All edible mammals were butchering with the same way throughout the ancient Egyptian periods, whether it would be presented as a diet for people, offering to the gods or to the ancestor dead. The slaughtered technique was varied according to the type of the animal. Archaeological evidence indicates that Egyptian meat diet have included large cattle, small animals, and hunting animals from the desert such as bulls, cows, goats, sheep, oryxes, gazelles, antelopes, ibexes, and pigs. The majority of slaughtering scenes depicted on the tombs and the temples walls focused on beef cattle. The act of butchering was carried out in the slaughterhouses or in the slaughter yards where animals were slain and prepared for consumption. Birds were captured by an arrow or by any other weapon, they were killed by strangulation or by twisting the neck to kill them, then would be eviscerated and plucked without any incision on the neck.