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Show Extension Dept. Demonstrates Meat Cutting Proper methods of cutting and curing meat on the farm were discussed tnd demonstrated at 41 m.-?tings in 17 counties of the state, before 1879 persons, during November r.nd the first part cl ' December, according to Profess): Harpy H. Smith, who completed the work under the direction of , the extension service of the Utah State Agricultural college. "In most sections of Utah, farm butchering and the curing of the meat on the farm is practiced rather extensively," reports Professor Pro-fessor Smith, "but crude methods are often used in cutting. Much meat spoils in the cure which result re-sult is largely due to the practices used in killing hogs that are too large for handling on the farm. It is almost impossible under farm conditions to cool out hogs properly proper-ly which weigh 400 to 600 pounds. It is recommended that hogs that weigh more than 250 pounds should not be killed on the farm but selection should be made from those that weigh from 200 to 225 pounds." Professor Smith reports that keen interest was shown in the meat cutting demonstrations and the lectures on curing in aU of the communities where meetings were held. In all he used 39 hog carcasses, 16 lamb carcasses and one beef carcass in his demonstrations. demonstra-tions. A circular which outlines the proper methods of curing meat on the farm has been prepared by Professor Smith and published by the extension service. Anyone who desires a copy may ask a county agent or write to the extension office at logan and ask for Circular Circu-lar No. 52. |