,,beef ,slaughtering1 ,cutting1 ,preserving1 and ,cooking on the ,farm ,,united ,,states ,,department ,,of ,,agriculture ,,farmers' ,,bulletin ,,number #bbfc ,,precaution ,the ,federal ,meat ,inspection ,act requires that all meat which is to be sold or traded for human consumption must be slaughtered under inspection in an approved facility under the supervision of a ,state or ,,usda meat inspector4 ,a person can slaughter his animals outside such a facility only for use by himself1 members of his household1 and his nonpaying guests and employees4 ,he is not allowed to sell any portion of the carcass4 ,for more details about these regulations1 consult your county extension agent or write to the ,animal and ,plant ,health ,inspection ,service1 ,united ,states ,department of ,agriculture1 ,washington1 ,d4,c4 #bjbej4 ,,contents ,page ,selection and care of animal before slaughter #a ,preparing for slaughter #b ,slaughter #f ,chilling the carcass #ce ,cutting #cg ,freezing and frozen storage #ei ,further processing #ei ,meat cookery #fe ,this bulletin supersedes ,farmers' ,bulletin ,no4 #bbji1 8,slaughtering1 ,cutting1 and ,processing ,beef on the ,farm40 ,department publications contain public information4 ,they are not copyrighted and may be reproduced in whole or in part with or without credit4 ,washington1 ,d4,c4 ,issued--#aigg ,,beef ,,slaughtering1 ,,cutting1 ,,preserving1 ,,and ,,cooking ,,on ,,the ,,farm ,by ,h4 ,russell ,cross1#a ,e4 ,curtis ,green1#b ,william ,r4 ,jones1#c ,roger ,l4 ,west1#d and ,anthony ,w4 ,kotula#a 7,photographs by ,donald ,k4 ,rough#a and ,terry ,k4 ,o',driscoll#e7 #a ,meat ,science ,research ,laboratory1 ,agricultural ,research ,service1 ,beltsville1 ,md4 #bjgje4 #b ,standardization ,branch1 ,livestock ,division1 ,agricultural ,marketing ,service1 ,washington1 ,d4,c4 #bjbej4 #c ,present address3 ,cooperative ,extension ,service1 ,auburn ,university1 ,auburn1 ,ala4 #cfhcj4 ,employed at ,pennsylvania ,state ,university1 ,university ,park1 ,pa41 when work was initiated4 #d ,department of ,animal ,science1 ,university of ,florida1 ,gainesville1 ,fla4 #cbfaa4 #e ,beltsville ,agricultural ,research ,center1 ,agricultural ,research ,service1 ,beltsville1 ,md4 #bjgje4 ,,selection ,,and ,,care ,,of ,,animal ,,before ,,slaughter ,several factors should be considered before slaughtering a beef animal for home consumption4 ,the most important considerations are health1 kind of animal 7calf1 steer1 or heifer or cow71 expected meat yield1 and care of the animal prior to slaughter4 ,health ,one should take care that an unhealthy animal is not selected for slaughter4 ,at the time of selection1 look for signs of sickness such as fever1 increased breathing rate1 and diarrhea4 ,animals suspected of being unhealthy should be treated by a veterinarian until the animal is returned to a healthy state4 ,animal ,care ,to obtain high-quality meat1 it is important to exercise proper care of the animal prior to slaughter4 ,pen the animal in a clean1 dry place the day before slaughtering4 ,restrict the animal from feed #bd hours prior to slaughter1 but provide access to water at all times4 ,the slaughter of hot1 excited animals increases the risk of sickness1 injury1 and dark meat4 ,animal ,type ,the kind of animal one selects for slaughter will depend on its ultimate use4 ,for meat similar to ,u4,s4 ,choice in palatability it is necessary to select a #a1jjj to #a1bjj-pound steer or a #ijj to #a1jjj-pound heifer that has been on full feed for at least #aej days4 ,the time on feed influences palatability because of the fat content in the lean4 ,unfortunately1 as most animals deposit fat in the muscle1 they also deposit fat around the muscle4 ,much of the outside fat is usually trimmed off during cutting4 ,if meat with less waste fat is desired1 a steer or heifer fed on forage to #hjj to #ijj pounds will be suitable4 ,if the animal's age is less than #ag to #ah months1 the properly prepared cooked meat should be relatively tender4 ,yearlings just off the cow with perhaps a short period on grass1 weighing #djj to #fjj pounds1 will produce meat low in fat4 ,this meat will be less flavorful than meat from grain-fed animals but should be acceptably tender4 ,many persons who slaughter on the farm expect the meat from an #hjj-pound forage-fed steer to taste like ,u4,s4 ,choice or ,prime4 ,meat ,yield ,well-fed steers from most beef breeds yield a dressed carcass weighing approximately #fj percent of the animal's live weight4 ,for example1 a #a1jjj-pound live steer yields a #fjj-pound carcass4 ,yields will vary according to the feeding ration and the length of time on feed4 ,cutting losses from the carcass1 such as bone or fat trim1 vary from #bj to #cj percent or more4 ,with a #be-percent cutting loss1 which is not unusual1 a #fjj-pound carcass would yield approximately #dej pounds of usable meat cuts4 ,a good rule of thumb for carcass beef is #be percent waste1 #be percent ground beef and stew meat1 #be percent steaks1 and #be percent roasts4 ,thus a #a1jjj-pound steer will1 on the average1 yield about #dej pounds of usable meat cuts4 ,this figure can easily be as high as #eej pounds for an animal with very little waste fat to as low as #cjj pounds for an animal with excessive waste fat4 ,,preparing ,,for ,,slaughter ,prior to the day of slaughter1 select the slaughter site1 accumulate all equipment1 prepare for waste disposal1 and1 if necessary1 make arrangements with a local processor or meat market for chilling and cutting the carcass4 ,if you plan to have the carcass chilled and cut up1 arrangements should be made concerning the time and day on which the carcass can be accepted1 the charges1 and specific instructions for chilling1 cutting1 and wrapping the carcass4 ,site ,selection ,selection of the slaughter site is extremely important4 ,a site with clean1 running water is best4 ,if a tree is to be used1 a healthy limb #f to #h inches in diameter and #ab to #ae feet from the ground is needed4 ,this will ensure that the limb will not break from the weight of the carcass and the carcass can be fully extended from the ground for viscera removal and splitting4 ,if slaughter is to be done in a barn1 be sure that a strong beam #ab to #ae feet from the floor is available4 ,the floor should be clean and1 preferably1 concrete4 ,after selection of the slaughter site1 clean up the area to ensure that leaves and dirt are not blown on the carcass during slaughter4 ,if the site has a wooden or concrete floor1 wash the floor and all equipment with plenty of soap and water4 ,be sure to rinse thoroughly because sanitizers discolor the meat and may cause off-flavors4 ,if slaughtering is to be done outdoors use straw to cover the area where the carcass will be skinned and eviscerated4 ,the weather on the day of slaughter should also be considered4 ,during hot weather1 slaughter is best performed during the early morning or late evening hours4 ,since an inexperienced person will take #b to #c hours to complete the slaughter operation1 care should be taken to preclude long exposure to high temperatures4 ,during cold weather of less than #ce;,f1 slaughter can be done at any time1 since spoilage bacteria do not grow as rapidly in a cold environment4 ,slaughter during high winds will result in dirt and other contaminants being blown onto the carcass4 ,waste ,disposal ,all waste products should be disposed of in a sanitary manner4 ,if the work is to be done in the open1 one should select a site with good drainage so that blood and water can drain away from the carcass4 ,blood and water must not be allowed to pollute nearby streams or other water supplies4 ,disposal of viscera is often a problem4 ,arrangements should be made to have a local processor or rendering plant pick it up4 ,if this is not possible1 it should be buried so that dogs and other animals cannot dig it up4 ,the hide is a very important byproduct of cattle and represents about #g percent of the live weight4 ,after removal1 spread it out in a cool place with the hair side down and give it a good application of ice cream or sack salt4 ,about #a pound of salt is required per pound of hide4 ,the hide may be tanned or sold4 ,slaughter ,equipment ,elaborate and expensive equipment is not necessary1 but certain items are essential 7fig4 #a74 ,the following slaughter equipment is recommended3 #a4 4#bb-;caliber rifle with long cartridges or long rifle cartridges4 #b4 ,sharp skinning knife and steel 7see the section on sharpening knives74 #c4 ,block and tackle or chain hoist--should have at least a or #a-;inch nylon rope or chain4 #d4 ,chocks--concrete blocks work well4 #e4 ,meat saw4 #f4 ,oil or water stone4 #g4 ,ample cold water for washing hands1 equipment1 carcass1 and byproducts4 #h4 ,tree with strong limb1 beam1 or tripod #ab to #ae feet high1 or tractor with hydraulic lift4 #i4 ,beef spreader or single-tree 7for #djj to #fjj-pound animal1 #cf inches long2 for heavy cattle1 #dj inches long74 #aj4 ,buckets 7two or three74 #aa4 ,ice or cold water4 #ab4 ,straw for placing under animal during skinning and evisceration4 #ac4 ,clean cloths or plastic for protection of meat during transport4 #ad4 ,clean string4 ,illustration3 ,slaughter equipment displayed ,figure #a4--;,equipment for slaughter4 ,be sure that all equipment that will come in contact with meat is thoroughly cleaned4 ,most people get blood and other material on their outer garments during slaughter1 which should not be transferred to the carcass after it is washed4 ,additional equipment needed for cutting the carcass is discussed in the section on carcass cutting4 ,the ,correct ,procedure for ,sharpening ,knives ,the basic operations involved in sharpening a knife are grinding1 honing1 and steeling4 ,maintenance of a sharp working edge often requires only steeling4 ,if the knife is in heavy use1 periodic honing is usually required daily or at least weekly4 #a4 ,grinding 7fig4 #b7 is necessary because new knives are not usually sold in a form sharp enough for immediate use4 ,the stone should be water1 or oil-cooled to avoid overheating the knife4 ,the blade should not be ground back more than inch from the edge to form the proper bevel4 ,the bevel should be the same on both sides of a skinning knife so that it may be used with either hand in removing the hide from a beef carcass4 ,it is best to grind the knife by holding the knife edge against the stone at a right angle to prevent scarring the blade any farther back than the actual bevel4 #b4 ,honing 7fig4 #b7 is accomplished on a carborundum stone4 ,stones should be set in a block of wood or placed on a damp cloth to prevent lateral sliding4 ,hold the handle of the knife in the right hand with the blade edge pointed away from your body4 ,assume a position parallel to the side of the stone and place the heel of the knife blade on the end of the stone to your extreme left4 ,tilt the blade of the knife enough to make the bevel lie flat with the stone4 ,place the finger tips of the left hand on the flat of the blade toward the tip and near the back edge to exert pressure on the blade4 ,it is very important for safety that the fingers of the left hand push downward only to maintain an even pressure on the knife blade over the stone4 ,if the left hand pushes laterally with the sharpening stroke1 and the knife catches on an irregularity1 then the fingers will slip off the edge and can be cut severely by the freed knife blade4 ,with a sweeping motion toward the right of the stone1 draw the knife completely across the stone1 against the cutting edge of the blade4 ,the correct motion is achieved when that portion of the blade nearest the handle begins the stroke and the extreme tip of the blade ends the stroke4 ,the procedure is reversed to hone the opposite side of the blade4 #c4 ,steeling 7fig4 #b7 is accomplished by using various kinds of steels that are adapted to specific uses4 ,the carborundum and ribbed steels are for kitchen use where knives need not be razor-sharp and the steel is actually honing the knife4 ,the mirror-smooth steel for razor-sharp edges is the one best suited for slaughter and meat cutting4 ,the steel should be held firmly in the left hand in a position almost diagonal to the body but with a slightly upward tilt4 ,this permits the free movement of the knife across the steel without drawing it too close to the supporting hand4 ,place the heel of the blade against the near side of the tip at a #bj to #be angle and bring the blade down along the steel toward the left hand with a quick1 swinging motion of the right wrist and forearm4 ,the entire blade should pass lightly over the steel4 ,return the knife to a position on the opposite side of the steel and repeat the same motion4 ,to test the knife for sharpness and smoothness of edge1 run the edge of the blade lightly over the flat of the thumbnail4 ,if the knife slides easily1 it lacks the proper sharpness4 ,a sharp edge will dig into the nail and a rough or wire edge will rasp the nail4 ,illustration3 ,lin drawing showing blade grinding1 honing1 and steeling ,figure #b4--,the correct procedure for sharpening knives4#f #f ,adapted from ,smith1 ,g4 ,c41 ,carpenter1 ,z4 ,l41 and ,king1 ,g4 ,t4 #aigd4 ,laboratory ,exercises in ,elementary ,meat ,science4 ,kemp ,publishing ,co41 ,houston1 ,tex4 ,,slaughter ,stunning ,the animal must be killed as quickly and humanely as possible4 ,in a slaughter house the cattle are driven into a knocking pen where they are stunned with a compression gun4 ,on the farm a mechanical stunner is usually not available2 therefore1 stunning is best accomplished with a well-directed long or long rifle bullet from a 4#bb-;caliber rifle4 ,as with the use of any firearms1 normal precautions should be taken when stunning the animal4 ,the purpose of stunning is to render the animal unconscious so that its throat can be cut4 ,when stunning is accomplished with a 4#bb-;caliber rifle1 the bullet should penetrate the skull and strike the brain4 ,the location of the brain is shown in figure #c4 ,if done properly the animal will be immobilized for several minutes4 ,illustration3 ,drawing with side and front views of brain location ,figure #c4--,location of the brain4 ,it is best to have the animal secured to a tree or strong post4 ,direct the bullet at the intersection of two imaginary lines extending from the right edge of the poll to the center of the left eye and from the left edge of the poll to the center of the right eye as shown in figure #d4 ,illustration3 ,man holding gun pointed at front of cow4 ,x indicates target location ,figure #d4--,the ,x shows where to stun4 ,bleeding ,bleeding is a very important part of the slaughtering operation and should be done not more than #b minutes after the animal is down because the increased blood pressure may break the capillaries and cause an unattractive condition in the meat called 8blood splash40 ,the easiest and safest method for quick bleeding is to bleed the animal while it is still on the ground4 ,standing behind the animal1 grasp the lower jaw 7fig4 #e71 pull the head back slightly1 and cut across the throat from ear to ear as deeply as possible 7fig4 #f74 ,if the blood does not flow freely1 cut deeper4 ,a sharp skinning or boning knife is appropriate for this part of the operation4 ,illustration3 ,man holding knife to side of cow's neck ,figure #e4--,sticking4 ,stand behind the animal and grasp the lower jaw4 ,illustration3 ,man slicing across cow's neck using a knife ,figure #f4--;,cutting throat4 8,pumping0 the animal will assure more complete bleeding4 ,this can be accomplished by lifting the hindquarter with the tail1 pulling the foreleg1 and applying a pumping motion with a foot in the flank 7fig4 #g74 ,illustration3 ,man lifting tail1 hind leg1 and front leg of cow ,figure #g4--,pumping to assure complete bleeding4 ,removal of ,legs ,if the animal has to be moved to another location for hoisting1 tie a rope or chain around the hindlegs above the hocks 7fig4 #h74 ,position the animal with the hindlegs directly beneath the hoist4 ,roll the animal onto its back and prop it in place with two concrete or wooden blocks 7fig4 #i74 ,illustration3 ,rope tied to hindlegs ,figure #h4--;,dragging to tree4 ,secure both hindlegs4 ,illustration3 ,cow in supine position held with blocks on either side ,figure #i4--,position of carcass for hide removal4 ,begin removal of the hindlegs by cutting through the hide and tendons between the sole of the foot and the dew claws 7fig4 #aj74 ,split the hide from the dew claws down the leg to the hock and over the rear of the round to a point about #f inches below the hock and remove the hide from each hindleg 7fig4 #aa74 ,remove the hindleg by cutting through the joint closest to the foot with a knife or saw 7figs4 #ab and #ac74 ,be careful not to cut the large tendons just below the hock for they will be needed when hoisting the carcass4 ,illustration3 ,man slicing across hind foot using a knife ,figure #aj4--;,cutting beneath dew claws4 ,illustration3 ,man slicing along hindleg using a knife ,figure #aa4--,removing hide from hindlegs4 ,illustration3 ,man slicing through hindleg joint using a knife ,figure #ab4--,removing hindleg by cutting through joint4 ,illustration3 ,man sawing through hindleg joint ,figure #ac4--,removing hindleg by sawing through joint4 ,to remove the foreleg1 cut through the hide and tendons at the joint closest to the foot4 ,this joint is approximately #a inch above the bony rise in the knee4 ,split the hide from the dew claws to the original cut and skin out the forelegs4 ,remove the forelegs with a knife or saw at the original cut 7fig4 #ad74 ,illustration3 ,slicing through one foreleg joint and sawing through the other ,figure #ad4--,removing the forelegs with knife or saw4 ,siding ,after all legs have been removed1 split the hide down the midline from the throat to the anus 7fig4 #ae74 ,this split should be made by inserting the point of the knife under the hide with the blade turned up as shown in figure #ae4 ,this procedure is referred to as cutting from inside out and protects against meat contamination from materials on the hide4 ,illustration3 ,man slicing hide from front to back ,figure #ae4--,splitting hide down midline4 ,if a cow is being slaughtered1 do not split through the center of the udder4 ,cut the hide around each side of the udder and remove by lifting it and cutting along the body wall4 ,removal of a large udder will make siding easier and prevent any fluids contained in the udder from spilling onto the meat4 ,begin siding by splitting the hide on the inside of the round 7fig4 #af74 ,starting with the cut made in removing the hindleg1 cut downward to the midline split1 just behind the scrotum or udder4 ,cut 8inside out0 and do not cut through the fat into the meat4 ,skin the inside round around to the front of the leg1 leaving all fat and connective tissue on the carcass and not on the hide 7fig4 #ag74 ,inexperienced butchers have a tendency to cut too deep in this area1 so cut slowly and carefully4 ,illustration3 ,man slicing hide along inner hind leg using a knife ,figure #af4--,splitting the hide on the inside of the round4 ,illustration3 ,man skinning hide off hindleg using a knife ,figure #ag4--,skinning the round4 ,removal of the hide from the belly or abdomen is the next step4 ,beginning at the midline split1 cut under the hide until it can be grasped with the other hand 7fig4 #ah74 ,loosen the hide along the flat surface of the belly from the round forward to the brisket 7fig4 #ai74 ,the insides of the forelegs can be skinned but not the outside1 which protects the carcass from contamination when it is hoisted 7fig4 #bj74 ,illustration3 ,man pulling and slicing away hide from belly using a knife ,figure #ah4--,removing hide from belly4 ,illustration3 ,man pulling and slicing away hide using a knife ,figure #ai4--,loosening the hide from round to elbow4 ,illustration3 ,man pulling and slicing away hide around forelegs using a knife ,figure #bj4--,skinning the inside of the forelegs4 ,siding 7removal of the hide from the sides7 is the next step and is very difficult to do perfectly4 ,this requires a knife with a sharp1 smooth edge2 therefore1 frequent steeling of the knife may be necessary4 ,grasp the loosened hide and pull it up and outward 7fig4 #ba74 ,this places tension on the hide1 removes wrinkles1 and allows the knife to glide smoothly4 ,holding the knife firmly1 place it against the hide with the blade turned slightly outward to avoid cutting the thin flat muscles which cover the sides of the carcass4 ,with smooth1 sweeping strokes of the knife1 skin from the front of the hindleg to the point where the hide was cut over the elbow4 ,at this point1 the muscles become thin and so tightly bound to the hide that it will be necessary to leave them on the hide4 ,cut through the muscles and continue skinning as far down the side as possible 7fig4 #bb74 ,illustration3 ,man pulling and slicing away hide around midsection using a knife ,figure #ba4--,removing hide from sides 7siding74 ,illustration3 ,cow on ground with hide pulled away ,figure #bb4--,siding completed4 ,return to the rear of the carcass and remove the hide left on the inside of the rounds 7fig4 #bc74 ,do not skin the outside of the round because this can be done more easily after the carcass is hoisted4 ,illustration3 ,man pulling and slicing away hide around inner hindlegs using a knife ,figure #bc4--,removing hide from the inside of the round4 ,skinning the ,head ,the head should be skinned by splitting the hide down the midline 7fig4 #bd7 and by skinning down each side of the head and neck as far as possible 7fig4 #be74 ,illustration3 ,man slicing along top of head using a knife ,figure #bd4--,skinning the head4 ,illustration3 ,head and neck with hide removed ,figure #be4--;,hide removed from neck and head4 ,remove the tongue by cutting just inside each jaw to the forward point where the jaws join 7fig4 #bf71 making sure the tongue is straight so that it will not be cut4 ,pull the tongue out and complete its removal by cutting through the cartilage at its base 7fig4 #bg74 ,wash the tongue thoroughly in clean water and put it in ice or ice water4 ,illustration3 ,man slicing along jaw using a knife ,figure #bf4--,loosening the tongue4 ,illustration3 ,man slicing tongue out at base using a knife ,figure #bg4--,removing the tongue4 ,remove the cheek meat from each side of the jawbone by cutting close to the bone and down to the rise of the bone just over each eye 7fig4 #bh74 ,wash thoroughly in clean water and put it in ice or ice water4 ,illustration3 ,man slicing cheek away from head using a knife ,figure #bh4--,removing cheek meat from jawbone4 ,opening the ,brisket ,beginning at the cut made for bleeding1 split the muscles along the midline of the neck up to the end of the brisket4 ,cut only as deep as the windpipe4 ,cut lengthwise along the center of the brisket from the neck to its rear edge 7figs4 #bi and #cj74 ,be careful not to cut beyond the tip of the brisket because the viscera may be punctured4 ,split the neck open along the midline and loosen the windpipe and esophagus4 ,saw completely through the brisket as shown in figure #ca4 ,tie the windpipe and esophagus with string to avoid spilling paunch materials when the carcass is hoisted 7fig4 #cb74 ,illustration3 ,man slicing up along the front of the neck using a knife ,figure #bi4--,splitting fat and lean of brisket4 ,illustration3 ,picture of split neck ,figure #cj4--;,fat and lean of brisket--split to bone4 ,illustration3 ,man sawing brisket bone ,figure #ca4--,sawing the brisket bone4 ,illustration3 ,man tying shut windpipe and esophagus ,figure #cb4--,tying the windpipe and esophagus4 ,hoisting and ,rumping ,insert the spreader or single-tree between the large tendons on the hindlegs 7fig4 #cc74 ,for safety1 the hocks should be tied securely to the spreader4 ,after the spreader is firmly in place1 hoist the carcass to a convenient working height1 usually waist high1 for skinning the rounds4 ,skin along the outside of the rounds leaving the fell1 the thin membrane that lies between the meat and skin1 on the round 7fig4 #cd74 ,this membrane protects the meat from rapid drying4 ,after skinning around the anus1 loosen it by cutting around it deep into the pelvic canal 7fig4 #ce74 ,pull the large intestine about #f inches from the pelvic cavity 7fig4 #cf7 and tie it with a string near the opening as shown in figure #cg4 ,to facilitate later hide removal from the tail1 remove a thin strip of hide from its top side 7fig4 #ch74 ,illustration3 ,pipe holding hindlegs apart1 chains attached ,figure #cc4--;,hoisting the carcass4 ,illustration3 ,cow hoisted waist high for skinning hindlegs ,figure #cd4--,removing the hide from the round 7rumping74 ,illustration3 ,knife slicing around anus using a knife ,figure #ce4--,skinning around the anus 7bung74 ,illustration3 ,anus pulled out away from carcass ,figure #cf4--,pulling anus from pelvic canal4 ,illustration3 ,man tying shut anus ,figure #cg4--,tying the anus4 ,illustration3 ,knife slicing hide along length of tail using a knife ,figure #ch4--,skinning the tail4 ,skin the outside of the round1 leaving the fell membrane on the round 7fig4 #ci74 ,you can usually pull off the hide in this region by hand1 leaving the fell intact4 ,at the bottom of the round1 the fell is severed as shown by the arrows in figure #dj4 ,if a steer or bull is being slaughtered1 remove the penis by cutting under it and severing its connection at the anus4 ,remove the hide from around the anus4 ,illustration3 ,man pulling and slicing hide away from hindlegs using a knife ,figure #ci4--,skinning the outside of the round4 ,illustration3 ,hide removed from hind legs up to tail using a knife ,figure #dj4--;,hide removed from rounds4 ,evisceration ,split the pelvic bone by first locating the seam between the rounds1 then following this seam to the bone and cutting through the bone with a knife or saw 7figs4 #da and #db74 ,illustration3 ,man splitting hindlegs apart with knife ,figure #da4--,splitting the pelvic bone with a knife4 ,illustration3 ,man splitting hindlegs apart with saw ,figure #db4--,splitting the pelvic bone with a saw4 ,hoist the carcass until the front shanks clear the ground by about a foot4 ,cut down the midline by inserting the knife handle inside the body cavity with the knife blade extended outward as shown in figure #dc4 ,this procedure ensures that the paunch and intestines are not cut4 ,continue cutting down the midline to the cut made when opening the brisket 7figs4 #dd and #de74 ,loosen the large intestines as shown in figure #df1 making sure that the pelvic and kidney fat1 as well as the kidneys1 are left attached to the carcass4 ,pull down on the paunch and intestines and allow them to fall into a container or onto the ground4 ,as the paunch falls1 a small cut with a knife will free the liver from the connections to the intestines and paunch 7fig4 #dg74 ,do not cut the esophagus1 which extends through the diaphragm4 ,the esophagus will be left attached until the lungs are removed4 ,illustration3 ,hand in body cavity slicing down through belly using a knife ,figure #dc4--,opening the belly--knife blade outward4 ,illustration3 ,man slicing down through belly using a knife ,figure #dd4--,opening the belly4 ,illustration3 ,stomach hanging out from carcass ,figure #de4--;,belly opened to the brisket4 ,illustration3 ,large intestine being sliced away from carcass using a knife ,figure #df4--,loosening the large intestine4 ,illustration3 ,liver being sliced away from intestines using a knife ,figure #dg4--;,freeing the intestines and paunch from the liver4 ,remove the liver by reaching behind it and pulling while cutting the connective tissue 7fig4 #dh74 ,during removal1 check for any abscesses 7yellow or white pus pockets7 or scar tissue1 which are indications of infections4 ,if these are present1 the entire carcass should be checked thoroughly for other signs of infection or disease 7discussed later in the section on examining the carcass74 ,once the liver is removed1 separate the gall bladder by cutting under it 7fig4 #di74 ,wash the liver thoroughly and put it in ice or ice water4 ,illustration3 ,liver being sliced out using a knife ,figure #dh4--,removing the liver4 ,illustration3 ,gall bladder being sliced away from liver using a knife ,figure #di4--,removing the gall bladder4 ,to remove the lungs and heart1 cut through the diaphragm1 the thin sheet of muscle1 and the white connective tissue that separates the lungs and heart from the stomach and intestines4 ,this cut is made at the edge of the thin muscle as shown by the arrows in figure #ej4 ,cut beneath the hanging muscle and the large blood vessels just below the kidneys to the backbone4 ,remove the heart1 lungs1 and windpipe as one unit by pulling them down while cutting between them and the backbone 7fig4 #ea74 ,be sure to note any adhesion of the lungs to the body wall because this is a sign of infectious diseases4 ,illustration3 ,diaphragm cut away at the point of contact with ribs ,figure #ej4--;,cutting through the diaphragm4 ,illustration3 ,slicing heart and lungs from backbone using a knife ,figure #ea4--,removing the heart and lungs4 ,the heart is removed from the lungs by cutting across the top of the heart 7fig4 #eb74 ,wash it thoroughly and put it in ice or ice water for rapid chilling4 ,if the tripe1 or stomach1 is to be saved1 empty the stomach as quickly as possible and rinse it4 ,thorough cleaning can be done later4 ,illustration3 ,slicing across top of heart using a knife ,figure #eb4--,separating the heart from lungs4 ,dropping the ,hide ,split and remove the hide remaining on the front shanks 7fig4 #ec74 ,skin down each side of the shanks and neck1 meeting at the backbone 7figs4 #ed and #ee74 ,skin around the loin and under the tail4 ,the remaining hide on the tail can be pulled or cut off at this time 7fig4 #ef74 ,remove the tail at its base 7fig4 #eg71 wash it thoroughly1 and put it in ice or ice water4 ,skin over the poll of the head and down the face1 removing the hide at the muzzle 7figs4 #eh and #ei74 ,the head can be removed at this point2 however1 if it is left touching the ground1 it will give support during splitting4 ,illustration3 ,slicing hide from front legs using a knife ,figure #ec4--,skinning the front legs4 ,illustration3 ,slicing hide from front legs using a knife ,figure #ed4--,skinning the front legs4 ,illustration3 ,slicing hide from neck near backbone using a knife ,figure #ee4--,removing hide from neck4 ,illustration3 ,man pulling hide away from tail ,figure #ef4--,pulling hide from tail4 ,illustration3 ,slicing tail off using a knife ,figure #eg4--,removing tail4 ,illustration3 ,slicing hide down away from head near muzzle using a knife ,figure #eh4--,skinning the head4 ,illustration3 ,pulling and slicing hide from muzzle using a knife ,figure #ei4--,skinning the head4 ,splitting the ,carcass ,split the warm1 dressed carcass into halves4 ,this allows for free circulation of air around the halves1 to get a quicker chill4 ,also1 a dressed beef carcass is heavier and harder to handle if it is not split4 ,to split the carcass1 first saw through the sacral vertebrae or tail region from the inside 7fig4 #fj74 ,as soon as you have made the cut to the rise of the pelvic arch1 saw from the outside4 ,to make sawing through the center of the vertebrae easier1 mark the correct line you wish to take down the backbone with a knife4 ,mark over the top of the bony spinal processes1 which can be easily located with the fingers 7fig4 #fa74 ,make the split through the loin and rib4 ,in the chuck region1 lower the handle of the saw to make sawing easier 7fig4 #fb74 ,if the split gets off center1 continue through to the next vertebra and realign the saw4 ,illustration3 ,saw inside body cavity sawing down ,figure #fj4--,splitting the sacral vertebrae4 ,illustration3 ,hanging carcass with knife slice marks along backbone ,figure #fa4--,line of cutting4 ,illustration3 ,saw cutting through shoulder region ,figure #fb4--,sawing through the chuck4 ,if brain removal is desired1 continue the split through the poll and down the center of the face4 ,after sawing half way down the face1 pull the halves of the head apart and remove the brains 7fig4 #fc74 ,wash the brains thoroughly1 checking for bone fragments4 ,if the animal has been shot the brain will contain metal fragments and should not be saved4 ,illustration3 ,hand reaching into brain case and pulling out brain ,figure #fc4--,removing the brains4 ,remove the head at the first joint next to the poll4 ,head removal is much easier after splitting 7fig4 #fd74 ,then remove the kidney and kidney fat 7fig4 #fe74 ,illustration3 ,man slicing off head using a knife ,figure #fd4--,removing the head at the atlas joint4 ,illustration3 ,man slicing out kidney using a knife ,figure #fe4--,removing the kidney and surrounding fat4 ,wash the carcass with clean water1 especially down the split backbone where bone dust accumulates4 ,with a knife1 remove any contamination which cannot be washed off4 ,pumping the front legs up and down a few times helps drain the blood from the forequarters4 ,examining the ,carcass ,all the internal organs and the dressed carcass should be examined carefully for any abnormalities or conditions that might affect the fitness of the meat for food4 ,usually1 a meat inspector or graduate veterinarian is the only person qualified to do this1 but under farm conditions it becomes necessary for you to look for the obvious signs of disease or damage4 ,if any part of the viscera or carcass is questionable1 you should obtain expert advice4 ,bruises1 minor injuries1 parasites in the organs and enclosed abscesses1 and single tumors are frequently local conditions that can be easily removed4 ,however1 the presence of congestion or inflammation of the lungs1 intestines1 kidneys1 inner surface of chest or abdominal cavity1 and numerous yellowish or pearl-like growths scattered throughout the organs should be viewed seriously4 ,carcasses and viscera having such abnormalities should be examined by a graduate veterinarian and his opinion obtained as to the wholesomeness of the meat4 ,you should check with a cooperating veterinarian before slaughtering the animal to be certain he will be available if you should seek his advice4 ,loading the ,carcass ,separate the halves into quarters by cutting between the last two ribs1 leaving one rib on the hindquarter 7fig4 #ff74 ,leave a #d-;inch section uncut on the flank side and saw through the backbone 7fig4 #fg74 ,make small handholds between the first two and the last two ribs of the forequarter to make loading of the forequarter easier 7fig4 #fh74 ,illustration3 ,man slicing through carcass along rib ,figure #ff4--,ribbing the carcass4 ,illustration ,figure #fg4--,sawing through the backbone4 ,illustration3 ,man holding forequarter attached to hind by flank strip ,figure #fh4--;,grasping the forequarter prior to loading4 ,when ready to load1 place a clean cloth 7old sheets work fine7 or plastic in the vehicle4 ,with someone holding each forequarter1 cut the attachment left on the flank side 7fig4 #fi74 ,if alone1 be sure to hoist the carcass so that the opposite side does not fall to the ground4 ,lower hinds until they can be reached and removed from the spreader 7fig4 #gj74 ,place the forequarter in the vehicle with the bone side down and the hindquarter on top with the bone side up 7fig4 #ga74 ,cover the meat to prevent contamination during transportation4 ,illustration3 ,man holding forequarter through slice between ribs ,figure #fi4--,separating the forequarter from the hindquarter4 ,illustration3 ,two men1 each holding a hindquarter on spreader ,figure #gj4--,removing the hindquarters from the spreader4 ,illustration3 ,quarters lying in vehicle ,figure #ga4--;,carcass loaded in auto4 ,,chilling ,,the ,,carcass ,the surfaces of freshly slaughtered beef carcasses are contaminated with bacteria that can spoil the meat unless their growth is promptly checked4 ,bacterial growth can be slowed by prompt chilling and keeping the carcass at low temperatures4 ,if the weather is suitable 7#bh to #ce ,f71 the carcass or quarters can be wrapped in a sheet and hung to chill in a well-ventilated shed4 ,wrapping with a clean cloth will partially protect the carcass from contamination and help smooth out the fat on the outer surface4 ,do not allow the carcass to freeze because freezing within #a day after death may toughen the meat4 ,if the carcass cannot be chilled to below #dj;,f on the farm1 it should be transported to the local locker plant or market for chilling4 ,chilled beef should be aged at least #b to #c days to ensure that rigor is complete4 ,there is no benefit to aging beyond #g to #i days4 ,in fact1 subsequent freezer storage life may be reduced by long aging periods4 ,,cutting ,use the following guidelines to prepare cutting and packaging instructions for the plant if the carcass is not cut and wrapped on the farm4 ,steaks4--,those from the loin and rib1 which are to be broiled1 should be an inch or more in thickness4 ,those from the round and chuck1 or which are to be cooked slowly with moist heat1 should be to inch thick4 ,if two or more steaks are packaged together1 they should be separated by two sheets of plastic or moisture-resistant paper4 ,although the size and shape of a steak will largely determine how many servings it will yield1 allow of a pound per person 7bone-in uncooked7 where practicable4 ,roasts4--,allow pound 7uncooked7 per serving for bone-in roasts such as blade chuck roasts or rump roasts and pound 7uncooked7 per serving for boneless roasts such as sirloin tip or heel of round4 ,ground beef and stew meat4--,allow pound 7uncooked7 per serving4 ,carcass ,cutting ,equipment ,elaborate and expensive equipment is not necessary1 but certain items are essential 7fig4 #gb74 ,the following equipment is recommended3 #a4 ,steel4 #b4 ,steak knife4 #c4 ,boning knife4 #d4 ,meat saw4 #e4 ,freezer paper 7see section on 8wrapping074 #f4 ,freezer tape4 #g4 ,meat grinder 7electric or hand-driven74 ,illustration3 ,saw ,knives1 and sharpening steel displayed ,figure #gb4--;,cutting equipment4 ,,cutting ,,the ,,carcass ,forequarter ,the forequarter 7fig4 #gc7 is best processed by separating it into two more manageable sections and making usable cuts from each section4 ,the following cutting procedure differs from the usual style of retail cutting by separating the forequarter between the sixth and seventh ribs instead of between the fifth and sixth ribs4 ,this approach was taken to preclude difficulties for the novice which might arise with older carcasses1 whose blade bone cartilage would have become ossified and thus impede the knife cut4 ,counting the rib closest to the neck as number one1 locate the sixth and seventh ribs4 ,insert the knife between these two ribs 7fig4 #gd7 at about the midpoint of their length and cut towards the brisket4 ,from the outside 7skin side7 of the forequarter1 7fig4 #ge7 insert the knife through the previously made cut4 ,holding the blade perpendicular to the outer surface1 cut toward the back line until you meet the bone4 ,after reaching the backbone1 continue forward in a flat1 circular motion1 cutting all the flesh4 ,illustration3 ,hanging forequarter1 foreleg facing down ,figure #gc4--;,forequarter4 ,illustration3 ,hanging forequarter with slit between two ribs ,figure #gd4--,knife cut between sixth and seventh ribs4 ,illustration3 ,man pushing knife to extend slit to backbone ,figure #ge4--,knife cut through the meat to the bone4 ,saw through the backbone keeping the saw blade parallel to the surface of the knife cut4 ,the crosscut chuck will then drop down approximately a foot 7fig4 #gf71 so make certain you have plenty of clearance from the floor4 ,the chuck portion of the forequarter of a #a1jjj-pound steer will weigh approximately #ajj pounds4 ,call on your strongest helper to hold the chuck while you saw through the brisket edge 7fig4 #gg71 completing the separation of the two parts of the forequarter4 ,illustration3 ,front portion of forequarter hang from rear portion ,figure #gf4--;,forequarter separated between sixth and seventh ribs4 ,illustration3 ,man sawing through brisket while helper holds chuck ,figure #gg4--,sawing through the brisket edge4 ,the crosscut chuck is then placed on the cutting table1 bone side up1 and divided into two pieces4 ,first make a saw cut through the ribs4 ,this cut begins on the first rib about #a inch 7fig4 #gh1 top7 from the inner curve of the split surface of the backbone and parallel to the top line4 ,after sawing through the ribs1 with the knife blade held perpendicular to the table1 make a knife cut between the sawed ends of the ribs through the meat to the shoulder blade 7fig4 #gh1 bottom74 ,saw through the shoulder blade1 separating the crosscut chuck into a blade and arm section4 ,the fourth1 fifth1 and sixth rib portions of the arm are removed by cutting between the third and fourth ribs and sawing through the brisket edge 7fig4 #gi74 ,these rib portions may be made into short ribs1 cut for stew1 or boned and made into ground beef4 ,illustration3 ,sawing across ribs2 finishing cut using a knife ,figure #gh4--,separating the arm and blade sections4 ,illustration3 ,sawing between two ribs ,figure #gi4--,removing the fourth to sixth ribs from the arm section4 ,the shoulder joint and first arm roast are then removed4 ,the shoulder joint extends from the cut surface #b to #c inches toward the foreshank4 ,press over the rounded joint until you locate where it sharply declines and make a knife cut through that point over the bone and through the meat4 ,saw through the arm bone 7fig4 #hj71 cut through the flesh to the rib bones1 and saw through them to remove the shoulder joint and first arm roast4 ,the short ribs and most of the underlying fat are removed by cutting through the natural fat seam 7fig4 #ha74 ,illustration3 ,man sawing across section of armbone ,figure #hj4--,sawing through armbone4 ,illustration3 ,slicing off short ribs using a knife ,figure #ha4--,removing the shortribs4 ,the large round knuckle bone is separated from the first arm roast by cutting between the two bones 7figs4 #hb and #hc74 ,this bone1 with its marrow exposed1 is an excellent flavor enhancer for soups and stews4 ,either arm steaks or arm roasts may be made by parallel cuts across the arm section until you reach the foreshank 7fig4 #hd74 ,illustration3 ,slicing off armbone using a knife ,figure #hb4--,removing the armbone4 ,illustration3 ,finished armbone and short rib displayed ,figure #hc4--,removing the armbone4 ,illustration3 ,three arm roasts displayed ,figure #hd4--;,arm roasts from arm section4 ,the foreshank is separated from the brisket by a knife cut approximately midway between these two parts 7fig4 #he74 ,the brisket bones and underlying fat are removed from the brisket by cutting through the natural seam between the thick meaty part of the brisket and the bones 7fig4 #hf74 ,the fat over the outside of the brisket is about the thickest located anywhere on the forequarter1 and some of this fat should be trimmed away4 ,remember to follow the rounded surface of the lean4 ,the foreshank may be boned and the meat made into ground beef or stew4 ,cross-sectional cuts across the muscle and bone will greatly enhance soup and stews 7fig4 #hg74 ,illustration3 ,slicing off foreshank using a knife ,figure #he4--,separating the foreshank from the brisket4 ,illustration3 ,slicing off part of brisket using a knife ,figure #hf4--,removing the deckle4 ,illustration3 ,finished foreshank and brisket displayed ,figure #hg4--;,foreshank crosscuts and brisket4 ,turning now to the blade section of the forequarter1 remove the sixth rib by cutting between the fifth and sixth ribs and sawing through the backbone 7fig4 #hh74 ,this roast1 or roasts from the fifth and fourth rib sections1 can be used as is 7fig4 #hi7 or separated into several usable pieces4 ,the outside muscles may be removed by cutting along the fat seam through the middle of the roast 7fig4 #ij74 ,these muscles are less tender and should be cooked with moist heat like a pot roast or made into stew meat or ground beef4 ,illustration3 ,slicing between ribs using a knife ,figure #hh4--,removing blade roast between ribs4 ,illustration3 ,sawing through backbone ,figure #hi4--;,blade roast4 ,illustration3 ,slicing outer muscles from blade roast using a knife ,figure #ij4--,removing the outside muscles4 ,the chuckeye portion may be removed 7fig4 #ia7 by cutting along the curvature of the rib to the backbone and along its surface to separate the chuckeye from the bone4 ,the heavy yellow ligament located at the edge of the chuckeye is removed4 ,the chuckeye portion is usually tender and excellent for charcoal broiling4 ,the rib bone and attached meat are excellent in soup or stew 7fig4 #ib74 ,blade steaks or blade roasts can be made in a similar manner by cross-sectional cuts of the blade section to the first rib area 7fig4 #ic74 ,illustration3 ,slicing away chuckeye portion using a knife ,figure #ia4--,removing chuckeye portion4 ,illustration3 ,outside muscles1 ribeye1 and trim displayed ,figure #ib4--,outside muscles1 ribeye1 and trim4 ,illustration3 ,six blade roasts and one ribeye displayed ,figure #ic4--;,blade roasts from blade section4 ,the neck bones are removed by cutting along each edge of the vertebra1 and then undercutting1 lifting1 and removing the neck bones with attached meat 7fig4 #id74 ,the neck bones can be divided into several sections for stew or soup stock4 ,the portions of the blade and knuckle bones and surrounding heavy connective tissue are removed4 ,the boneless neck makes excellent ground beef or stew meat4 ,illustration3 ,slicing out neck bones using a knife ,figure #id4--,removing neck bone4 ,the rib is separated from the short plate by a saw cut across the ribs 7fig4 #ie7 approximately #b to #c inches from the edge of the ribeye4 ,rib steaks and roasts 7figs4 #if and #ig7 are made by cutting between the ribs and sawing through the backbone4 ,the protruding edge of the backbone may be removed by sawing through the spinal cord groove4 ,illustration3 ,sawing across ribs and then slicing with knife ,figure #ie4--,separating the rib and short plate4 ,illustration3 ,slicing between ribs using a knife ,figure #if4--,removing rib steak from rib4 ,illustration3 ,four pieces of rib displayed ,figure #ig4--,rib steaks and roasts4 ,if you prefer1 you may make boneless rib steaks and boneless rib roasts by following the same procedure used for the fourth1 fifth1 and sixth rib portion of the chuck1 cutting along the curvature of the ribs to the backbone and along its surface1 separating the meat from the bones4 ,the boneless rib may be made into one or more roasts and_/or steaks4 ,also1 the outside muscles may be removed and the ribeye made into one or more roasts1 or it may be sliced into excellent broiling steaks4 ,short ribs are made by sawing across the rib ends of the plate at approximately #b-;inch intervals 7fig4 #ih7 until you reach the white cartilages attached to the ends of the ribs4 ,the #ajth1 #aath1 and #abth rib sections of the short ribs often have a high ratio of fat to lean4 ,remove these1 trim most of the fat away1 and use them in soup or stew4 ,illustration3 ,sawing across ribs two inches from ends ,figure #ih4--,sawing shortribs from shortplate4 ,hindquarter ,the flank is the first part removed from the hindquarter 7figs4 #ii and #ajj74 ,this is accomplished by making a cut beneath the cod or udder fat near the center of the round and following the surface of the round to the outer edge1 loosening the upper edge of the flank4 ,holding the knife perpendicular to the outer surface cut towards the backbone at approximately a #de angle until the hipbone is reached4 ,then1 hold the knife parallel to the split surface of the backbone and cut straight down to the #acth rib4 ,saw through the rib to complete removal of the flank4 ,illustration3 ,hindquarter hanging by hook from rear leg ,figure #ii4--;,hindquarter4 ,illustration3 ,man slicing away flank from hanging hindquarter using a large knife ,figure #ajj4--,removing the flank4 ,lay the flank on the cutting table with the cod or udder fat up and peel the outer lean muscle back by cutting under the edge next to the cod or udder fat4 ,then lift and trim close to the lean approximately one-half the length of the flank 7fig4 #aja74 ,turn the flank over and remove the flank steak4 ,this cut is the hand-shaped muscle at the cod or udder fat end of the flank4 ,first1 loosen the edges of the tough membrane overlying the muscle4 ,lift it up and pull it back to clear the surface of the steak and then cut it off along the edge of the visible lean 7fig4 #ajb74 ,loosen the flank steak muscle at the cod or udder fat end and lift it free from the underlying membrane 7fig4 #ajc74 ,pull it back as far as possible1 loosening the edges with the knife4 ,cut around the lower edge to free the flank steak4 ,illustration3 ,man lifting and slicing away lean muscle using a knife ,figure #aja4--,removing outside lean muscle from flank4 ,illustration3 ,man lifting and slicing away membrane using a knife ,figure #ajb4--,lifting membrane from flank steak4 ,illustration3 ,man lifting and slicing away steak using a knife ,figure #ajc4--,removing flank steak4 ,the cod or udder fat and heavy connective tissue are removed from the rest of the lean by cutting through the flank along the edge of the visible lean 7fig4 #ajd74 ,the portion of the #acth rib is also removed 7fig4 #aje7 from the flank4 ,the boneless flank meat can be used for stew meat or ground beef4 ,illustration3 ,man slicing through fat using a knife ,figure #ajd4--,removing the cod or udder fat4 ,illustration3 ,man slicing along rib using a knife ,figure #aje4--,removing the #acth rib4 ,the sirloin tip is removed by starting a cut beneath the knee cap4 ,the knee cap 7fig4 #ajf7 is located approximately #f to #h inches below where the lean meat of the shank disappears into the knee joint4 ,hold a large steak knife parallel to the floor and make several cuts into the fat until you can penetrate the lean4 ,cut through the lean #b to #c inches until you reach the round bone4 ,turn the knife downward and cut close to the round bone until you reach the hip joint4 ,turn the knife outward and cut down and out at an approximate #de angle to remove the sirloin tip 7fig4 #ajg74 ,illustration3 ,man slicing into hanging beef side using a knife ,figure #ajf4--;,cutting below kneecap4 ,illustration3 ,man removing large hunk of meat from beef side using a large knife ,figure #ajg4--,removing sirloin tip or knuckle4 ,the sirloin tip makes an excellent oven roast 7cooked by dry heat71 particularly if it is from well-marbled young cattle 7fig4 #ajh74 ,the sirloin tip may be divided into two approximately equal roasts by cutting lengthwise 7fig4 #aji74 ,cross-sectional cuts make good steaks for grilling 7fig4 #aaj74 ,illustration3 ,sirloin tip displayed ,figure #ajh4--,sirloin tip4 ,illustration3 ,man slicing sirloin tip into halves using a knife ,figure #aji4--,separating sirloin tip into roasts4 ,illustration3 ,sirloin tip halves and one sirloin steak displayed ,figure #aaj4--,sirloin tip--steaks or roasts4 ,the trimmed hindquarters should be laid on the table with the split surface of the backbone down4 ,starting at the smaller end of the hindquarter1 the club1 ,t-bone1 porterhouse1 and sirloin steaks are removed by cross-sectional cuts with knife and saw 7fig4 #aaa74 ,the last sirloin steak is determined by the cut that passes through the hip joint 7fig4 #aab74 ,illustration3 ,man slicing and then sawing through loin using a knife ,figure #aaa4--,removing club steak from loin4 ,illustration3 ,steaks displayed ,figure #aab4--,sirloin1 porterhouse1 ,t-bone and club steaks from loin4 ,the beef round is turned over with the skinned side down 7fig4 #aac74 ,the rump is removed by a cut made approximately parallel to the long axis of the split pelvic bone and about #a inch towards the hindleg from the innermost curve of this bone 7fig4 #aad74 ,the tail bone is removed by cutting along its edge 7fig4 #aae74 ,the hip joint is removed from the rump by a saw cut just below and close to the pelvic bone 7fig4 #aaf74 ,the saw should be held parallel to the outer skinned surface of the rump4 ,the trimmed rump roast may be divided by first sawing through the pelvic bone and then cutting through the lean to make two approximately equal roasts 7fig4 #aag74 ,illustration3 ,hindleg displayed on table ,figure #aac4--;,beef round 7sirloin tip removed74 ,illustration3 ,man slicing and then sawing across hindleg ,figure #aad4--,removing the rump4 ,illustration3 ,man trimming with knife ,figure #aae4--,removing the tail bone4 ,illustration3 ,man slicing and then sawing through rump ,figure #aaf4--,removing the hip joint4 ,illustration3 ,sawing rump in half ,figure #aag4--;,dividing rump into roasts4 ,to fabricate the round1 make a knife cut parallel to the surface where the rump was removed and across the round just in front of the knee cap4 ,saw through the round bone to separate the heel and shank from the round 7fig4 #aah74 ,remove the round bone from the round 7fig4 #aai74 ,separate the top and bottom parts of the round by starting at the surface where the rump was removed and cutting along the fat seam across the center of the round 7fig4 #abj74 ,slice the top round into steaks or roasts 7fig4 #aba74 ,top round steaks and roasts from young well marbled beef may be broiled or oven roasted4 ,muscles of the bottom round are less tender than those of the top round and should be cooked with moist heat for longer period of time 7fig4 #abb74 ,illustration3 ,slicing and then sawing off heel and shank ,figure #aah4--,separating heel and shank from round4 ,illustration3 ,round bone displayed removed from round ,figure #aai4--,removing round bone4 ,illustration3 ,slicing top and bottom round apart using a knife ,figure #abj4--,separating top and bottom round4 ,illustration3 ,steaks and roasts displayed ,figure #aba4--,top round steak and roasts4 ,illustration3 ,steaks and roasts displayed ,figure #abb4--;,bottom round steak and roasts4 ,the heel of round or 8,pike's ,peak0 roast is removed by cutting just in front of the major tendon at the hock straight across until you reach the shank bone4 ,then cut along the shank bone and around the knee or stifle joint to remove the heel of round roast 7figs4 #abc and #abd74 ,illustration3 ,slicing heel of round off using a knife ,figure #abc4--,removing heel of round roast4 ,illustration3 ,heel of round and hindshank displayed ,figure #abd4--;,heel of round and hindshank4 ,sawing through the knee joint to expose the bone marrow will add flavor to soups or stews 7fig4 #abe74 ,illustration ,figure #abe4--,sawing through knee joint4 ,meat trimmed from roasts and steaks1 the neck portion1 parts of the plate not made into short ribs1 the flank1 and the shanks may be made into stew meat and ground beef4 ,the neck bones1 the 8deckle10 shoulder1 elbow1 hip1 and knee joints add flavor to soups and stews especially if the joints are split to expose the bone marrow4 ,wrapping ,immediately after chilling and cutting1 meat must be properly wrapped1 quickly frozen1 and stored at #j;,f or lower until needed4 ,proper wrapping is essential to maintain meat quality4 ,therefore1 one should3 ,use moisture-vapor proof wrap such as heavily waxed freezer paper or specially laminated paper4 ,wrap meat closely eliminating as much air as possible4 ,improper wrapping will allow air to enter and cause 8freezer burn0 and rancidity4 ,use a proper wrapping procedure 7fig4 #abf74 ,label packages as to content and date4 ,illustration3 ,five step drawing on proper wrapping folds ,figure #abf4--,wrapping procedure4 ,,freezing ,,and ,,frozen ,,storage ,for large quantities of meat1 it is best to use a commercial establishment for quick freezing4 ,a home freezer may be used if it will maintain a temperature of #j;,f or below4 ,when using the home freezer1 be sure to3 ,clean and defrost freezer4 ,freeze meat at -#aj;,f or below4 ,freeze only the amount of meat that will freeze in #bd hours4 ,allow ample air circulation by not over-packing the freezer4 ,approximately #b to #c pounds of meat may be packed per cubic foot of freezer space4 ,,further ,,processing ,curing ,the curing process enhances meat flavor and improves shelf life by retarding bacterial growth4 ,salt and nitrites inhibit bacterial growth and enhance flavor and color2 sugar counteracts the hardening effect of salt and also enhances flavor4 ,beef is generally cured by making corned beef or dried beef using the above-mentioned ingredients4 ,corned ,beef ,corned beef is generally made from cuts of the round1 brisket1 plate1 or chuck4 ,remove all bone from the cuts and slice pieces into uniform thickness and size 7approximately #c inches thick74 ,to prepare the pickle dissolve #h pounds of salt1 #c pounds of sugar1 #d ounces of baking soda and #d ounces of saltpeter in #d gallons of water4 ,this will cure #ajj pounds of beef4 ,pack meat in a clean stone crock or stainless steel tub1 and cover it with the pickle4 ,if cuts have not been rolled and are approximately #c inches in thickness1 they will be ready to use in #b weeks4 ,thicker cuts will require longer curing4 ,after curing1 remove meat from the pickle2 wash and dry or smoke4 ,during curing the temperature of the pickle should remain below #ch to #dj;,f1 otherwise the brine may become ropy due to growth of bacteria4 ,ropiness looks like partially cooked egg white4 ,if ropiness occurs1 the meat should be removed1 washed1 and repacked in a clean container4 ,dried ,beef ,dried beef is made from the defatted round separated into the top round1 bottom round with eye muscle1 and sirloin tip4 ,for each #ajj pounds of meat use #h pounds of salt1 #c pounds of sugar1 and #d ounces of saltpeter4 ,the curing process is the same as that for corned beef4 ,after curing remove meat from the brine1 wash1 and hang up to dry for #bd hours4 ,after drying1 smoke at #acj to #adj;,f for #gj to #hj hours or until the meat is very dry4 ,the meat should then be stored in a dry1 well-ventilated room that is protected from insects and rodents4 ,smoking gives the meat a more desirable color and flavor and probably aids in its preservation4 ,the wood used to generate the smoke should be non-resinous1 such as hickory1 apple1 plum1 oak1 beech1 or ash4 ,the same smoke-house procedures used for curing pork work well for beef4#g #g ,for further information on smoking see ,farmers ,bulletin ,no4 #bach1 8,pork ,slaughtering1 ,cutting1 ,preserving1 and ,cooking on the ,farm40 ,canning ,beef can be satisfactorily preserved by canning if the proper procedures are used4 ,meat is a low-acid1 high-protein food that allows for good bacterial growth4 ,the use of a pressure canner is vital when canning meat4 ,sterilization temperature should be held at #bdj;,f for the proper length of time4 ,a water bath or a steamer is not recommended since neither results in a sufficiently high temperature to produce effective sterilization4 ,meat may be canned soon after chilling since aging has little effect on the flavor and tenderness of canned meats4 ,for complete canning procedures see ,home and ,garden ,bulletin ,no4 #ajf1 8,home ,canning of ,meat and ,poultry40 ,ground ,beef ,all lean trim can be ground as ground beef4 ,palatable ground beef should have from #ae to #cj percent fat4 ,most retail ground beef ranges from #bj to #be percent fat4 ,,meat ,,cookery ,tender cuts of meat are best cooked with dry heat1 as by broiling1 roasting1 or pan broiling4 ,less tender cuts of meat are tenderized by cooking with moist heat4 ,connective tissue is softened and tenderized by cooking slowly in moisture4 ,temperature control is very important in meat cookery4 ,meat loses moisture1 fat1 and other substances during cooking4 ,however1 some of the meat juices and fat may be retained in pan drippings4 ,cooking losses can be minimized by controlling the oven temperature and final internal temperature of the meat4 ,shrinkage is increased when higher oven temperatures are used for cooking and when meat is cooked to a higher internal temperature4 ,the meat thermometer is the most accurate guide to the degree of doneness of meat4 ,cooking time can be used as a guide to the degree of doneness1 but cooking time is affected by fat and moisture content and shape or size of the cut4 ,types of ,meat ,cookery ,broiling ,broiling is recommended for tender steaks from the loin and rib and for ground meat patties4 ,blade steaks from the chuck may also be broiled if from a high-quality carcass 7,u4,s4 ,choice or higher74 ,for best results3 #a4 ,set oven for broiling4 #b4 ,place meat on rack of broiler pan set at the distance from the heat recommended by the oven manufacturer4 #c4 ,broil the steak or patties for approximately one-half the desired time before turning4 ,one-inch steaks will require #ae to #cj minutes2 #b-;inch steaks1 #ce to #ee minutes2 and -inch patties1 #h to #ad minutes4 #d4 ,season1 if desired1 and serve at once4 ,pan broiling ,the same tender cuts suitable for broiling may also be pan broiled if they are #a inch or less in thickness4 ,for best results3 #a4 ,place meat in hot frying pan or on a griddle4 #b4 ,do not add fat or water4 #c4 ,cook slowly over moderate heat1 turning occasionally4 #d4 ,pour off or remove fat as it accumulates4 #e4 ,brown meat on both sides4 #f4 ,avoid overcooking4 ,the total cooking time required for pan broiling is about #aj to #bj minutes for #a-;inch steaks4 ,pan frying ,when fat is added or allowed to accumulate during cooking1 the method is called pan frying4 ,tender cuts that are #a inch thick or less are usually cooked by this method4 ,braising ,this method is best suited to less tender cuts such as round or chuck steak1 flank steak1 pot roast1 stew beef1 and shortribs4 ,for best results3 #a4 ,if desired1 brown meat slowly on all sides with enough fat to keep meat from sticking4 ,use a heavy pan4 #b4 ,season with salt1 pepper1 herbs1 and spices if desired4 #c4 ,add a small amount of liquid 7 cup or less74 #d4 ,cover tightly4 #e4 ,cook slowly over low heat on top of range or in a #cej 7moderate7 oven4 ,steaks will take #a to #b hours and pot roasts 7#c to #e pounds7 will take #c to #d hours4 ,roasting ,this method is recommended for large1 tender cuts4 ,some beef cuts suitable for roasting are rib roast1 sirloin top roast 7,,usda ,choice or better71 ribeye roast 7delmonico71 and boneless rolled rump roast 7,,usda ,choice or better74 ,for best results3 #a4 ,season with salt and pepper1 if desired4 #b4 ,place meat1 fat up1 on rack in open shallow roasting pan4 #c4 ,insert a meat thermometer so the bulb is in the center of the largest muscle4 #d4 ,add no water and do not cover4 #e4 ,roast at oven temperature of #cbe to desired internal temperature 7see table below74 ,timetable for roasting beef#a ---------------------------------------- --------------------------- ,cut of meat ,approximate ,approximate ,internal temperature ready-to-cook roasting time of meat when done weight at #cbe ,f#b ---------------------------------------- --------------------------- ,pounds ,hours ,f ,c ,beef ,standing ribs#c ,rare #d to #f #b to #b #adj #fj ,medium #d to #f #b to #c #afj #gj ,well done #d to #f #b to #d #agj #ge ,rare #f to #h #b to #c #adj #fj ,medium #f to #h #c to #c #afj #gj ,well done #f to #h #c to #d #agj #ge ,rolled rib ,rare #e to #g #b to #c #adj #fj ,medium #e to #g #c to #d #afj #gj ,well done #e to #g #d to #e #agj #ge ,rolled rump 7choice grade7 #d to #f #b to #b #aej to #agj #fe to #ge ,sirloin tip 7choice grade7 #c to #d #b #adj to #agj #fj to #ge #f to #h #c to #d #adj to #agj #fj to #ge ---------------------------------------- --------------------------- #a ,source3 ,adapted from ,home and ,garden ,bulletin ,no4 #aah1 8,beef and ,veal in ,family ,meals40 #b ,meat at refrigerator temperature at start of roasting4 #c ,eight-inch cut4 ,for #aj-;inch ribs allow about #cj minutes less time4 ,cooking ,variety ,meats ,variety meats include liver1 brains1 heart1 kidneys1 sweetbreads1 and tongue4 ,variety meats are very perishable and should be frozen or cooked as soon as possible4 ,liver ,beef liver is usually braised or fried4 ,calf liver is frequently broiled1 pan broiled1 or pan fried4 ,the outer membrane 7skin7 may be removed from liver before cooking4 ,brains ,brains are soft and very tender and have a delicate flavor4 ,they may be broiled1 fried1 braised1 or cooked in liquid4 ,heart ,heart is flavorful but not very tender4 ,braising or cooking in liquid is recommended4 ,kidneys ,beef kidneys should be cooked in liquid or braised4 ,before cooking1 remove membrane and hard parts4 ,slice or cut kidney in pieces1 if desired4 ,sweetbreads ,sweetbreads are the two lobes of the thymus gland located in the neck and are a tender meat4 ,veal1 calf1 and young beef furnish nearly all of the sweetbreads4 ,as the animal matures1 the thymus gland disappears4 ,sweetbreads may be broiled1 fried1 braised1 or cooked in liquid4 ,u4,s4 ,,government ,,printing ,,office ,for sale by the ,superintendent of ,documents1 ,u4,s4 ,government ,printing ,office ,washington1 ,d4,c4 #bjdjb ,stock ,number #jja-jjj-jcegi-g ,class ,a #a4i3bbfa ,u4,s4 ,,government ,,printing ,,office3 #aigg ,o-#bag-dcg ---------------------------------------- -------------------------------- ,,transcriber',s ,,notes #a4 ,silently corrected typographical errors and variations in spelling4 #b4 ,illustrations replaced with the text #8,illustration' or #8,illustration3 some descriptive text'4 ,the illustration caption is on the following line4 ,due to the instructional nature of this text1 extensive illustration descriptions have been added to this text only version4 #c4 ,the original was printed in two column text with illustrations sometimes spanning both columns4 ,in order to reduce ambiguity1 the illustrations have been moved adjacent to the paragraph that refers to them4 #d4 ,the table of contents entry 8,cutting the carcass0 has been replaced with 8,cutting0 to match the actual text heading4 #e4 ,figures #fe and #ff were mislabeled4 ,they have been swapped4 #f4 ,footnotes have been renumbered4 #g4 ,italicised words are enclosed by underscores4