Beef Slaughtering, Cutting, Preserving, and Cooking on the Farm

by H. Russell Cross; E. Curtis Green; William R. Jones; Anthony Kotula; R. L. West

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.

SELECTION AND CARE OF ANIMAL BEFORE SLAUGHTER

Several factors should be considered before slaughtering a beef animal for home consumption. The most important considerations are health, kind of animal (calf, steer, or heifer or cow), expected meat yield, and care of the animal prior to slaughter.