The subject of meat and food had long played a part in Soutine's work, often hearkening back to Old Master prototypes and predecessors. Soutine's knowledge of the Old Masters was profound as well as reverential. During his earlier, poor years in Paris, he had spent days in the Louvre and painted after the pictures he saw there. Sometimes he was there partly in order to stay warm, partly because he could not afford models or props for his pictures. He therefore resorted to the art of others, creating brooding reimaginings of Old Master works. Soutine must have come to know Rembrandt's famous 1655 painting of The Slaughtered Ox. The similarity in theme and in composition between Le boeuf écorché and its Rembrandt predecessor is unmistakable. Even Soutine's painterly manner appears to pay homage to Rembrandt.ive had the opportunity to visit the barns collection. soutine's was some of my favorite work there, unfortunately i dont think there were any meat paintings.