Beef Slaughtering, Cutting, Preserving, and Cooking on the Farm
Описание книги
"Beef Slaughtering, Cutting, Preserving, and Cooking on the Farm" by William R. Jones, H. Russell Cross, E. Curtis Green, Anthony Kotula, R. L. West. Published by Good Press. Good Press publishes a wide range of titles that encompasses every genre. From well-known classics & literary fiction and non-fiction to forgotten−or yet undiscovered gems−of world literature, we issue the books that need to be read. Each Good Press edition has been meticulously edited and formatted to boost readability for all e-readers and devices. Our goal is to produce eBooks that are user-friendly and accessible to everyone in a high-quality digital format.
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William R. Jones. Beef Slaughtering, Cutting, Preserving, and Cooking on the Farm
Beef Slaughtering, Cutting, Preserving, and Cooking on the Farm
Table of 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. Broiling
Pan broiling
Pan frying
Braising
Roasting
Cooking Variety Meats
Liver
Brains
Heart
Kidneys
Sweetbreads
Отрывок из книги
William R. Jones, H. Russell Cross, E. Curtis Green, Anthony Kotula, R. L. West
Published by Good Press, 2021
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CUTTING
FREEZING AND FROZEN STORAGE
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