Man's eating customs. Old and new techniques combined solve meat problem --
Changes after slaughter --
Fresh and seasoned meat --
Meat characteristics. Structure of meat --
Modern meat consumption --
Food planning. A ready-made food plan --
How to figure the family's needs --
Federal meat inspection --
Federal meat grading and stamping service --
Federal-state grading and inspection of poultry --
Preslaughter considerations. Preparations for butchering --
Regulations fro shipping meat or meat food products --
Butchering hogs. Selection of hogs for slaughter --
Removing and cleaning the head --
Handling and care of edible organs --
Cleaning the intestines --
Butchering cattle. Stunning --
Skinning and removing the head --
Opening the abdominal cavity --
Removing tongue and brains and stripping fat from offal --
Butchering sheep and lambs. Lambs selected for slaughter --
Fisting the pelt off the carcass --
Care of internal organs --
Dressing game animals. Big game --
Dressing deer on the ground --
Butchering a hanging deer --
Removing the tongue and brains --
Handling hides and skins. Salting and curing --
Cutting the carcuss. Pork --
Dressing poultry and wild fowl. Methods of killing poultry --
Procuring, cleaning, and cutting fish. Purchasing fresh fish --
Purchasing frozen fish --
Preserving meat, fowl, and seafood. Freezing --
Chemical action caused by enzymes --
Drying or freezer burn --
Cut to fit family needs --
Packaging meat for freezing --
Storage in the home freezer --
Frozen-food locker plants --
Storing cured and smoked meat --
How to pack the container --
Recommended canning methods --
When canning is completed --
Meat products and by-products. Sausages and puddings --
Preserving meat in lard --
Helpful references. Appendix A--publications of the Department of Agriculture --
Appendix B--publications of the Department of the Interior --
Appendix C--motion pictures produced by the Department of Agriculture and the Interior --
Appendix D--reference books --
Appendix E--state game departments --
United States Agricultural experiment stations.