It's that time of year again, folks. Winter has set in and the winter's meat must be butchered. I've documented it again for you in gory detail. This year's butcher job was not as clean as last year's. There is your warning in case you are faint of heart and squeamish. I'll let the pictures do the talking this go around, unless I feel I need to comment.
Before the cow was taken out, Apul began making the noodles for beshbarmak- the meal we ate after the slaughter.
The killing wasn't quite as easy to watch this year. We knew this cow. The actual kill and bloodletting took longer this year and it fought and kicked around.
In many of the pictures, the pic may look blurry. It isn't- with the breath of 5 people and the heat coming from the cow once it was opened, it really fogged up the place good.
As is "tradition", vodka is available for all those who want.
Gambrill helps skin.
After it was quartered, the cow is hung on hooks inside the barn.
The picture below looks like a bomb went off to me.
Getting the remaining blood out of the body.
Emptying the stomach.
There are 7 puppies living in Gambrill's back yard now.
And just like that, its gone. The hide will be sold in the bazaar in town.
Now the skull and feet are burned. The char is scraped off and the head and feet will be boiled down to create a gelatinous dish.
The dogs feasting on entrails.
Apul set to cleaning the intestines.
You push out everything in them, then pour hot water in, slosh it around and pour it out.
When it was finished, we all sat down to eat. Meat, pasta, potatoes, with onions poured over the top. From start to finish, it only took 2-3 hours.
