TY  - BOOK
AU  - Ziegler,Percival Thomas
TI  - The meat we eat
U1  - 664.9 20
PY  - 1962///]
CY  - Danville, Ill.
PB  - The Interstate, printers & publishers
KW  - Meat
N1  - CONTENTS

PART ONE
Introduction
Preparations for slaughtering
Federal and state meat inspection
Hog slaughter
Cattle slaughter
Lamb slaughter
Veal and calf slaughter
Packing house by-products
The preservation, smoking and storing of meats
Cold storage and refrigerated food lockers
Dressing poultry and game
Curing and tanning hides and pelts

PART TWO
Meat as a food
Cutting pork and rendering lard
Sausages
The beef carcass and its cuts
The veal carcass and its cuts
The sheep carcass
Preparing and serving meats
Federal meat grading
Carcass grading at collegiate and non collegiate levels
meat judging
Meat identification; Includes index
ER  -