FOOD RESOURCE COLLEGE OF HEALTH AND HUMAN SCIENCES, OREGON STATE UNIVERSITY
LIVESTOCK
Excerpted and Adapted from Escoffier, A. and P.H. Gilbert. Edited by Charlotte Turgeon and Nina Froud. 1961. The World Authority. Larousse Gastronomique. The Encyclopedia of Food, Wine & Cookery.
is used to describe all the animals, particularly animals intended for food, raised on cattle-breeding farms.
Erroneously this word is also applied to small farm-yeard animals, various types of poultry and hutch rabbits.
The only animals which should come under this heading and bullocks, oven, cows, calves, sheep, lambs and pigs.