Questions, answered

ALL Slaughtering is Supervised & Administered by Muslim Zabeeha Farms Licensed Meat Inspectors & Trained Personnel Only — at Our CDFA-Licensed Facility (License CLS-111).

Never. Not once, not for anyone. Every animal is fully conscious and manually slaughtered, one at a time — that is what ZABEEHA means, and it is the only thing we do. NO EXCEPTIONS.

Yes. Any animal, any order. Tell us when you book and the window is yours. Watch as long as you like — but guests are strictly forbidden to slaughter, under ANY circumstance.

By the scale — never by the guess. We hold your card at booking; we don't charge it. Your animal is weighed right after slaughter, and that actual weight — the hot weight — is what you pay. No estimates.

Bring it — alive. Goat, lamb, cow, or deer: we perform the ZABEEHA and cut it your way. We only process what we slaughter. That's not a house rule — it's the ZABEEHA standard. Zabeeha isn't a sticker. It's the act: manual, fully conscious, by a Muslim, at our own facility. If an animal arrives already slaughtered, we weren't there — and we don't put our name on what our hands didn't do. Every animal here is slaughtered by Zabeeha Farms Muslim personnel and inspected by our own CDFA-licensed meat inspectors. Year-round, usually same day.

Whole and big cuts: same day. Small pieces and curry cuts chill at least 12 hours and are ready the next day; larger orders may take one more. Warm meat cannot be cut small safely.

Qurbani booking opens with Shawwal, in shaa Allah — the month after Ramadan, about two months before Eid al-Adha. Text QURBANI to (909) 991-3384 and we will text you the day booking opens; our list is notified first.