BM Desk : The afternoon light of Eid is fading. Over the course of the holiday, Dhaka’s congested streets are starting to calm down. But in places like Khilgaon, Jurain, Shanir Akhra Malibagh Railgate, Mirpur, and Sayedabad bus stop, a certain type of market is still flourishing. No, this is not a market for goats or cows; rather, it is a “meat market” for the sacrifice.
Cut meat is kept on the sidewalk in polythene sacks. Each kilogram only costs 400 to 600 taka. But just this morning, the sacrifice meat was being sold for 700 to 800 taka per kilogram in the capital’s raw markets.
In Mirpur Shah Ali, Sobahan Ali, a seasonal butcher, is sitting on the pavement and selling meat. His hands are scarred from chopping the meat. He said, “I am killing a few cows for Eid, and the owners have given me meat.” I’m selling what I’ve earned by combining my share with my assistants’. I don’t have a refrigerator and can’t transfer the meat because I reside in Chuadanga. The price range for the beef is 500–700 taka. Based on the quality, I charge 400–600 taka per kilogram.
At Shani Akhra Bridge, an elderly woman named Rahima was observed unpacking a polythene bag and organizing the meat. When questioned, she replied, “I collected meat from various households. There is no way to store such a large quantity of meat, nor do I have cooking gas. That’s why I am selling it; I need the money.” Nearby, a young man named Sultan remarked, “I have visited many homes and gathered meat. However, I cannot keep so much meat. I will sell it and purchase some rice and oil.”
A middle-aged woman named Shefali, who came to purchase meat, commented, “It is embarrassing to ask; many people don’t even offer it. But the children need to eat, so I am buying it from here. I bought two kilograms for 600 taka.” These sidewalk markets have transformed into a respectable donation market, where some give out of necessity while others take in order to maintain their dignity.
In June, Dhaka experiences temperatures around 32-34 degrees Celsius. Meat left out in the open is likely to spoil within 2-3 hours. Public health expert Dr. Nazmul Haque stated, “Meat exposed like this can easily develop bacteria. Such meats pose a risk to public health as they are not stored properly.”
Economist Dr. Mahfuzur Rahman noted, “No one takes pride in selling donated meat. However, the truth is that money is replacing donations. With the growing income-expenditure disparity, even sacrificial meat has become a financial commodity for the impoverished.He stated, “The donation framework of the city is antiquated. If there were organized support rather than sporadic contributions, such as prepared meals or the chance to purchase at designated markets using coupons, the associated social and health risks would diminish.”
“Practicing selflessness and helping the poor is one of the main goals of sacrifice in Islam,” said Maulana Hafez Kalimullah, the Imam of Baitul Mamur Jame Mosque in Segunbagicha. It is generally advised to divide the meat into three portions for sharing with family, neighbors, and those in need. But the current state of affairs suggests that this meat is becoming more and more seen as a commodity. The essence of generosity, the agony of poverty, and the limitations of shame come together to create a new story of urban life in this socioeconomic tragedy.
“This impromptu meat market reflects more than simply an economic component; it embodies food, dignity, and the struggle for survival among the urban poor,” said Monowar, a resident of the capital’s Shanir Akhra.
