Donations for Eid Al-Adha (Eid of the Sacrifice)

The USDA and Oklahoma Department of Agriculture does allow us to accept meat donations to be made to non-profit organizations.  However there are rules under which this must be handled to insure the safety and health of our clients and the Surayya Anne Foundation accepts the meat handled according to these rules.

1. The animal should be purchased from a reputable place and should be free of illness and defects.

2. The meat should be kept below 40F degrees at all times of storage and handling and frozen immediately after being properly packaged.

3. All Oklahoma State codes should be followed to avoid any bacterial contamination and cross contamination with other foods.

Clean: Wash hands, utensils, and cutting boards before and after contact with raw meat, poultry, seafood, and eggs.

  • Wash your hands with hot, soapy water for 20 seconds.  Wash your hands before touching food and after using the bathroom, changing diapers, or touching pets.
  • Wash cutting boards, counters, dishes, and utensils with hot, soapy water. Do this after working with each food item.
  • Use paper towels to clean up kitchen surfaces.  If you use cloth towels, wash them often in the hot cycle of the washing machine or in hot, soapy water.

Separate: Keep raw meat, poultry, seafood, and their juices away from ready-to-eat foods such as fruits and vegetables.

  • Keep these foods away from each other in your shopping cart and in your fridge.
  • Use a separate cutting board for raw meat products and ready-to-eat foods such as fresh fruits and vegetables.
  • Wash your hands after touching raw meat, poultry, or seafood.  Wash cutting boards, surfaces, and utensils with hot, soapy water.
  • Never place cooked food on a plate that previously held raw meat, poultry, or seafood.

Chill: Refrigerate foods quickly because cold temperatures slow the growth of harmful disease causing pathogens.

  • Set your fridge to 40°F or colder. The freezer should be kept at 0°F.

4. The meat should be sealed in proper gallon-sized Ziplock bag and in family portions sizes of 2-4 lbs (maximum 4 pounds in one bag).

5. The meat should be labeled with the date of packaging and the type of meat (chicken/beef/lamb/goat).

6. Meat must be frozen at the time of donation.


The proper temperature of all meat must be properly maintained during handling and freezing.  Any questions that arise during at part of the processing of the meat from slaughter to freezing will require us to discard the meat into the trash. So please do not lose the blessing by mishandling the meat.


Faatimah McLemore – 918-851-1473

Jenel Fatihah – 405-474-4479