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BEEF Slaughtering, Cutting, Preserving, and Cooking on the Farm
 | UNITED STATES DEPARTMENT OF AGRICULTURE | FARMERS’ BULLETIN NUMBER 2263 | PREPARED BY AGRICULTURAL RESEARCH SERVICE | ||
PRECAUTION
The Federal Meat Inspection Act requires that all meat which is to besold or traded for human consumption must be slaughtered underinspection in an approved facility under the supervision of a Stateor USDA meat inspector. A person can slaughter his animals outsidesuch a facility only for use by himself, members of his household, andhis nonpaying guests and employees. He is not allowed to sell anyportion of the carcass. For more details about these regulations,consult your county extension agent or write to the Animal and PlantHealth Inspection Service, United States Department of Agriculture,Washington, D.C. 20250.
CONTENTS
| PAGE | |
| Selection and care of animal before slaughter | 1 |
| Preparing for slaughter | 2 |
| Slaughter | 6 |
| Chilling the carcass | 35 |
| Cutting | 37 |
| Freezing and frozen storage | 59 |
| Further processing | 59 |
| Meat cookery | 65 |
This bulletin supersedes Farmers’ Bulletin No. 2209, “Slaughtering,Cutting, and Processing Beef on the Farm.”
Department publications contain public information. They are notcopyrighted and may be reproduced in whole or in part with or withoutcredit.
| Washington, D.C. | Issued—1977 |
BEEF SLAUGHTERING, CUTTING,
PRESERVING, AND COOKING ON THE
FARM
By H. Russell Cross,1 E. Curtis Green,2 William R. Jones,3 Roger L. West,4 and Anthony W. Kotula5 (Photographs by Donald K. Rough...