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Most of the large and small livestock kept on the farmstead were used for breeding or obtaining products to be sold at fairs and markets either directly or by means of intermediaries, such as dealers.
In the final stages of the 20<sup>th</sup> centuries20th century, it was increasingly rarer for private individuals to sacrifice domesticated animals to eat, and families usually now buy the meat they need from butchers’ or supermarkets when the meat from the slaughtered animals is sent. Some rural farmsteads still keep animals in the traditional way, they sacrifice them and prepare them as in the past.
The men slaughter and joint the animal, while the women prepare the sausages and other products. Women also kill the small farmyard animals. In the past, the meat had to be eaten immediately or used as salted beef or pork, while freezers mean that it can now be kept all year. In that regard, it should be noted that even in places where there was no tradition of slaughtering calves at home or had been lost, the custom of doing so has been introduced. One of the most important reasons is that the jointed parts of the calves and of many other slaughtered animals can be stored and easily kept in freezer cabinets to be eaten later.
