Butchering, Processing, and Preservation of Meat

Butchering, Processing, and Preservation of Meat is a comprehensive guide to understanding the various techniques involved in the meat processing and preservation process. Written by Frank Getz Ashbrook, this book provides readers with an in-depth understanding of the different cuts of meat, how to properly butcher them, and the various methods of processing meat for preservation.The book starts with an introduction to the different types of meat and their characteristics. It then delves into the art of butchering, covering everything from the tools and equipment needed to the proper techniques for breaking down an animal into its various cuts. The author also provides information on how to properly handle and store meat to ensure it stays fresh and safe to eat.The second half of the book focuses on the different methods of processing meat for preservation. This includes smoking, curing, and canning, as well as more modern methods such as vacuum sealing and freezing. The author provides detailed instructions on each method, including the necessary equipment and supplies, as well as step-by-step instructions for each process.Overall, Butchering, Processing, and Preservation of Meat is a must-read for anyone interested in learning how to properly handle and preserve meat. Whether you are a professional butcher or just someone looking to learn more about the meat processing industry, this book provides a wealth of information and practical advice that will help you become a master of your craft.How To Process Meat From Cattle, Hogs, Sheep, Game, Poultry And Fish.This scarce antiquarian book is a facsimile reprint of the old original and may contain some imperfections such as library marks and notations. Because we believe this work is culturally important, we have made it available as part of our commitment for protecting, preserving, and promoting the world's literature in affordable, high quality, modern editions, that are true to their original work.