Skip to main content


eCommons@Cornell

eCommons@Cornell >
College of Agriculture and Life Sciences >
Cornell Cooperative Extension >
CCE Resource Center >
CCE Publications >

Please use this identifier to cite or link to this item: http://hdl.handle.net/1813/3221
Title: Cutting Meat
Authors: Wellington, G.H.
Keywords: slaughtering, butchering, boning, beef, lamb, pork
Issue Date: 22-Jun-2006
Abstract: This straightforward publication instructs the reader in the steps needed to prepare several types of animals for freezing and consumption. The publication details the importance of sanitation, the tools needed (and care of) as well as the yields expected for different animals. Dozens of black and white photos with step-by-step descriptions guide the reader through the process of cutting meat down to manageable cuts.
URI: http://hdl.handle.net/1813/3221
Appears in Collections:CCE Publications

Files in This Item:

File Description SizeFormat
Cutting Meat.pdf3.87 MBAdobe PDFView/Open

Refworks Export

Items in eCommons are protected by copyright, with all rights reserved, unless otherwise indicated.

 

© 2014 Cornell University Library Contact Us