Home Butchering Handbook
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Home Butchering Handbook
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Author : Angela England
language : en
Publisher: Penguin
Release Date : 2013-08-06
Home Butchering Handbook written by Angela England and has been published by Penguin this book supported file pdf, txt, epub, kindle and other format this book has been release on 2013-08-06 with Cooking categories.
All-in-one resource for processing meat, for the finest and freshest cuts. Gone are the days when butchering was only trusted to someone at the local supermarket. An essential introduction to the art of butchering, this is a hands-on, how-to guide for anyone who wants to save money and have greater control over the quality of meat they consume. Readers will discover how to fine-tune their knife skills, as well as the knowledge necessary for the most common cuts. They'll also learn how to prepare their kitchens, master essential butchering tools, prepare and store the most common cuts, and what not to do when attempting to butcher at home.
Butchering Poultry Rabbit Lamb Goat And Pork
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Author : Adam Danforth
language : en
Publisher: Storey Publishing, LLC
Release Date : 2014-03-11
Butchering Poultry Rabbit Lamb Goat And Pork written by Adam Danforth and has been published by Storey Publishing, LLC this book supported file pdf, txt, epub, kindle and other format this book has been release on 2014-03-11 with Technology & Engineering categories.
Slaughter and butcher your own animals safely and humanely with this award-winning guide. Providing detailed photography of every step of the process, Adam Danforth shows you everything you need to know to butcher poultry, rabbit, lamb, goat, and pork. Learn how to create the proper slaughtering conditions, break the meat down, and produce flavorful cuts of meat. Stressing proper food safety at all times, Danforth provides expert advice on necessary tools and helpful tips on freezing and packaging. Enjoy the delicious satisfaction that comes with butchering your own meat.
Home Butchering Handbook
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Author : Angela England
language : en
Publisher: Penguin
Release Date : 2013-08-06
Home Butchering Handbook written by Angela England and has been published by Penguin this book supported file pdf, txt, epub, kindle and other format this book has been release on 2013-08-06 with Cooking categories.
All-in-one resource for processing meat, for the finest and freshest cuts. Gone are the days when butchering was only trusted to someone at the local supermarket. An essential introduction to the art of butchering, this is a hands-on, how-to guide for anyone who wants to save money and have greater control over the quality of meat they consume. Readers will discover how to fine-tune their knife skills, as well as the knowledge necessary for the most common cuts. They'll also learn how to prepare their kitchens, master essential butchering tools, prepare and store the most common cuts, and what not to do when attempting to butcher at home.
The Art Of Beef Cutting
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Author : Kari Underly
language : en
Publisher: John Wiley & Sons
Release Date : 2011-08-16
The Art Of Beef Cutting written by Kari Underly and has been published by John Wiley & Sons this book supported file pdf, txt, epub, kindle and other format this book has been release on 2011-08-16 with Cooking categories.
The ultimate guide to beef fundamentals and master cutting techniques An ideal training tool that’s perfect for use in grocery stores, restaurants, foodservice companies, and culinary schools, as well as by serious home butchers, The Art of Beef Cutting provides clear, up-to-date information on the latest meat cuts and cutting techniques. Written by Kari Underly, a leading expert in meat education, this comprehensive guide covers all the fundamentals of butchery and includes helpful full-color photos of every cut, information on international beef cuts and cooking styles, tips on merchandising and cutting for profit, and expert advice on the best beef-cutting tools. • This is the only book on the market to include step-by-step cutting techniques and beef fundamentals along with information on all the beef cuts from each primal • Includes charts of NAMP/IMPS numbers, URMIS UPC codes, Latin muscle names, and cooking tips for each cut for easy reference • The author is an expert meat cutter who has developed some of the newest meat cuts for the National Cattlemen’s Beef Association and created their current retail beef cut charts The Art of Beef Cutting is the perfect reference and training manual for anyone who wants to master the basic techniques of beef fabrication.
The Complete Book Of Pork Butchering Smoking Curing Sausage Making And Cooking
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Author : Philip Hasheider
language : en
Publisher: Voyageur Press (MN)
Release Date : 2016-07
The Complete Book Of Pork Butchering Smoking Curing Sausage Making And Cooking written by Philip Hasheider and has been published by Voyageur Press (MN) this book supported file pdf, txt, epub, kindle and other format this book has been release on 2016-07 with Cooking categories.
Dive into the rewarding challenge of the butcher block as you learn to work with an entire pig to make your own sausage, hams, bacon, and much more.
The Ethical Meat Handbook
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Author : Meredith Leigh
language : en
Publisher: New Society Publishers
Release Date : 2015-11-01
The Ethical Meat Handbook written by Meredith Leigh and has been published by New Society Publishers this book supported file pdf, txt, epub, kindle and other format this book has been release on 2015-11-01 with Cooking categories.
Small-scale meat processing and preservation for the home cook. Nutrition, environmental impact, ethics, sustainability-it seems like there's no end to the factors we must consider when we think about our food. At the center of the dietary storm is animal-based agriculture. Was your beef factory-farmed or pasture-raised? Did your chicken free range, or was it raised in a battery cage? Have you, in short, met your meat? Most efforts to unravel the complexities of the production and consumption of animal protein tend to pit meat eaters and vegetarians against each other. The Ethical Meat Handbook seeks a middle ground, arguing that by assuming full responsibility for the food on our fork, and more importantly, the route by which it gets there, animals can be an optimal source of food, fiber, and environmental management. This hands-on, practical guide covers: Integrating animals into your garden or homestead Basic butchery: whole animal, primals, subprimals, and end-cuts, including safety and knife skills Charcuterie: history, general science and math principles, tooling up, and recipes Culinary highlights: getting creative, preparing difficult cuts, sauces, ferments, difficult cuts and extras. Eating diversely may be the most revolutionary and proactive action we can take to ensure the sustainability of our food system. The Ethical Meat Handbook challenges us to take a hard look at our individual dietary choices, increase our self-reliance and at the same time enjoy delicious food that benefits our health and our planet.
Butchering Chickens
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Author : Adam Danforth
language : en
Publisher: Hachette UK
Release Date : 2020-03-03
Butchering Chickens written by Adam Danforth and has been published by Hachette UK this book supported file pdf, txt, epub, kindle and other format this book has been release on 2020-03-03 with Technology & Engineering categories.
The space, setup, and equipment required to raise and process poultry are minimal when compared to other types of livestock, which is part of what makes chickens such an appealing choice for small-scale meat producers. Expert butcher and teacher Adam Danforth covers the entire slaughtering and butchering process in this photographic guide specifically geared toward backyard chicken keepers and small-farm operations invested in raising meat responsibly. With step-by-step photos, detailed instructions, and chapters dedicated to necessary tools and equipment, essential food safety measures, how to prepare for slaughter and process the birds quickly and humanely, how to break down the carcasses into cuts, and how to package and freeze the cuts to ensure freshness, this comprehensive handbook gives poultry raisers the information they need to make the most of their meat. This publication conforms to the EPUB Accessibility specification at WCAG 2.0 Level AA.
The Complete Book Of Butchering Smoking Curing And Sausage Making
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Author : Philip Hasheider
language : en
Publisher: Voyageur Press
Release Date : 2010-09-10
The Complete Book Of Butchering Smoking Curing And Sausage Making written by Philip Hasheider and has been published by Voyageur Press this book supported file pdf, txt, epub, kindle and other format this book has been release on 2010-09-10 with Nature categories.
Here’s the ideal hands-on guidebook for self-sufficient farmers, ranchers, and hunters with step-by-step instructions on butchering beef, venison, pork, lamb, poultry, and goats. Time-tested advice on how to cure the meat by smoking or salting helps you preserve your harvest. A final section explains how to make sausages. Numerous mouth-watering recipes are included.
The Meat Handbook
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Author : Albert Levie
language : en
Publisher:
Release Date : 1963
The Meat Handbook written by Albert Levie and has been published by this book supported file pdf, txt, epub, kindle and other format this book has been release on 1963 with Meat categories.