Abstract
Butchering and preserving meat and meat products on the farm constitute a major home industry. In many sections of our country, raising, slaughtering, and processing the farm pork supply is traditional. Around 13½ million hogs, almost 1½ million beef cattle and calves, and over ½ million sheep and lambs are butchered each year on the farm for home use.
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© 1955 Van Nostrand Reinhold Company
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Ashbrook, F.G. (1955). Preslaughter Considerations. In: Butchering, Processing and Preservation of Meat. Springer, Dordrecht. https://doi.org/10.1007/978-94-011-7898-3_4
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DOI: https://doi.org/10.1007/978-94-011-7898-3_4
Publisher Name: Springer, Dordrecht
Print ISBN: 978-0-442-20377-1
Online ISBN: 978-94-011-7898-3
eBook Packages: Springer Book Archive