Download Butchering, processing and preservation of meat by Frank G. Ashbrook PDF
By Frank G. Ashbrook
This e-book is written essentially for the kinfolk to aid clear up the beef challenge and to enhance the nutrition offer. generating and retaining meats for kinfolk nutrients are sound practices for farm households and a few urban fogeys as well-they make attainable a greater diversity of meats, which might be of the very best quality, at much less fee. Meat is an important a part of the yankee nutrition. it's also an ex pensive nutrition. With the prices excessive, many folks can't have the funds for to shop for the higher cuts; others are being pressured to limit the beef element of the nutrition to a minimal, or to take advantage of ineffectual substitutes. Commercially within the usa, meat capability the flesh of livestock, hogs, and sheep, other than the place used with a qualifying observe resembling reindeer meat, crab meat, whale meat, etc. Meat during this e-book is utilized in a broader feel, even if now not fairly so normal as to com prise something and every little thing eaten for nourishment both by way of guy or beast. to be certain, it comprises the flesh of family animals and massive and small video game animals to boot; additionally chicken, household chook raised for his or her meat and eggs, and online game birds, all wild upland birds, shore birds, and waterfowl; and fish.
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Additional info for Butchering, processing and preservation of meat
LV. Food enWater ergy (This table presents data on the proximate composition and mineral and vitamin content of the various foods prepared by food and nutrition specialists, Bureau of Human Nutrition and Home Economics, V. S. ) (100 grams, edible portion) COMPOSITION OF MEAT, POULTRY AND SEAFOODS-RAW, PROCESSED AND PREPARED .... l"> 296 342 282 319 182 233 322 378 254 297 58. 49. 59. 51. 69. 59. 55. 16. 62. 54. 7 Beef, dried or chipped ......... 7 25. 3 23. 2 21. 5 27. 4 24. 4 23. 16. 22. Beef, corned, boneless: Uncooked, medium fat.
The cuts of this grade, as they appear in the retail markets, carry very little fat but provide a palatable, economical source of lean meat for pot roasting, stewing, boiling, or ground-meat dishes. For satisfactory results, long, slow cooking by moist heat is essential. OTHER GRADES There are also two other grades of beef-Cutter and Canner. These are ordinarily used in processed meat products and are rarely, if ever, sold as cuts in retail stores. Government standards have been developed chiefly for the grading and standardization of beef sold at retail.
Mg. 7 - - - 2 (0) - - - 6 Mg. 5 Mg. -- ------ LV. AsPhosVitamin Thia- Ribo- J\'ia- corbic A Cal- phomine fla\'ill cin acid cium rus Iron value -------- Total Fiber Ash Carbohydrate em. em. em. em. em. " 126 182 Halibut: Raw ....................... 7504 Cooked, broiled ............ 8 Herring, Pacific, raw .......... Herring, smoked, kippered .... Kidneys, raw: Beef ....................... Pork ....................... Sheep ...................... Lamb: Carcass or side, raw: Thin .....................