Beef on the Farm - Slaughtering, Cutting, Curing - U.S. Department of Agriculture, Farmers' Bulletin No. 1415

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This vintage book contains a detailed and comprehensive guide to beef production, with information on slaughtering, curing, and canning. A highly accessible and profusely illustrated handbook, Beef on the Farm will be of considerable utility to both existing and prospective farmers, and would make for a worthy addition to collections of allied literature. Contents include: Selecting cattle for Slaughter , Care of Cattle before Slaughtering , Equipment , Slaughtering Cattle , Examining the Carcass , Cooling the Carcass , Cutting up the Carcass , Preparing the Beef , Handling the Beef , Slaughtering Calves , et cetera. Many vintage books such as this are becoming increasingly rare and expensive. We are republishing this volume now in an affordable, modern, high-quality edition complete with a specially commissioned new introduction on farming.