Do you mention the name of the Qurbani performer at the time of slaughter?
Yes. Our Imam or a deputy will read out the Qurbani name just before slaughter. This is why we cut off and schedule all Qurbanis 24 hours before Eid so we can prepare the list for recitation and prepare the sequential carcass labels with Qurbani names on it.
From a fiqh perspective your Qurbani is performed even if no name is mentioned. However our objective is to facilitate the Sunnah by mentioning the name just before slaughter.
Our slaughtermen make the intention and recite the Qurbani dua at the start and end of each Qurbani batch. They recite the tasmiya on every slaughter as per Halal requirements.
How can I be confident that I will receive my Qurbani carcass?
You can see our abattoir in the Halal farm-to fork video. Everything works on a sequential production line. Once the slaughtered animal is hooked onto the production line it stays in sequence until it arrives at the weighing station at the end of the production line. At this point, the pre-scheduled sequential carcass label is attached to the carcass with your Qurbani name on it. Barring any unforeseen mistakes in production or the label being accidentally damaged off in transit, you can rest assured that all efforts have been made for you to receive and enjoy your Qurbani carcass.
What facilities do you have on Eid and for Eid prayer?
We will be performing two Eid jamaats to make it easier for those who are travelling from further away and do not want to miss their Eid salah. There are prayer & rest facilities for brothers, sisters and children. Tea, coffee and refreshments will be available all day.
Fajr jamaat will be at 5:45am. Sunrise will be at 6:04am. The first Eid jamaat will be performed at 6:20am. This will likely be indoors given the early morning cold. Qurbani will start between 6:45-7am straight after Eid salaah.
The second Eid jamaat will be performed at 10am and will be performed outdoors (weather permitting) as per the Sunnah. An indoor option will be available in case of bad weather.
If I bring my family what is there for them to do?
Sisters have a dedicated prayer & rest facility with plenty of space for children. Enjoy bonding with other Qurbani visitors who may be coming from different parts of the UK and even France and Germany! Whilst waiting for your Qurbani there are plenty of places to visit locally, including the Shropshire Hills Discovery Centre five minutes’ walk away. For ideas on making the most out of your day out in the countryside, visit www.euroqualitylambs.co.uk/halal-shropshire-hills.
Can I perform my Qurbani myself?
Slaughter is a regulated activity and all slaughtermen must hold a licence known as a Certificate of Competence to allow them to slaughter legally. It is better for the animal to be slaughtered by an experienced slaughterman rather than someone with little or no practice. We therefore do not allow anyone to perform Qurbanis themselves.
Can I witness my Qurbani myself?
Absolutely. You are welcome to witness the Qurbani process but you must arrive at least one hour before the time your Qurbani is scheduled for processing. Minors under 18 are not permitted inside the abattoir due to health & safety reasons. You must register your presence and have a receipt of payment before entry. You must wear hygiene overalls, shoe covers and a beard snood (if applicable) before entry into the area. You must also complete a visitor health questionnaire on your fitness to enter a food production area by declaring you do not have any food-borne illnesses or symptoms.
I’m fascinated by the halal lamb farm-to-fork supply chain. Where do the lambs come from?
With pleasure! We believe it’s crucial for consumers to know where their food comes from. Sa’ad ibn Abi Waqqa, a famous Companion, was asked ‘Why is it that your prayers are responded to the most?’. He replied ‘I do not raise to my mouth a morsel except that I know where it came from and what it came out of.’ [reported in Sharh Al-Arba].
Watch this Islam Channel produced halal lamb farm-to-fork documentary where you can see our local farmer, livestock market and abattoir in operation. Subtitles in English, French, German and Arabic are available in the text-box.
Is there any farm or livestock event in the area I can attend?
Acton Scott Historic Working Farm is only a few miles down the road. Burwarton Show is close to us and takes place on the first Thursday of every August.
When are prices for Qurbani announced?
Once 1st Dhul Hijjah is announced and we know the day of slaughter and expected volumes of Qurbani we will announce the Qurbani prices. Qurbani prices have now been announced and are here.
Which day do you perform Qurbani?
We will perform Qurbani on whichever day our customers consider is their Eid or their days of Tashreek. We have our own masjid onsite (Craven Arms Islamic Centre) and will be performing two Eid jamaats on the day that most Muslims in the UK will be performing Eid. Prayer facilities will be available for sisters and children.
When is the last order time for Qurbani?
We close Qurbani orders 24hrs before Eid. This year last orders must be received by Sunday 19th August.
This allows us time to organise the Qurbani schedule and sequence for the following day. Once finalised we cannot change this order because this determines the mentioning of Qurbani names and the sequential application of Qurbani name tags to the carcass. We will be performing up to 5,000 Qurbanis in a day so we do not want to risk last minute adjustments compromising the Qurbani order. Please place your orders and get it confirmed before the cut-off time to avoid disappointment.
How many Qurbanis do you perform?
We can perform up to 5,000 Qurbanis in a day and typically around 10,000 Qurbanis over the three-day period of Nahr. Most of the Qurbanis are performed through wholesalers and butchers but some are performed directly with consumers who are passionate about being here to witness their Qurbani being performed.
Can I donate a third or all of my Qurbani meat to charity?
Yes! You can donate the whole Qurbani to charity or you can donate a third. When you donate a third the Qurbani carcass is cut into 6 primals – 2 legs, 2 shoulders and 2 loins. Two of these six pieces are set-aside for charity with the remaining 4 pieces given back to you the Qurbani owner in a box to take to a butcher for final cutting. There is a charge for primal cutting and cutting the meat into pieces for the end beneficiary to use immediately for cooking.
Who do you give the donated Qurbani meat to?
We have received requests from 22 Syrian refugee families settled in the local area of Shropshire & Mid-Wales, up from the 9 families we supported last year. We intend on giving each family 10kg each depending on how much charity meat is generated.
We also have requests from UK food-banks and other charities from the wider public so will be working with them as well. We highlight Qurbani as The Muslim ThanksGiving – but instead of turkeys we do lamb! We explain the origin of the practice through the story of Prophet Abraham (pbuh) to remind the many commonalities between the Abrahamic faiths. It’s a great opportunity to discuss what we have in common and to share the blessings of Qurbani with our local community right here where we live.
Do you offer cutting for Qurbani?
Same-day we can only offer 6-way primal cutting – the Qurbani carcass is cut into 2 legs, 2 shoulders and 2 loins and put into a box. For fully cutting into English cuts or desi cuts we can do so in the following days. There is a charge for cutting. See Qurbani prices here.
What is maturation? How long can my Qurbani carcass stay in your chillers?
You may have seen beef marketed in supermarkets as 28 day matured on the bone. Lamb carcasses can be matured for up to 10 days and longer in our industrial refrigeration chillers. During maturation, the lamb meat tenderises and develops more flavour. There is some natural weight loss with some extra trimming required when the carcass is cut but maturation adds to the flavour and experience when consuming the meat. It also helps us manage the cutting of Qurbani carcasses so we can offer this service to more customers.
What happens with the Qurbani skins?
We thought you’d never ask! Unfortunately, the vast majority of Qurbanis performed in the UK do not factor in the money from the Qurbani skin and by-products. Consumers forget that for Qurbani they are buying an animal and not just the carcass. Normally the abattoir would reduce the price of selling the carcass with the amount received from selling the skin and other by-products. However, during Qurbani this means that the poor are missing out because in effect they are deprived of the money from the skins whilst consumers get a discount!
We educate our customers on what the value of the skin, offal, casing and tripe is and provide the option on whether they just want to pay for the Qurbani carcass only whilst taking responsibility of paying the skin value to the poor themselves or whether they want us to make the donation on their behalf.
For 2018 the price for lambskin, casing and tripe is £4 and for mutton it’s £2. All skin & by-product donations we receive will be given to our Qurbani charity partner Islamic Relief.
Can I take away the offal (heart, liver, lungs) or other co-products (head, feet, tripe, casing)?
Yes. We will put the offal in a bag and into your Qurbani carcass. Please note some offal may be condemned by meat inspectors so you will be offered offal from the Qurbani batch instead and not from your Qurbani. Condemnations can occur for a number of reasons, such as liver fluke, which are not identified in the live animal.
For head, feet, tripe & casing these are processed (washed to remove hair and contamination) on a batch basis so it is not possible to trace these to your Qurbani. However, you may take them from a Qurbani batch should you wish.
Can part of the Qurbani carcass be condemned by meat inspectors?
Yes. On occasion if there is an abscess in the leg or some other pathology the inspector may condemn part of the carcass so that part will be cut off and disposed of. This is rare and cannot always be easily detected in the live animal. If that occurs we will offer you the choice of another Qurbani carcass or we will provide you with more Qurbani meat to make up for the part that was condemned. This does not affect the validity and status of the Qurbani. Condemnations are a normal hygiene process and occur in meat plants every day.
What are the risks of receiving non-Qurbani meat as Qurbani?
Qurbani is ultimately an act of worship and it is important that safeguards are taken to ensure that those you entrust with this Amanah (Trust) are performing it to the best of their ability. There is nothing more beloved to Allah swt during the days of Tashreek than Qurbani. It is a unique ibadah and should be carried out by trustworthy professionals with utmost transparency and sincerity.
Unfortunately, there is a mix of ignorance and cheating that occurs during Qurbani time which makes it more difficult for consumers to be satisfied that this act of worship carried out on their behalf is valid. Furthermore, beyond establishing validity one should strive to ensure that this act of worship is conducted with the highest possible religious status with a full embrace of Sunnah principles as much as possible.
The first problem is ‘Qurbani’ being slaughtered before the earliest time of Eid Salah. Prophet (sas) said that any animal slaughtered before Eid salah is just normal slaughtered meat and not Qurbani. Allah (swt) has stated that there is nothing more beloved to him during the days of Tashreek than Qurbani. Thus it is important to verify and validate where and when was the Qurbani slaughtered and when and where it was cut up.
The second problem is Qurbani being marketed without weight indications. Thus religious consumers comparing UK Qurbani prices compare small lamb qurbani with a large lamb qurbani. The Prophet (sas) said that there is reward for every fibre of wool on the animal. Thus the bigger the animal the more the reward insha’allah. Our Qurbani lambs are 18-23kg carcass weight and Qurbani sheep are 25-35kg carcass weight. After cutting into desi cuts the weight is about 75-80% of the carcass weight. It’s important to weigh the entire Qurbani meat you received to check it is the weight and size you expected. Particularly for Qurbani lamb the lower the weight the greater the chance of the lamb being less than six months old and so not eligible for Qurbani.
Another problem is cutting 3 Qurbanis into 4 portions to give to 4 Qurbani customers. Once the meat is cut-up and mixed no-one can tell the right number of Qurbanis wasn’t performed. We provide individually named carcass tags with our Qurbani carcass so you can be assured the Qurbani was performed at the right time and on behalf of the right person insha’Allah.
What type of animal should be slaughtered for Qurbani?
During the trial of Ibrahim (pbuh) Allah swt replaced Ishmael with a ram so sheep in particular have a special resonance for Qurbani. You should slaughter the best quality animal and the heaviest animal you can afford. Lamb is more expensive than mutton due to its tenderness and quality. Such lambs must be at least 6 months old and mature (look like an adult lamb in weight i.e. over 18kg carcass weight) to be eligible for Qurbani.
We offer Qurbani Lamb & Sheep. We can also offer Qurbani Organic Lamb, Organic Sheep and Goat if there is sufficient demand. Register your interest here for 2019.
Can I bond with my animal before Qurbani?
Due to the volumes we process it is not possible to engage with a specific animal on the day of Qurbani. You can see the live animals in lots selected for Qurbani on the day or it may be possible to do something the weekend before Eid. Please email email@example.com with any request and we shall come back to you to see if there’s something we can do.
How do you ensure Qurbani lambs are over 6 months old?
It’s getting trickier! The UK lamb industry is seasonal and lambing (when lambs are born) normally occurs between February-April. For Qurbani this year eligible lambs must be born before 21-Feb-2018.
We have worked with forward-thinking Qurbani customers to purchase eligible animals of known age in advance to eliminate the risk of underage animals. This has led to higher cost as the animals must be looked after and fed up to the date of Qurbani.
We have also engaged with the sheep farming industry so they understand better the Qurbani market requirements and the dates coming earlier in future years. We have engaged with sheep farming representatives such as the Livestock Auctioneers Association, Sheep Breeders, National Farmers Union and National Sheep Association as well as directly with farmers at Welshpool and Ruthin livestock markets. See here for an article in the Farmers Guardian of the presentation given to Ruthin farmers. We received a good response and with industry representatives have initiated a 6-month plus declaration system where farmers who are selling eligible lambs born before 21-February sign a declaration confirming this prior to selling their animals.
What affects the price of lamb?
Lamb price follows a typical seasonal pattern based on supply and demand. The UK sheep industry is inherently tayyib (pure, wholesome) as it’s a grass-based system so most sheep will only eat grass and forage during its life. Weather patterns and grass growth in parts of the country affect the supply of lambs. You can see the typical seasonal price variation and production variation in the graph below.
Lamb is typically at its highest price in May and at its lowest in September. As the Qurbani date moves back 10-11 days each year the base price of lamb will rise due to less availability of livestock.
What affects the price of Qurbani lamb?
Supply of Qurbani-age-eligible lamb and the base price of standard lamb at the time affect the Qurbani price. Lambs are normally slaughtered between 3 and 12 months of age. Typically lambing (when lambs are born) occurs between February and April but Qurbani lambs must be born before 21-Feb-2018 in order to be at least six months old by 21-Aug-2018. There is thus a dwindling number of Qurbani eligible lamb supply which pushes the Qurbani lamb price up more than the standard price of lamb at the time.
What do I need to wear when I go inside the abattoir?
Please click on the link to see what you need to wear! An abattoir is a food processing area. You will need to wear coveralls (with hood) and shoe-covers. You will also need to wear a snood if you have a beard. You must wash your hands and stick to the guided path inside and always follow the site guide. You must have read and completed the EQL visitor health questionnaire without any relevant health issues identified before entering the food production area.
How do you slaughter the animals for Qurbani?
There are different ways of slaughtering Halal which can be seen from the educational sheep slaughter video here. We slaughter per the customer’s requirements. Our aim is to facilitate the Sunnah and customer’s requirements as far as practical.
Is your slaughterman a Muslim?
Yes! The business is Muslim owned and operated. From a fiqh perspective, a practising Christian or Jew can perform Halal slaughter but we have plenty of Muslims with Certificates of Competence so there is no shortage of slaughtermen! As Qurbani is an act of Ibadah (worship) only a Muslim can perform this type of slaughter.
Does the slaughterman read Eid Salah before performing Qurbani?
All Muslim abattoir operatives will read Eid Salah at EQL at the earliest jamaat time on the day of Eid. Only after this does Qurbani start.
Who is your Shariah advisor?
Since we’ve been operating we have compiled a list of all Qur’anic ayat and all hadith we have come across in relation to Halal and Qurbani. We have our own Shariah advisor who is Maulana Sohayb Peerbhai. He can be contacted at firstname.lastname@example.org.
We believe in doing business holistically. We have a mosque onsite for employees and the wider public. We are a riba-free organisation and have our own corporate charity, Euro Quality Foundation, through which we pay our business Zakah.
Customers can rest assured that not only will their Qurbani be performed with the highest possible religious status insha’Allah but no riba will be paid from their money and part of their money will go towards Zakah – a truly holistic approach to the Islamic Economy.
Do you offer Qurbani certification?
Most customers don’t ask for certification because of our transparency, credentials, and reputation. However, we can offer HMC or HFA certification for those customers that want it.
How can I take my Qurbani carcass away?
Ideally, you will need a cool hygienic vehicle. We will provide the Qurbani carcass with name-tag in a blue-liner (or Qurbani box if the cutting option is chosen) that can be placed in the boot if it is in a hygienic condition. Ideally, you should wait until the carcass is chilled to 7C core temperature. However, you are permitted to take the Qurbani carcass away as soon as it is off the production line. In this case, the meat will not have been chilled so you should take it to your butcher as soon as possible. You should already have arranged with a butcher to chill and cut up your carcass. Some customers are happy to wait for their carcasses to be at least partly chilled. Normally we dispatch carcasses to wholesalers early the following morning after chilling to less than 7C core temperature.
What do I need to consider in terms of the shelf-life of the product?
Shelf-life depends on a number of factors – how cold the product is, how has it been kept, how large the meat pieces are (bacteria is on the surface of the meat not internal), how exposed to air it is etc. As a general rule larger primals have a longer shelf-life than small bite-size meat pieces which itself has a longer shelf-life than ground mince. The smaller the pieces the smaller the shelf-life.
Products that are vacuum-packed have longer shelf-life than products simply put in a bag or liner. A product that is chilled has a longer shelf-life than a product that is warm.
You should aim to chill your Qurbani and cook it thoroughly as soon as possible. Take the carcass straight to the butcher and ask the butcher to chill it if he has not scheduled to cut your carcass until later. Once the carcass is cut you should portion it in freezer bags, chill the cut pieces immediately and cook/distribute as soon as possible. Keep the meat away from contaminated surfaces, avoid double-handling raw meat and use disposable gloves if possible. Wash your hands every time you go to touch meat.
Where can I find cooking tips & advice for my Qurbani meat?
Lamb is a diverse and flavourful meat that enhances all types of cuisines. Visit the #LoveLamb section of our website where you can discover an abundance of mouth-watering recipes and cooking tips, so you can take your taste buds on a delicious journey around the world. Many people invite friends and neighbours round to take part in the blessings of having a Qurbani meal together.