities to track each animal’s health records.

Biral Serttaş, head of the Adana branch of the Restaurants and Tourists Association, advised on proper handling of the meat after slaughter. The meat should rest at room temperature for two hours, then be refrigerated; it should be consumed within a week in the fridge or can be frozen at –18 °C for up to six months, with periodic use to preserve flavor. Prolonged storage beyond six months reduces taste and aroma.