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H. Russell Cross
Lamb Slaughtering, Cutting, Preserving, and Cooking on the Farm

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

by H. Russell Cross, E. Curtis Green, William R. Jones, Anthony Kotula, R. L. (Roger Lawrence) West

EN·~34 minutes·9 chapters

Chapters

9 total

PRECAUTIONS - The Law

1:53

SELECTION AND CARE OF ANIMAL BEFORE SLAUGHTER

2:37

PREPARING FOR SLAUGHTER

3:55

SLAUGHTER - Stunning

11:24

CHILLING THE CARCASS

1:12

CUTTING

9:10

FREEZING AND FROZEN STORAGE

1:03

MEAT COOKERY

1:43

PRESERVING LAMB PELTS

0:58

Description

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.

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Details

Language

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.

Source

https://www.gutenberg.org/ebooks/62838

Subjects

Meat cutting Slaughtering and slaughter-houses Lamb (Meat)SF

About the authors

H. Russell Cross

Known for a long career in meat science and food safety, this Texas A&M professor helped shape how the meat industry approaches quality, inspection, and consumer safety. His writing draws on decades of work in research, teaching, government service, and industry leadership.

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E. Curtis Green

Known for practical USDA home-processing guides, this writer helped turn meat science and marketing know-how into clear advice for farmers and home cooks. The surviving record is thin, but the work itself suggests a strong focus on useful, step-by-step instruction.

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William R. Jones

A pioneering Black theologian and philosopher, he challenged easy answers about God, suffering, and justice. His work helped open new space for rigorous debate in Black theology and the philosophy of religion.

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Anthony Kotula

A longtime food scientist and editor, he helped shape a wide-ranging look at meat, poultry, and seafood technology for students and professionals alike. His work brings together research, industry know-how, and a practical interest in how muscle foods are produced and evaluated.

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R. L. (Roger Lawrence) West

b. 1945

Best known as a coauthor of practical farm guides preserved by Project Gutenberg, this writer helped turn hands-on livestock know-how into clear, usable advice for everyday readers.

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