In this age of the boneless, skinless chicken breast, it’s unusual to have to chop up a whole chicken at home, let alone a whole cow. Despite the availability of professionally butchered and packaged meats, knowing how to cut up a side of beef or butcher a rabbit from her husband’s hunting trip was an ordinary part of a housewife’s skill set in the early 20th century. This didn’t leave the men off the hook, though. After all, they were most likely the ones who would field dress any animals they killed.