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—It is not the purpose of this manual to enter into any discussion of the technique of slaughter and preparation of animals whose meat is intended to be eaten. It is believed that in this country the mechanism of this process is very near perfection, and especially so in the larger establishments where the highest skill is employed. In small slaughtering establishments and in farm slaughter there are found many points of technique which should be greatly improved. The principal thing to be considered is, first, a sudden and in so far as possible a painless death of the animal; second, the immediate withdrawal of the blood of the slaughtered animal if slaughtered otherwise than by opening the principal artery; third, the removal of the intestines and hair or hide of the animal; fourth, immediate cooling at a moderately low temperature until the animal heat is entirely radiated; fifth, the cutting of the carcass into the usual form for consumption and the removal and utilization of the débris for food or other purposes; sixth, the delivery of the meat, if to be eaten in a fresh state, in a condition secured from contamination and decay until it is in the hands of the consumer; seventh, the curing of the meat in a proper manner by salt, sugar, vinegar, and wood smoke, and the delivery thereof in an uncontaminated form to the consumer.

Natural Appearance of Cuts of Healthy Beef

Beef is the most important of any of the meat or flesh foods. To be able to judge of its freshness and freedom from disease is of great practical value. The following colored plates show the appearance of some of the principal cuts of beef in the proper condition for cooking. By comparing the appearance of the beef bought in all markets with these plates it is possible to form a sound judgment of their suitability for consumption.

These seven Plates are

reproduced by courtesy of

Armour & Co., Chicago

Beef Tenderloin

Beef Sirloin

Beef Ribs—Regular Cut

Beef Ribs—Spencer Cut

Sirloin Butts

Beef Rib

Beef Loin

It is not established that any further manipulation than that above outlined is desirable or necessary. The use of any kind of dye or coloring matter directly or indirectly, of any so-called preservative substance other than those of a condimental nature already mentioned, or any further manipulation save that to secure low temperature and freedom from infection is not useful, necessary, nor desirable. The sooner the manufacturer of these products understands the rights of the consumer in this respect and recognizes the fundamental verity of the above postulates the better it will be for all parties. When these conditions are met all of the many and just objections which have been made to the meats of this country will pass away and they will assume in the markets of the world that position to which their natural merits, when not interfered with by maltreating during curing, entitle them.