Beef Slaughtering, Cutting, Preserving, and Cooking on the Farm

A practical manual that explains how to slaughter, handle, and butcher cattle on the farm while observing legal and sanitary requirements. It covers selecting and caring for animals before slaughter, preparing a clean site and equipment, humane slaughter technique and evisceration, chilling and splitting the carcass, and detailed cutting and trimming to produce roasts, steaks, and ground meat. It also discusses freezing and frozen storage, further processing, safe disposal of waste and hides, and basic meat cookery. Emphasis is placed on food-safety precautions, expected yields, and coordinating with processors or inspection services when needed.