By Mark
This Wednesday is the 10th Anniversary of the Nikdovnihan Church. Its also a national holiday celebrating the Mongolian Independence (I’m still trying to get the full story on it). Anyway the celebration is a big deal and calls for sheep. The sheep runs about 80,000 ₮ or about 75 dollars. I’ve seen several examples on YouTube of how Mongolians slaughter sheep but wanted to see it for myself. When I went by to find out when the slaughter would be happening or in my limited vocabulary- Sheep When (draw line across throat- it is a universal signal)? Answer- Now. Hmm, didn’t bring the camera with so the following were taken with my cell phone (I am happy to say that I have discovered how to transfer pictures via blue tooth to the computer!) Below is the sheep- let’s call her Dolly.
I expected this to take place outside- instead they lead the sheep into the kitchen. I can say this, sheep don’t go anywhere easily. Its not uncommon to hear bleating around the apartment buildings and look up to see a sheep on a balcony. What makes the Mongolian slaughter technique unique is that they do not slit the throat. Instead a small incision is made in the belly (see below) and the person reached in and either tears the aorta or simply holds the heart until it stops. I could see the arterial blood on the guys hand so I’m sure he tore the aorta (or thoracic artery). The sheep really doesn’t move much and is out in about 1 minute.
There really is no blood. Its really a great way to slaughter because it keeps the blood off of the hide so that it doesn’t need to be cleaned.
In no time the hide is ripped off- except for a portion of hide over the brisket. I asked and they said they cook it, I’m not sure if they mean the hair with the brisket meat or what. When the internal organs are removed the blood is scooped out into a pan. I would estimate there was about 3-3.5 liters of blood. When dressed out this sheep will probably yield about 25-30 lbs. of meat. They say that the meat from the head makes good bootz or steamed dumplings. Nothing is wasted. The hide will be sold for 2000 ₮ about $1.50 As I left the intestines were being cleaned out and the stomach as well. I’m glad I’ve dressed out deer and been around cutting up meat. I can’t say I really enjoy the smell of the intestines (thankfully they turned on a fan- I guess the Mongolians we not big fans of the smell either) but all of that helped me enjoy watching this. The whole process was about 20 – 30 minutes.
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Fear not, for I am with you; I will bring your offspring from the east, and from the west I will gather you. I will say to the north, Give up, and to the south, Do not withhold; bring my sons from afar and my daughters from the end of the earth, everyone who is called by my name, whom I created for my glory, whom I formed and made. Isaiah 43:5-7
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7 comments
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November 25, 2008 at 1:25 pm
E. Heredia
Please don’t eat the brain ‘meat’. You don’t want to know, but don’t. The face meat would be good steamed, though.
How did they clean up the floor, or was it really that bloodless? Is the blood
used?
Is there a ‘shepherd’ in a traditional sense in Mongolia? Or are they more ‘balcony pets’?
Thank you for all the information–you knew we would all want to know!
November 25, 2008 at 2:13 pm
Cinda
I’ll try not to eat brain but I don’t think heard animals here have the same problems as in the US. They don’t feed them to each other and most would be listed as organic free range. The countryside ones taste better than the ones that eat the city junk.
It was surprising but there was only a few drops to clean up on the floor. After the organs are removed they peel back the peritoneum sp? and use a cup to get all the blood out.
There are still many shepherds. The sheep just hand out on the balconies until they become the feast. Usually its not too long.
November 25, 2008 at 2:31 pm
Sharon
Well, I was going to write that perhaps it was time for a blog item written by Cinda and some more cute photos of the kids, excuse me, the children; but since it seems she was a full participant in Mark’s sheep slaughtering experience; perhaps not.
It’s true that Cinda grew up on a farm, but her experiences with animals were more along the lines of naming them, petting them, or helping to feed them or to round up an occasional stray. This is information is true to the best of my knowledge.
November 26, 2008 at 10:21 pm
Terrill
baa- baa-baa.
baa- baa- baa- baa- baa!
baa- baa!
November 29, 2008 at 7:43 am
Elizabeth
Gobble, gobble! The turkeys here would like to move to Mongolia–they hear the conditions are better for them there!
December 13, 2008 at 11:06 pm
Cinda
um, no, Mom, I was in no way involved in the sheep situation. Mark just didn’t choose to change the names on the comment section — it was all him, written by him, photography by him, response to Beth by him. I was at home with the kids. One day last week a poor sheep came by in the back of a truck full of meat — just the one sheep and a pile of meat. Annika and I felt very sorry for the poor thing having to ride like that with what was probably previously a relative or close friend. It doesn’t bother me to buy the meat at the market, but I’m not interested in helping with the slaughter!
December 14, 2008 at 7:23 am
sharon
Oh, Mark is still Mark. And Cinda is still Cinda. That’s good to know. So, from now on, guess we need to weigh the words according to our understanding of your different personalities to determine who is actually writing. Cinda, you could try writing something from your own perspective and putting Mark’s name to it. That might be fun.
Perhaps we could create a game to guess the actual writer with the prize being extra Skype time with the author for the family member or friend who guessed correctly the most numbers of time in a 3 month period.?