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Focusing on beef production, this comprehensive guide covers various aspects including slaughtering, curing, and canning, making it invaluable for both current and aspiring farmers. It provides detailed sections on selecting cattle, caring for them prior to slaughter, and processing the beef, along with illustrated instructions. The book also addresses the specifics of slaughtering calves and examining carcasses. With its modern reissue and new introduction on farming, this vintage handbook is a significant resource for agricultural literature enthusiasts.
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Beef on the Farm - Slaughtering, Cutting, Curing - U.S. Department of Agriculture, Farmers' Bulletin No. 1415, Anon
- Lingua
- Pubblicato
- 2012
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- (In brossura)
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