Kashmiri sheep come from the country of India in Kashmir. Kashmiri wool is taken from Kashmiri goats at the beginning of the wool production season. The price of this type of wool rises because the yield of one cashmere is very small, as the wool is sheared from the lower wool of the goat, which requires two goats. To make a jacket, it features wool Kashmiri With its high softness, it is sold in perfume for slaughtering animals
What distinguishes Kashmiri sheep?
Naimi Kashmiri Herfy meat is distinguished by its tenderness and delicious taste It is a fatty meat and one of the features of Naimi meat Kashmiri Herfy: ا
For its soft texture, which increases its deliciousness. Al-Naimi Kashmiri Herfy meat is low in fat, so it is considered beneficial for health, due to the small number of calories compared to other meats.
Conditions for sacrificing sheep
Conditions for proper sacrifice
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.
