Insular sheep, their red meat is richer in iron than fish and chicken. Lamb can be a great part of a balanced diet because it is rich in high-quality protein and many vitamins and minerals.
خروف جزيري للاضحية
Sacrifices altayib It is rapidly expanding its herd to provide high quality cattle meat in the UAE.
It also focuses on sacrifices altayib On possessing excellent breeding stock, quality food, and the best husbandry and care. Terms and Conditions: Delivery within 24 hours.
Cutting options (whole meat - halves - four quarters - small pieces). There are more cuts that you can find in perfume for sacrifices
You may find this sheep in many stores, but if you want credibility and quality, all you have to do is contact Tayyib Al-Tayyib, which is more famous in slaughtering than others. It also has the advantage of free delivery and has very distinctive cutting and packaging methods - we have gained the trust of customers everywhere in the Emirates.
One of the advantages of the island lamb
They are very long and have droopy ears. The common color of these animals is usually black with the face, legs and tail in white. Weight at one and a half years old: ram 76.5 kg and ewe 56.1 kg. Carcass weight (meat + bone + fat) ranges from 49.2 to 53.2 kg.
Therefore, it is considered one of the most in-demand sheep for sacrifice, including the Jaziri and Kashmiri sheep, and the demand increases on the blessed Eid Al-Adha.
Please contact Al-Tayyib to order your sacrifice and have it arrive as soon as possible
We also have applications through which you can order your carcass directly, and there are also cutting methods that are distinct from other websites specialized in carcasses.
Conditions for sacrificing sheep
1- Avoid buying from street vendors.
2- Make sure that there are no cut ears, wounds on the body, or external parasites on the scalp.
3- The sheep must be active and avoid being inactive, with its head down, or lying down.
4- Make sure that the sheep’s legs are sound and there is no visible lameness.
5- There are no visible secretions from the mouth or nose.
6- The eyes are shiny, clean, and have no secretions or redness.
7- Inspect the wool so that it is soft to the touch and clean.
8- Examine the sheep’s baby teeth, preferably to replace one pair of permanent teeth.
9- Press on the sides of the abdomen to determine whether the abdomen is full or not.
10 - Identify the size of the meat in the sheep by placing the palm of the hand and trying to grasp the back bones and examining the thigh.
11- It is preferable that the size of the lamb be small or medium in relation to the size of the lamb.
12- Observe the anus and back legs and ensure that they are free of traces of diarrhea.
13- The sheep’s breathing should be normal, and it should not suffer from wheezing or coughing.
