The Meat We Eat, by P. Thos. Ziegler Professor of Animal Husbandry, Pennsylvania State College, State College, Pa.

Format:

Book

Author/Creator:

Ziegler, Percival Thomas.

Contributor:

Chef Fritz Blank Culinary Archive and Library (University of Pennsylvania)

Culinary Collection (University of Pennsylvania)

Language:

English

Subjects (All):

Meat.

Medical Subjects:

Meat.

Penn Provenance:

Blank, Fritz (bookplate) (donor)

Physical Description:

5 preliminary leaves 376, [2] pages illustrations 24 cm

Place of Publication:

[Danville, Ill.] [The Interstate printers and Publishers] 1943.

Contents:

Part One. Classification of Our Common Meat Animals. 1. Introduction; 2. Preparations for Slaughtering; 3. Federal and State Meat Inspection; 4. Hog Slaughter; 5. Cattle Slaughter; 6. Facts dealing with Beef and Its By-Products; 7. Lamb Slaughter; 8. Veal Slaughter; 9. The Preservation, Smoking and Storing of Meats; 10. Cold Storage and Refrigerated Food Lockers; 11. Curing and Tanning Hides and Pelts

Part Two. 12. Meat as a Food; 13. Federal Meat Grading; 14. Cutting Pork and Rendering Lard; 15. Sausages; 16. The Beef Carcass and Its Cuts; 17. The Veal Carcass and Its Cuts; 18. The Sheep Carcass and Its Cuts; 19. Preparing and Serving Meats; 20. Meat Judging; 21. Meats Identification.

Notes:

"This text follows a former litho-print edition [1939] that consisted of a compilation of notes and lectures used by the author in the teaching of meat courses at the Pennsylvania state college."--Preface

Includes bibliography at the end of most of the chapters and index.

Local Notes:

Kislak Center Chef Fritz Blank Culinary Archive and Library copy presented to the Penn Libraries by Fritz Blank in 2008.

Kislak copy has bookplate of Chef Fritz Blank.

Kislak copy has article "From Pigs to Pork" by George Wellington laid in.

Other Format:

Online version: Ziegler, Percival Thomas. Meat we eat.

OCLC:

3368780