Cutting the sacrifice in the Hadrami way

Hadrami segmental form

The Hadrami cut is characterized by dividing the carcass into medium-sized pieces, with each major part, such as the shoulder and thigh, being separated into several larger pieces. This division aims to provide a variety of meat cuts to suit different tastes and ease of preparation. 

Features of Hadrami segmentation

• Variety: Hadrami cuts of meat come in a variety of shapes and sizes, allowing for the preparation of a wide range of dishes. 

• Ease: Easy to separate, store and use in cooking. 

• Preserving the flavor: The flavor of each part of the carcass is preserved separately. 

• Distribution: Pieces can be easily distributed among family members or guests. 

When do you choose Hadrami section?

The Hadrami cut is ideal for families seeking variety and preparing different meals from the same carcass. It's also suitable for those who want to store meat for longer periods, as each cut can be frozen separately. 

Dishes that can be prepared from Hadrami Qatayya

A wide range of delicious dishes can be prepared from Hadrami lamb cuts, including: 

• Grilling: Shoulder, thigh, and rib cuts can be grilled. 

• Broth: The head, tail and trotters can be used to prepare delicious broth. 

• Grill: A mixed grill can be prepared using various cuts of the animal. 

• Tripe: The stomach can be used to prepare tripe. 

• Grilled dishes: Liver, heart and kidneys can be grilled. 

A table of Hadrami cutting products and their common cooking uses.

Product	Common uses
Neck bone great detail	barbecue, broth
Thigh bone in great detail	grilled, barbecued
Shoulder with bone, great detail	grilled, barbecued
bananas	grilled, barbecued
Back bone	grilled, barbecued
Flatulence	broth, stuffing
Ribs are a big detail.	barbecue, broth
The whole night	broth
Liver, heart and kidneys	grilled, fried
The head is skinned	broth
trotters	broth
belly	Mumbar

Note: The cutting and packaging method can be modified according to preference and local traditions. 

Tips for maintaining meat quality:

• Proper cleaning: Meat must be cleaned thoroughly before storage. 

• Proper packaging: Meat should be packaged in airtight bags or in an airtight container. 

• Freezing: Meat can be frozen for long periods to maintain freshness. 

In conclusion, the Hadrami cut is a traditional and popular method of cutting the slaughtered animal, and it provides a variety of foods and high nutritional value.