Abstract
Home dressing and cutting up beef often makes it possible to procure meat at a considerable saving. The most satisfactory animals to select for this purpose are yearlings from a good type of beef cattle. Yearlings produce light carcasses and light cuts which chill quicker, and the meat is more tender than that from older animals. The care and management of animals before slaughter and the equipment and tools have been discussed previously.
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© 1955 Van Nostrand Reinhold Company
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Ashbrook, F.G. (1955). Butchering Cattle. In: Butchering, Processing and Preservation of Meat. Springer, Dordrecht. https://doi.org/10.1007/978-94-011-7898-3_6
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DOI: https://doi.org/10.1007/978-94-011-7898-3_6
Publisher Name: Springer, Dordrecht
Print ISBN: 978-0-442-20377-1
Online ISBN: 978-94-011-7898-3
eBook Packages: Springer Book Archive