
audiobook
by H. Russell Cross, E. Curtis Green, William R. Jones, Anthony Kotula, R. L. (Roger Lawrence) West
PRECAUTIONS - The Law
SELECTION AND CARE OF ANIMAL BEFORE SLAUGHTER
PREPARING FOR SLAUGHTER
SLAUGHTER - Stunning
CHILLING THE CARCASS
CUTTING
FREEZING AND FROZEN STORAGE
MEAT COOKERY
PRESERVING LAMB PELTS
An approachable guide walks readers through the essentials of raising, slaughtering, and preparing lamb on a family farm. It starts with the legal framework set by the Federal Meat Inspection Act, clarifying who may process meat at home and what paperwork is required. The authors also stress selecting healthy animals and caring for them in the days before harvest to ensure safe, flavorful meat.
The book then moves to practical preparation, offering checklists for site selection, equipment, water access, and waste disposal. Detailed instructions cover humane restraint, fasting, bleeding, and systematic cutting, with tables that show expected yields for different carcass grades. Simple preserving methods and beginner‑friendly cooking ideas round out the chapter, making it useful for hobby farmers and culinary students alike.
Language
en
Duration
~34 minutes (33K characters)
Series
United States. Department of Agriculture. Farmers' bulletin no. 2264
Publisher of text edition
Project Gutenberg
Release date
2020-08-03
Rights
Public domain in the USA.

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