Hanif, a tea seller in Kalabagan, and three others were seen roaming the neighbourhood and calling out, "Kosai lagbe, kosai!" (need a butcher?), three days before Eid-ul-Adha.
For the past few years, Hanif learned a unique side hustle during Bakra Eid, turning into a makeshift butcher, known colloquially as an 'ek diner kosai' or 'one-day butcher.'
“There is a high demand for butchering in the morning. We can earn some extra income by processing the meat,” he said.
Hanif and his mates anticipated receiving two to three orders, and their efforts soon paid off.
“There's a residential building with nine cows. We got an order to slaughter two of those. I hope if we keep looking, we will get one or two more by the next couple of hours,” he said.
Despite not being professional, Hanif and his team secured these orders, providing them with a much-needed extra income of nearly Tk10,000 each — at a time when inflation has remained above 9% for nearly a year, with food inflation surging to 10.76%.
Rising demand for butchers
Every year, the number of sacrifices increases in Bangladesh, and with it, the demand for professional butchers.
The Ministry of Livestock estimates that last year, approximately 99.9 lakh animals, including cows, buffaloes, goats, and sheep, were sacrificed in the country.
This year, the number is expected to rise to 1.04 crore, with around 42 lakh or 40% being cows and buffaloes.
Professional butchers, like Chan Suruj, also known as "Chandu Kosai," are in high demand.
Chandu, along with his fourteen-year-old son and ten-day labourers, is awaiting a busy day. Their services were booked in advance by some residents of Pearabagh in Moghbazar, even before the cattle were purchased.
“I got contracts for processing seven cows in the same building before June. They are my regular clients. We will reach there by 8:30am in the morning right after the Eid prayer. It will take until mid-day to finish the work if we work in groups,” Chandu said.
According to the Bangladesh Meat Traders Association, the country has around 600,000 meat traders, employing about 15 lakh workers.
Yet, the shortage of trained butchers is acute during Eid.
The Ministry of Livestock has trained 100,000 professional and amateur butchers in slaughtering, skinning, and meat processing.
The country, however, still needs to catch up to 630,000 to 10 lakh professional or trained butchers, according to ministry officials.
Mohammad Reajul Haque, director general of the Department of Livestock, told Bangladesh First, “We train butchers every year. So far, we have trained over 100,000 butchers. This year alone, we trained 31,799 professional and amateur butchers. However, meeting this huge demand suddenly or in a couple of years is not possible. It will take time.”
The cost of hiring a butcher varies widely.
According to an online butcher-supplying organisation’s post, seasonal butchers charge around Tk250 per thousand, semi-professional butchers Tk300 per thousand, and expert butchers Tk350 per thousand.
This means a family sacrificing a cow worth Tk100,000 might spend between Tk15,000 to Tk35,000 on butchering services alone.
Makeshifters come affordable
For many families, the high cost of professional butchers is prohibitive.
"I have been looking for a butcher for the last few days as the Eid is nearing. My cow is small. Professional meat workers do not want to touch cows worth less than Tk1.5 lakh,” shared Robiul Islam from East Kazipara.
Since Robiul couldn't find a professional, he resorted to hiring two rickshaw pullers.
“They said they can manage the work. I will pay them Tk7,500 and give them some meat. There is a risk in this. It will be late in the afternoon to finish cutting the meat. But what can I do? Professional butchers were booked seven days ago!” he added.
For situations like Robiul’s, people often turn to watchmen, security guards, transport workers or day labourers who see Qurbani as an opportunity to earn extra money and become 'ek diner kosai'.
These seasonal butchers typically offer their services at a more affordable rate.
Shafiq and Selim, who travelled from Shajahanpur in Bogura to Dhaka, are two Bangladesh First talked to, seized this opportunity.
“There is no work in the village. We earn very little by working on people’s land there. On Qurbani Eid, there is a demand for meat workers in cities. Also, the payment here [Dhaka] for this is almost double in villages,” Shafiq said.
They have been working as butchers on Eid day for 10-12 years, even though, none of them could afford to sacrifice an animal as Qurbani on their own.
“It feels good to cut meat together with everyone. It's enjoyable to work as a butcher on this holy day. After Qurbani, most times, people give us meat,” said Selim.
Another such is Sultan, a vegetable seller in Karwan Bazar. He has been working as a butcher on Eid day for the past five years.
"There are five of us. Some sell vegetables, some drive rickshaws, and some work as day labourers. We wait all year for Eid-ul-Adha. It brings more earnings than running a shop on Eid day," he said.
When asked about his earnings for the day, he said, "I will butcher three to four cows. The income will be around Tk20,000."
Joy of DIY butchering
In Cumilla’s Bhrahmanpara, the spirit of Eid-ul-Adha is equally lively. Families return to the village to celebrate Eid at their ancestral home and for one morning, they all transform into makeshift butchers.
Mizanur Rahman sums it up, saying, “Even though I’m not a professional butcher, I have to become one once a year during the holy sacrifice. It’s not that we can’t afford a butcher. We can. But for us, it’s part of the festivities. My brothers, nephews, we all participate in processing the cow.”
The communal effort turns the butchering process into a festive event, with even the youngest family members participating.
Women assist in cutting the meats into pieces and cooking once the meat is ready.
Throughout the upazila, people are traditionally seen joyfully cutting meat, holding animal legs, separating skins, and slicing the meat.
Everyone pitches in.
Even those who can't physically help, like the elderly, contribute by giving instructions.
Commercialisation of butchering
Digital Haat, Astha, Kosai Mama, Bengal Meat, and Seba XYZ — these are just a few of the many service providers acting as middlemen during Eid-ul-Adha for the past few years.
These companies offer detailed information about various butchers along with necessary items for the sacrifice, and often they market their service through social media boosting.
Their services, however, come with a separate charge but provide convenience and efficiency, especially for those unable to secure local butchers or who can not do it themselves.
Mohammad Sulaiman Hossain, the owner of the "Kosai Khana", a Facebook page, says, “I started providing butcher services in 2016. Initially, my group had 50 professional butchers. Now, we have around 200. Last year, we processed 123 animals. This year, we expect even more. We have already booked nearly 150 orders for Eid day and several for the day after.”
The fee difference is based on the time slots and demand.
“We charge Tk280 per thousand in the morning on Eid day and Tk250 in the afternoon,” he said.
