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Meat cutting

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• Cutting
• Meat

• Meat cutting -- Equipment and supplies
• Meat cutting -- Prices
• Meat cutting -- Research
• Meat cutting -- Standards
• Meat cutting -- United States
• Carving (Meat, etc.)

• Meatcutting
• Meat -- Cutting

• Lamb slaughtering, cutting, preserving, and cooking on the farm (Dept. of Agriculture, Agricultural Research Service : for sale by the Supt. of Docs., U.S. Govt. Print. Off., 1977), by United States. Agricultural Research Service and H. Russell Cross (page images at HathiTrust)
• Cashing in on lamb : a modern merchandising manual. (National Live Stock and Meat Board, 1937), by National Live Stock and Meat Board (page images at HathiTrust)
• Cashing in on pork : a modern merchandising manual. (National Live Stock and Meat Board, 1935), by National Live Stock and Meat Board (page images at HathiTrust)
• Cashing in on beef : a modern merchandising manual. (National Live Stock and Meat board, 1937), by National Live Stock and Meat Board (page images at HathiTrust)
• Beef and hog carcass yield (University of Wisconsin--Extension, 1974), by Quin Kolb and University of Wisconsin--Extension. Cooperative Extension Programs (page images at HathiTrust; US access only)
• How to carve meat, game and poultry (Whittlesey House, 1941), by M. O. Cullen (page images at HathiTrust; US access only)
• Reevaluation of the beef carcass-to-retail weight conversion factor (U.S. Dept. of Agriculture, Economic Research Service, 1989), by K. E. Nelson, Lawrence A. Duewer, Terry L. Crawford, and United States. Dept. of Agriculture. Economic Research Service (page images at HathiTrust)
• National apprenticeship standards for the retail meatcutting industry. (U.S. Dept. of Labor, Employment and Training Administration, Bureau of Apprenticeship and Training, 1982), by United States. Bureau of Apprenticeship and Training (page images at HathiTrust)
• Physical and economic factors in the packer-trimming of beef hindquarters (Agricultural Experiment Station, New Mexico State University, 1972), by Earl E. Ray, J. R. Bays, and William N. Capener (page images at HathiTrust; US access only)
• Thirty years a marketman : a practical treatise on the art of cutting and boning of beef, pork, veal, mutton and poultry, with many invaluable suggestions concerning the profitable sale theory, hints on composition, proper cooking and window dressing for the use of marketmen, caterers and consumers (Cushman, 1901), by Erdon L. Grant (page images at HathiTrust)
• Cuts of meat and how to use them. (Stanford's Limited, 1925), by Qué.) Stanford's Ltd. (Montréal (page images at HathiTrust)
• Killing and cutting beef on the farm (College Station, Texas : Extension Service, Agricultural and Mechanical College of Texas, 1932., 1932), by Roy W. Snyder, United States Department of Agriculture, and Agricultural and Mechanical College of Texas. Extension Service (page images at HathiTrust; US access only)
• Killing and cutting beef on the farm (College Station, Texas : Extension Service, Agricultural and Mechanical College of Texas, 1939., 1939), by Roy W. Snyder, United States Department of Agriculture, and Agricultural and Mechanical College of Texas. Extension Service (page images at HathiTrust; US access only)
• Killing and cutting beef on the farm (College Station, Texas : Extension Service, Agricultural and Mechanical College of Texas, 1942., 1942), by Roy W. Snyder, United States Department of Agriculture, and Agricultural and Mechanical College of Texas. Extension Service (page images at HathiTrust; US access only)
• Slaughtering, cutting, and processing beef on the farm (United States Government Printing Office, 1973), by Richard L. Hiner, Agricultural Marketing Research Institute (U.S.), and United States Department of Agriculture (page images at HathiTrust)
• Pork slaughtering, cutting, preserving, and cooking on the farm (United States Government Printing Office, 1978), by H. Russell Cross, Anthony Kotula, R. L. West, William R. Jones, Curtis E. Green, United States Department of Agriculture, and United States. Science and Education Administration (page images at HathiTrust)
• Pork Slaughtering, Cutting, Preserving, and Cooking on the Farm, by H. Russell Cross, E. Curtis Green, William R. Jones, Anthony Kotula, and R. L. West (Gutenberg ebook)
• Beef Slaughtering, Cutting, Preserving, and Cooking on the Farm, by H. Russell Cross, E. Curtis Green, William R. Jones, Anthony Kotula, and R. L. West (Gutenberg ebook)
• Lamb Slaughtering, Cutting, Preserving, and Cooking on the Farm, by H. Russell Cross, E. Curtis Green, William R. Jones, Anthony Kotula, and R. L. West (Gutenberg ebook)

• Comparative methods of cleaning meat cutting tables (University of Missouri, College of Agriculture, Agricultural Experiment Station, 1954), by R. L. Henrickson (page images at HathiTrust; US access only)

• Meat cutting and pricing methods. (U. S. Govt. Print. Off., 1942), by Arthur T. Edinger (page images at HathiTrust)

• Practical carving. (F. A. Stokes, successor to White, Stokes, & Allen, 1887), by Thomas J. Murrey (page images at HathiTrust)
• Meat handbook of the United States Navy, 1945. (Navy Dept., Bureau of Supplies and Accounts, 1946), by United States. Navy Department. Bureau of Supplies and Accounts (page images at HathiTrust; US access only)
• Household management (Ward, Locke & Co., 1915), by Mrs. Beeton (page images at HathiTrust)
• Key of the kitchen : containing upwards of four hundred unique, valuable, and ably tested recipes in cookery, pastry, confectionary, perfumery, family medicines, &c., &c. : also--the complete art of carving. (Santa Claus's Magazine, 1851) (page images at HathiTrust)
• The hotel butcher, garde manger and carver; suggestions for the buying, handling, sale and service of meats, poultry and fish for hotels, restaurants, clubs and institutions, an expression of the practical experience of one who has spent thirty years in all branches of kitchen, pantry and storeroom work;also as steward and buyer. (Hotel Monthly Press, 1935), by Frank Rivers (page images at HathiTrust)
• Carving the easy way (M. Barrows & company incorporated, 1941), by Lily Haxworth Wallace (page images at HathiTrust; US access only)
• Arte cisoria, de d. Enrique de Villena, con varios estudios sobre suvida y obras y muchas notas y apéndices (Barcelona, 1879), by Enrique de Aragón Villena and Felipe Benicio Navarro (page images at HathiTrust)
• Carving and serving (Roberts Brothers, 1891), by Mary J. "Mrs. D. A. Lincoln Lincoln (page images at HathiTrust)
• Carving and serving (Little, Brown, 1913), by Mary J. Lincoln (page images at HathiTrust)
• How to carve, and how to serve a dinner. (N. L. Munro, 1900), by Norman L. Munro (page images at HathiTrust)
• Galateo: or, A treatise on politeness and delicacy of manners (Printed for G. Hill, 1811), by Giovanni Della Casa, Benjamin Edes, and George Hill (page images at HathiTrust)
• Manuel des amphitryons : contenant un traité de la dissection des viandes à table, la nomenclature des menus les plus nouveaux pour chaque saison, et des élémens de politesse gourmande : ouvrage indispensable à tous ceux qui sont jaloux de faire bonne chère, et de la faire faire aux autres (Capelle et Renand, 1808), by Alexandre-Balthazar-Laurent Grimod de La Reynière and Julia Child (page images at HathiTrust)
• How to carve meat, game and poultry (Whittlesey House, 1941), by M. O. Cullen (page images at HathiTrust; US access only)
• Cutting remarks (Safeway Stores, Inc., Homemaker's Bureau, 1937), by Julia Lee Wright and Safeway Homemakers' Bureau (page images at HathiTrust; US access only)
• Adventures in good cooking (famous recipes) : and, The art of carving in the home (Adventures In Good Eating, Inc., 1945), by Duncan Hines (page images at HathiTrust)
• Art of carving in the home (Adventures in good eating, 1939), by Duncan Hines (page images at HathiTrust)
• The Art of carving (Livermore & Knight Co., 1899), by Thomas M. Hilliard (page images at HathiTrust)
• L'école parfaite des officiers de bouche : qui enseigne les devoirs du maître d'hôtel & du sommelier, la maniere de faire les confitures séches & liquides, les liqueurs, les eaux les pommades & les parfums ; la cuisine, à découper les viandes, & à faire la patisserie. (A Paris : Chez Pierre Ribou, Quay des Augustins, à la descente du Pont Neuf, à l'image S. Loü̈is, MDCCXIII [1713], 1713), by Pierre Ribou and Julia Child (page images at HathiTrust)
• Meat cookery (Wilson & Co., 1921), by Eleanor Witte Wright and Ill.) Wilson & Co. (Chicago (page images at HathiTrust)
• A new system of domestic cookery : formed upon principles of economy and adapted to the use of private families (Printed by S. Hamilton for J. Murray, 1813), by Maria Eliza Ketelby Rundell (page images at HathiTrust)
• Female instructor (Printed by Russell and Allen, 1811), by Benjamin Franklin (page images at HathiTrust)
• A new system of domestic cookery : formed upon principles of economy and adapted to the use of private families (J. Murray, 1823), by Maria Eliza Ketelby Rundell (page images at HathiTrust)
• Frugal housewife (H. Phelps & Co., 1848), by Eliza Ann Wheeler (page images at HathiTrust)
• Soyer's modern housewife (D. Appleton, 1851), by Alexis Soyer and American housekeeper (page images at HathiTrust)
• Economical cook and frugal housewife (William Tegg and Co., 1853), by Mary Holland (page images at HathiTrust)
• Cook's own book (Higgins, Bradley & Dayton, 1858), by N. K. M. Lee and Eliza Leslie (page images at HathiTrust)
• One thousand things worth knowing : a book disclosing invaluable information, receipts, and instruction in the useful and domestic arts, everything of which is of practical use to everybody. (Merone & Butcher, 1855) (page images at HathiTrust)
• Mrs. Ellis's complete cook and perfect housekeeper (J. Miller, 1870), by Sarah Stickney Ellis (page images at HathiTrust)
• The habits of good society : a handbook for ladies and gentleman : with thoughts, hints, and anecdotes concerning social observances, nice points of taste and good manners, and the art of making one's-self agreeable : the whole interspersed with humorous illustrations of social predicaments, remarks on the history and changes of fashion, and the differences of English and continental etiquette. (Carleton, 1878) (page images at HathiTrust)
• Modern cookery in all its branches : embracing a series of plain and simple instructions to private families and others, for the careful and judicious preparation of every variety of food as drawn from practical observation and experience (John E. Potter and Co., 1885), by Eliza Acton, Sarah Josepha Buell Hale, and John E. Potter and Company (page images at HathiTrust)
• The American cook book : a selection of choice recipes, original and selected during a period of forty years' practical housekeeping (H.J. Smith & Co., 1887), by F. L. Gillette (page images at HathiTrust)
• Buckeye cookery : with hints on practical housekeeping. (Buckeye Pub. Co., 1885), by Estelle Woods Wilcox (page images at HathiTrust)
• Das "Weisse Haus" Kochbuch : Recepte zum Gebrauch beim Kochen, bei der Toilette und im Haushalt ... : das Ganze enthaltend eine reichhaltige Encyclopädie nützlicher Belehrung für das Houswesen (R.S. Peale, 1891), by F. L. Gillette and Hugo Ziemann (page images at HathiTrust)
• The new Columbian White House cookery : containing toilet, medical, and cooking receipts, comprehending economical and practical information pertaining to the successful management of the home (A.B. Kuhlman & Co., 1893), by Emma Frances Voris and Charles S. Sutphen (page images at HathiTrust)
• L'écuyer tranchant, ou, L'art de découper et servir à table : complément indispensable du Cuisinier royal : ouvrage entièrement neuf, contenant l'art de découper et de servir à table, la manière de disposer le couvert, des menus en gras et en maigre pour tous les jours de l'année depuis deux couverts jusqu'à cent cinquante ... (G. Barba, 1845), by T. Bernardi, A. Viard, and Katherine Golden Bitting Collection on Gastronomy (Library of Congress) (page images at HathiTrust)
• Carving and serving (Little, 1913), by Mary J. Lincoln (page images at HathiTrust)
• Martine's hand book of etiquette (Dick & Fitzgerald, 1866), by Arthur Martine and Dick & Fitzgerald (page images at HathiTrust)
• Practical housekeeping : a careful compilation of tried and approved recipes. (Buckeye Pub. Co., 1883), by Estelle Woods Wilcox (page images at HathiTrust)
• Buckeye cook book (J.H. Shearer & Son, 1876), by Ohio) Women of the First Congregational Church (Marysville (page images at HathiTrust)
• Carving and serving (Roberts Bros., 1887), by Mary J. Lincoln (page images at HathiTrust)
• Carving and serving (Roberts Brothers, 1890), by Mary J. Lincoln (page images at HathiTrust)
• The Secret of seasoning : with illustrated lessons in carving. (Lea & Perrins, 1946), by Inc. Lea & Perrins (page images at HathiTrust; US access only)
• The fine art of carving. (Sheet Metal Products Co. of Canada, 1922), by Sheet Metal Products Co. of Canada (page images at HathiTrust)
• Improved housewife (Hartford : Sold by the agent, Ira Webster : A.S. Stillman and H.L. Miller ; New York : Cady and Burgess ; Boston : Phillips, Sampson and Co., 1852., 1852), by Mrs. A. L. Webster (page images at HathiTrust)
• Trinciante di M. Vincenzo Cervio (Appresso gli heredi di Giouanni Varisco, 1593), by Vincenzo Cervio, Reale Fusoritto, Duke of Parma Alessandro Farnese, and Giovanni Varisco (page images at HathiTrust)
• Arte cisoria (En Madrid : En la oficina de Antonio Marin, año de 1766., 1766), by Enrique de Villena and Antonio Marín (page images at HathiTrust)
• New London cookery and complete domestic guide. (London : George Virtue, 26, Ivy Lane, Paternoster-Row, [1810], 1810), by Esther Copley (page images at HathiTrust)
• The art of carving (Providence, R.I. : Made for Chas. Goodall & Son Ltd., London, Eng. by Livermore & Knight Co., [between 1900 and 1909?], in the 1900s), by Thomas M. Hilliard (page images at HathiTrust)
• Manuel de l'écuyer tranchant (Paris : Ch. Ploche, libraire-editeur, 5, Place de la Bourse, 1852., 1852), by Eugène Woestyn (page images at HathiTrust)
• Le cuisinier français perfectionné : contenant les meilleures prescriptions de la cuisine ancienne et moderne : précédé des notions sur le service, de menus divers, d'un vocabulaire des termes et des ustensiles en usage pour la cuisine, l'office et la cave, de l'art de découper et de servir à table, etc. : suivi de l'art de conserver les substances alimentaires, d'un traité des altérations et les falsifications des substances solides, et liquides employées dans l'économie domestique, des aliments dangereux et nuisibles, des empoisonnements par les champignons, les moules, le vert-de-gris, de l'asphyxie par la vapeur du charbon, etc., etc. (Paris : B. Renault, et Cie, libraires-editeurs, 8, rue Larrey, 8, 1857., 1857), by M. Destaminil and B. Renault (page images at HathiTrust)
• The American Housewife: Containing the Most Valuable and Original Receipts in All the Various Branches of Cookery; and Written in a Minute and Methodical Manner (Gutenberg ebook)
• Carving and Serving, by Mary J. Lincoln (Gutenberg ebook)
• The Genteel house-keepers pastime, or, The mode of carving at the table represented in a pack of playing cards by which together with the instructions in this book any ordinary capacity may easily learn how to cut up or carve in mode all the most usual dishes of flesh, fish, fowl, and baked meats, and how to make the several services of the same at the table, with the several sawces and garnishes proper to each dish of meat / set forth by the best masters in the faculty of carving and published for publick use. (London : Printed for J. Moxon, 1693) (HTML at EEBO TCP)

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