H. Russell Cross

“ 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. ”

“ 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. ”

“ 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. ”

“ 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. ”

“ 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. ”

“ 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. ”

“ 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. ”

“ 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 1⁄4 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. ”

“ 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. ”

“ 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. ”

“ BEEF Slaughtering, Cutting, Preserving, and Cooking on the Farm 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. ”

“ 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) . ”

“ 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. ”

“ 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) . ”

“ 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. ”

“ 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. ”

“ 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. ”

“ 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. ”

“ 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. ”

“ 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. ”

“ 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. ”

“ 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. ”

“ 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. ”

“ Ice or cold water. Straw for placing under animal during skinning and evisceration. Clean cloths or plastic for protection of meat during transport. Clean string.
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. ”

“ 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. ”

“ 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) . ”

“ 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. ”

“ 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) . ”