For someone (agent muɴ-; s agent maN-) to cut something (loc ref -on) with a bolo (inst i-, paN-), with a back-and-forth motion, as in cutting meat, dotag, squash, kalubāha.
pangōgod; mangōgod
Maphod nan nala'eng hi munggōgod hinan dotag ta mumpapaddung di atōna.
An expert in cutting meat is good so that what he does will be all the same; (i.e., the pieces for distribution will be all the same size).
For a description of cutting an animal or chicken into primary cuts, see bu'li. An animal is cut up into secondary cuts as follows: the shoulder pieces, tāpi, and head, ūlu, are cut off the upper-back torso, taglang; the thigh portions, ulpu, are cut from the lower-back torso, and the latter is split in two lengthwise along the spine; the stomach portion including the chest and front part of the ribs are divided crosswise into three sections: chest and front part of the ribs, boga'; upper belly, ābab; and lower belly, dālom. For a description of the distribution of cut-up meat, see wānah for table.