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

"Beef Slaughtering, Cutting, Preserving, and Cooking on the Farm" by H. Russell Cross is a detailed manual from the United States Department of Agriculture that explains how to handle beef production entirely on a farm. The book begins by teaching farmers how to pick the right cattle and prepare them for slaughter to maximize the quality of the meat. Next, the book describes each part of the beef processing operation, with clear details on animal slaughter, meat cooling, and butchering techniques. Finally, the book presents multiple ways of storing their meat long term, and many different dishes to prepare using what they have produced.