Lamb Slaughtering, Cutting, Preserving, and Cooking on the Farm
Описание книги
"Lamb 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. Lamb Slaughtering, Cutting, Preserving, and Cooking on the Farm
Lamb Slaughtering, Cutting, Preserving, and Cooking on the Farm
Table of Contents
PRECAUTIONS
The Law
SELECTION AND CARE OF ANIMAL BEFORE SLAUGHTER
Health
Animal Care
Animal Type and Meat Yield
PREPARING FOR SLAUGHTER
Site Selection
Waste Disposal
Slaughter Equipment
SLAUGHTER
Stunning
Bleeding
Pelt Removal
Evisceration
Examining the Carcass
CHILLING THE CARCASS
CUTTING
Carcass Cutting Equipment
Cutting the Carcass
Wrapping
FREEZING AND FROZEN STORAGE
MEAT COOKERY
PRESERVING LAMB PELTS
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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CHILLING THE CARCASS
CUTTING
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