Butchering, Processing and Preservation of Meat

  • Frank G. Ashbrook

Table of contents

  1. Front Matter
    Pages i-xii
  2. Frank G. Ashbrook
    Pages 1-14
  3. Frank G. Ashbrook
    Pages 15-43
  4. Frank G. Ashbrook
    Pages 44-56
  5. Frank G. Ashbrook
    Pages 57-72
  6. Frank G. Ashbrook
    Pages 73-90
  7. Frank G. Ashbrook
    Pages 91-104
  8. Frank G. Ashbrook
    Pages 105-116
  9. Frank G. Ashbrook
    Pages 117-123
  10. Frank G. Ashbrook
    Pages 124-126
  11. Frank G. Ashbrook
    Pages 127-154
  12. Frank G. Ashbrook
    Pages 155-168
  13. Frank G. Ashbrook
    Pages 169-175
  14. Frank G. Ashbrook
    Pages 176-270
  15. Frank G. Ashbrook
    Pages 271-297
  16. Frank G. Ashbrook
    Pages 299-310
  17. Back Matter
    Pages 311-320

About this book

Introduction

This book is written primarily for the family to help solve the meat problem and to augment the food supply. Producing and preserving meats for family meals are sound practices for farm families and some city folks as well-they make possible a wider variety of meats, which can be of the best quality, at less cost. Meat is an essential part of the American diet. It is also an ex­ pensive food. With the costs high, many persons cannot afford to buy the better cuts; others are being forced to restrict the meat portion of the diet to a minimum, or to use ineffectual substitutes. Commercially in the United States, meat means the flesh of cattle, hogs, and sheep, except where used with a qualifying word such as reindeer meat, crab meat, whale meat, and so on. Meat in this book is used in a broader sense, although not quite so general as to com­ prise anything and everything eaten for nourishment either by man or beast. To be sure, it includes the flesh of domestic animals and large and small game animals as well; also poultry, domestic fowl raised for their meat and eggs, and game birds, all wild upland birds, shore birds, and waterfowl; and fish.

Keywords

Aging Customs USA agriculture care economy planning regulation service value-at-risk

Authors and affiliations

  • Frank G. Ashbrook
    • 1
  1. 1.Fish and Wildlife ServiceUnited States Department of the InteriorUSA

Bibliographic information

  • DOI https://doi.org/10.1007/978-94-011-7898-3
  • Copyright Information Springer Science+Business Media B.V. 1955
  • Publisher Name Springer, Dordrecht
  • eBook Packages Springer Book Archive
  • Print ISBN 978-0-442-20377-1
  • Online ISBN 978-94-011-7898-3
  • About this book