Meat Processing

Bhutanese generally produced their meat at home and bought meat slaughtered by others only when they did not have enough stock. They practise interesting ways of slaughtering animals through bloodletting, soffucation or other methods and subsequently take up the task of skinning, disecting the carcass, cutting the flesh and bones, drying the meat, washing the innards and filling the intestines for sausage. The process of dismembering a carcass is often a bloody task which is carried out where the animal has died. In some cases, butchers are hired to slaughter animals.