They worked their way carefully and deliberately into the structure of each animal, probing with bloody, cold-numbed fingers for the openings in the joints where they could separate the parts with just a few cuts. Where they had to, they sawed through thick bones, but mostly the animals came apart easily under their expert hands. The women took the tails and got out hatchets and chopped them into short sections for making oxtail soup. Women and boys and girls stacked up the lean hindquarters and forequarters and sections of ribs and vertebrae with shreds of flesh still clinging to them,
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