Diane,
 
The main point of difference that we have noticed on Spanish
Colonial/Mexican Republic sites is that they used a knife to cut the meat
off the bones, leaving numerous cuts on the bone. Anglo cuts tend to have
saw marks.
 
Also, the marrow was used for soup, and on several sites, the bones are
smashed up and boiled for their fat.
 
 
>[2] is there a comparable cuts-of-beef diagram for Spanish-Mexican butchery
>today? How would I get hold of one? And, in the experience of people who
>have worked with historic, butcher-supplied hispanic North American towns
>(rather than farms or three compadres cut up a buey on the ranch), how
>would the same question posed in [1] play out in such situations?
>
>thanks in advance -- the historically ignorant zooarchaeologist,
>
>Diane Gifford-Gonzalez
>
 
Anita Cohen-Williams
Listowner of HISTARCH, SUB-ARCH, and SPANBORD
Co-listowner/manager of ANTHRO-L
Contributing Editor, Anthropology, Suite101 <http://www.suite101.com>
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