Srinagar, June 12 -- Each Baed Eid, Kashmir is flooded with fresh meat.

Mutton and beef pile up in homes, fridges, and freezers within hours. It's shared generously, cooked joyfully, and stored hurriedly.

But amid the celebration hides a pressing question: how do you keep so much meat from going bad, fast?

Every year, thousands of animals are sacrificed across the Valley in just one or two days. That's a massive volume of fresh meat entering kitchens, often without enough planning.

Power cuts are common. Freezers are packed. Many households lack basic awareness about storage, hygiene, or safe handling.

Red meat, rich in protein and moisture, turns bad quickly if left warm. And when that happens, the result isn't just waste. It can ma...