Meat Guide: How to Choose, Cut & Store Slaughtered Meat - Thabiha

Slaughtered Meat: Choosing, Cutting Methods, and Best Preservation Tips

Slaughtered meat - Thabiha -  is an important part of food culture in many countries, especially during religious and social occasions. It is essential to know how to choose the right animal, understand proper cutting techniques, and preserve the meat in a way that ensures quality. In this article, we cover these topics in detail.

Choosing the Right Animal

Selecting the right slaughtered animal depends on several factors such as type, age, and health condition.

Different Types of Slaughtered Meat

• Naimi Lamb: Known for its rich flavor and excellent meat quality.
• Sawakni Lamb: Tender meat with a distinct taste, commonly chosen for special occasions.

Ideal Age for Slaughter

• Labani: A young lamb still feeding on milk, with very tender meat.
• Thani: An animal over one year old, with more mature and firm meat.

Meat Cutting Methods

Proper cutting is not just a technical skill but also affects the taste and quality of the meat.

• Traditional Cutting: Separating the head and limbs and dividing the carcass into large parts.
• American Cutting: Dividing into smaller cuts suitable for grilling and roasting.

Best Preservation Methods

After cutting, meat must be stored correctly to ensure its safety and quality.

• Chilling: Store at (0–4°C) for short-term freshness.
• Freezing: Store at -18°C or lower for long-term preservation without losing nutritional value.

Cooking Methods

• Grilling: Ideal for tender cuts like Sawakni meat.
• Roasting: Perfect for larger cuts, giving a golden crust and rich flavor.

Spices: Ingredients such as saffron, black pepper, and cumin enhance the overall taste.

Conclusion

Choosing the right slaughtered meat, applying the correct cutting method, and storing it properly are essential steps to guarantee both quality and flavor. Paying attention to every detail enhances your cooking experience and ensures tasty, healthy meals. In the end, slaughtered meat remains a core part of our food heritage, and handling it the right way means enjoying the finest flavors and top quality.