Category: Science - Earth/Agricultural/Farming

Lamb Slaughtering, Cutting, Preserving, and Cooking on the Farm

Cross, H. Russell; Green, E. Curtis; Jones, William R.; Kotula, Anthony; West, R. L. (Roger Lawrence), 1945-· 2 chapters· 1,693 words

Selection and care of animal before slaughter 3 Preparing for slaughter 4 Slaughter 6 Chilling the carcass 21 Cutting 22 Freezing and frozen storage 38 Meat cookery 38 Preserving lamb pelts 40

Start readingSearch Amazon editions
MarkdownSource

Chapters

1. Part 1

Selection and care of animal before slaughter 3 Preparing for slaughter 4 Slaughter 6 Chilling the carcass 21 Cutting 22 Freezing and frozen storage 38 Meat cookery 38 Preservin...

2. Part 2

_Do not_ allow the carcass to freeze because freezing within one day after death may toughen the meat. If the carcass cannot be chilled to below 40° F on the farm, it should be...