Flaying a cow in 30 minutes, a solo job for this skilled butcher
Hadzim Othman said the initial phase of removing the skin and organs should be done carefully. If the gallbladder bursts and comes into contact with the meat, it can leave a bitter taste.
SEREMBAN – As Hari Raya Aidiladha approaches, all eyes will once again be on slaughterers and flayers tasked with completing the ritual sacrifice of over 50,000 livestock animals.
According to the Agriculture and Food Security Ministry, the estimated demand for this year’s sacrificial rites included 34,451 cows and buffaloes, along with 22,453 goats and sheep.
The ministry said these figures reflected the requirements of mosques, suraus and slaughterhouses across the country.
For 39-year-old Hadzim Othman, flaying a cow entirely on his own in just 30 minutes was a task he has mastered through years of hands-on experience.
"It’s all done manually, skinning the animal, removing the internal organs and cutting the meat, without any mechanical assistance," he added.
He emphasised that the process ran more smoothly when equipped with a sharp knife and a proper hoist to suspend the animal.
"If everything is in place, a sharp knife and a healthy cow, I can do it solo in about 30 minutes.
"Usually on Hari Raya Korban, I’m kept busy, not just in one location but helping out in several neighbourhoods," he told Sinar.
The father of two began learning the trade around seven years ago while assisting his brother-in-law, who ran a meat supply business.
In addition to gaining knowledge from seasoned veterans, Hadzim also learned flaying techniques by watching YouTube tutorials.
He said the precision was crucial, as even a small mistake, such as rupturing the gallbladder, can complicate the entire process.
"Even with volunteers helping, the flaying itself must be handled by someone experienced to ensure things go quickly, cleanly and efficiently.
"The initial phase of removing the skin and organs should be done carefully. If the gallbladder bursts and comes into contact with the meat, it can leave a bitter taste," he said.
Hadzim pointed out that maintaining cleanliness and having the right equipment were key to smooth operations.
To support his work, he owned a collection of over 30 specialised knives, custom-made by local artisans. He also invested over RM2,000 in a professional knife set from Victorinox, Switzerland.
However, he expressed concern about the current shortage of young people willing to step into this line of work and learn the skills involved.
Download Sinar Daily application.Click Here!
