Many thousands (more than 700,000) of sacrificial animals are slaughtered every year through the project of Kingdom of Saudi Arabia for the utilization of Hadi and Adahia (Sacrificial) meat during Hajj season. During the slaughter and preparation of sacrificial animals, the surfaces of dressed carcasses becomes contaminated with large numbers of microorganisms as a result of very fast skinning and evisceration faults. This is caused by the fact that butchers entrusted with slaughtering and skinning are paid per head to encourage them produce the largest numbers possible within the timeframe allowed by Islamic Shari'ah. (84 hours). The main objective of this study was conducted to investigate the microbiological impact of washing sheep sacrifice carcasses with hot water at different temperatures (60 and 70°C). A whole carcass rinse was performed on each carcass before (control) and after washing (final). The result showed that the two temperature treatments significantly reduced aerobic plate counts (APC) on the animal sacrifice carcasses in comparison with untreated controls. No significant differences (P > 0.05) were found in the subjective evaluation of lean appearance, colour appearance, odour, and overall acceptability between treated and untreated sheep sacrifice carcasses after 48 h of chilling and chilled storage.