A Dawat from Allah: Preparing, Preserving, and Partaking in the Spirit of Qurbani (Understanding Why Meat Smells)

Qurbani is a gift of love to our beloved Allah. Though partaking of it is not fardh, in the language of love it is fardh. If a student goes home for the holidays and his mother prepares his favourite food, eating takeaway instead is not wrong or haraam. But what about his mother’s heart, how would she feel? If he truly loved her he would be excited to go home and eat her home cooked meal. Likewise to eat from one’s Qurbani is a dawat from Allah, an invitation from Him. There are some people who dislike it, stating that it has an odd smell or taste. Though permissible, it’s unbecoming and goes against the grain of love. Mufti Shuaib from Shallcross makes kaleji from his Qurbani and eats it. He does not eat anything until he eats from the Qurbani animal and he shares it with others. It’s an exciting and wonderful feeling, this rush in amal comes from love. And when we are reluctant to eat and apathetic, this shows our love for Allah is deficient. May Allah guide us and accept our Qurbani, aameen.

— Shaykh Dawood Seedat حفظه اللّٰه

Why Freshly Slaughtered Meat Should Not Be Frozen Immediately

Freezing freshly slaughtered meat without allowing it to rest can lead to unpleasant smells and tastes. This phenomenon is due to several biochemical and microbial processes that occur post-slaughter. Understanding these processes and following best practices for meat handling can help ensure the quality and safety of the meat.

Post-Mortem Changes

After an animal is slaughtered, its muscles undergo a series of changes known as post-mortem changes. One of the most important changes is rigor mortis, which is the stiffening of muscles that occurs a few hours after death. During this time, natural enzymes in the meat begin to break down muscle fibers, which helps to tenderize the meat and develop its flavor. If the meat is frozen before rigor mortis is complete, it can become tough and develop a metallic or sour smell when thawed.

Bacterial Growth

Warm meat that is placed directly into the freezer takes time to cool completely. During this time, surface bacteria can multiply, especially if the meat is not clean or dry. These bacteria can produce volatile compounds such as sulfur compounds and amines, which smell unpleasant. Properly chilling the meat before freezing helps to minimize bacterial growth and prevent off-odors.

Enzyme Activity

Natural enzymes in meat play a crucial role in tenderizing the meat and developing its flavor. These enzymes need time to work, and freezing the meat too early halts this process. As a result, the meat may end up being bland or having an odd taste. Allowing the meat to rest and age properly before freezing ensures that the enzymes have enough time to do their job.

Best Practices for Meat Handling

To ensure the quality and safety of freshly slaughtered meat, it is important to follow these best practices:
1. Hang or rest the meat in a cool, ventilated place for at least 4-6 hours. Then freezer for 12-24hrs
2. Allow rigor mortis to pass and surface moisture to dry.
3. Trim excess fat, as it holds much of the odor.
4. Portion and freeze the meat in clean, airtight packaging.
5. Cook with strong aromatics (garlic, ginger, spices) to balance the flavor.