596 Journal of Agriculture, Victoria. [10 Oct., 1916. 



MEAT PRESERVATION ON THE FARM. 



By J. C. Marshall, Stoch Inspector. 



In the warm months of the year there is often considerable waste 

 of meat where animals have to be slatightered for farm use. To mini- 

 mize this loss prompts the writer to offer a few suggestions and methods 

 to assist in the economical handling and preservation of meat on the 

 farm. 



Be it beef, veal, mutton, or pork that is required, at least one animal 

 has to be slaughtered, and if it cannot be all used in the fresh state, 

 there is considerable loss and waste with the remainder. 



It may be said that from the time the knife is stuck into the animal, 

 putrefaction begins, and the length of time the carcass will remain 

 fresh depends, especially in the hot weather, mainly on its treatment 

 after slaughter. 



If possible, the animal should be killed on a cool clear day, and 

 if in the warmer months, the cool of the evening is the best time. The 

 animal should be well bled, and heavy beasts immediately after slaughter 

 split down. Remove all internal flear and fat, including kidney fat. 

 This facilitates the cooling, and allows the animal heat to escape. 

 Generally speaking, the carcass should not be cut up until it has 

 thoroughly cooled, and the following morning is the best time after 

 slaughter overnight. 



Clean utensils are absolutely necessary in dressing the carcass, and 

 if it be required to wash away any blood or other stains, see that both 

 water and cloth are perfectly clean, and that as little moisture as pos- 

 sible is left on the carcass. In fact, it should be wiped dry. 



The carcass should be hung in a clean, well-ventilated room, or pre- 

 ferably in the open air, where the atmosphere is clear and pure. In 

 localities where flies are troublesome, it may be necessary immediately 

 after slaughter to place the meat, broken up into suitable sizes, in 

 fly-proof safes or cover with proper netting or suitable material. In 

 any case, the carcass should be suspended in a clean, well-ventilated 

 place. A large safe with the sides and door covered with hessian 

 material, or thin blanketing in lieu of the wire gauze, and kept con- 

 tinuously wet from a sprinkler attached to a hose, is a very good cooler 

 for outside use in hot weather, and it is fly-proof. 



As a general rule, it is best that meat should be set before being 

 cut up, but in exceptionally hot weather it may with advantage be cut 

 up and some of it used immediately after slaughter, and in very bad 

 weather even before the animal heat has escaped. The amount required 

 for immediate use — the portions ordinarily boiled (necks and shanks 

 of mutton or veal) — should be cooked straight away. If sufficiently 

 cooked, it will be found to be almost as good, palatable, and tender as 

 if allowed to stand the longer period. In the case of the rougher pieces 

 such as necks, knuckles, and shins, and pieces left as the result of boning 

 (including bones), the soup derived therefrom will be better than if 

 made from portions allowed to remain, even if it be only for a few 

 hours. 



