Turkey's meat federation warns against improper Kurban meat storage

Osman Yardımcı, president of Turkey's Kasaplar Besiciler Et ve Et Ürünleri Federasyonu, urged citizens ahead of the Kurban Bayramı to avoid placing freshly‑slaughtered meat directly into bags and refrigerators. He explained that stacking hot meat creates bacteria and poses a serious health risk, and advised that meat be left to rest for 5–6 hours on a clean surface, turned hourly, before refrigeration. Yardımcı noted that these practices have reduced meat loss nationwide from about 25‑30 % to 3‑5 %.

The federation also warned against illegal “under‑stair” meat grinding operations, citing a recent ministry circular that will impose heavy fines on establishments that fail to meet hygiene standards. Consumers were reminded to verify health certificates and passports for their sacrificial animals, and to purchase from authorized, sanitary vendors only.