יחזקאל, פרק מ׳, פסוק מ״ג

The slaughterhouse area of the Temple operated with a highly efficient and organized system designed to process sacrifices. Careful planning went into this space to ease the physical labor of the priests and maintain the highest quality of the meat.

Central to this operation were specialized hanging devices. The primary approach among commentators is that these were iron hooks used to suspend the animal offerings so the priests could easily skin them. The concept behind these devices is related to setting a pot over a fire, and they were built in pairs or designed to accommodate two pots simultaneously [רד״ק, מלבי״ם]. Another perspective suggests these were raised protrusions or a tall frame structure [ביאור שטיינזלץ].

These iron hooks were firmly embedded into blocks of cedar wood, which rested on top of low pillars stationed throughout the area [רש״י, מצודת דוד, רד״ק]. Each hook extended outward from its pillar by a single handbreadth. Their ends were bent upward to ensure the sacrifices hung securely and steadily [מצודת דוד, מצודת ציון]. This equipment was permanently installed and arranged all around the northern section of the Temple courtyard, completely surrounding the slaughterhouse workspace [רש״י, מצודת דוד, ביאור שטיינזלץ].

The next stage of processing required dedicated workspaces. Positioned between the pillars were independent tables meant specifically for holding the sacrificial meat once it was removed from the hooks. These work tables were completely distinct from other tables used in the Temple [מלבי״ם]. They were crafted from hewn stone or solid marble. This specific material was chosen for its natural ability to cool the meat, effectively preserving it and preventing any spoilage during the preparation process [מלבי״ם, מצודת דוד, רד״ק].