יחזקאל, פרק מ״ו, פסוק כ״ד

A guiding angel leads the prophet through the Temple complex, pointing out specific courtyards dedicated to the preparation of sacrificial meat [מצודת דוד]. These designated cooking areas were located in the outer courtyard, commonly known as the Women's Courtyard, which featured special chambers built into its four corners [רד״ק, ביאור שטיינזלץ]. The references to the cooking spaces serve as a collective term that can describe the physical locations, the large cooking pots, or the cooks themselves [רד״ק]. The individuals actively cooking in these chambers are the priests who serve in the Temple [מצודת דוד, רד״ק].

The meat prepared in these outer chambers comes from the offerings of the people. Commentators agree that this refers to offerings of lesser holiness, particularly the peace and thanksgiving offerings that the Israelites brought in large numbers. They are categorized as the people's sacrifices because the individuals who bring them play a central role in eating the meat [מצודת דוד, רד״ק]. Within these specific corner chambers, the priests would cook the parts of the animal given to them as their personal portion, which are the breast and the thigh [רש״י, מצודת דוד, רד״ק, מלבי״ם].

The location of this cooking process reflects a specific rule in Jewish law. Offerings of the highest holiness, such as sin and guilt offerings, become instantly invalid if taken outside the inner courtyard. In contrast, the meat from peace and thanksgiving offerings is allowed to be eaten anywhere within the city walls of Jerusalem [רש״י, רד״ק, מלבי״ם]. However, even though they had the freedom to take the meat anywhere in the city, both the priests and the Israelites made a habit of cooking and roasting their food in the outer courtyard of the Temple. If they wished, the Israelites could also choose to sit and enjoy their portions right there in the courtyard [רד״ק, ביאור שטיינזלץ].