Lamb 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. 2264

Language:

English

Physical Description:

1 online resource : multiple file formats

Place of Publication:

Salt Lake City, UT : Project Gutenberg,

Summary:

"Lamb Slaughtering, Cutting, Preserving, and Cooking on the Farm" by H. Russell Cross et al. is a comprehensive guide published by the United States Department of Agriculture in the late 20th century. This instructional publication offers detailed information about the processes involved in the humane slaughtering, butchering, and preservation of lamb meat, making it a valuable resource for those involved in farming and home food processing. The book systematically covers a range of topics, starting with the selection and care of lambs before slaughter, followed by the actual slaughtering process, chilling the carcass, and cutting it into various retail cuts. It emphasizes the importance of proper sanitation and procedures to ensure meat quality and safety throughout the process. Additionally, the guide includes sections on preserving lamb pelts and cooking techniques appropriate for different cuts of meat. Through clear instructions, the authors provide practical advice for farmers and home cooks alike, highlighting the significance of ethical practices and health regulations in meat preparation. (This is an automatically generated summary.)

Notes:

Reading ease score: 73.9 (7th grade). Fairly easy to read.

Release date is 2020-08-03