Beef Slaughtering, Cutting, Preserving, and Cooking on the Farm
by H. Russell Cross
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Language: English
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About this eBook
- Author
- West, R. L. (Roger Lawrence), 1945-
- Language
- English
- LoC Class
- SF: Agriculture: Animal culture
- Subject
- Beef
- Category
- Text
- Project Gutenberg
- eBook-No. 62848
- Release Date
- August 4, 2020
- Copyright
- Public domain in the USA.
Contents
- 1.BEEF Slaughtering, Cutting, Preserving, and Cooking on the Farm
- 2.CONTENTS — SELECTION AND CARE OF ANIMAL BEFORE SLAUGHTER — Health — Animal Care — Animal Type — Meat Yield — PREPARING FOR SLAUGHTER — Site Selection — Waste Disposal — Slaughter Equipment — The Correct Procedure for Sharpening Knives — SLAUGHTER — Stunning — Bleeding — Removal of Legs — Siding — Skinning the Head — Opening the Brisket — Hoisting and Rumping — Evisceration — Dropping the Hide — Splitting the Carcass — Examining the Carcass — Loading the Carcass — CHILLING THE CARCASS — CUTTING — Carcass Cutting Equipment — Forequarter — Hindquarter — Wrapping — FREEZING AND FROZEN STORAGE — FURTHER PROCESSING — Curing — Corned Beef — Dried Beef — Canning — Ground Beef — MEAT COOKERY — Types of Meat Cookery — Cooking Variety Meats
- 3.Transcriber’s Notes.
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