The Sharjah livestock market abattoir in Sajaa experiences a significant surge in activity during Eid Al Adha, with thousands of residents relying on its services for sacrificial meat. The facility employs a highly organized process that includes tagging animals to prevent meat mixing, veterinary inspections to ensure safety, and additional staff to manage the rush. Each animal is identified before slaughter, which takes about two minutes, followed by skinning and inspection. The cutting stage, which can take around 10 minutes, is tailored to customer preferences, and packing usually takes an additional two to four minutes. Overall, the process from slaughter to meat handover typically lasts about 20 minutes, though this may vary during busy periods. The abattoir operates from 6 am to 10 pm, with multiple teams working simultaneously to maintain efficiency. Observing the operations through glass barriers, residents often express surprise at the systematic approach taken to ensure quality and hygiene.