Butchering, Processing and Preservation of Meat

1. Front Matter

   Pages i-xii

   PDF

2. Man’s Eating Customs

   • Frank G. Ashbrook

   Pages 1-14

3. Meat Characteristics

   • Frank G. Ashbrook

   Pages 15-43

4. Food Planning

   • Frank G. Ashbrook

   Pages 44-56

5. Preslaughter Considerations

   • Frank G. Ashbrook

   Pages 57-72

6. Butchering Hogs

   • Frank G. Ashbrook

   Pages 73-90

7. Butchering Cattle

   • Frank G. Ashbrook

   Pages 91-104

8. Butchering Sheep and Lambs

   • Frank G. Ashbrook

   Pages 105-116

9. Dressing Game Animals

   • Frank G. Ashbrook

   Pages 117-123

10. Handling Hides and Skins

    • Frank G. Ashbrook

    Pages 124-126

11. Cutting the Carcass

    • Frank G. Ashbrook

    Pages 127-154

12. Dressing Poultry and Wild Fowl

    • Frank G. Ashbrook

    Pages 155-168

13. Procuring, Cleaning, and Cutting Fish

    • Frank G. Ashbrook

    Pages 169-175

14. Preserving Meat, Fowl, and Seafood

    • Frank G. Ashbrook

    Pages 176-270

15. Meat Products and By-Products

    • Frank G. Ashbrook

    Pages 271-297

16. Helpful References

    • Frank G. Ashbrook

    Pages 299-310

17. Back Matter

    Pages 311-320

    PDF

This book is written primarily for the family to help solve the meat problem and to augment the food supply. Producing and preserving meats for family meals are sound practices for farm families and some city folks as well-they make possible a wider variety of meats, which can be of the best quality, at less cost. Meat is an essential part of the American diet. It is also an ex­ pensive food. With the costs high, many persons cannot afford to buy the better cuts; others are being forced to restrict the meat portion of the diet to a minimum, or to use ineffectual substitutes. Commercially in the United States, meat means the flesh of cattle, hogs, and sheep, except where used with a qualifying word such as reindeer meat, crab meat, whale meat, and so on. Meat in this book is used in a broader sense, although not quite so general as to com­ prise anything and everything eaten for nourishment either by man or beast. To be sure, it includes the flesh of domestic animals and large and smallgame animals as well; also poultry, domestic fowl raised for their meat and eggs, and game birds, all wild upland birds, shore birds, and waterfowl; and fish.

• Aging
• Customs
• USA
• agriculture
• care
• economy
• planning
• regulation
• service
• value-at-risk

• Fish and Wildlife Service, United States Department of the Interior, USA

  Frank G. Ashbrook

Policies and ethics