Just watched 'Pub Dig', a sort of poor man's 'Time Team' and a few points that the archeaologist raised made me think a bit. They had an area which was an ex-slaughter house and a few of the comments he came up with seemed questionable to me, (I worked in slaughterhouses for 20+ years) 'If there are lots of feet and horns this was probably a tannery, as thats what they take off the skins first.' The places I worked, the hooves were removed and binned at the s'house, try stacking 100+ hides with feet on. 'This bone has saw marks and knife marks, evidence of butchery.' Saw marks fair enough, but the knife marks were deep and defined, the sort that would take the edge straight off the blade, even if it didn't just wreck it. I can't imagine that the slaughtermen of yesteryear were any less protective of their knives than today's workers. 'The first thing you do is take the lower jawbone off, no meat and then you can get the tongue.' Try slinging a bovine head around with no jaw to hang onto, or to hang the head onto a hook, tongue comes out through the bottom off the mouth. The lower jawbone had been taken off with an axe blow, all the bones I saw taken off were cut out with knives through sinews, less effort, less risk than swinging a bloody great chopper about. I appreciate that practices change over the years, and a quick trawl through the internet reveals a sad lack of interest in dressing techniques of long ago. So I thought the huntin', shootin' types might have knowledge of this sort. Bearing in mind this was a commercial abattoir, so I'm presuming a reasonable throughput 70-240 beasts per shift. Thanks for any info.