Titlebook: Butchering, Processing and Preservation of Meat; Frank G. Ashbrook Book 1955 Van Nostrand Reinhold Company 1955 Aging.Customs.USA.agricult

Modicum

Preslaughter Considerations, and processing the farm pork supply is traditional. Around 13? million hogs, almost 1? million beef cattle and calves, and over ? million sheep and lambs are butchered each year on the farm for home use.

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CRUDE

Butchering Sheep and Lambs,y-weight 25- to 45-pound lamb carcasses yield comparatively small cuts. The entire carcass is small enough so that with home refrigeration a family can consume the meat before spoilage occurs. Portions of lamb can also be frozen or canned. Some cuts can be cured satisfactorily. It can be kept as an

得意牛

Handling Hides and Skins, from small animals, such as sheep, goats, calves, deer, and antelope, are made into light and fancy leathers. While there are other commercial sources of hides and skins, the important ones are the usual domesticated farm and range animals.

musicologist

Cutting the Carcass,rences. If the meat is to be preserved by freezing, each piece should be of a size and character suitable for convenient cooking. The methods described here show how to make the major cuts, and suggestions are offered for using them in order to produce the maximum amount of meat that can be preserve

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合乎習(xí)俗

Preserving Meat, Fowl, and Seafood,amilies can store their food supply. It is a practical and desirable way to preserve meats and by far the easiest method. Freezing, however, is not the only way to preserve meats for family meals. Some of the other methods are still quite popular, for they produce an entirely different product such

惡臭

conduct

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