A part of mutton that includes the lower 3 ribs, back, rump and
tail. Cutting from the other parts of meat correctly depends on which
side is the head or beginning. Where is the head or beginning of meat
parts? The side of animal head is the beginning.
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Mongolian people prepare the meat for the whole year's usage in the last month of autumn or first month of winter. Beef is consumed by bfating in big chunks, or in noodle soup, buuz, or
khuushuur; it is also cut into small pieces and put in a sack to have
it dried.
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Shar tos is secreted by fating cream or churning airag. Then it is
stored in a container made from dried stomach / that is blown up / of
an animal.
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Tsagaan tos is a kind of butter that is remnant of cream after the pure
butter is separated and is usually mixed with small pebbles of curds.
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Dried curds are made from yoghurt whose liquid part is squeezed out and
pressed to make a solid shape. After that, the solid is cut into small,
big, thick or thin squares or clutched with hands to make various
shapes.
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