Tradition of cooking and serving meat:
"Tabak tartu" (presenting meat to guests) is an indicator of skill, decorum, hospitality and culture of honouring guests. Each tobacco should correspond to the age of the guests, their social status, family relations, and they have their own names - syi tabak, qos tabak, quda tabak, kuyeu tabak, etc.
Bas tartu is a treat of ram's head or cattle head for honoured and respected guests. A man presents a dish with a head to a dastarkhan. Aksakal gives bata and cuts the pericardial part from the right side and tastes it. Then he cuts the right ear and gives it to the youngest in the house. He treats the others by distributing one piece each, then hands the head to the master of the house. When dividing the head among those present, the guest must observe the order. For example, the ears of a ram or goat are given to the children. Both ears of one head are not given to only one child, but to two children. A goat's ear is given to a son - but eyes - vice versa. One person is given both eyes. Til ūsynu - tongue - is given to a daughter-in-law or children. A person who cuts the head, puts the palate on the right palm and gives it to the youngest daughter or singer. Bas tabak is the main, first in importance meat tray. It is presented to elderly people and especially honoured guests. On it are placed jambas - pelvic bones, ortan zhilik - thigh bone, beldeme - lumbar region, fillet of abdominal cavity of the carcass, sүbe kabyrga - fillet together with five ribs above the kidney, kойdyң ultabary - duodenum of ram, horse meat: kazy, karta, zhal, zhaya.
Kos tabak - served to matchmakers, with animal carcasses, for example, its composition is the same as in bas tabak, but with the addition of ortan zhilik - thigh bone.
Syy tabak - is served to people who deserve respect after honourable, dignified and respected elders. But it is not allowed to put zhauyryn - shoulder blade and tokpan zhilik - tibia on syy tabak, as these parts of mutton are considered not as important as the rest.
Kuyeyu tabak is a special tabak for the son-in-law of the family. The brisket of the animal is necessarily put in this tabak.
Another obligatory attribute is leaving the due share (mүshe) or "sybaga". According to the Kazakh tradition, every person who comes to stay overnight at someone's house is entitled to a "sybaga".
