Tips for Storing Qurbani Meat According to an IPB University Lecturer in Animal Product Technology

Eid al-Adha is synonymous with the tradition of qurbani animal sacrifice. However, the abundance of qurbani meat often makes it impossible to process it all at once. To maintain meat quality, proper handling and storage of kurban meat are crucial.

Dr Tuti Suryati, a lecturer from the Animal Product Technology Division, Department of Animal Production and Technology, Faculty of Animal Science at IPB University, shares guidelines for properly storing and processing kurban meat.  

“There are several initial steps to take with newly received qurbani meat before processing or storing it,” she explained.  

Initial Handling of Kurban Meat

1. Separate the meat from the offal.  
2. Wash the meat and offal with clean water, especially if there is dirt such as soil, sand, pebbles, or grass.  
3. Drain the meat until no water drips from its surface.  
4. Pack the meat in 250 gram or 500 gram portions using odorless transparent plastic.
5. Ensure that the offal is cooked if it will be frozen.
6. The meat can be processed immediately, stored cold in the refrigerator, or frozen in the freezer.

Tips for Storing Kurban Meat in the Refrigerator

For storage in the refrigerator, Dr Tuti recommends that meat be stored frozen in the freezer and packaged according to the portion size needed for each serving.

“Processed meat can be stored frozen in packages according to family serving portions and before being served. Before cooking, frozen meat must be thawed properly and heated,” explained the lecturer from the Faculty of Animal Science at IPB.

The thawing or defrosting process can be done in the refrigerator. Alternatives include soaking the meat in cold water without opening the packaging, placing it on a hygienic metal tray, or using a microwave.

“Avoid thawing frozen meat at room temperature without packaging. Additionally, avoid refreezing meat that has already been thawed,” she said.

Proper Strategies for Processing Sacrificial Meat

Dr Tuti also advises against cooking meat that is still frozen, as this can make the texture tough. She recommends seasoning the meat with antioxidant-rich spices and cooking it at the appropriate temperature and for the appropriate amount of time.

Here is a comprehensive summary of Dr Tuti Suryati tips for properly and effectively processing sacrificial meat:

1. Ensure sufficient heat is used, whether boiling, grilling, roasting, or frying, until fully cooked.  
2. Avoid overcooking the meat until charred when making satay, grilled meat, or roasted meat.  
3. Use spices to create healthier meat dishes.  
4. If you want tender satay, add grated pineapple or wrap it in papaya leaves before cooking.
5. If processing frozen sacrificial meat, soak the meat still in its packaging in cold water until it returns to its fresh state, then cook as desired. (AS) (IAAS/ASY)