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Circular No. 81 - Beef Slaughtering, Cutting, And Curing, Harry H. Smith
Circular No. 81 - Beef Slaughtering, Cutting, And Curing, Harry H. Smith
UAES Circulars
Many farmers follow the practice of occasionally slaughtering a steer, a heifer, or a calf for home use. When this practice is followed the farmer is assured of getting meat of high quality. Experience has taught him that he is not always :able to get meat at a local market which equals in quality that which he slaughters on his own farm. The butcher is not at fault as he usually handles the quality of meat his customers desire and will accept.
Circular No. 80 - Domestic Slaughtering, Cutting, And Curing Of Pork, Harry H. Smith
Circular No. 80 - Domestic Slaughtering, Cutting, And Curing Of Pork, Harry H. Smith
UAES Circulars
The practice of slaughtering hogs on the farm is being followed rather extensively by the farmers of this state. It is an economic practice and should be more generally followed because by this practice a supply of meat is available throughout the year. In all ages meat has been the principal article of diet of the ruling races. It is a natural and necessary part of man's diet. The races of people who have not included meat in their diet are today numbered among the weaker and more backward nations.