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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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