02370cam a22003733u 450000100060000000300070000600500170001300600020003000700050003200800410003704000110007804100170008905000070010610000220011324500680013526400510020330000470025433600260030133700260032733800360035349000730038950000310046252011660049353400450165965300170170465300380172165300160175970000210177570000220179670000200181870000420183883000730188085600430195362838UtSlPG20260610134440.0mcr n260607r2020||||utu|||||o|||||||||||||| d  aUtSlPG 7aen2iso639-1 4aSF1 aCross, H. Russell10aLamb Slaughtering, Cutting, Preserving, and Cooking on the Farm 1aSalt Lake City, UT :bProject Gutenberg,c2020  a1 online resource :bmultiple file formats  atextbtxt2rdacontent  acomputerbc2rdamedia  aonline resourcebcr2rdacarrier1 aUnited States. Department of Agriculture. Farmers' bulletin no. 2264  aRelease date is 2020-08-03  a"Lamb Slaughtering, Cutting, Preserving, and Cooking on the Farm" by H. Russell Cross et al. is a comprehensive guide published by the United States Department of Agriculture in the late 20th century. This instructional publication offers detailed information about the processes involved in the humane slaughtering, butchering, and preservation of lamb meat, making it a valuable resource for those involved in farming and home food processing.  The book systematically covers a range of topics, starting with the selection and care of lambs before slaughter, followed by the actual slaughtering process, chilling the carcass, and cutting it into various retail cuts. It emphasizes the importance of proper sanitation and procedures to ensure meat quality and safety throughout the process. Additionally, the guide includes sections on preserving lamb pelts and cooking techniques appropriate for different cuts of meat. Through clear instructions, the authors provide practical advice for farmers and home cooks alike, highlighting the significance of ethical practices and health regulations in meat preparation. (This is an automatically generated summary.)  nOriginal publication data not identified  aMeat cutting  aSlaughtering and slaughter-houses  aLamb (Meat)1 aGreen, E. Curtis1 aJones, William R.1 aKotula, Anthony1 aWest, R. L.q(Roger Lawrence),d1945- 0aUnited States. Department of Agriculture. Farmers' bulletin no. 226440uhttps://www.gutenberg.org/ebooks/62838