Butchering, Processing and Preservation of Meat: A Manual by Frank G. Ashbrook

By Frank G. Ashbrook

This e-book is written essentially for the relations to assist resolve the beef challenge and to reinforce the nutrients offer. generating and protecting meats for kin food are sound practices for farm households and a few urban fogeys as well-they make attainable a greater variety of meats, that are of the very best quality, at much less expense. Meat is a necessary a part of the yankee vitamin. it's also an ex­ pensive foodstuff. With the prices excessive, many people can't have enough money to shop for the higher cuts; others are being pressured to limit the beef part of the vitamin to a minimal, or to take advantage of ineffectual substitutes. Commercially within the usa, meat potential the flesh of farm animals, hogs, and sheep, other than the place used with a qualifying notice comparable to reindeer meat, crab meat, whale meat, and so forth. Meat during this e-book is utilized in a broader feel, even if now not fairly so basic as to com­ prise something and every little thing eaten for nourishment both by way of guy or beast. to be certain, it contains the flesh of household animals and big and small video game animals to boot; additionally chook, family bird raised for his or her meat and eggs, and online game birds, all wild upland birds, shore birds, and waterfowl; and fish.

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Additional info for Butchering, Processing and Preservation of Meat: A Manual for the Home and Farm

Example text

L Mg. 05 1,070 - Mg. Mg. 7 - - - 2 (0) - - - 6 Mg. 5 Mg. -- ------ LV. AsPhosVitamin Thia- Ribo- J\'ia- corbic A Cal- phomine fla\'ill cin acid cium rus Iron value -------- Total Fiber Ash Carbohydrate em. em. em. em. em. " 126 182 Halibut: Raw ....................... 7504 Cooked, broiled ............ 8 Herring, Pacific, raw .......... Herring, smoked, kippered .... Kidneys, raw: Beef ....................... Pork ....................... Sheep ...................... Lamb: Carcass or side, raw: Thin .....................

0 per cent fat, 62 to 70 per cent water, and 1 per cent mineral salts. The edible part of the carcass is about 82 to 85 per cent of the dressed weight. This percentage is much higher in the dressed carcasses of mature rabbits weighing 3 to 7 pounds than it is in those of younger rabbits weighing from to 2 to 2% pounds. Some housewives still have a prejudice against the use of rabbit meat, because they confuse the domestic grain-fed rabbit with the wild animal, such as the cottontail and the hare.

0. 0 Ready-to-serve ............ Strained (infant food) ..... Clam chowder: Condensed ............... Ready-to-serve ............ 8 78 Scallops, raw (edible muscle) .. 1 - 0 O. 7 2. 5 O. O. O. 5 20. 2 14. 0 62. 2 Frankfurter: Raw ..................... Cooked .................. Liver, liverwurst. Pork, links or bulk, raw ..... Pork, bulk, canned .......... Vienna sausage, canned ...... 7 2. 1 00 "" Fat Total Fiber Ash Carbohydrate 0 0 o. o. 17. 21. 3 25. 3 Mg. 06 Mg. 05 Mg. 0 0 0 0 0 0 0 0 0 (0) (0) - Mg.

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