Beef Slaughtering, Cutting, Preserving, and Cooking on the Farm
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About this book
In an era when sustainable farming practices are increasingly vital, "Beef Slaughtering, Cutting, Preserving, and Cooking on the Farm" by H. Russell Cross et al. serves as an essential resource for modern agriculturalists. This authoritative guide, prepared by the United States Department of Agriculture, delves into the intricacies of humane beef processing and the science behind meat preservation. With detailed methodologies on cutting techniques and preservation methods, it empowers farmers to maximize their yield while ensuring quality. Ideal for students, civic activists, and historians interested in agricultural practices, this document illuminates the intersection of tradition and innovation in farm-to-table practices. Discover how responsible meat processing can contribute to a more sustainable food system.
