Butchering Goat and Sheep in India

Muslims eat Halal. Sikhs and Hindus eat Jhatka

Christians in India are not particular about how the animals are slaughtered. Most of the Muslims will not eat meat unless it is Halal. Most of Sikhs, and many Hindus will not eat meat unless it is Jhatka. Halal and Jhatka are basically applied to Goat and Sheep.

Halal

The animal must be slaughtered (Halal) according to Koran for Moslems. The animal must be well, alive and conscious. The animal is laid on the back, and shackled. A single slash by a sharp knife severs the neck vessels (esophagus and trachea). Bleeding takes about two minutes. The butcher is required to say 'Bismallah, Allahu Akbar' (In the name of God, God is Great) as he starts to slash the neck.

Jhatka

Jhatka is based on old Hindu practice. The animal is struck in the head by a hammer, stunning the animal. The head of the animal is tied to a pole, the hind legs are stretched out and tied to another pole on the opposite side. The head is chopped off with a single stroke of a heavy sharp blade.

Common Usage

Minced meat (Keema)

Any and all types of cuts are ground together and sold as minced meat or ground meat. Therefore, the minced meat is very economical and most common in cooking. It is used to make Kebab, Pulao, Biryani, Korma, and Rogan Josh.

Stew meat (Boti Ghosht)

The sirloin (boneless leg) is cubed. The fore shank and hind shank (bone-in shanks) are cut into 2" to 3" long pieces. The meat on bones is the most desired part of the cut to make Dhaaba style curries as well as Rogan Josh.

Shoulder

The boneless shoulder is commonly used to make whole muscle Kebab

Ribs

The Ribs are used to make Burra Kebab, and Tabak Maas.

Loin

The loin is used to cut lamb chops, and made as Tabak Maas.