Beef Slaughtering, Cutting, Preserving, and Cooking on the Farm

Format:

Book

Author/Creator:

Cross, H. Russell

Contributor:

Green, E. Curtis

Jones, William R.

Kotula, Anthony

West, R. L. (Roger Lawrence), 1945-

Series:

United States. Department of Agriculture. Farmers' bulletin no. 2263

Language:

English

Physical Description:

1 online resource : multiple file formats

Place of Publication:

Salt Lake City, UT : Project Gutenberg,

Summary:

"Beef Slaughtering, Cutting, Preserving, and Cooking on the Farm" by H. Russell Cross et al. is a scientific publication prepared by the United States Department of Agriculture, likely written in the late 20th century. This guide offers comprehensive instructions for individuals interested in the practical aspects of beef processing, covering everything from selecting and caring for the animal prior to slaughter to various cooking techniques after the meat has been prepared. The book is structured into several key sections, beginning with the selection and care of the animal before slaughter, highlighting the importance of the animal's health and the quality of meat expected. It proceeds to elaborate on the slaughtering process, chilling and cutting the carcass, proper storage methods, and the various ways to cook beef. Each section is detailed and instructional, providing a step-by-step approach that includes essential equipment and specific techniques, ensuring that readers can effectively manage beef processing on their own farms. The latter sections also touch on meat preservation methods, such as curing and canning, emphasizing the importance of maintaining quality throughout the cooking and preservation processes. (This is an automatically generated summary.)

Notes:

Reading ease score: 74.5 (7th grade). Fairly easy to read.

Release date is 2020-08-04