Animal sacrifice on Eid-ul-Azha

Islam advocates minimum suffering  to animals during  Qurbani, it being one of the world’s largest faith-based food aid programs

Qurbani is performed during the Islamic festival of Eid-ul-Adha and commemorates the willingness of Prophet Ibrahim (AS) to sacrifice his son in obedience to Allah’s command. While the act is deeply spiritual, its impact extends far beyond individual worship—it is one of the largest decentralized food distribution efforts in the world. In fact it is much more than a religious ritual; it's a powerful global act of charity, food security, and social solidarity.

BASIC TENETS OF QURBANI

Qurbani is wajib (obligatory) for Muslim who is an adult, must have reached the age of maturity, mentally sound, should own wealth equal to or above the Nisab (minimum amount of wealth requiring Zakat)—on Eid day. Permissible Animals include Goats/Sheep which should be 1 year old (some sheep allowed at 6 months if healthy/full-grown), Cattle/Buffalo 2 years old and Camels 5 years old. Each animal counts as 1 share in case of goat or sheep (for one person) & 7 shares for cattle or camel (can be shared by up to 7 individuals).

Animals must be free from defects: No blindness, severe illness, lameness, or broken horns, be well-fed, healthy, not too weak or thin. Qurbani timing is from after Eid prayer on 10th Dhul Hijjah until sunset on 12th Dhul Hijjah. Qurbani is Invalid if done before Eid prayer.

Distribution of Meat: 1/3rd for the family, 1/3rd for relatives/friends and 1/3rd for the poor/needy, is ideally recommended. This is a recommendation—not a strict rule—but giving to the poor is essential. One can do Qurbani on behalf of family members or deceased relatives (as a form of charity).

GLOBAL HUMANITARIAN IMPACT

Every year millions of Muslims across the globe perform Qurbani. The meat is distributed not only to family and neighbors, but most importantly to the poor and needy—many of whom have limited or no access to fresh meat for most of the year. While the Qurbani ritual itself spans three days (10th–12th Dhul Hijjah), its effects last much longer. Thanks to freezing, preservation, and drying techniques, organizations and donors ensure that meat is distributed throughout the year, including in war zones, refugee camps, famine-hit areas, and impoverished communities.

Meat is a rare luxury for many poor families. Qurbani ensures they get high-quality protein at least once a year. It also has an economic ripple effect as local farmers, butchers, and transporters benefit from the increased demand. Though Qurbani is performed over three days, its social and humanitarian blessings stretch throughout the year—feeding families, strengthening communities, and reminding the world of the Islamic values of sacrifice, charity, and brotherhood.

HUMANE SLAUGHTER

Islam strongly emphasizes mercy to animals during Qurbani. The entire process of sacrifice is guided by principles of kindness, gentleness, and minimizing suffering. Animals should be well-fed, watered, and not stressed. They must not be slaughtered in front of other animals, to avoid causing fear.

Islam prohibits any cruelty, like striking, dragging, or scaring the animal. Even raising the knife in front of the animal is discouraged because it causes unnecessary fear and distress to the animal. The Prophet (PBUH) once saw a man sharpening his knife in front of the animal he intended to slaughter. He said: "Do you want to kill the animal twice? Sharpen your knife away from it, and let it rest before you slaughter it."

AGE AND WEIGHT MEASUREMENT

Determining the age and weight of Qurbani animals is crucial in Islamic law and for fair pricing. Teeth inspection is the standard method of age determination. Goat/Sheep should have at least 2 permanent incisor teeth (middle pair), Cattle should have 4 permanent incisors (two pairs in center) & Camel should have full set of permanent incisors (6 or more).

Live weight usually determines market value. Visual and manual estimation is based on body build, muscle coverage, and fat padding. Farmers often price by live weight in kg, at local rates per kg. Approximate weight is calculated by formula: Weight (kg) ≈ (Heart Girth in inches)² × Length in inches / 300. Heart Girth is taken behind the front legs and length is measured from shoulder point to tail base.

ISSUE OF IMPROPER FEEDING

Out of love and emotional attachment people often overfeed these animals, wanting them to look healthy, heavy, and well-kept. However, overfeeding, especially with energy-rich foods like grains, bread, fruits, or commercial concentrates can backfire and lead to serious digestive illnesses.

Overfeeding leads to health issues such as bloat (Tympany) caused by excess fermentable carbohydrates wherein the rumen fills with gas,  too much grain lowers pH in the rumen killing beneficial microbes and leading to severe illness (Acidosis), sudden dietary changes cause digestive upset leading to diarrhea,  animals may stop eating due to discomfort or rumen disturbance, and even sudden death can occur in extreme cases of acidosis or bloat.

Best practices should be followed before Eid: When an animal is purchased the feeding history should be taken and the animal fed accordingly, ensure balanced feeding by including roughage (hay/grass) alongside grains in moderation, avoid sudden changes and gradually introduce new feeds. Clean and fresh water should always be available, watch for signs of discomfort such as swollen belly, excessive salivation, restlessness.

EFFECT OF STRESS ON MEAT QUALITY

Stress before slaughter significantly decreases the quality of meat. When an animal is stressed it uses up muscle glycogen (sugar stored in muscles for energy). After death glycogen normally converts to lactic acid which helps tenderize meat and lower its pH. Without enough glycogen the pH remains high resulting in dark, firm, and dry (DFD) meat — poor in quality and prone to spoilage; Stress causes muscle tension which leads to tough, chewy meat; stress can release hormones like adrenaline and cortisol affecting the flavor and odor of the meat; stressed animals often produce meat that is dark and unattractive.

PROPER DISPOSAL OF WASTES

Proper disposal of animal waste is crucial for public health, hygiene, and the environment. Use municipal services as they provide special waste collection or dumping points during Eid. Use those instead of dumping waste in open plots, drains, or streets. Deep burial (at least 3 feet) in a designated area is safe and eco-friendly. Choose a location away from water sources to prevent contamination. Lime or bleach can be added to speed decomposition and reduce smell.