Beef Slaughterin
Beef Slaughtering, Cutting, Preserving, and Cooking on the Farm
作者：Cross, H. Russell; Green, E. Curtis; Jones, William R.; Kotula, Anthony; West, R. L. (Roger Lawrence), 1945-
体例：题 章数：78
字数：54,003 来源：Project Gutenberg
版本与结构
- 来源版本
- 本站收录 1 个来源：Project Gutenberg（54,003 字）。
- 分章依据
- 按「题」标记切分为 78 题（Gutenberg 卷册标记）。
- 篇幅分布
- 平均每题 692 字。
- 原文溯源
cache/epub/62848/pg62848.txt（Project Gutenberg）
章节目录
共 78 题- PRECAUTION
- CONTENTS
- Washington, D.C. Issued—1977
- BEEF SLAUGHTERING, CUTTING, PRESERVING, AND COOKING ON THE FARM
- SELECTION AND CARE OF ANIMAL BEFORE SLAUGHTER
- Health
- Animal Care
- Animal Type
- Meat Yield
- PREPARING FOR SLAUGHTER
- Site Selection
- Waste Disposal
- Slaughter Equipment
- 1. .22-caliber rifle with long cartridges or long rifle cartridges.
- 4. Chocks—concrete blocks work well.
- 5. Meat saw.
- 6. Oil or water stone.
- 10. Buckets (two or three).
- 11. Ice or cold water.
- 12. Straw for placing under animal during skinning and evisceration.
- 13. Clean cloths or plastic for protection of meat during transport.
- 14. Clean string.
- 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
- CUTTING THE CARCASS
- Forequarter
- Hindquarter
- Wrapping
- FREEZING AND FROZEN STORAGE
- FURTHER PROCESSING
- Curing
- Corned Beef
- Dried Beef
- Canning
- Ground Beef
- MEAT COOKERY
- Types of Meat Cookery
- Broiling
- 1. Set oven for broiling.
- 4. Season, if desired, and serve at once.
- Pan broiling
- 1. Place meat in hot frying pan or on a griddle.
- 2. Do not add fat or water.
- 3. Cook slowly over moderate heat, turning occasionally.
- 4. Pour off or remove fat as it accumulates.
- 5. Brown meat on both sides.
- Pan frying
- Braising
- 2. Season with salt, pepper, herbs, and spices if desired.
- 3. Add a small amount of liquid (½ cup or less).
- 4. Cover tightly.
- Roasting
- 1. Season with salt and pepper, if desired.
- 2. Place meat, fat up, on rack in _open_ shallow roasting pan.
- 4. Add no water and do not cover.
- Cooking Variety Meats
- Liver
- Brains
- Heart
- Kidneys
- Sweetbreads
- U.S. GOVERNMENT PRINTING OFFICE
- TRANSCRIBER’S NOTES