Side story...
My best friend's dad was an entrepreneurial pirate. During WW2 (and right after), he made some damn good money with a bootleg beef operation. He had 600 free range cows (not counting steers, heifers, or bulls), might as well do something with them. Since he also owned a country store, he also had a steady supply of beef and labor from his neighbors. Got a bill at Charlie's store? He'll take a beef for it or he'll be happy to let you work your bill off killing and helping butcher beeves.
On Saturdays, way before sunrise, Charlie would head down to the store and meet up with his crew for the day. He'd pack a big pan of biscuits and a pot of gravy. Mrs. Charlie would follow with a big ol' granite coffeepot fresh off of the stove. As fellers sat and stood around, munching biscuits and swilling coffee, tasks would be laid out for the morning. Work would cease at noon and Mrs. Charlie would feed the crew.
Beef buying was by word of mouth only. First come, first served, unless prior arrangements had been made. All sales were in cash. No animal was cut up past quartering, as it was the buyer's responsibility to do the final cuts. Hindquarters or forequarters would be wrapped in a sheet or cheesecloth provided by the buyer and the meat would be placed in the car or truck by one of Charlie's crew.
People would be lining their cars up at daylight. Charlie would take care of orders and the crew would snub 'em, kill 'em, hang 'em on the gambling sticks, skin and then Charlie usually quartered them out. Payment was made as the beef was loaded.
A dozen steers was not uncommon for a Saturday morning.
