Two questions for the historical zooarchaeologists out there:
 
[1]  has there been any notable change in how Anglo-American butchers cut
up a beef carcass between the 19th century and now?  i.e. how "accurate"
would the contemporary cuts-of-beef diagram one can find in cookbooks,
butcher shops, etc. be in predicting the cuts produced by later historic
butcher shops?
 
[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
 
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Diane Gifford-Gonzalez                                 [log in to unmask]
Professor, Anthropology                                408-459-5900 fax
Curator, Archaeology Archives                          408-459-3366 message
                           Department of Anthropology
                           Social Sciences I, Rm 317
                           University of California
                           Santa Cruz CA 95064 USA
 
Visit our Laboratory Web Site: http://zzyx.ucsc.edu/~jjosh/lab.html
 
Visit my Zooarchaeology Course Web Site: http://wwwcatsic.ucsc.edu/~anth179
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