Butchering the Sacrificed Bull

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Butchering a bull

After the bull was killed it took a fair amount of time to butcher it so that the meat would be available for cooking. First the hide was scraped off with metal spoons to reveal the smooth skin underneath, which was then peeled off. Then the internal organs were removed, followed by the limbs and the head. Then the carcass was cut into meat for the pot.

Photograph Copyright © 2004 Michael Babcock
All material on this website is Copyright © 2004 Michael Babcock.
Last updated 5 June 2004.