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Index
BEEF Slaughtering, Cutting, Preserving, and Cooking on the Farm 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
Transcriber’s Notes.
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