Lamb 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
- Lamb (Meat)
- Category
- Text
- Project Gutenberg
- eBook-No. 62838
- Release Date
- August 3, 2020
- Copyright
- Public domain in the USA.
Contents
- 1.LAMB Slaughtering, Cutting, Preserving, and Cooking on the Farm
- 2.CONTENTS — PRECAUTIONS — The Law — SELECTION AND CARE OF ANIMAL BEFORE SLAUGHTER — Health — Animal Care — Animal Type and Meat Yield — PREPARING FOR SLAUGHTER — Site Selection — Waste Disposal — Slaughter Equipment — SLAUGHTER — Stunning — Bleeding — Pelt Removal — Evisceration — Examining the Carcass — CHILLING THE CARCASS — CUTTING — Carcass Cutting Equipment — Cutting the Carcass — Wrapping — FREEZING AND FROZEN STORAGE — MEAT COOKERY — PRESERVING LAMB PELTS
- 3.Transcriber’s Notes.
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