The overwhelming majority of Molokhovets’ meat recipes were for beef. Veal and pork were not as common, while mutton or lamb was a distant fourth. Other meats were rarities. Most meat was slaughtered as needed on the estate; in the cities, meat was available in the markets.188

The anatomical dissections of a Russian butcher are extremely simple. Bones and meat having been all rendered equally hard by the frost, it would be difficult to attempt to separate the several joints. The animals are, accordingly, sawn up into a number of slices of an inch or two in thickness, and in the course of this operation a quantity of animal sawdust is scattered on the snow, whence it is eagerly gathered up by poor children, of whom great numbers haunt the market.189