CONTENTS
| PAGE | |
| Selection and care of animal before slaughter | [1] |
| Preparing for slaughter | [2] |
| Slaughter | [6] |
| Chilling the carcass | [35] |
| Cutting | [37] |
| Freezing and frozen storage | [59] |
| Further processing | [59] |
| Meat cookery | [65] |
This bulletin supersedes Farmers’ Bulletin No. 2209, “Slaughtering, Cutting, and Processing Beef on the Farm.”
Department publications contain public information. They are not copyrighted and may be reproduced in whole or in part with or without credit.
| Washington, D.C. | Issued—1977 |
BEEF SLAUGHTERING, CUTTING,
PRESERVING, AND COOKING ON THE
FARM
By H. Russell Cross,[1] E. Curtis Green,[2] William R. Jones,[3] Roger L. West,[4] and Anthony W. Kotula[5] (Photographs by Donald K. Rough[6] and Terry K. O’Driscoll[7])
[1,] [5,] [6] Meat Science Research Laboratory, Agricultural Research Service, Beltsville, Md. 20705.
[2] Standardization Branch, Livestock Division, Agricultural Marketing Service, Washington, D.C. 20250.
[3] Present address: Cooperative Extension Service, Auburn University, Auburn, Ala. 36830. Employed at Pennsylvania State University, University Park, Pa., when work was initiated.
[4] Department of Animal Science, University of Florida, Gainesville, Fla. 32611.
[7] Beltsville Agricultural Research Center, Agricultural Research Service, Beltsville, Md. 20705.