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diff --git a/old/62848-0.txt b/old/62848-0.txt deleted file mode 100644 index aad036c..0000000 --- a/old/62848-0.txt +++ /dev/null @@ -1,2033 +0,0 @@ -The Project Gutenberg EBook of Beef Slaughtering, Cutting, Preserving, and -Cooking on the Farm, by H. Russell Cross and E. Curtis Green and Roger L. West and Anthony W. Kotula - -This eBook is for the use of anyone anywhere in the United States and -most other parts of the world at no cost and with almost no restrictions -whatsoever. You may copy it, give it away or re-use it under the terms -of the Project Gutenberg License included with this eBook or online at -www.gutenberg.org. If you are not located in the United States, you'll -have to check the laws of the country where you are located before using -this ebook. - - - -Title: Beef Slaughtering, Cutting, Preserving, and Cooking on the Farm - Farmers' Bulletin Number 2263 - -Author: H. Russell Cross - E. Curtis Green - Roger L. West - Anthony W. Kotula - -Release Date: August 4, 2020 [EBook #62848] - -Language: English - -Character set encoding: UTF-8 - -*** START OF THIS PROJECT GUTENBERG EBOOK BEEF SLAUGHTERING *** - - - - - - - - - - - - - - BEEF Slaughtering, Cutting, Preserving, and Cooking on the Farm - - UNITED STATES DEPARTMENT OF AGRICULTURE - FARMERS’ BULLETIN NUMBER 2263 - PREPARED BY SCIENCE AND EDUCATION ADMINISTRATION - - - - - 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 inspector. A person can slaughter his animals outside -such a facility only for use by himself, members of his household, and -his nonpaying guests and employees. He is not allowed to sell any -portion of the carcass. For more details about these regulations, -consult your county extension agent or write to the Animal and Plant -Health Inspection Service, United States Department of Agriculture, -Washington, D.C. 20250. - - - - - CONTENTS - - Page - Selection and care of animal before slaughter 1 - Preparing for slaughter 2 - Slaughter 6 - Chilling the carcass 35 - Cutting 37 - Freezing and frozen storage 59 - Further processing 59 - Meat cookery 65 - - -This bulletin supersedes Farmers’ Bulletin No. 2209, “Slaughtering, -Cutting, and Processing Beef on the Farm.” - -Department publications contain public information. They are not -copyrighted and may be reproduced in whole or in part with or without -credit. - -Washington, D.C. Issued—1977 - - - - - BEEF SLAUGHTERING, CUTTING, PRESERVING, AND COOKING ON THE FARM - - By H. Russell Cross,[1] E. Curtis Green,[2] William R. Jones,[3] - Roger L. West,[4] and Anthony W. Kotula[1] (Photographs by - Donald K. Rough[1] and Terry K. O’Driscoll[5]) - - [1] Meat Science Research Laboratory, Agricultural Research Service, - Beltsville, Md. 20705. - - [2] Standardization Branch, Livestock Division, Agricultural - Marketing Service, Washington, D.C. 20250. - - [3] Present address: Cooperative Extension Service, Auburn - University, Auburn, Ala. 36830. Employed at Pennsylvania State - University, University Park, Pa., when work was initiated. - - [4] Department of Animal Science, University of Florida, Gainesville, - Fla. 32611. - - [5] Beltsville Agricultural Research Center, Agricultural Research - Service, Beltsville, Md. 20705. - - - - - SELECTION AND CARE OF ANIMAL BEFORE SLAUGHTER - - -Several factors should be considered before slaughtering a beef -animal for home consumption. The most important considerations are -health, kind of animal (calf, steer, or heifer or cow), expected meat -yield, and care of the animal prior to slaughter. - - - Health - -One should take care that an unhealthy animal is not selected for -slaughter. At the time of selection, look for signs of sickness such -as fever, increased breathing rate, and diarrhea. Animals suspected of -being unhealthy should be treated by a veterinarian until the animal -is returned to a healthy state. - - - Animal Care - -To obtain high-quality meat, it is important to exercise proper care -of the animal prior to slaughter. Pen the animal in a clean, dry place -the day before slaughtering. Restrict the animal from feed 24 hours -prior to slaughter, but provide access to water at all times. The -slaughter of hot, excited animals increases the risk of sickness, -injury, and dark meat. - - - Animal Type - -The kind of animal one selects for slaughter will depend on its -ultimate use. For meat similar to U.S. Choice in palatability it is -necessary to select a 1,000 to 1,200-pound steer or a 900 to -1,000-pound heifer that has been on full feed for at least 150 days. -The time on feed influences palatability because of the fat content in -the lean. Unfortunately, as most animals deposit fat in the muscle, -they also deposit fat around the muscle. Much of the outside fat is -usually trimmed off during cutting. If meat with less waste fat is -desired, a steer or heifer fed on forage to 800 to 900 pounds will be -suitable. If the animal’s age is less than 17 to 18 months, the -properly prepared cooked meat should be relatively tender. Yearlings -just off the cow with perhaps a short period on grass, weighing 400 to -600 pounds, will produce meat low in fat. This meat will be less -flavorful than meat from grain-fed animals but should be acceptably -tender. Many persons who slaughter on the farm expect the meat from an -800-pound forage-fed steer to taste like U.S. Choice or Prime. - - - Meat Yield - -Well-fed steers from most beef breeds yield a dressed carcass weighing -approximately 60 percent of the animal’s live weight. For example, a -1,000-pound live steer yields a 600-pound carcass. Yields will vary -according to the feeding ration and the length of time on feed. -Cutting losses from the carcass, such as bone or fat trim, vary from -20 to 30 percent or more. With a 25-percent cutting loss, which is not -unusual, a 600-pound carcass would yield approximately 450 pounds of -usable meat cuts. A good rule of thumb for carcass beef is 25 percent -waste, 25 percent ground beef and stew meat, 25 percent steaks, and 25 -percent roasts. Thus a 1,000-pound steer will, on the average, yield -about 450 pounds of usable meat cuts. This figure can easily be as -high as 550 pounds for an animal with very little waste fat to as low -as 300 pounds for an animal with excessive waste fat. - - - - - PREPARING FOR SLAUGHTER - - -Prior to the day of slaughter, select the slaughter site, accumulate -all equipment, prepare for waste disposal, and, if necessary, make -arrangements with a local processor or meat market for chilling and -cutting the carcass. If you plan to have the carcass chilled and cut -up, arrangements should be made concerning the time and day on which -the carcass can be accepted, the charges, and specific instructions -for chilling, cutting, and wrapping the carcass. - - - Site Selection - -Selection of the slaughter site is extremely important. A site with -clean, running water is best. If a tree is to be used, a healthy limb -6 to 8 inches in diameter and 12 to 15 feet from the ground is needed. -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 splitting. If slaughter is to be done in a barn, -be sure that a strong beam 12 to 15 feet from the floor is available. -The floor should be clean and, preferably, concrete. - -After selection of the slaughter site, clean up the area to ensure -that leaves and dirt are not blown on the carcass during slaughter. If -the site has a wooden or concrete floor, wash the floor and all -equipment with plenty of soap and water. Be sure to rinse thoroughly -because sanitizers discolor the meat and may cause off-flavors. If -slaughtering is to be done outdoors use straw to cover the area where -the carcass will be skinned and eviscerated. - -The weather on the day of slaughter should also be considered. During -hot weather, slaughter is best performed during the early morning or -late evening hours. Since an inexperienced person will take 2 to 3 -hours to complete the slaughter operation, care should be taken to -preclude long exposure to high temperatures. During cold weather of -less than 35°F, slaughter can be done at any time, since spoilage -bacteria do not grow as rapidly in a cold environment. Slaughter -during high winds will result in dirt and other contaminants being -blown onto the carcass. - - - Waste Disposal - -All waste products should be disposed of in a sanitary manner. If the -work is to be done in the open, one should select a site with good -drainage so that blood and water can drain away from the carcass. -Blood and water must not be allowed to pollute nearby streams or other -water supplies. - -Disposal of viscera is often a problem. Arrangements should be made to -have a local processor or rendering plant pick it up. If this is not -possible, it should be buried so that dogs and other animals cannot -dig it up. - -The hide is a very important byproduct of cattle and represents about -7 percent of the live weight. After removal, spread it out in a cool -place with the hair side down and give it a good application of ice -cream or sack salt. About 1 pound of salt is required per pound of -hide. The hide may be tanned or sold. - - - Slaughter Equipment - -Elaborate and expensive equipment is not necessary, but certain items -are essential (fig. 1). The following slaughter equipment is -recommended: - - 1. .22-caliber rifle with long cartridges or long rifle cartridges. - - 2. Sharp skinning knife and steel (see the section on sharpening - knives). - - 3. Block and tackle or chain hoist—should have at least a ¾ or - 1-inch nylon rope or chain. - - 4. Chocks—concrete blocks work well. - - 5. Meat saw. - - 6. Oil or water stone. - - 7. Ample cold water for washing hands, equipment, carcass, and - byproducts. - - 8. Tree with strong limb, beam, or tripod 12 to 15 feet high, or - tractor with hydraulic lift. - - 9. Beef spreader or single-tree (for 400 to 600-pound animal, 36 - inches long; for heavy cattle, 40 inches long). - - 10. Buckets (two or three). - - 11. Ice or cold water. - - 12. Straw for placing under animal during skinning and evisceration. - - 13. Clean cloths or plastic for protection of meat during transport. - - 14. Clean string. - - [Illustration: Slaughter equipment displayed] - Figure 1.—Equipment for slaughter. - -Be sure that all equipment that will come in contact with meat is -thoroughly cleaned. Most people get blood and other material on their -outer garments during slaughter, which should not be transferred to -the carcass after it is washed. - -Additional equipment needed for cutting the carcass is discussed in -the section on carcass cutting. - - - The Correct Procedure for Sharpening Knives - -The basic operations involved in sharpening a knife are grinding, -honing, and steeling. Maintenance of a sharp working edge often -requires only steeling. If the knife is in heavy use, periodic honing -is usually required daily or at least weekly. - -1. Grinding (fig. 2) is necessary because new knives are not usually -sold in a form sharp enough for immediate use. The stone should be -water, or oil-cooled to avoid overheating the knife. The blade should -not be ground back more than ¼ inch from the edge to form the proper -bevel. 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 carcass. 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 bevel. - -2. Honing (fig. 2) is accomplished on a carborundum stone. Stones -should be set in a block of wood or placed on a damp cloth to prevent -lateral sliding. Hold the handle of the knife in the right hand with -the blade edge pointed away from your body. 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 left. Tilt the blade of the knife -enough to make the bevel lie flat with the stone. 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 blade. 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 stone. If the -left hand pushes laterally with the sharpening stroke, and the knife -catches on an irregularity, then the fingers will slip off the edge -and can be cut severely by the freed knife blade. With a sweeping -motion toward the right of the stone, draw the knife completely across -the stone, against the cutting edge of the blade. 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 stroke. The -procedure is reversed to hone the opposite side of the blade. - -3. Steeling (fig. 2) is accomplished by using various kinds of steels -that are adapted to specific uses. The carborundum and ribbed steels -are for kitchen use where knives need not be razor-sharp and the steel -is actually honing the knife. The mirror-smooth steel for razor-sharp -edges is the one best suited for slaughter and meat cutting. The steel -should be held firmly in the left hand in a position almost diagonal -to the body but with a slightly upward tilt. This permits the free -movement of the knife across the steel without drawing it too close to -the supporting hand. Place the heel of the blade against the near side -of the tip at a 20° to 25° angle and bring the blade down along the -steel toward the left hand with a quick, swinging motion of the -right wrist and forearm. The entire blade should pass lightly over the -steel. Return the knife to a position on the opposite side of the -steel and repeat the same motion. - -To test the knife for sharpness and smoothness of edge, run the edge -of the blade lightly over the flat of the thumbnail. If the knife -slides easily, it lacks the proper sharpness. A sharp edge will dig -into the nail and a rough or wire edge will rasp the nail. - - [Illustration: Lin drawing showing blade grinding, honing, and - steeling] - Figure 2.—The correct procedure for sharpening knives.[6] - -[6] Adapted from Smith, G. C., Carpenter, Z. L., and King, G. T. 1974. -Laboratory Exercises in Elementary Meat Science. Kemp Publishing Co., -Houston, Tex. - - - - - SLAUGHTER - - - Stunning - -The animal must be killed as quickly and humanely as possible. In a -slaughter house the cattle are driven into a knocking pen where they -are stunned with a compression gun. On the farm a mechanical stunner -is usually not available; therefore, stunning is best accomplished -with a well-directed long or long rifle bullet from a .22-caliber -rifle. _As with the use of any firearms, normal precautions should be -taken when stunning the animal._ - -The purpose of stunning is to render the animal unconscious so that -its throat can be cut. When stunning is accomplished with a -.22-caliber rifle, the bullet should penetrate the skull and strike -the brain. The location of the brain is shown in figure 3. If done -properly the animal will be immobilized for several minutes. - - [Illustration: Drawing with side and front views of brain location] - Figure 3.—Location of the brain. - -It is best to have the animal secured to a tree or strong post. 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 4. - - [Illustration: Man holding gun pointed at front of cow. X indicates - target location] - Figure 4.—The X shows where to stun. - - - Bleeding - -Bleeding is a very important part of the slaughtering operation and -should be done not more than 2 minutes after the animal is down -because the increased blood pressure may break the capillaries and -cause an unattractive condition in the meat called “blood splash.” - -The easiest and safest method for quick bleeding is to bleed the -animal while it is still on the ground. Standing behind the animal, -grasp the lower jaw (fig. 5), pull the head back slightly, and cut -across the throat from ear to ear as deeply as possible (fig. 6). If -the blood does not flow freely, cut deeper. A sharp skinning or boning -knife is appropriate for this part of the operation. - - [Illustration: Man holding knife to side of cow’s neck] - Figure 5.—Sticking. Stand behind the animal and grasp the lower jaw. - - [Illustration: Man slicing across cow’s neck using a knife] - Figure 6.—Cutting throat. - -“Pumping” the animal will assure more complete bleeding. This can be -accomplished by lifting the hindquarter with the tail, pulling the -foreleg, and applying a pumping motion with a foot in the flank -(fig. 7). - - [Illustration: Man lifting tail, hind leg, and front leg of cow] - Figure 7.—Pumping to assure complete bleeding. - - - Removal of Legs - -If the animal has to be moved to another location for hoisting, tie a -rope or chain around the hindlegs above the hocks (fig. 8). Position -the animal with the hindlegs directly beneath the hoist. Roll the -animal onto its back and prop it in place with two concrete or wooden -blocks (fig. 9). - - [Illustration: Rope tied to hindlegs] - Figure 8.—Dragging to tree. Secure both hindlegs. - - [Illustration: Cow in supine position held with blocks on either side] - Figure 9.—Position of carcass for hide removal. - -Begin removal of the hindlegs by cutting through the hide and tendons -between the sole of the foot and the dew claws (fig. 10). Split the -hide from the dew claws down the leg to the hock and over the rear of -the round to a point about 6 inches below the hock and remove the hide -from each hindleg (fig. 11). Remove the hindleg by cutting through the -joint closest to the foot with a knife or saw (figs. 12 and 13). Be -careful _not_ to cut the large tendons just below the hock for they will -be needed when hoisting the carcass. - - [Illustration: Man slicing across hind foot using a knife] - Figure 10.—Cutting beneath dew claws. - - [Illustration: Man slicing along hindleg using a knife] - Figure 11.—Removing hide from hindlegs. - - [Illustration: Man slicing through hindleg joint using a knife] - Figure 12.—Removing hindleg by cutting through joint. - - [Illustration: Man sawing through hindleg joint] - Figure 13.—Removing hindleg by sawing through joint. - -To remove the foreleg, cut through the hide and tendons at the joint -closest to the foot. This joint is approximately 1 inch above the bony -rise in the knee. Split the hide from the dew claws to the original -cut and skin out the forelegs. Remove the forelegs with a knife or saw -at the original cut (fig. 14). - - [Illustration: Slicing through one foreleg joint and sawing through - the other] - Figure 14.—Removing the forelegs with knife or saw. - - - Siding - -After all legs have been removed, split the hide down the midline from -the throat to the anus (fig. 15). This split should be made by -inserting the point of the knife under the hide with the blade turned -up as shown in figure 15. This procedure is referred to as cutting -from inside out and protects against meat contamination from materials -on the hide. - - [Illustration: Man slicing hide from front to back] - Figure 15.—Splitting hide down midline. - -If a cow is being slaughtered, _do not_ split through the center of the -udder. Cut the hide around each side of the udder and remove by -lifting it and cutting along the body wall. Removal of a large udder -will make siding easier and prevent any fluids contained in the udder -from spilling onto the meat. - -Begin siding by splitting the hide on the inside of the round (fig. -16). Starting with the cut made in removing the hindleg, cut downward -to the midline split, just behind the scrotum or udder. Cut -“inside out” and _do not_ cut through the fat into the meat. Skin the -inside round around to the front of the leg, leaving all fat and -connective tissue on the carcass and not on the hide (fig. 17). -Inexperienced butchers have a tendency to cut too deep in this area, -so cut slowly and carefully. - - [Illustration: Man slicing hide along inner hind leg using a knife] - Figure 16.—Splitting the hide on the inside of the round. - - [Illustration: Man skinning hide off hindleg using a knife] - Figure 17.—Skinning the round. - -Removal of the hide from the belly or abdomen is the next step. -Beginning at the midline split, cut under the hide until it can be -grasped with the other hand (fig. 18). Loosen the hide along the flat -surface of the belly from the round forward to the brisket (fig. 19). -The insides of the forelegs can be skinned but _not_ the outside, which -protects the carcass from contamination when it is hoisted (fig. 20). - - [Illustration: Man pulling and slicing away hide from belly using a - knife] - Figure 18.—Removing hide from belly. - - [Illustration: Man pulling and slicing away hide using a knife] - Figure 19.—Loosening the hide from round to elbow. - - [Illustration: Man pulling and slicing away hide around forelegs using - a knife] - Figure 20.—Skinning the inside of the forelegs. - -Siding (removal of the hide from the sides) is the next step and is -very difficult to do perfectly. This requires a knife with a sharp, -smooth edge; therefore, frequent steeling of the knife may be -necessary. Grasp the loosened hide and pull it up and outward (fig. -21). This places tension on the hide, removes wrinkles, and allows the -knife to glide smoothly. Holding the knife firmly, place it against -the hide with the blade turned slightly outward to avoid cutting the -thin flat muscles which cover the sides of the carcass. With smooth, -sweeping strokes of the knife, skin from the front of the hindleg to -the point where the hide was cut over the elbow. At this point, the -muscles become thin and so tightly bound to the hide that it will be -necessary to leave them on the hide. Cut through the muscles and -continue skinning as far down the side as possible (fig. 22). - - [Illustration: Man pulling and slicing away hide around midsection - using a knife] - Figure 21.—Removing hide from sides (siding). - - [Illustration: Cow on ground with hide pulled away] - Figure 22.—Siding completed. - -Return to the rear of the carcass and remove the hide left on the -inside of the rounds (fig. 23). _Do not_ skin the outside of the round -because this can be done more easily after the carcass is hoisted. - - [Illustration: Man pulling and slicing away hide around inner - hindlegs using a knife] - Figure 23.—Removing hide from the inside of the round. - - - Skinning the Head - -The head should be skinned by splitting the hide down the midline -(fig. 24) and by skinning down each side of the head and neck as far -as possible (fig. 25). - - [Illustration: Man slicing along top of head using a knife] - Figure 24.—Skinning the head. - - [Illustration: Head and neck with hide removed] - Figure 25.—Hide removed from neck and head. - -Remove the tongue by cutting just inside each jaw to the forward point -where the jaws join (fig. 26), making sure the tongue is straight so -that it will not be cut. Pull the tongue out and complete its removal -by cutting through the cartilage at its base (fig. 27). Wash the -tongue thoroughly in clean water and put it in ice or ice water. - - [Illustration: Man slicing along jaw using a knife] - Figure 26.—Loosening the tongue. - - [Illustration: Man slicing tongue out at base using a knife] - Figure 27.—Removing the tongue. - -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 (fig. -28). Wash thoroughly in clean water and put it in ice or ice water. - - [Illustration: Man slicing cheek away from head using a knife] - Figure 28.—Removing cheek meat from jawbone. - - - Opening the Brisket - -Beginning at the cut made for bleeding, split the muscles along the -midline of the neck up to the end of the brisket. Cut only as deep as -the windpipe. Cut lengthwise along the center of the brisket from the -neck to its rear edge (figs. 29 and 30). _Be careful_ not to cut -beyond the tip of the brisket because the viscera may be punctured. -Split the neck open along the midline and loosen the windpipe and -esophagus. Saw completely through the brisket as shown in figure 31. -Tie the windpipe and esophagus with string to avoid spilling paunch -materials when the carcass is hoisted (fig. 32). - - [Illustration: Man slicing up along the front of the neck using a - knife] - Figure 29.—Splitting fat and lean of brisket. - - [Illustration: Picture of split neck] - Figure 30.—Fat and lean of brisket—split to bone. - - [Illustration: Man sawing brisket bone] - Figure 31.—Sawing the brisket bone. - - [Illustration: Man tying shut windpipe and esophagus] - Figure 32.—Tying the windpipe and esophagus. - - - Hoisting and Rumping - -Insert the spreader or single-tree between the large tendons on the -hindlegs (fig. 33). For safety, the hocks should be tied securely to -the spreader. After the spreader is firmly in place, hoist the carcass -to a convenient working height, usually waist high, for skinning the -rounds. Skin along the outside of the rounds leaving the fell, the -thin membrane that lies between the meat and skin, on the round (fig. -34). This membrane protects the meat from rapid drying. After skinning -around the anus, loosen it by cutting around it deep into the pelvic -canal (fig. 35). Pull the large intestine about 6 inches from the -pelvic cavity (fig. 36) and tie it with a string near the opening as -shown in figure 37. To facilitate later hide removal from the tail, -remove a thin strip of hide from its top side (fig. 38). - - [Illustration: Pipe holding hindlegs apart, chains attached] - Figure 33.—Hoisting the carcass. - - [Illustration: Cow hoisted waist high for skinning hindlegs] - Figure 34.—Removing the hide from the round (rumping). - - [Illustration: Knife slicing around anus using a knife] - Figure 35.—Skinning around the anus (bung). - - [Illustration: Anus pulled out away from carcass] - Figure 36.—Pulling anus from pelvic canal. - - [Illustration: Man tying shut anus] - Figure 37.—Tying the anus. - - [Illustration: Knife slicing hide along length of tail using a knife] - Figure 38.—Skinning the tail. - -Skin the outside of the round, leaving the fell membrane on the round -(fig. 39). You can usually pull off the hide in this region by hand, -leaving the fell intact. At the bottom of the round, the fell is -severed as shown by the arrows in figure 40. If a steer or bull is -being slaughtered, remove the penis by cutting under it and severing -its connection at the anus. Remove the hide from around the anus. - - [Illustration: Man pulling and slicing hide away from hindlegs using - a knife] - Figure 39.—Skinning the outside of the round. - - [Illustration: Hide removed from hind legs up to tail using a knife] - Figure 40.—Hide removed from rounds. - - - Evisceration - -Split the pelvic bone by first locating the seam between the rounds, -then following this seam to the bone and cutting through the bone with -a knife or saw (figs. 41 and 42). - - [Illustration: Man splitting hindlegs apart with knife] - Figure 41.—Splitting the pelvic bone with a knife. - - [Illustration: Man splitting hindlegs apart with saw] - Figure 42.—Splitting the pelvic bone with a saw. - -Hoist the carcass until the front shanks clear the ground by about a -foot. Cut down the midline by inserting the knife handle _inside_ -the body cavity with the knife blade extended _outward_ as shown in -figure 43. This procedure ensures that the paunch and intestines are -not cut. Continue cutting down the midline to the cut made when -opening the brisket (figs. 44 and 45). Loosen the large intestines as -shown in figure 46, making sure that the pelvic and kidney fat, as -well as the kidneys, are left attached to the carcass. Pull down on -the paunch and intestines and allow them to fall into a container or -onto the ground. As the paunch falls, a small cut with a knife will -free the liver from the connections to the intestines and paunch (fig. -47). _Do not_ cut the esophagus, which extends through the diaphragm. -The esophagus will be left attached until the lungs are removed. - - [Illustration: Hand in body cavity slicing down through belly using - a knife] - Figure 43.—Opening the belly—knife blade outward. - - [Illustration: Man slicing down through belly using a knife] - Figure 44.—Opening the belly. - - [Illustration: Stomach hanging out from carcass] - Figure 45.—Belly opened to the brisket. - - [Illustration: Large intestine being sliced away from carcass using - a knife] - Figure 46.—Loosening the large intestine. - - [Illustration: Liver being sliced away from intestines using a knife] - Figure 47.—Freeing the intestines and paunch from the liver. - -Remove the liver by reaching behind it and pulling while cutting the -connective tissue (fig. 48). During removal, check for any abscesses -(yellow or white pus pockets) or scar tissue, which are indications of -infections. If these are present, the entire carcass should be checked -thoroughly for other signs of infection or disease (discussed later in -the section on examining the carcass). Once the liver is removed, -separate the gall bladder by cutting under it (fig. 49). Wash the -liver thoroughly and put it in ice or ice water. - - [Illustration: Liver being sliced out using a knife] - Figure 48.—Removing the liver. - - [Illustration: Gall bladder being sliced away from liver using a - knife] - Figure 49.—Removing the gall bladder. - -To remove the lungs and heart, cut through the diaphragm, the thin -sheet of muscle, and the white connective tissue that separates the -lungs and heart from the stomach and intestines. This cut is made at -the edge of the thin muscle as shown by the arrows in figure 50. Cut -beneath the hanging muscle and the large blood vessels just below the -kidneys to the backbone. Remove the heart, lungs, and windpipe as one -unit by pulling them down while cutting between them and the backbone -(fig. 51). Be _sure_ to note any adhesion of the lungs to the body wall -because this is a sign of infectious diseases. - - [Illustration: Diaphragm cut away at the point of contact with ribs] - Figure 50.—Cutting through the diaphragm. - - [Illustration: Slicing heart and lungs from backbone using a knife] - Figure 51.—Removing the heart and lungs. - -The heart is removed from the lungs by cutting across the top of the -heart (fig. 52). Wash it thoroughly and put it in ice or ice water for -rapid chilling. If the tripe, or stomach, is to be saved, empty the -stomach as quickly as possible and rinse it. Thorough cleaning can be -done later. - - [Illustration: Slicing across top of heart using a knife] - Figure 52.—Separating the heart from lungs. - - - Dropping the Hide - -Split and remove the hide remaining on the front shanks (fig. 53). -Skin down each side of the shanks and neck, meeting at the backbone -(figs. 54 and 55). Skin around the loin and under the tail. The -remaining hide on the tail can be pulled or cut off at this time (fig. -56). Remove the tail at its base (fig. 57), wash it thoroughly, and -put it in ice or ice water. Skin over the poll of the head and down -the face, removing the hide at the muzzle (figs. 58 and 59). The head -can be removed at this point; however, if it is left touching the -ground, it will give support during splitting. - - [Illustration: Slicing hide from front legs using a knife] - Figure 53.—Skinning the front legs. - - [Illustration: Slicing hide from front legs using a knife] - Figure 54.—Skinning the front legs. - - [Illustration: Slicing hide from neck near backbone using a knife] - Figure 55.—Removing hide from neck. - - [Illustration: Man pulling hide away from tail] - Figure 56.—Pulling hide from tail. - - [Illustration: Slicing tail off using a knife] - Figure 57.—Removing tail. - - [Illustration: Slicing hide down away from head near muzzle using a - knife] - Figure 58.—Skinning the head. - - [Illustration: Pulling and slicing hide from muzzle using a knife] - Figure 59.—Skinning the head. - - - Splitting the Carcass - -Split the warm, dressed carcass into halves. This allows for free -circulation of air around the halves, to get a quicker chill. Also, a -dressed beef carcass is heavier and harder to handle if it is not split. - -To split the carcass, first saw through the sacral vertebrae or tail -region from the inside (fig. 60). As soon as you have made the cut to -the rise of the pelvic arch, saw from the outside. To make sawing -through the center of the vertebrae easier, mark the correct line you -wish to take down the backbone with a knife. Mark over the top of the -bony spinal processes, which can be easily located with the fingers -(fig. 61). Make the split through the loin and rib. In the chuck -region, lower the handle of the saw to make sawing easier (fig. 62). -If the split gets off center, continue through to the next vertebra -and realign the saw. - - [Illustration: Saw inside body cavity sawing down] - Figure 60.—Splitting the sacral vertebrae. - - [Illustration: Hanging carcass with knife slice marks along backbone] - Figure 61.—Line of cutting. - - [Illustration: Saw cutting through shoulder region] - Figure 62.—Sawing through the chuck. - -If brain removal is desired, continue the split through the poll and -down the center of the face. After sawing half way down the face, pull -the halves of the head apart and remove the brains (fig. 63). Wash the -brains thoroughly, checking for bone fragments. If the animal has been -shot the brain will contain metal fragments and should not be saved. - - [Illustration: Hand reaching into brain case and pulling out brain] - Figure 63.—Removing the brains. - -Remove the head at the first joint next to the poll. Head removal is -much easier after splitting (fig. 64). Then remove the kidney and -kidney fat (fig. 65). - - [Illustration: Man slicing off head using a knife] - Figure 64.—Removing the head at the atlas joint. - - [Illustration: Man slicing out kidney using a knife] - Figure 65.—Removing the kidney and surrounding fat. - -Wash the carcass with clean water, especially down the split backbone -where bone dust accumulates. With a knife, remove any contamination -which cannot be washed off. Pumping the front legs up and down a few -times helps drain the blood from the forequarters. - - - 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 food. Usually, a meat inspector or graduate -veterinarian is the only person qualified to do this, but under farm -conditions it becomes necessary for you to look for the obvious signs -of disease or damage. If any part of the viscera or carcass is -questionable, you should obtain expert advice. - -Bruises, minor injuries, parasites in the organs and enclosed -abscesses, and single tumors are frequently local conditions that can -be easily removed. However, the presence of congestion or inflammation -of the lungs, intestines, kidneys, inner surface of chest or abdominal -cavity, and numerous yellowish or pearl-like growths scattered -throughout the organs should be viewed seriously. Carcasses and -viscera having such abnormalities should be examined by a graduate -veterinarian and his opinion obtained as to the wholesomeness of the -meat. You should check with a cooperating veterinarian before -slaughtering the animal to be certain he will be available if you -should seek his advice. - - - Loading the Carcass - -Separate the halves into quarters by cutting between the last two -ribs, leaving one rib on the hindquarter (fig. 66). Leave a 4-inch -section uncut on the flank side and saw through the backbone (fig. -67). Make small handholds between the first two and the last two ribs -of the forequarter to make loading of the forequarter easier (fig. 68). - - [Illustration: Man slicing through carcass along rib] - Figure 66.—Ribbing the carcass. - - [Illustration] - Figure 67.—Sawing through the backbone. - - [Illustration: Man holding forequarter attached to hind by flank - strip] - Figure 68.—Grasping the forequarter prior to loading. - -When ready to load, place a clean cloth (old sheets work fine) or -plastic in the vehicle. With someone holding each forequarter, cut the -attachment left on the flank side (fig. 69). If alone, _be sure_ to -hoist the carcass so that the opposite side does not fall to the -ground. Lower hinds until they can be reached and removed from the -spreader (fig. 70). Place the forequarter in the vehicle with the bone -side down and the hindquarter on top with the bone side up (fig. 71). -Cover the meat to prevent contamination during transportation. - - [Illustration: Man holding forequarter through slice between ribs] - Figure 69.—Separating the forequarter from the hindquarter. - - [Illustration: Two men, each holding a hindquarter on spreader] - Figure 70.—Removing the hindquarters from the spreader. - - [Illustration: Quarters lying in vehicle] - Figure 71.—Carcass loaded in auto. - - - - - CHILLING THE CARCASS - - -The surfaces of freshly slaughtered beef carcasses are contaminated -with bacteria that can spoil the meat unless their growth is promptly -checked. Bacterial growth can be slowed by prompt chilling and keeping -the carcass at low temperatures. If the weather is suitable (28° to -35° F), the carcass or quarters can be wrapped in a sheet and hung to -chill in a well-ventilated shed. Wrapping with a clean cloth will -partially protect the carcass from contamination and help smooth out -the fat on the outer surface. - -_Do not_ allow the carcass to freeze because freezing within 1 day after -death may toughen the meat. If the carcass cannot be chilled to below -40°F on the farm, it should be transported to the local locker plant -or market for chilling. Chilled beef should be aged at least 2 to 3 -days to ensure that rigor is complete. There is no benefit to aging -beyond 7 to 9 days. In fact, subsequent freezer storage life may be -reduced by long aging periods. - - - - - CUTTING - - -Use the following guidelines to prepare cutting and packaging -instructions for the plant if the carcass is not cut and wrapped on -the farm. - -_Steaks_.—Those from the loin and rib, which are to be broiled, should -be an inch or more in thickness. Those from the round and chuck, or -which are to be cooked slowly with moist heat, should be ½ to ¾ inch -thick. If two or more steaks are packaged together, they should be -separated by two sheets of plastic or moisture-resistant paper. -Although the size and shape of a steak will largely determine how many -servings it will yield, allow ¾ of a pound per person (bone-in -uncooked) where practicable. - -_Roasts_.—Allow ¾ pound (uncooked) per serving for bone-in roasts such -as blade chuck roasts or rump roasts and ½ pound (uncooked) per -serving for boneless roasts such as sirloin tip or heel of round. - -_Ground beef and stew meat_.—Allow ½ pound (uncooked) per serving. - - - Carcass Cutting Equipment - -Elaborate and expensive equipment is not necessary, but certain items -are essential (fig. 72). The following equipment is recommended: - - 1. Steel. - 2. Steak knife. - 3. Boning knife. - 4. Meat saw. - 5. Freezer paper (see section on “wrapping”). - 6. Freezer tape. - 7. Meat grinder (electric or hand-driven). - - [Illustration: Saw Knives, and sharpening steel displayed] - Figure 72.—Cutting equipment. - - - CUTTING THE CARCASS - - Forequarter - -The forequarter (fig. 73) is best processed by separating it into two -more manageable sections and making usable cuts from each section. 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 ribs. This approach was -taken to preclude difficulties for the novice which might arise with -older carcasses, whose blade bone cartilage would have become ossified -and thus impede the knife cut. Counting the rib closest to the neck as -number one, locate the sixth and seventh ribs. Insert the knife -between these two ribs (fig. 74) at about the midpoint of their length -and cut towards the brisket. From the outside (skin side) of the -forequarter, (fig. 75) insert the knife through the previously made -cut. Holding the blade perpendicular to the outer surface, cut toward -the back line until you meet the bone. After reaching the backbone, -continue forward in a flat, circular motion, cutting all the flesh. - - [Illustration: Hanging forequarter, foreleg facing down] - Figure 73.—Forequarter. - - [Illustration: Hanging forequarter with slit between two ribs] - Figure 74.—Knife cut between sixth and seventh ribs. - - [Illustration: Man pushing knife to extend slit to backbone] - Figure 75.—Knife cut through the meat to the bone. - -Saw through the backbone keeping the saw blade parallel to the surface -of the knife cut. The crosscut chuck will then drop down approximately -a foot (fig. 76), so make certain you have plenty of clearance from -the floor. The chuck portion of the forequarter of a 1,000-pound steer -will weigh approximately 100 pounds. Call on your strongest helper to -hold the chuck while you saw through the brisket edge (fig. 77), -completing the separation of the two parts of the forequarter. - - [Illustration: Front portion of forequarter hang from rear portion] - Figure 76.—Forequarter separated between sixth and seventh ribs. - - [Illustration: Man sawing through brisket while helper holds chuck] - Figure 77.—Sawing through the brisket edge. - -The crosscut chuck is then placed on the cutting table, bone side up, -and divided into two pieces. First make a saw cut through the ribs. -This cut begins on the first rib about 1 inch (fig. 78, top) from -the inner curve of the split surface of the backbone and parallel to -the top line. After sawing through the ribs, with the knife blade held -perpendicular to the table, make a knife cut between the sawed ends of -the ribs through the meat to the shoulder blade (fig. 78, bottom). Saw -through the shoulder blade, separating the crosscut chuck into a blade -and arm section. The fourth, fifth, and sixth rib portions of the arm -are removed by cutting between the third and fourth ribs and sawing -through the brisket edge (fig. 79). These rib portions may be made -into short ribs, cut for stew, or boned and made into ground beef. - - [Illustration: Sawing across ribs; finishing cut using a knife] - Figure 78.—Separating the arm and blade sections. - - [Illustration: Sawing between two ribs] - Figure 79.—Removing the fourth to sixth ribs from the arm section. - -The shoulder joint and first arm roast are then removed. The shoulder -joint extends from the cut surface 2 to 3 inches toward the foreshank. - -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 meat. Saw through the arm bone (fig. 80), cut through the -flesh to the rib bones, and saw through them to remove the shoulder -joint and first arm roast. The short ribs and most of the underlying -fat are removed by cutting through the natural fat seam (fig. 81). - - [Illustration: Man sawing across section of armbone] - Figure 80.—Sawing through armbone. - - [Illustration: Slicing off short ribs using a knife] - Figure 81.—Removing the shortribs. - -The large round knuckle bone is separated from the first arm roast by -cutting between the two bones (figs. 82 and 83). This bone, with its -marrow exposed, is an excellent flavor enhancer for soups and stews. -Either arm steaks or arm roasts may be made by parallel cuts across -the arm section until you reach the foreshank (fig. 84). - - [Illustration: Slicing off armbone using a knife] - Figure 82.—Removing the armbone. - - [Illustration: Finished armbone and short rib displayed] - Figure 83.—Removing the armbone. - - [Illustration: Three arm roasts displayed] - Figure 84.—Arm roasts from arm section. - -The foreshank is separated from the brisket by a knife cut -approximately midway between these two parts (fig. 85). 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 (fig. 86). The fat over the outside of the brisket is -about the thickest located anywhere on the forequarter, and some of -this fat should be trimmed away. Remember to follow the rounded -surface of the lean. The foreshank may be boned and the meat made into -ground beef or stew. Cross-sectional cuts across the muscle and bone -will greatly enhance soup and stews (fig. 87). - - [Illustration: Slicing off foreshank using a knife] - Figure 85.—Separating the foreshank from the brisket. - - [Illustration: Slicing off part of brisket using a knife] - Figure 86.—Removing the deckle. - - [Illustration: Finished foreshank and brisket displayed] - Figure 87.—Foreshank crosscuts and brisket. - -Turning now to the blade section of the forequarter, remove the sixth -rib by cutting between the fifth and sixth ribs and sawing through the -backbone (fig. 88). This roast, or roasts from the fifth and fourth -rib sections, can be used as is (fig. 89) or separated into several -usable pieces. The outside muscles may be removed by cutting along the -fat seam through the middle of the roast (fig. 90). These muscles are -less tender and should be cooked with moist heat like a pot roast or -made into stew meat or ground beef. - - [Illustration: Slicing between ribs using a knife] - Figure 88.—Removing blade roast between ribs. - - [Illustration: Sawing through backbone] - Figure 89.—Blade roast. - - [Illustration: Slicing outer muscles from blade roast using a knife] - Figure 90.—Removing the outside muscles. - -The chuckeye portion may be removed (fig. 91) by cutting along the -curvature of the rib to the backbone and along its surface to separate -the chuckeye from the bone. The heavy yellow ligament located at the -edge of the chuckeye is removed. The chuckeye portion is usually -tender and excellent for charcoal broiling. The rib bone and attached -meat are excellent in soup or stew (fig. 92). 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 (fig. 93). - - [Illustration: Slicing away chuckeye portion using a knife] - Figure 91.—Removing chuckeye portion. - - [Illustration: Outside muscles, ribeye, and trim displayed] - Figure 92.—Outside muscles, ribeye, and trim. - - [Illustration: Six blade roasts and one ribeye displayed] - Figure 93.—Blade roasts from blade section. - -The neck bones are removed by cutting along each edge of the vertebra, -and then undercutting, lifting, and removing the neck bones with -attached meat (fig. 94). The neck bones can be divided into several -sections for stew or soup stock. The portions of the blade and knuckle -bones and surrounding heavy connective tissue are removed. The -boneless neck makes excellent ground beef or stew meat. - - [Illustration: Slicing out neck bones using a knife] - Figure 94.—Removing neck bone. - -The rib is separated from the short plate by a saw cut across the ribs -(fig. 95) approximately 2 to 3 inches from the edge of the ribeye. Rib -steaks and roasts (figs. 96 and 97) are made by cutting between the -ribs and sawing through the backbone. The protruding edge of the -backbone may be removed by sawing through the spinal cord groove. - - [Illustration: Sawing across ribs and then slicing with knife] - Figure 95.—Separating the rib and short plate. - - [Illustration: Slicing between ribs using a knife] - Figure 96.—Removing rib steak from rib. - - [Illustration: Four pieces of rib displayed] - Figure 97.—Rib steaks and roasts. - -If you prefer, you may make boneless rib steaks and boneless rib -roasts by following the same procedure used for the fourth, fifth, and -sixth rib portion of the chuck, cutting along the curvature of the -ribs to the backbone and along its surface, separating the meat from -the bones. The boneless rib may be made into one or more roasts and/or -steaks. Also, the outside muscles may be removed and the ribeye made -into one or more roasts, or it may be sliced into excellent broiling -steaks. - -Short ribs are made by sawing across the rib ends of the plate at -approximately 2-inch intervals (fig. 98) until you reach the white -cartilages attached to the ends of the ribs. The 10th, 11th, and 12th -rib sections of the short ribs often have a high ratio of fat to lean. -Remove these, trim most of the fat away, and use them in soup or stew. - - [Illustration: Sawing across ribs two inches from ends] - Figure 98.—Sawing shortribs from shortplate. - - - Hindquarter - -The flank is the first part removed from the hindquarter (figs. 99 and -100). 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 edge, loosening the upper edge of the flank. -Holding the knife perpendicular to the outer surface cut towards the -backbone at approximately a 45° angle until the hipbone is reached. -Then, hold the knife parallel to the split surface of the backbone and -cut straight down to the 13th rib. Saw through the rib to complete -removal of the flank. - - [Illustration: Hindquarter hanging by hook from rear leg] - Figure 99.—Hindquarter. - - [Illustration: Man slicing away flank from hanging hindquarter using - a large knife] - Figure 100.—Removing the flank. - -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 fat. Then lift and trim close to the lean approximately -one-half the length of the flank (fig. 101). Turn the flank over and -remove the flank steak. This cut is the hand-shaped muscle at the cod -or udder fat end of the flank. First, loosen the edges of the tough -membrane overlying the muscle. 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 (fig. 102). Loosen the flank steak muscle at the cod or -udder fat end and lift it free from the underlying membrane (fig. -103). Pull it back as far as possible, loosening the edges with the -knife. Cut around the lower edge to free the flank steak. - - [Illustration: Man lifting and slicing away lean muscle using a knife] - Figure 101.—Removing outside lean muscle from flank. - - [Illustration: Man lifting and slicing away membrane using a knife] - Figure 102.—Lifting membrane from flank steak. - - [Illustration: Man lifting and slicing away steak using a knife] - Figure 103.—Removing flank steak. - -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 (fig. 104). The portion of the 13th rib is also removed -(fig. 105) from the flank. The boneless flank meat can be used for -stew meat or ground beef. - - [Illustration: Man slicing through fat using a knife] - Figure 104.—Removing the cod or udder fat. - - [Illustration: Man slicing along rib using a knife] - Figure 105.—Removing the 13th rib. - -The sirloin tip is removed by starting a cut beneath the knee cap. The -knee cap (fig. 106) is located approximately 6 to 8 inches below where -the lean meat of the shank disappears into the knee joint. Hold a -large steak knife parallel to the floor and make several cuts into the -fat until you can penetrate the lean. Cut through the lean 2 to 3 -inches until you reach the round bone. Turn the knife downward and cut -close to the round bone until you reach the hip joint. Turn the knife -outward and cut down and out at an approximate 45° angle to remove the -sirloin tip (fig. 107). - - [Illustration: Man slicing into hanging beef side using a knife] - Figure 106.—Cutting below kneecap. - - [Illustration: Man removing large hunk of meat from beef side using - a large knife] - Figure 107.—Removing sirloin tip or knuckle. - -The sirloin tip makes an excellent oven roast (cooked by dry heat), -particularly if it is from well-marbled young cattle (fig. 108). The -sirloin tip may be divided into two approximately equal roasts by -cutting lengthwise (fig. 109). Cross-sectional cuts make good steaks -for grilling (fig. 110). - - [Illustration: Sirloin tip displayed] - Figure 108.—Sirloin tip. - - [Illustration: Man slicing sirloin tip into halves using a knife] - Figure 109.—Separating sirloin tip into roasts. - - [Illustration: Sirloin tip halves and one sirloin steak displayed] - Figure 110.—Sirloin tip—steaks or roasts. - -The trimmed hindquarters should be laid on the table with the split -surface of the backbone down. Starting at the smaller end of the -hindquarter, the club, T-bone, porterhouse, and sirloin steaks are -removed by cross-sectional cuts with knife and saw (fig. 111). The -last sirloin steak is determined by the cut that passes through the -hip joint (fig. 112). - - [Illustration: Man slicing and then sawing through loin using a knife] - Figure 111.—Removing club steak from loin. - - [Illustration: Steaks displayed] - Figure 112.—Sirloin, porterhouse, T-bone and club steaks from loin. - -The beef round is turned over with the skinned side down (fig. 113). -The rump is removed by a cut made approximately parallel to the long -axis of the split pelvic bone and about 1 inch towards the hindleg -from the innermost curve of this bone (fig. 114). The tail bone is -removed by cutting along its edge (fig. 115). The hip joint is removed -from the rump by a saw cut just below and close to the pelvic bone -(fig. 116). The saw should be held _parallel_ to the outer skinned -surface of the rump. 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 (fig. 117). - - [Illustration: Hindleg displayed on table] - Figure 113.—Beef round (sirloin tip removed). - - [Illustration: Man slicing and then sawing across hindleg] - Figure 114.—Removing the rump. - - [Illustration: Man trimming with knife] - Figure 115.—Removing the tail bone. - - [Illustration: Man slicing and then sawing through rump] - Figure 116.—Removing the hip joint. - - [Illustration: Sawing rump in half] - Figure 117.—Dividing rump into roasts. - -To fabricate the round, make a knife cut parallel to the surface where -the rump was removed and across the round just in front of the knee -cap. Saw through the round bone to separate the heel and shank from -the round (fig. 118). Remove the round bone from the round (fig. 119). -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 (fig. 120). Slice the top round into -steaks or roasts (fig. 121). Top round steaks and roasts from young -well marbled beef may be broiled or oven roasted. 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 (fig. 122). - - [Illustration: Slicing and then sawing off heel and shank] - Figure 118.—Separating heel and shank from round. - - [Illustration: Round bone displayed removed from round] - Figure 119.—Removing round bone. - - [Illustration: Slicing top and bottom round apart using a knife] - Figure 120.—Separating top and bottom round. - - [Illustration: Steaks and roasts displayed] - Figure 121.—Top round steak and roasts. - - [Illustration: Steaks and roasts displayed] - Figure 122.—Bottom round steak and roasts. - -The heel of round or “Pike’s Peak” roast is removed by cutting just in -front of the major tendon at the hock straight across until you reach -the shank bone. Then cut along the shank bone and around the knee or -stifle joint to remove the heel of round roast (figs. 123 and 124). - - [Illustration: Slicing heel of round off using a knife] - Figure 123.—Removing heel of round roast. - - [Illustration: Heel of round and hindshank displayed] - Figure 124.—Heel of round and hindshank. - -Sawing through the knee joint to expose the bone marrow will add -flavor to soups or stews (fig. 125). - - [Illustration] - Figure 125.—Sawing through knee joint. - -Meat trimmed from roasts and steaks, the neck portion, parts of the -plate not made into short ribs, the flank, and the shanks may be made -into stew meat and ground beef. - -The neck bones, the “deckle,” shoulder, elbow, hip, and knee joints -add flavor to soups and stews especially if the joints are split to -expose the bone marrow. - - - Wrapping - -Immediately after chilling and cutting, meat _must_ be properly -wrapped, quickly frozen, and stored at 0°F or lower until needed. -Proper wrapping is essential to maintain meat quality. Therefore, one -should: - - • Use moisture-vapor proof wrap such as heavily waxed freezer paper - or specially laminated paper. - - • Wrap meat closely eliminating as much air as possible. Improper - wrapping will allow air to enter and cause “freezer burn” and - rancidity. - - • Use a proper wrapping procedure (fig. 126). - - • Label packages as to content and date. - - [Illustration: Five step drawing on proper wrapping folds] - Figure 126.—Wrapping procedure. - - - - - FREEZING AND FROZEN STORAGE - -For large quantities of meat, it is best to use a commercial -establishment for quick freezing. A home freezer may be used if it -will maintain a temperature of 0°F or below. When using the home -freezer, be sure to: - - • Clean and defrost freezer. - - • Freeze meat at -10°F or below. - - • Freeze only the amount of meat that will freeze in 24 hours. - - • Allow ample air circulation by not over-packing the freezer. - Approximately 2 to 3 pounds of meat may be packed per cubic foot - of freezer space. - - - - - FURTHER PROCESSING - - - Curing - -The curing process enhances meat flavor and improves shelf life by -retarding bacterial growth. Salt and nitrites inhibit bacterial growth -and enhance flavor and color; sugar counteracts the hardening effect -of salt and also enhances flavor. Beef is generally cured by making -corned beef or dried beef using the above-mentioned ingredients. - - - Corned Beef - -Corned beef is generally made from cuts of the round, brisket, plate, -or chuck. - -Remove all bone from the cuts and slice pieces into uniform thickness -and size (approximately 3 inches thick). To prepare the pickle -dissolve 8 pounds of salt, 3 pounds of sugar, 4 ounces of baking soda -and 4 ounces of saltpeter in 4 gallons of water. This will cure 100 -pounds of beef. Pack meat in a clean stone crock or stainless steel -tub, and cover it with the pickle. If cuts have not been rolled and -are approximately 3 inches in thickness, they will be ready to use in -2 weeks. Thicker cuts will require longer curing. After curing, remove -meat from the pickle; wash and dry or smoke. - -During curing the temperature of the pickle should remain below 38° to -40°F, otherwise the brine may become ropy due to growth of bacteria. -Ropiness looks like partially cooked egg white. If ropiness occurs, -the meat should be removed, washed, and repacked in a clean container. - - - Dried Beef - -Dried beef is made from the defatted round separated into the top -round, bottom round with eye muscle, and sirloin tip. For each 100 -pounds of meat use 8 pounds of salt, 3 pounds of sugar, and 4 ounces -of saltpeter. - -The curing process is the same as that for corned beef. After curing -remove meat from the brine, wash, and hang up to dry for 24 hours. -After drying, smoke at 130° to 140°F for 70 to 80 hours or until the -meat is very dry. The meat should then be stored in a dry, -well-ventilated room that is protected from insects and rodents. - -Smoking gives the meat a more desirable color and flavor and probably -aids in its preservation. The wood used to generate the smoke should -be non-resinous, such as hickory, apple, plum, oak, beech, or ash. The -same smoke-house procedures used for curing pork work well for beef.[7] - -[7] For further information on smoking see Farmers Bulletin No. 2138, -“Pork Slaughtering, Cutting, Preserving, and Cooking on the Farm.” - - - Canning - -Beef can be satisfactorily preserved by canning if the proper -procedures are used. Meat is a low-acid, high-protein food that allows -for good bacterial growth. The use of a pressure canner is vital when -canning meat. Sterilization temperature should be held at 240°F for -the proper length of time. A water bath or a steamer is _not -recommended_ since neither results in a sufficiently high temperature -to produce effective sterilization. Meat may be canned soon after -chilling since aging has little effect on the flavor and tenderness of -canned meats. For complete canning procedures see Home and Garden -Bulletin No. 106, “Home Canning of Meat and Poultry.” - - - Ground Beef - -All lean trim can be ground as ground beef. Palatable ground beef -should have from 15 to 30 percent fat. Most retail ground beef ranges -from 20 to 25 percent fat. - - - - - MEAT COOKERY - - -Tender cuts of meat are best cooked with dry heat, as by broiling, -roasting, or pan broiling. Less tender cuts of meat are tenderized by -cooking with moist heat. Connective tissue is softened and tenderized -by cooking slowly in moisture. - -Temperature control is very important in meat cookery. Meat loses -moisture, fat, and other substances during cooking. However, some of -the meat juices and fat may be retained in pan drippings. - -Cooking losses can be minimized by controlling the oven temperature -and final internal temperature of the meat. Shrinkage is increased -when higher oven temperatures are used for cooking and when meat is -cooked to a higher internal temperature. - -The meat thermometer is the most accurate guide to the degree of -doneness of meat. Cooking time can be used as a guide to the degree of -doneness, but cooking time is affected by fat and moisture content and -shape or size of the cut. - - - Types of Meat Cookery - -Broiling - -Broiling is recommended for tender steaks from the loin and rib and -for ground meat patties. Blade steaks from the chuck may also be -broiled if from a high-quality carcass (U.S. Choice or higher). For -best results: - - 1. Set oven for broiling. - - 2. Place meat on rack of broiler pan set at the distance from - the heat recommended by the oven manufacturer. - - 3. Broil the steak or patties for approximately one-half the - desired time before turning. One-inch steaks will require 15 - to 30 minutes; 2-inch steaks, 35 to 55 minutes; and ¾-inch - patties, 8 to 14 minutes. - - 4. Season, if desired, and serve at once. - - -Pan broiling - -The same tender cuts suitable for broiling may also be pan broiled if -they are 1 inch or less in thickness. For best results: - - 1. Place meat in hot frying pan or on a griddle. - - 2. Do not add fat or water. - - 3. Cook slowly over moderate heat, turning occasionally. - - 4. Pour off or remove fat as it accumulates. - - 5. Brown meat on both sides. - - 6. Avoid overcooking. The total cooking time required for pan - broiling is about 10 to 20 minutes for 1-inch steaks. - - -Pan frying - -When fat is added or allowed to accumulate during cooking, the method -is called pan frying. Tender cuts that are 1 inch thick or less are -usually cooked by this method. - - -Braising - -This method is best suited to less tender cuts such as round or chuck -steak, flank steak, pot roast, stew beef, and shortribs. For best -results: - - 1. If desired, brown meat slowly on all sides with enough fat to - keep meat from sticking. Use a heavy pan. - - 2. Season with salt, pepper, herbs, and spices if desired. - - 3. Add a small amount of liquid (½ cup or less). - - 4. Cover tightly. - - 5. Cook slowly over low heat on top of range or in a 350° - (moderate) oven. Steaks will take 1 to 2 hours and pot roasts - (3 to 5 pounds) will take 3 to 4 hours. - - -Roasting - -This method is recommended for large, tender cuts. Some beef cuts -suitable for roasting are rib roast, sirloin top roast (USDA Choice or -better), ribeye roast (delmonico), and boneless rolled rump roast -(USDA Choice or better). For best results: - - 1. Season with salt and pepper, if desired. - - 2. Place meat, fat up, on rack in _open_ shallow roasting pan. - - 3. Insert a meat thermometer so the bulb is in the center of - the largest muscle. - - 4. Add no water and do not cover. - - 5. Roast at oven temperature of 325° to desired internal - temperature (see table below). - - Timetable for roasting beef[1] - ------------------------------------------------------------------- - Cut of meat Approximate Approximate Internal temperature - ready-to-cook roasting time of meat when done - weight at 325° F[2] - ------------------------------------------------------------------- - Pounds Hours °F °C - Beef - Standing ribs[3] - Rare 4 to 6 2¼ to 2½ 140 60 - Medium 4 to 6 2½ to 3⅓ 160 70 - Well done 4 to 6 2¾ to 4 170 75 - Rare 6 to 8 2½ to 3 140 60 - Medium 6 to 8 3 to 3½ 160 70 - Well done 6 to 8 3½ to 4¼ 170 75 - Rolled rib - Rare 5 to 7 2⅔ to 3¾ 140 60 - Medium 5 to 7 3¼ to 4½ 160 70 - Well done 5 to 7 4 to 5⅔ 170 75 - Rolled rump - (choice grade) 4 to 6 2 to 2½ 150 to 170 65 to 75 - Sirloin tip - (choice grade) 3½ to 4 2⅓ 140 to 170 60 to 75 - 6 to 8 3½ to 4 140 to 170 60 to 75 - ------------------------------------------------------------------- - [1] Source: Adapted from Home and Garden Bulletin No. 118, “Beef - and Veal in Family Meals.” - - [2] Meat at refrigerator temperature at start of roasting. - - [3] Eight-inch cut. For 10-inch ribs allow about 30 minutes less - time. - - - Cooking Variety Meats - -Variety meats include liver, brains, heart, kidneys, sweetbreads, -and tongue. Variety meats are very perishable and should be frozen or -cooked as soon as possible. - - -Liver - -Beef liver is usually braised or fried. Calf liver is frequently -broiled, pan broiled, or pan fried. The outer membrane (skin) may be -removed from liver before cooking. - - -Brains - -Brains are soft and very tender and have a delicate flavor. They may -be broiled, fried, braised, or cooked in liquid. - - -Heart - -Heart is flavorful but not very tender. Braising or cooking in liquid -is recommended. - - -Kidneys - -Beef kidneys should be cooked in liquid or braised. Before cooking, -remove membrane and hard parts. Slice or cut kidney in pieces, if -desired. - - -Sweetbreads - -Sweetbreads are the two lobes of the thymus gland located in the neck -and are a tender meat. Veal, calf, and young beef furnish nearly all -of the sweetbreads. As the animal matures, the thymus gland -disappears. Sweetbreads may be broiled, fried, braised, or cooked in -liquid. - - - - - U.S. GOVERNMENT PRINTING OFFICE - - For sale by the Superintendent of Documents, U.S. Government - Printing Office - Washington, D.C. 20402 - Stock Number 001-000-03579-7 - Class #A 1.9:2261 - - ☆ U.S. GOVERNMENT PRINTING OFFICE: 1977 O-217-437 - - - - ------------------------------------------------------------------------- - - TRANSCRIBER’S NOTES - - 1. Silently corrected typographical errors and variations in spelling. - 2. Illustrations replaced with the text ‘[Illustration]’ or - ‘[Illustration: some descriptive text]’. The illustration caption - is on the following line. Due to the instructional nature of this - text, extensive illustration descriptions have been added to this - text only version. - 3. The original was printed in two column text with illustrations - sometimes spanning both columns. In order to reduce ambiguity, the - illustrations have been moved adjacent to the paragraph that refers - to them. - 4. The table of contents entry “Cutting the carcass” has been replaced - with “Cutting” to match the actual text heading. - 5. Figures 65 and 66 were mislabeled. They have been swapped. - 6. Footnotes have been renumbered. - 7. Italicised words are enclosed by _underscores_. - - - - - -End of the Project Gutenberg EBook of Beef Slaughtering, Cutting, -Preserving, and Cooking on , by H. Russell Cross and E. Curtis Green and Roger L. West and Anthony W. 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