BEEF Slaughtering, Cutting, Preserving, and Cooking on the Farm
 | UNITED STATES DEPARTMENT OF AGRICULTURE | FARMERS’ BULLETIN NUMBER 2263 | PREPARED BY AGRICULTURAL RESEARCH SERVICE | ||
PRECAUTION
The Federal Meat Inspection Act requires that all meat which is to be sold or traded for human consumption must be slaughtered under inspection in an approved facility under the supervision of a State or USDA meat inspector. A person can slaughter his animals outside such a facility only for use by himself, members of his household, and his nonpaying guests and employees. He is not allowed to sell any portion of the carcass. For more details about these regulations, consult your county extension agent or write to the Animal and Plant Health Inspection Service, United States Department of Agriculture, Washington, D.C. 20250.
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.”
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